Vietnamese Pho

Roast the onion and ginger under a broiler until charred.

Soak rice noodles in warm water for 30 minutes.

Slice beef sirloin thinly against the grain.

Prepare fresh herbs and lime for garnish.

In a large pot, add beef bones and cover with water.

Bring to a boil, then reduce heat and simmer for 30 minutes, skimming any foam.

Add charred onion, ginger, star anise, cinnamon, cloves, and fish sauce to the pot.

Simmer for an additional 1.5 to 2 hours for a rich broth.

Strain the broth into another pot, discarding solids.

Bring the strained broth back to a simmer.

Cook soaked rice noodles in boiling water for 2-3 minutes until tender.

Divide noodles into bowls and top with raw beef sirloin slices.

Ladle hot broth over the noodles and beef to cook the meat.

Garnish with bean sprouts, basil, lime wedges, sliced chili, and green onions.