Vietnamese Beef Noodle Soup (Pho)

Toast cinnamon, star anise, and ginger in a dry pot until fragrant.

Simmer beef bones for at least 6-8 hours to create a clear, aromatic broth.

Skim off fat and impurities frequently to keep the broth crystal clear.

Season with fish sauce (nuoc mam) and a pinch of rock sugar.

Prepare flat rice noodles and place them in large serving bowls.

Top with paper-thin slices of raw beef (sirloin or eye round).

Ladle the boiling broth over the beef to cook it instantly.

Serve with a side plate of fresh basil, lime wedges, bean sprouts, and sliced chilies.