Vietnamese Beef Pho

WHY THIS RECIPE WORKS:
To produce Vietnamese beef pho broth with the flavor and complexity of the real deal without the fuss, we blanch ground beef in water to make the base for our broth. To the broth, we add fish sauce, ginger, cinnamon, sugar, star anise, cloves, salt, and peppercorns to bring complex spice notes. To serve, we add cooked rice noodles plus wafer-thin slices of easy-to-find strip steak, which cook in the hot broth. We also served the traditional garnishes: bean sprouts, basil sprigs, lime wedges, hoisin, Sriracha, and extra fish sauce.
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