Prep the ingredients. (Thinly slice the onion, cut the chili diagonally, chop the green onions, and soak the dried pho noodles in water until softened.)

Heat a pan without oil and lightly toast the ginger slices, shallots, and star anise. Once toasted, peel the skins off the shallots and place all the spices into a tea filter bag.

Add the spice bag to a pot along with the clear chicken broth and 500cc of water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for about 30 minutes.

Marinate the beef slices with fish sauce for 30 minutes.

Cook the soaked pho noodles in boiling water until tender, then transfer them into a serving bowl

Quickly blanch the beef slices in the hot broth and place them over the noodles. Top with onion, green onions, coriander, and Thai basil, then pour in the hot broth. Serve with lemon wedges, chili slices, and extra fish sauce on the side.