1 large yellow onion, divided
8 cups beef broth, divided
6 cloves garlic, peeled and smashed
1 5-inch piece ginger root, peeled and sliced in half lengthwise
3 whole star anise
1 cinnamon stick
1 pound beef round steak, very thinly sliced
2 cups quick-cooking Asian greens (such as baby bok choy, tatsoi, or baby spinach, cut into small pieces)
6 cups thinly sliced Napa cabbage, daikon radish, or a mixture of the two
1 handful each of fresh basil leaves, mint leaves and cilantro leaves
1 red chile, thinly sliced
1 large lime, cut into quarters
1 1/2 tablespoons tamari
2 to 3 drops all natural stevia
Sea salt as needed
Crushed red pepper flakes
Have all of the ingredients prepped and ready. Leaving the skin on, halve the yellow onion. Peel and thinly slice the remaining half. Heat a large soup pot over medium high heat.
Add 2 tablespoons of the broth, and add half of the onion (with skin intact) face down. Add the ginger and garlic, and cook for 2 to 3 minutes.
Add the star anise and cinnamon stick. Continue cooking, stirring occasionally, another 2 to 3 minutes.
Add the remaining beef broth and bring to a boil. Reduce to a simmer, cover, and simmer for 25 to 30 minutes.
Place the sliced beef on a serving platter. Place the greens, cabbage/radish, herbs, chiles, and lime wedges on a separate platter. Place the crushed red pepper flakes alongside.
When the broth is done, use a slotted spoon to remove the onion, ginger, garlic, and whole spices
from the broth (discard).
Add the tamari and stevia to the broth. Taste and add sea salt if needed. Raise the heat and bring the broth to a rapid boil. Have everyone assemble their Pho bowl. As soon as the broth is boiling, ladle 2 cups over each bowl, serve and enjoy!