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Roast unpeeled ginger and onion over open flame, turning over to get an even char. Pull from heat and let rest under aluminum foil, then once cooled a bit, slip off the charred peels. You can do under a sink with a spoon if you like.
Prepare rice noodles per package.
In a pot over medium heat, add your peeled garlic, onion, steak, and chicken, then cover with water. Add cinnamon, star anise, mushroom powder, bullion, fish sauce, salt, and boil, making sure to skim the top when scum floats.
Thinly slice your white onion, green onion, and chilis. Mix up.
On a plate, prepare your toppings of bean sprouts, onion, lime slices, mint, and extra chiles.
Once broth has flavored enough, remove steak, chicken, ginger, and onion and thinly slice. In the bowl, cook your noodles. Add ginger, meat, noodles to a bowl, add broth and toppings.