Place the steak, pork or chicken in the freezer so it is partially frozen by the time you’re ready to use it, 45-60 minutes in the freezer is ideal. Slicing partially frozen meat is much easier to get razor thin.

Heat a cast iron skillet over high heat. Once smoking, place onion and ginger in pan cut side down. Cook for about 3 minutes until onions are charred, then flip onions over (don’t flip ginger). Cook another minute then remove pan from heat.

Heat a large Dutch oven/stockpot over medium high heat. Add star anise, cloves, cinnamon, cardamom, fennel and coriander and toast for 3 minutes. Add the charred onions, ginger and beef broth. Stir to separate the onions somewhat. Cover the pot to bring to a simmer, then reduce to low and simmer for 45 minutes (no more).

While the broth is simmering, prepare garnishes. Cook the rice noodles according to package directions. Drain the noodles, rinse in cold water and toss with a drizzle of sesame oil (to prevent the noodles from sticking together); set aside.

After 45 minutes, strain the broth and return it to the pot. Stir in fish sauce and brown sugar. Taste and add beef bouillon or better than bouillon to taste. Adjust other seasonings if desired.

To assemble, divide noodles and beef between 4 bowls. Bring the broth back to a simmer so it’s piping hot and will cook the protein. Ladle the hot broth over the steak so it is completely submerged in order for it to cook. Let everyone top their bowls with desired garnishes - the more the better!