Pho

2 litres (or quarts) broth
1 white onion, sliced into rings
a bunch of mushrooms, sliced (I usually quarter them)
3 slices fresh ginger root
1 lemongrass
1 cinnamon stick
1 or 2 star anise
1 tsp whole black peppercorns
2 tbsp fish sauce
1 package rice noodles
green onion
veeeeeerrrrry thinly sliced beef (I get this at my local Asian supermarket)
bean sprouts
basil leaves
lime, cut into wedges
chile peppers, sliced into rings
sriracha

In a large soup pot, combine broth, onion, mushroom, ginger, anise, lemongrass, cinnamon, fish sauce and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 45-60 mins.

I usually cook my rice noodles like regular noodles, but they don’t take as long to cook.  Just throw them on the stove in boiling water until they’re soft.

I am kind of compulsive, so I layer mine like:
Noodles, beef, then I ladle boiling broth over to cook the beef, then add green onion and pepper rings to the bowl, then bring sprouts and basil to add when you need more.  Also, add as much sriracha as you like!

I always have a broth-to-things-in-the-broth imbalance, but I feel like it tastes so damn good I don’t care. Also, do yourself a favor and get some of those flat spoons to eat with.  Mine cost $1.19 each.