Here is an easier and faster way to make and enjoy Beef Pho and it doesn't take hours and hours of simmering.

Ingredients

• 3 thick slices ginger root
• 2 whole cloves
• 2 cloves of garlic, smashed
• 1 whole star anise
• 1 strip (3 inches/8 cm long) lime rind
• 1/2 tsp (2 mL) coriander seeds
• 1/2 tsp (2 mL) black peppercorns
• 4 cups (1 L) beef stock
• 2 cups (500 mL) water
• 1/2 onion
• 1 tbsp (15 mL) fish sauce
• 8 oz (227 g) top sirloin grilling steaks
• 1/3 cup (75 mL) chopped fresh coriander
• 2 tbsp (30 mL) chopped fresh mint
• 2 tbsp (30 mL) lime juice
• 2 green onions, chopped
• 6 oz (170 g) rice stick noodles
• 1 cup (250 mL) bean sprouts
• chopped fresh mint or coriander or sliced green onions

Directions

1. In centre of 6-inch (15 cm) double-thickness square of cheesecloth, place gingerroot, cloves, garlic, star anise, lime rind, coriander seeds and peppercorns; pull up corners and tie into bundle with string.
2. In saucepan, bring stock, water, onion, fish sauce and spice bag to boil; reduce heat and simmer for 5 minutes. Discard spice bag. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Bring to simmer before continuing.)
3. Slice beef as thinly as possible; add to saucepan and bring to boil, skimming off any foam with spoon. Reduce heat and simmer for 5 minutes. Add chopped coriander, mint, lime juice and green onions.
4. Meanwhile, in pot of boiling salted water, cook rice noodles until tender but firm, about 5 minutes; drain. Divide among 4 soup bowls. Top with bean sprouts. Pour beef mixture over noodles. Garnish with mint.