Step by step

Method

5 steps

1. 1

   In a medium pot, combine 6 cups low-sodium beef broth, 1 cinnamon stick, 2 star anise, 3 smashed garlic cloves, 1 tablespoon light soy sauce, 1 tablespoon fish sauce, and 2 teaspoons brown sugar. Bring to a simmer over medium heat, then cook uncovered 20 minutes — the kitchen should smell warm and spicy. Strain out the spices and garlic; return the clear broth to the pot.

2. 2

   Soak or cook 6 oz dried rice noodles per the package until tender but still springy (usually 4–8 minutes for thin rice sticks). Drain well and divide among four bowls.

3. 3

   Bring the strained broth back to a lively simmer. Add 8 oz thinly sliced beef sirloin in loose handfuls — don't dump it in a clump. Cook until the slices just turn from red to pale pink and no longer look raw, 1–2 minutes. Overcooked thin beef goes gray and tough fast.

4. 4

   Stir in 2 cups baby spinach or trimmed morning glory and cook until wilted, about 1 minute — bright green, not army drab.

5. 5

   Ladle hot broth and beef over the noodles. Top each bowl with bean sprouts, chopped cilantro, Thai chiles, and lime wedges. Squeeze lime at the table. You want fragrant spiced broth, tender pink-edged beef, and springy noodles — not a cloudy overcooked stew or mushy noodles.