Ingredients:

  • 1 lb (450 g) beef chuck or brisket, cut into 1-inch cubes
  • 4 cups (960 mL) beef broth
  • 2 cups (480 mL) water
  • 1 medium onion, quartered
  • 3 cloves garlic, smashed
  • 1-inch piece of ginger, sliced
  • 1 star anise
  • 1 cinnamon stick
  • 2 tablespoons (30 mL) soy sauce
  • 1 tablespoon (15 mL) fish sauce
  • 1 teaspoon (5 g) sugar
  • Salt and pepper to taste
  • 8 oz (225 g) fresh egg noodles or rice noodles
  • 2 green onions, chopped
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
  • Sliced chili, for heat (optional)

Instructions:

  1. In a bowl, combine beef cubes with soy sauce, fish sauce, and sugar. Let it marinate for 30 minutes.
  2. In a large pot, add just a splash of oil. Sauté onion, garlic, and ginger until fragrant (about 3-4 minutes).
  3. Add marinated beef cubes to the pot. Cook until browned on all sides (about 5-7 minutes).
  4. Pour in beef broth, water, star anise, cinnamon stick, salt, and pepper. Bring to a simmer.
  5. Reduce the heat and let it simmer, covered, for about 1 hour or until the beef is tender.
  6. During the last 5-7 minutes of simmering, cook the noodles according to package instructions. Drain and set aside.
  7. In bowls, place cooked noodles, ladle the soup over them, and garnish with chopped green onions, cilantro, lime wedges, and chili if desired.