Vietnamese Pho Bo (beef noodle soup)

Ingredients:

• 225 g rice noodles
• 340 g lean beef tenderloin (fat trimmed)
• Salt and ground black pepper
• 1 large onion, halved
• 1 piece peeled ginger (10 cm long), halved
• 3 cups low-sodium beef broth
• 5 cloves of star anise
• 1 cinnamon stick
• 4 stalks of green onions
• 2 jalapeño peppers, preferably red or green
• 1/2 cup fresh cilantro
• 2-4 tbsp fish sauce
• 1 cup fresh bean sprouts

Preparation:

1. Cook rice noodles according to package directions.
   
   Meanwhile, place a large saucepan over high heat. Prick the meat all over with a fork to make it more tender, then season with salt and pepper.
   
   Sear the meat until charred but still rare, 2-3 minutes per side, then transfer to a plate. Add the onion and ginger and cook for about 4 minutes. Add the broth, 3 cups of water, star anise, and cinnamon.
   
   Reduce heat and simmer for about 20 minutes.
2. Meanwhile, thinly slice the green onion, jalapeño pepper (for a milder spiciness, remove the seeds), and pick the cilantro. Thinly slice the meat across the grain. Drain the noodles.
   
   Add fish sauce to the broth and simmer for 5 minutes. Discard the ginger, star anise, and cinnamon stick. Remove and chop the onion. Divide the noodles among 4 bowls, pour in the broth, and top with the beef, green onions, cilantro, bean sprouts, jalapeño, and onion.