This is lazy woman’s Pho. Instead of making my own beef broth, I bought it. This is a great week night dish and even better if you can get the broth simmering a couple hours ahead of time. I also like to add some hot oil or siracha to my bowl to bring on the heat.

1 teaspoon vegetable oil
1/2 small onion, chopped
4 garlic cloves, crushed
1 3×1″ piece peeled ginger
2 jalapeño thinly sliced
4 dried red peppers
1/4 c fish sauce
4 cups low-salt beef broth
2 whole star anise
1 3″–4″ cinnamon stick
5 cardamon pods, toasted
1 TBSP coriander seeds, toasted
8 ounces mushrooms, thinly sliced
1 lb rice sticks or udon noodles
1 1/4–1/2-pound piece beef eye round, sliced crosswise 1/8″ thick
Bean sprouts, basil leaves, cilantro, shredded carrots and thinly Jalapeño chiles
Lime wedges

Heat oil in a medium pot over medium heat. Add onion, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 1/2 cups water, broth, star anise, cardamon, fish sauce, peppers and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, at least 20 min but up to 2 hours. Add mushrooms; simmer 2 minutes.

Meanwhile, boil rice sticks until tender but still firm to bite. Drain; divide among bowls.

Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.

Discard ginger, garlic, star anise, cardamon and cinnamon; ladle broth into bowls.

Garnish with bean sprouts, cilantro, green onions, carrots, basil, and sliced chiles.