RECIPE: "Cheaty" Pho

On a rainy day, I love nothing more than a steaming hot bowl of spicy pho. We have a couple of good Vietnamese restaurants (my favorite being Pho Far East) that offer huge bowls for less than $8. But eating pho takes every bit of concentration I have (using chopsticks and a spoon at the same time is incredibly difficult for someone as naturally clumsy as I am), so enjoying this meal with a 2-year-old in tow who also needs my full attention, well, let's just say is something I would rather not do in public. It's not pretty, and feels a little neglectful to both the toddler and the pho. But when the craving hits, while short of a true authentic pho experience, this recipe satisfies, can be made easily, and most importantly, can be eaten in the privacy of my own home. Elmo is a wonderful babysitter and will buy me 30 minutes alone with my fish sauce, basil, beansprouts and almighty Sriracha. "Sometimes mommies and daddies just need some quality time alone. With soup. You'll understand one day."
DISCLAIMER: This is not a very authentic recipe and will likely cost more and not taste quite as good as a real pho joint. In other words, child-less readers, enjoy your pho before you have babies. Don't get me wrong: they are wonderful, life-altering, blah, blah, blah, but man do they take the fun out of dining out.

INGREDIENTS:
Broth:
48 oz. good quality beef stock (I like Kitchen Essentials)
1/2 sweet yellow onion, thick sliced
2 inch piece of ginger, peeled and halved
2 T. fish sauce
1 T. salt
1 T. sugar
2 whole star anise
1 T. fennel seeds
1 T. coriander seeds
1 cinnamon stick
3 whole cloves
Additions:
6 oz beef (Note: you can really use any kind of beef or combination of beef for pho - my husband likes meatballs and shank, but I prefer thinly sliced rib eye steak when making it at home because you don't need to pre-cook it - it cooks in the hot broth)
1/2 sweet yellow onion, very thinly sliced
Chopped cilantro
8 oz (about half a pack) of pho noodles (you can find these at any Asian market)

Start by charring the onion and ginger (using a grill pan or oven broiler). Toast all the spices and add spices, onion, ginger, fish sauce, salt and sugar to the stock. Simmer covered for 2-3 hours (hint: if you are short on time, just 2x all spices, ginger and onion and simmer for 1 hour). Strain out all solids. In a separate pot cook noodles until soft (10-15 minutes). Slice steak very thinly (it helps to pop it in the freezer for 20 minutes prior to slicing). Bring stock up almost to a boil. Place generous serving of noodles on the bottom of bowl. Top with raw steak, onions and cilantro and ladle hot broth on top. Serve with the following family-style accompaniments.

Garnishes:                                                      
Lime wedges
Bean sprouts
Basil
Sliced jalapenos

Sauces:
Fish Sauce
Soy Sauce
Sriracha
Hoisin