1. Make That Broth

• Start by dry roasting the onion and ginger in a large pot until they’re slightly charred – this brings out the depth of flavor.
• Add beef broth, star anise, cinnamon, cloves, fish sauce, and sugar to the pot. Bring to a boil, then reduce to a simmer for an hour. Strain and season with salt to taste.

2. Grill That Steak

• In a bowl, mix soy sauce, fish sauce, brown sugar, minced garlic, and oil. Let the flank steak marinate in this for at least 30 minutes.
• Preheat the grill to medium-high heat and grill the steak for 4-5 minutes per side until it’s cooked to your preferred doneness. Rest the steak, then slice thinly against the grain.

3. Roll Those Eggrolls

• Combine ground pork, shredded carrots, cabbage, mushrooms, garlic, soy sauce, and sesame oil in a bowl for your filling.
• Place the filling in the eggroll wrappers, roll tightly, and seal the edges with water.
• Heat oil in a pan and fry the eggrolls until golden and crispy. Drain on paper towels.

4. Build That Bowl

• Cook the rice noodles as per package instructions. Divide the noodles into bowls.
• Pour the steaming hot pho broth over the noodles, top with slices of grilled steak, fresh herbs, and bean sprouts. Serve with hoisin sauce, Sriracha, and lime wedges.
• Don’t forget to plate those crispy eggrolls on the side!