Quick And Easy Pho

Place a large pot over medium heat. Add onion quarters and ginger pieces; cook 4 minutes, stirring occasionally. Since I rarely have actual ginger, I sprinkle some ground ginger on top of the onion while it cooks.

To the onion and ginger pot, add broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili paste, cinnamon stick, salt, and pepper. Bring to a slow boil, then reduce heat and simmer at least 30 minutes. I will say, it doesn't smell the greatest at this point, let it simmer though and it'll settle down.

I also add a squirt of sriracha, and a dollop of beef broth. Also, since sometimes since I don't have coriander I use a couple sprinkles of ground cumin as a replacement. Same with the clove... I just do a sprinkle of ground clove in there.

Meanwhile, prepare noodles per package instructions. Drain, rinse, and set aside. I usually buy a 14oz bag of noodles, and half of that bag would be be the perfect ratio, but I can't resist cooking the entire 14oz bag, and in that case be prepared to double the broth.

Arrange garnishes in individual bowls: cilantro, basil, green onions, bean sprouts, lime wedges, and sliced chilies/jalepenos.

1-5 minutes before broth finishes, add protein to cook until done (2-3 minutes for chicken/pork; 1-2 minutes for shrimp or steak).

I tried this with thinly sliced sirloin and it was still tough, so next time I'll use a filet/tenderloin probably.

Discard the ginger, clove, cinnamon stick, and onion pieces.

To serve, put some noodles in a bowl, and ladle the broth on top with meat. Add desired toppings and enjoy!