Beef Pho

3-inch knob ginger, root skin on, sliced in half lengthwise

8 cups bone broth (p. 108)

2 star anise

¼ cup fish sauce

¼ cup maple syrup or honey

½ teaspoon salt

8 ounces dry rice noodles Water, for cooking noodles

12 ounces steak (flank steak, bavette, flap) well-seasoned, cooked medium rare, sliced thin against the grain (HERE we show you how to cook a steak).

8-10 leaves Thai basil, for garnish

¼ cup chopped cilantro

2 stalks green onion, thinly sliced

1 small jalapeño pepper, thinly sliced with seeds intact

4 sprigs Thai basil