Vietnamese-Style Noodle Soup

Freeze flank steak 1 hour to make it easy to slice. Slice as thinly as possible across grain, so that the meat is almost shaved.

In a large heavy saucepan, heat oil over medium-high. Add quartered onion and the ginger, arranging cut sides down. Cook, undisturbed, until beginning to char; turn over and repeat, about 5 minutes total. Add cinnamon, star anise and cloves; cook 1 minute more. Add broth and a few grinds of pepper; bring to a boil. Reduce heat; simmer 20 minutes. Strain broth through a fine-mesh sieve set over a clean saucepan; discard solids. Stir in fish sauce and sugar.

Meanwhile, bring a large pot of water to a boil. Remove from heat. Add noodles and soak about 20 minutes or until softened. Rinse with cold water; drain.

Arrange bean sprouts, basil, mint, cilantro, green onions, lime wedges, and jalapeño slices on a large platter.

Bring broth back to a rolling boil. Cook noodles in boiling water 5 minutes or according to package directions; drain. Divide noodles among four deep soup bowls. Arrange uncooked beef over noodles; scatter a few shallot slices over beef. Add lime juice to the boiling broth and ladle it into the bowls. (The hot broth is going to cook the beef to rare; make sure it's boiling at the time you ladle it.)

Serve soup with the platter of sprouts and herbs for customizing bowls. Serve Sriracha on the side.