Beef Pho with Rare Sliced Beef

Hanoi street vendors start their broth the night before, and the difference is obvious in the first spoonful. Charring the onion and ginger over an open flame gives sweetness and a faint smokiness, and blanching the bones first keeps the broth clear. The raw beef must be sliced very thin, so freeze it for 30 minutes to firm it up. Most important, the broth has to be at a rolling boil when it hits the bowl or the beef will stay raw. Serve herbs, lime and chilies on the side.