Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices ¼ inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
When the broth is ready at 30 minutes, a little longer does not hurt, place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
Let people add their own toppings as they choose, enjoy.
