For the Stock:
Add the water and beef base to a 2-qt saucepan and bring to a boil. Add the ginger, onion, fish sauce, and sugar to the stock and reduce to a simmer. Wrap the star anise, cloves, and cinnamon stick in a piece of cheesecloth and tie it into a bundle. Let the bundle simmer in the broth for 15-30 minutes (to taste), and then remove. Stir in the salt and check seasonings. Strain and reserve.
Distribute the noodles between 4 bowls. Top with some sliced beef, onion, scallions, bean sprouts, basil, and jalapenos. Bring broth to a simmer and ladle in enough to cover the ingredients in the bowl. Garnish with lime wedge. I like to serve pho with sriracha and hoisin sauce.
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