Beef Pho

Arrange 3 onion quarters, ginger, star anise, cloves, cinnamon, and coriander seeds in a Suvie pan. Insert pan into the bottom zone of Suvie and broil for 10 minutes, or until fragrant.

Remove pan from Suvie and add beef broth, fish sauce, and granulated sugar to pan with the onions, stirring to dissolve sugar. Return pan to Suvie. Input settings, and cook now or schedule.

Place cellophane noodle nests in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

While the broth cooks, cut sirloin steaks in half widthwise and freeze until firm, about 20 minutes. Set frozen steaks flat-side down on a cutting board and cut into very thin slices. Set aside in fridge.

Five minutes before the pho is done cooking, add beef slices to Suvie pan. Thinly slice remaining onion quarter.

Divide noodles between bowls. Remove and discard onion, ginger, star anise, and cloves from the broth. Pour hot pho over the noodles. Garnish with cilantro, basil, sliced onion, and bean sprouts (if using), serve with sriracha or thinly sliced thai chiles.