Preheat oven to 400oF (200oC/Gas 6). Enclose ginger and shallots in a square of aluminum foil. Roast for about 20 minutes. Remove from foil, chop ginger and shallots, and add to stock in a large pot . Add star anise and cardamom. Bring stock to a oil, then reduce heat to low and simmer for at least 30 minutes. Set aside.
Prepare dried noodles . Fresh noodles, direct from he packet, can also be used.
Immediately before serving, remove star anise and cardamom from stock. Bring stock to a boil. Plunge noodles into boiling water for a moment to reheat, drain immediately and place in warmed individual bowls. Divide chives, scallions and onion among bowls. Toss meat into boiling stock, then ladle meat and boiling stock into each bowl.
Accompany with soup herbs, chilies, fish sauce and lemon wedges.
Squeeze wedges of lemon into individual bowls.

Serves 4-6

Note: Banh pho or rice noodles generally come in three widths, but noodles that are 1/8 inches (3 mm) wide are normally used for pho
.
Variation: For a bowl of beef noodle soup you can add two boiled prawns on top or Pho with chicken (pho ga) Omit star anise and cardamom, and replace beef with 2 large boneless, skinless chicken breast halves.
Slice chicken very thinly and poach in simmering stock until opaque throughout, about 2 minutes.

Ingredients:

1 inch (2.5cm) knob fresh singer, peeled
1/4 cup (1 oz/30g)brown or pink shallots (French shallots), peeled
6 cups (48 fl oz/1.5L) enriched meat stock or canned both
1 star anise
1 brown or black cardamom pod, lightly crushed
1-lb (500g) packet rice sticks
2 tablespoons coarsely chopped Chinese (flat/ garlic) chives
2 scallions (shallots/ spring onion) including green parts coarsely chopped
1 small onion thinly sliced
6 oz (180g) beef rump (scotch fillet) or eye of round (eye of silverside) sliced paper thin

For accompaniments
Soup herbs including eryngo (sawtooth coriander) leaves, peppermint and bean sprouts
2 fresh medium or long red chilies, cut into small rings
Fish sauce or nuoc cham sauce
1-2 lemons, cut into wedges