How to make it

1. https://www.youtube.com/watch?v=hHlgh2ej-Dg
2. Quarter the onion. In a large pot, bring the onion quarters, beef broth, chicken broth, sugar, star anise, cloves, cinnamon stick, fish sauce, water, and Lee Kum Kee Minced Ginger to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
3. Bring a pot of water to a boil, add rice noodles, and cook according to package directions. Drain and rinse well with cold water.
4. Thinly slice onion and slice lime into wedges. Over a large bowl, strain the broth through a fine mesh strainer. Discard the solids and pour the clear broth back into the pot. 
5. Bring the broth to a boil and add the precooked noodles; cook until the noodles are just tender, 30 seconds. Using tongs or a spider, lift the noodles from the pot and divide evenly into bowls. Reduce the heat to a simmer and add the sliced beef to the broth; let simmer until no longer pink, about 1 minute. 
6. Using a slotted spoon or spider, remove the beef from the broth and divide between the bowls. Crack salt into broth. Ladle the broth over the noodles and beef. Top each bowl with the thinly sliced onions, bean sprouts, basil, cilantro and lime wedges and drizzle with Lee Kum Kee Hoisin Sauce, Lee Kum Kee Sriracha Chili Sauce, and Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!