In a large pot, heat 2 tablespoons of oil over medium-high heat. Add one thinly sliced onion, a thumb-sized piece of grated ginger, and 4 minced garlic cloves. Sauté for about 5 minutes until golden brown and aromatic.

Pour in 6 cups of gluten-free beef broth, stirring to deglaze the pot. Add 2 star anise pods, half a cinnamon stick, and 2 tablespoons of fish sauce. Bring the broth to a rapid boil, then reduce to low and let it simmer uncovered for about 2 minutes.

Cover the pot and let your broth simmer gently for 20 minutes. Taste and adjust with more fish sauce or brown sugar if needed.

While the broth is simmering, prepare your rice noodles according to the package instructions.

In serving bowls, evenly distribute the cooked rice noodles and layer thinly sliced beef over the noodles.

Ladle the hot broth over the noodles and beef, then top each bowl with bean sprouts, fresh herbs, sliced green onions, and chili slices. Finish with a squeeze of lime.