In a large stockpot or Dutch oven, heat the canola oil over medium heat. Add the onions, ginger, and garlic when the oil just starts to simmer. Cook, turning a few times, for about ten minutes.

Add all remaining ingredients, stir, and bring to a simmer. Turn the heat down to low. Simmer, partially covered, for at least fifty minutes and up to 3 hours if you like a richer flavor. After desired taste is reached, strain broth and add back to the pot. Note: If you are not serving the soup right away, you can store the strained broth in an airtight container in the refrigerator until you are ready to serve.

Place the beef into the freezer for at least fifteen minutes.

Bring the broth to a slow simmer over low heat. Add rice noodles and cook according to package directions.

Once the noodles are cooked, remove pot from heat. Using a very sharp knife, slice the beef as thin as possible.

Ladle some broth into a few deep bowls. Add noodles to bowls. Serve chiles, bean sprouts, herbs, onions, lime wedges, and beef on the side so each person can add in what they want to their pho.