Umami Beef Pho - cooking recipe

Ingredients

4 (32 ounce) boxes beef broth (I use full sodium, but you can use low sodium)
1 yellow onion, peeled and sliced thin
1 stalk lemongrass
1 cinnamon stick
1 teaspoon anchovy paste
1 teaspoon peppercorn (put these in a tea bag or diffuser so they can be easily removed)
2 tablespoons fish sauce
2 tablespoons soy sauce
5 slices peeled gingerroot (about 1 inch in diameter with the thickness of a nickel)
2 cups sliced baby bella mushrooms
rice noodles (the kind that look like fettuccine)
cilantro
deli sliced thin raw roast beef
bean sprouts (garnish) (optional)
lime green onion (garnish) (optional)

Preparation

In a large stock pot, add the broth, onion, cinnamon, peppercorns, ginger, anchovy paste, fish sauce and soy sauce. Bring to a boil. Reduce heat and simmer for between 45 minutes.
Cook the noodles on the side -- al dente. I have tried cooking the noodles in the broth, but they tend to soak up most of the broth, not leaving enough broth when it is time to eat the soup. I have found it is better to cook the noodles on the side and add them to our bowls later.
Prepare garnishes. Cilantro is a must in my book. Some people also enjoy bean sprouts, lime wedges and sliced green onions.
After the broth has simmered for 45 minutes, remove the ginger, lemongrass, cinnamon stick and peppercorns.
Add mushrooms to the broth and simmer for an additional 10-15 minutes (or until mushrooms are tender).
To serve, place some noodles in a deep bowl. Add some roast beef slices on top. Ladle in a generous amount of the broth on top (make sure it is still hot -- the broth cooks the roast beef). Garnish with plenty of cilantro. Add other garnishes to taste.