Quick Beef & Napa Cabbage Pho

Heat oil in a large pot over medium-high heat. Add onion and ginger; cook, stirring, until starting to brown, 2 to 3 minutes. Add star anise, cinnamon stick, cardamom pods, coriander and fennel seeds; cook, stirring, for 30 seconds. Add stock (or broth), water and fish sauce; bring to a boil. Reduce heat to maintain a lively simmer, cover and cook for 5 minutes.

Prepare rice noodles according to package directions. Drain and rinse well with cold water. Divide among 4 large soup bowls.

Carefully pour the broth through a fine-mesh sieve into a large bowl (discard solids). Return the broth to the pot and bring to a boil. Add cabbage, cover and cook until tender, about 5 minutes. Stir in beef and cook for 1 minute. Remove from heat.

Divide the cabbage, beef and broth among the bowls. Top with bean sprouts, mint and/or basil and jalapeño.