Place pho toppings in bowls, cover and refrigerate until needed. Slice your meat of choice into 1-inch wide strips, set in a bowl and refrigerate it until needed.
Combine the first 6 pho ingredients in a pot; bring to a boil over high heat. Turn the heat off and let the mixture steep 30 minutes.
Strain the stock into a heatproof bowl. Now pour the strained stock back into the pot and set over medium heat. Mix in soy sauce and fish sauce; season with salt, if needed, and pepper.
Bring a pot of water to a boil. Add the noodles and cook until tender, about 45 seconds. Drain noodles, and then divide them between 2 large soup bowls. Add the sliced meat to the stock and stir and cook 1 to 2 minutes, or until the meat is just cooked.
Ladle the stock and meat over the noodles, and serve pho with the toppings.
Note: Fondue-style meat is cut into thinly slice that cook quickly, making it great to use in fondue or this type of soup. Rice noodles are sold in our Asian foods aisle. You can use either the thicker fettuccine-type in this soup, or the thinner rice stick or vermicelli varieties. Uncooked leftover noodles will keep, wrapped in their original packaging, for many months.