This Vietnamese Beef Pho with Coffee is full of aphrodisiac ingredients to get your engine running AND you will not feel so full that you are too tired for a romping!
In a large pot, toast the Chinese five spice until just fragrant. Add the next 7 ingredients (up to the salt) and bring to a boil. Reduce to a simmer and cook for 30 minutes, skimming the surface if needed. Strain out the solids and discard. Adjust seasoning, if needed.
Freeze the beef for about 15 minutes. Take the beef out the freezer and immediately slice the beef across the grain into very thin slices with a very sharp knife, about a 1/4-inch.
Cook your noodles as per directions on the package.
Divide the noodles into two large bowls. Top with the beef slices. Then ladle the hot broth into the two bowls. It should be warm enough to just cook the beef in a few minutes.
Top the pho soup with accompaniments of your choice, such as bean sprouts, cilantro, basil, lime, sriracha and chili pepper slices. Serve immediately.