I didn’t actually eat the whole chive blossom in my pho — but I could’ve. 🙂
Basic method for something beef pho-like (no claims to authenticity, as I am new to cooking this kind of food). Start with beef broth (in my case, boil several cups of water and add beef broth paste). Add some sliced onion, sliced carrot, fresh ginger, garlic, jalapeño, cilantro, Thai basil, scallions or chives, cinnamon stick, star anise, salt. Simmer until well-blended and tasty.
Bring some water to a boil, add vermicelli noodles (or shirataki noodles if you’re doing the paleo thing, or daikon cut very thin) and turn off heat, let steep 3 minutes, drain.
Serve by slicing raw steak thinly, pouring boiling broth over it, adding noodles. If you have bean sprouts (which I didn’t), add those. If you have more Thai basil, add some more on top (I forgot). Nice with a little hoisin sauce and/or sriracha. Garnish with chive blossom for pretty.