Thoroughly rinse produce and pat dry. Stem cilantro. Slice radishes into thin rounds. Remove root from green onions, cut green part on a bias (angle) into a dice and reserve white stalks. Quarter lime. Rinse flank steaks and pat dry.

Bring a medium pot of water to a boil, then remove the pot from the heat and add the noodles. Put a colander in the sink. Let the noodles soak until tender, about 7-8 minutes. Drain, pat dry, and cut into 3" lengths.

In another medium pot, bring 4 cups of water to a boil. Once boiling, whisk in the bouillon cubes until dissolved. Add the white green onion stalks, ½ tsp. sambal, fish sauce, ginger, cinnamon stick, and the juice of 2 quarters of the lime. Reduce heat to a simmer and add a pinch of salt and pepper. Keep warm until ready to finish the broth.

In a medium pan, warm 1 tsp. olive oil over medium-high heat. Once warm, salt and pepper each side of steaks and add to pan. Cook on each side for 5-6 minutes, or until internal temperature has reached 145 degrees. Remove from pan, allow to rest for 4 minutes, and then slice steak into thin strips.

Ladle a serving of rice noodles into a bowl. Cover noodles with a few ladles of broth (removing the cinnamon stick and green onion stalks before serving). Moving around the bowl, add sliced steak, remaining sambal, radishes, cilantro, diced green onions, and a lime wedge to the pho.