Beef Pho Noodle Soup Pho Bo
INGREDIENTS
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For the broth:
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2 medium yellow onions (about 1 pound total)
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4-inch piece ginger (about 4 ounces)
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5-6 pounds beef soup bones (marrow and knuckle bones)
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5 star anise (40 star points total)
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6 whole cloves
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3-inch cinnamon stick
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1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)
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1 1/2 tablespoons salt
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4 tablespoons fish sauce
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1 ounce (1-inch chunk) yellow rock sugar (duong phen; see Note)
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For the bowls:
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1 1/2-2 pounds small (1/8-inch wide) dried or fresh banh pho noodles ("rice sticks'' or Thaichantaboon)
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1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
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1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
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3 or 4 scallions, green part only, cut into thin rings
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1/3 cup chopped cilantro (ngo)
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Ground black pepper
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Optional garnishes arranged on a plate and placed at the table:
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Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que)
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Leaves of thorny cilantro (ngo gai)
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Bean sprouts (about 1/2 pound)
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Red hot chiles (such as Thai bird or dragon), thinly sliced
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Lime wedges
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Prepare the pho broth:
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