Ingredients
BROTH
5 to 6 pounds of beef knuckles or leg bones
6 quarts cold water
2 medium onions, quartered
4-inch piece of fresh ginger, halved lengthwise
2 cinnamon sticks
1 tablespoon coriander seeds
1 tablespoon fennel seeds
6 star anise
6 whole cloves
1 black cardamom pod (see note below)
1 1/2 tablespoons salt
1/4 cup fish sauce
1-inch piece yellow rock sugar (see note below)
ASSEMBLY
1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
1/4 cup thinly sliced onions (see note)
1/4 cup chopped cilantro leaves
FOR THE TABLE
Sprigs of fresh mint and/or Asian/Thai basil
Bean sprouts
Thinly sliced red chilies (such as Thai bird)
Lime wedges
Fish sauce
Hoisin sauce
Directions
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