Pho Bo

Ingredients

• 10 star anise
• 12 cloves
• 2 tspn coriander seeds
• 70g ginger
• 2 onions
• 2 black cardamom
• 3 tbsp. salt
• 2 tbsp. fish sauce upon serve
• 3kg knuckle bone
• 800g gravy beef
• coriander roots

Version 2

1. BROTH
   • 5 pounds beef marrow or knuckle bones
   • 2 pounds beef chuck, cut into 2 pieces
   • 2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
   • 2 yellow onions, peeled and charred (see Note, below)
   • 1/4 cup fish sauce
   • 3 ounces rock sugar, or 3 tablespoons sugar
   • 10 whole star anise, lightly toasted in a dry pan
   • 6 whole cloves, lightly toasted in a dry pan
   • 1 tablespoon sea salt
2. NOODLE ASSEMBLY
   • 1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
   • 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
3. GARNISHES
   • 1/2 yellow onion, sliced paper-thin
   • 3 scallions, cut into thin rings
   • 1/3 cup chopped cilantro
   • 1 pound bean sprouts
   • 10 sprigs Asian basil
   • 1 dozen saw-leaf herb leaves (optional)
   • 6 Thai bird chilies or 1 serrano chili, cut into thin rings
   • 1 lime, cut into 6 thin wedges
   • Freshly ground black pepper