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Ingredients
US|METRIC
8 SERVINGS
- 2 yellow onions (medium, about 1 pound total)
- 4 inches ginger (piece, about 4 ounces)
- 6 lb. bones marrow (beef soup, and knuckle bones)
- 5 star anise (40 star points total)
- 6 whole cloves
- 3 inches cinnamon stick
- 1 lb. beef chuck (piece of, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces, weight after trimming)
- 1 1/2 Tbsp. salt
- 4 Tbsp. fish sauce
- 1 oz. yellow rock sugar (1-inch chunk, duong phen; see Note)
- 2 lb. banh pho noodles (small, 1/8-inch wide dried or fresh, "rice sticks'' or Thaichantaboon)
- 1/2 lb. sirloin (raw eye of round, 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)
- 1 yellow onion (medium, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water)
- 4 scallions (green part only, cut into thin rings)
- 1/3 cup chopped cilantro
- ground black pepper
- 1 sprig spearmint (hung lui and Asian/Thai basil, hung que)
- leaves (thorny cilantro, ngo gai)
- bean sprouts (about 1/2 pound)
- chiles (Red hot, such as Thai bird or dragon, thinly sliced)
- lime wedges
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Notes
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