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Beef Noodle Soup (Pho Bo)

By Sunset

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Ingredients

1/2 cup thinly sliced fresh ginger (about 3 oz.)

1 cup thinly sliced shallots (about 4 oz.)

3 whole star anise (or 2 teaspoons pieces) or 1 teaspoon anise seeds

1 cinnamon stick (3 in. long)

1 1/2 pounds boned beef chuck, rinsed and fat trimmed

2 1/2 quarts fat-skimmed beef broth (see notes)

About 1/4 cup Asian fish sauce (nuoc mam or nam pla)

1 tablespoon sugar

Salt

2 cups bean sprouts (5 to 6 oz.), rinsed

1/4 cup very thinly sliced fresh hot red or green chilies (about 1 oz.), such as Thai, serrano, or jalapeƱo

1/2 cup rinsed fresh Thai or small regular basil leaves

1/2 cup rinsed fresh cilantro leaves

3 limes (3 oz. each), rinsed and cut into wedges

8 ounces boned beef sirloin steak, fat trimmed, very thinly sliced (see notes)

6 cups hot Cooked Rice Noodles (about 1/8 in. wide)

1/2 cup thinly sliced yellow onion

3/4 cup thinly sliced green onions (including green tops)

Hoisin sauce (optional)

Asian red chili paste or sauce (optional)

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