Vietnamese Beef Noodle Soup (Pho Bo)

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Los Angeles Times

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Ingredients

1 (2-pound) chuck roast

5 pounds beef marrow bones

2 (4-inch) pieces ginger root, unpeeled

1 large brown onion, peeled

1/3 cup fish sauce

5 tablespoons sugar

6 star anise

3 cloves

1 cinnamon stick

1 tablespoon salt

1/2 pound beef sirloin steak, slightly frozen

Water

1 1/2 pounds (1/8-inch-wide) fresh or dried flat rice stick noodles (banh pho)

1 brown onion, sliced paper thin

4 green onions, chopped

1/2 cup chopped cilantro

Black pepper

1 pound bean sprouts

20 sprigs Asian basil (rau que)

12 leaves culantro (saw-leaf herb, ngo gai)), optional

1/4 cup chopped Thai bird chiles or 1/4 cup thinly sliced serrano chiles

2 limes, cut into thin wedges

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