Pho Bo

• 5 pounds beef marrow or knuckle bones
• 2 pounds beef chuck, cut into 2 pieces
• 2 3-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife
• 2 yellow onions, peeled
• 1/4 cup fish sauce, plus more to taste
• 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
• 1 pound dried rice sticks, 1/16 inch wide
• 13 pound beef sirloin, slightly frozen, then sliced paper thin across the grain
• 1/2 yellow onion, thinly sliced
• 3 scallions, thinly sliced
• 13 cup chopped cilantro
• 1 pound bean sprouts
• 10 sprigs Thai basil
• 1 dozen saw-leaf herb leaves (optional)
• 6 Thai bird chilies or 1 Serrano chili, very thinly sliced
• 1 lime, cut into 6 wedges
• Freshly ground black pepper

1. In a large stockpot, bring 6 quarts water to a boil.
2. Place the bones and beef in a second large pot, and cover with water.
3. Bring to a boil.
4. Char the ginger by holding each piece with tongs directly over the stove burner on high heat.
5. Char until lightly blackened and fragrant, 3 to 4 minutes.
6. Char the onions in the same way.
7. Peel and discard the blackened skins of the ginger and onions, then rinse and set aside.

beef, beef chuck, ginger, yellow onions, fish sauce, sugar, star anise, pan, salt, rice, beef sirloin, yellow onion, scallions, cilantro, sprouts, basil, herb, bird chilies, lime, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8760 (may not work)