Beef Pho

• None None FOR THE BEEF STOCK
• 4 1/2 lbs beef bones
• 1 None onion, halved
• 2 None cinnamon sticks
• 4 None whole star anise
• 6 None whole cloves
• 1 piece (1 1/2-inch) ginger, peeled and sliced
• 15 None whole black peppercorns
• None None FOR THE BEEF PHO
• 12 oz thin rice stick noodles
• 1 tbsp peanut oil
• 1 lb beef tenderloin, thinly sliced
• 1 1/2 cups bean sprouts
• 1/4 cup fish sauce, plus additional, to serve (optional)
• 1/4 cup lime juice, plus lime wedges, to serve
• 1 cup fresh Thai basil leaves
• 1 cup fresh cilantro leaves
• 3 None long red chili peppers, sliced diagonally

1. For the beef stock, place all ingredients into a large stock pot and add 3 quarts cold water. Bring to a boil on high heat. Reduce heat to low and simmer for 1 1/2 hours, occasionally skimming scum from surface. Cool stock in pot and strain into a large bowl. Cover and refrigerate overnight.
2. Scrape fat from surface of stock and discard. Place stock in a large saucepan. Bring to a boil on high heat. Reduce heat to low to keep warm.
3. Place noodles in a large heatproof bowl. Add boiling water to cover and let stand for 5 mins, until softened. Drain and cut into 5-inch lengths.
4. Heat oil in a wok or large skillet on high heat. Stir-fry beef for 1-2 mins, until seared.
5. Divide noodles, beef and bean sprouts among serving bowls. Stir fish sauce and lime juice into stock. Ladle stock into bowls. Top with basil, cilantro and chili pepper. Serve with lime wedges and additional fish sauce, if desired.

beef stock, beef bones, onion, cinnamon sticks, star anise, cloves, ginger, black peppercorns, beef pho, noodles, peanut oil, beef tenderloin, bean sprouts, fish sauce, lime juice, fresh thai basil leaves, fresh cilantro, long red chili peppers

Taken from recipes-plus.com/api/v2.0/recipes/30585 (may not work)