Pho Bo (Beef Noodle Soup)

• 3 lbs beef bones (ask your butcher to cut them into manageable pieces)
• 1 12 lbs beef short ribs or 1 12 lbs beef brisket
• 16 cups water (4 quarts)
• 1 large yellow onion, peeled and quartered
• 6 -8 cloves, whole
• 1 cinnamon stick
• 2 tablespoons salt
• 14 cup fish sauce
• 2 tablespoons sugar
• thinly sliced raw sirloin beef, if desired (optional)
• 1 lb rice noodles, uncooked (Banh Pho, small size)
• boiling water

1. Bring water to a simmer, add bones and beef, simmer with onion, ginger, fish sauce and sugar for 1.5 to 2 hours.
2. Strain foam and fat frequently, but be careful to not stir too much as you don't want to cloud the broth.
3. Remove brisket/short ribs; shred meat and set aside for service.
4. Add anise, cloves and cinnamon stick in a cheesecloth or spice bag.
5. Simmer broth with spices for another 30-45 minutes.
6. Remove spice bag, onion and ginger.
7. Strain broth well, keep boiling hot.
8. Cook noodles in boiling water, stirring with chopsticks or spoon to keep from clumping, just until soft (about 45-60 seconds).
9. Remove from water, place in bowl.
10. Top with cooked beef, thin slices of rare beef, cilantro and green onions if desired.
11. Mix noodles in broth.

beef, beef brisket, water, yellow onion, cinnamon, salt, fish sauce, sugar, sirloin beef, rice noodles, boiling water

Taken from www.food.com/recipe/pho-bo-beef-noodle-soup-208786 (may not work)