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Ingredients

Serves 4

• FOR THE SOUP:
• 4 pounds bone marrow
• 2 pounds beef chuck, cut in half
• 1 3-inch piece fresh ginger, peeled, halved, and smashed
• 2 medium yellow onions, halved
• 1/4 cup fish sauce
• 2 tablespoons sugar
• 10 star anise, toasted
• 5 cloves, toasted
• Coarse salt and freshly ground pepper
• 1 pound thick rice noodles, cooked (We like Thai Kitchen Stir-Fry Rice Noodles)
• 1/4 pound beef sirloin, partially frozen, sliced paper thin
• FOR THE GARNISH:
• 5 scallions, white and light green parts only, sliced diagonally
• 1/2 cup bean sprouts
• 1/2 cup fresh basil leaves
• 1 Thai chile, thinly sliced
• 1 lime , cut into quarters

Description

The Whole Shebang Requires Three And A Half Hours, But Most Of That Is Cooking The Broth. It\'s Important To Get It As Clear As Possible To Avoid A Greasy Taste And Texture, Which Is Why You Start It In One Pot And Transfer It To Another. For Best Results

Martha Stewart