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Ingredients

• For the Broth
• 1 tablespoon peanut oil
• 2 large onions, cut into 1/4-inch slices
• 2 1/2 pounds meaty beef soup bones
• 2 1/2 pounds cooked chicken carcass or chicken wings, backbone, and/or feet
• 5 quarts water
• 2 carrots, peeled and julienned
• 4 slices fresh ginger, peeled and julienned
• 1 small cinnamon stick
• Seeds from 5 pods cardamom, lightly crushed
• 2 star anise
• 2 whole cloves
• 2 whole garlic cloves, crushed with their peel left on
• 1 teaspoon black peppercorns
• For the Soup
• 1/2 pound beef sirloin, sliced very thin across the grain in bite-size pieces
• Salt and freshly ground black pepper
• 1 large onion, sliced as thin as paper
• 2 scallions, trimmed and thinly sliced
• 2 cups (1/2 pound) fresh bean sprouts
• 6 tablespoons chopped cilantro (fresh coriander) leaves
• 4 fresh red or green serrano chiles, seeded and sliced in rings or julienned
• 2 limes, quartered
• 6 to 8 ounces rice sticks (thin rice noodles), soaked in hot water for 30 minutes, drained
• 1/4 cup Vietnamese or Thai (nuoc mam or nam pla) fish sauce or more to taste

Description

Serious Eats