Ingredients

6-¼ to 6-½ quarts Water
10 Lemongrass stalks (2 bunches), depending on the size
1 dozen Beef bones (the more, the sweeter the broth will be)
2-½ pounds Beef shanks
1 Yellow onion, peeled
1 (4-inch) chunk fresh ginger
1 teaspoon MSG (optional)
4 tablespoons Canola oil
3 cloves Garlic, finely minced
6 Shallots, finely chopped
4 tablespoons Nu?c m?m (fish sauce)
2 teaspoons Sugar
3/4 teaspoon Red chili powder, to taste
1 teaspoon Paprika, for color
2 (8-ounce) packages Rice noodles, boiled
1/3 cup Salt
4 teaspoons Mushroom seasoning salt (or regular salt)
1 Chunk rock sugar (about 2 ounces), or (3-½ tablespoons granulated sugar)
1 White onion (milder in flavor), thinly sliced
6 sprigs Thai basil
6 sprigs Vietnamese mint
6 sprigs Tía tô (see tips)
6 sprigs Rau ram (see tips)
2 tablespoons Ngò gai (see tips), optional
3 tablespoons Cilantro
2 cups Red cabbage, shredded
4 cups Iceberg lettuce
3 tablespoons Green onions, chopped
14 Fresh red bird chile peppers
1 jar M?m ru?c (shrimp paste), optional
1 package Ch? l?a gà (see tips), sliced
3 Limes, cut into wedges
3 cups Bean sprouts

Description

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