Beef Noodle Soup (Pho Bo)

1. 1

   Wrap ginger, shallots, star anise, and cinnamon stick in two layers of cheesecloth (about 17 by 17 in.); tie with heavy cotton string. In an 8- to 10-quart pan, combine beef chuck, broth, 2 1/2 quarts water, 1/4 cup fish sauce, sugar, and spice bundle. Cover and bring to a boil over high heat; uncover, reduce heat, and simmer until beef is tender when pierced, 1 1/2 to 1 3/4 hours.

2. 2

   With a slotted spoon, transfer meat to a board. Remove and discard spice bundle. Skim and discard fat from broth. Add salt and more fish sauce to taste. Return broth to a simmer.

3. 3

   Meanwhile, arrange bean sprouts, chilies, basil, cilantro, and limes on a platter. When beef chuck is cool enough to handle, thinly slice across the grain.

4. 4

   Immerse sliced sirloin in simmering broth (use a wire basket or strainer, if available) and cook just until brown on the outside but still pink in the center, 30 seconds to 1 minute; lift out (with basket or a slotted spoon).

5. 5

   Mound hot Cooked Rice Noodles equally in deep bowls (at least 3-cup capacity). Top equally with beef chuck, sirloin, yellow onion, and green onions. Ladle broth over portions to cover generously.

6. 6

   Serve Beef Noodle Soup with platter of condiments, hoisin sauce, and chili paste to add to taste.

* Per serving · 4 servings · Values may vary.