Back to 6 servings Broth 2 lb beef marrow or leg bones, cut into 2-3 inch pieces 1 lb pork neck or back bones, optional, for sweetness 1 large yellow onion, halved and charred, optional 6 cloves garlic, smashed 2 inch fresh ginger or galangal, sliced 2 medium carrots, roughly chopped 1 small daikon radish, roughly chopped 2 pods star anise 1 teaspoon Kampot pepper or black peppercorns 1 tablespoon coriander stems, from a bunch of cilantro 12 cups cold water, enough to cover bones by 2 inches 3.5 tablespoons fish sauce, plus more at the table 1.5 teaspoons granulated sugar, to taste 1 teaspoon salt, or to taste Noodles and protein 1.5 lb thin fresh rice noodles, labeled rice vermicelli, banh pho small, or kuy teav noodles 1 lb beef sirloin or chuck, thinly sliced against the grain; freeze 15-20 minutes first 8 oz ground pork or beef meatballs, optional Garnishes 1 bunch fresh cilantro, chopped 4 scallions, thinly sliced 1 cup fresh bean sprouts, rinsed 0.25 cup fried garlic or fried shallots 2 fresh bird's eye chilies, sliced, or 1 tablespoon chili paste 2 limes, cut into wedges 0.25 cup pickled mustard greens, chopped, optional
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1 Step 1: Roast the bones on a baking sheet at 400°F (200°C) for 20-25 minutes until lightly browned.2 Step 2: Blanch the roasted bones in boiling water for 5-10 minutes, drain, rinse them well, and scrub out the pot.3 Step 3: Return the bones to the pot with the onion, garlic, ginger, carrots, daikon, star anise, pepper, coriander stems and 12 cups cold water. Bring to a boil, then reduce to a very gentle simmer.4 Step 4: Skim off the scum constantly during the first hour, then simmer gently for 3 to 4 hours, keeping the surface barely rippling.5 Step 5: Strain the broth through a fine-mesh sieve, then season with fish sauce, sugar and salt. Keep it warm over low heat.6 Step 6: Freeze the beef for 15-20 minutes, then slice it thinly against the grain and keep it chilled.7 Step 7: Blanch the fresh rice noodles in boiling water for 30-60 seconds until just tender but still springy. Rinse under cool water and divide among bowls. For dried noodles, follow the package instructions.8 Step 8: Place noodles, raw beef and any pork or meatballs in each bowl. Ladle boiling broth over the top so the beef cooks to your preferred doneness, rare to well-done.9 Step 9: Top each bowl with cilantro, scallions, bean sprouts, fried garlic or shallots, chilies and a squeeze of lime. Serve extra fish sauce, lime, chilies and condiments on the side.getsaucepan.com/r/27ed1be1-2e7d-54de-aca2-27bd3b895128
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