Vietnamese "Pho" Rice Noodle Soup with Beef Recipe | Food Network

Ingredients

• 5 pounds beef marrow or knuckle bones
• 2 pounds beef chuck, cut into 2 pieces
• 1 (3-inch) piece ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred
• 2 yellow onions, peeled and charred
• 1/4-cup fish sauce
• 3 ounces rock sugar, or 3 tablespoons sugar
• 10 whole star anise, lightly toasted in a dry pan
• 1 tablespoon sea salt
• 1 pound dried 1/16 inch wide rice sticks, soaked, cooked and drained
• 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain