Beef Noodle Soup (Pho Bo) Recipe – Sunset Magazine

Ingredients

• 1/2 cup thinly sliced fresh ginger (about 3 oz.)
• 1 cup thinly sliced shallots (about 4 oz.)
• 3 whole star anise (or 2 teaspoons pieces) or 1 teaspoon anise seeds
• 1 cinnamon stick (3 in. long)
• 1 1/2 pounds boned beef chuck, rinsed and fat trimmed
• 2 1/2 quarts fat-skimmed beef broth (see notes)
• About 1/4 cup Asian fish sauce (nuoc mam or nam pla)
• 1 tablespoon sugar
• Salt
• 2 cups bean sprouts (5 to 6 oz.), rinsed
• 1/4 cup very thinly sliced fresh hot red or green chilies (about 1 oz.), such as Thai, serrano, or jalapeño
• 1/2 cup rinsed fresh Thai or small regular basil leaves
• 1/2 cup rinsed fresh cilantro leaves
• 3 limes (3 oz. each), rinsed and cut into wedges
• 8 ounces boned beef sirloin steak, fat trimmed, very thinly sliced (see notes)
• 6 cups hot Cooked Rice Noodles (about 1/8 in. wide)
• 1/2 cup thinly sliced yellow onion
• 3/4 cup thinly sliced green onions (including green tops)
• Hoisin sauce (optional)
• Asian red chili paste or sauce (optional)