Serves 4
SOUP
| 5 | pounds beef marrow bones |
| 1 | pound beef chuck or round, trimmed of excess fat and cubed |
| 12 | quarts water |
| 3 | star anise |
| 2 | whole cloves |
| 1 | stick cinnamon |
| 1 | teaspoon black peppercorns |
| 1 | whole cardamom pod, slightly crushed |
| 1 | large piece (3 inches) fresh ginger |
| 2 | onions, halved |
| 5 | tablespoons fish sauce, or to taste |
| Salt, to taste |
2. Add the remaining 6 quarts of water to the pot. Bring to a boil. Skim the surface, if necessary. Turn the heat down. Add the star anise, cloves, cinnamon stick, peppercorns, and cardamom.
3. Using tongs, hold the ginger and onion pieces over a gas flame or set them in a cast-iron skillet. Heat them until they char. Add them to the pot.
4. Let the broth simmer gently, uncovered, skimming occasionally, for 1 hour. Add the fish sauce and continue simmering uncovered, for 2 hours. (Total cooking time is 3 hours.)
5. Remove the soup from the heat. Remove and discard the bones and solids. Line a colander with a double layer of cheesecloth. Strain the soup into a clean bowl. Let the stock cool, then refrigerate, covered, for at least 2 hours. Skim off and discard the fat from the top.
6. In a large bowl, heat the broth until it is boiling. Again, line a colander with cheesecloth and strain the soup into a clean pot. Bring to a boil, add salt, and taste for seasoning. Add more fish sauce, if you like.
GARNISH
| 1 | pound boneless lean sirloin beef, very thinly sliced across the grain into 2-inch-long slices |
| 3 | scallions, thinly sliced on the diagonal |
| 1 | pound thin dried rice noodles, soaked in warm water for 15 minutes and drained |
| 1/2 | cup chopped fresh cilantro |
| 3 | shallots, thinly sliced |
| 2 | cups bean sprouts, rinsed |
| 1/2 | cup Asian basil or sweet basil leaves |
| 2 | serrano chili peppers, cored and thinly sliced |
| 2 | limes, cut into wedges |
2. Ladle boiling hot broth into the bowls. Serve with bean sprouts, basil, chili peppers, and lime. Jonathan Levitt
