Vietnamese Beef Pho (Beef Rice Noodle Soup) Recipe

• 2 pounds beef bones shop for "beef bones for soup"
• 2 pounds beef shank and/or beef oxtail
• 1 large onion yellow or sweet
• 1 3-inch piece ginger
• 1 3-inch piece cinnamon stick
• 3 pieces star anise
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 piece cardamom (black) crack to open
• 3 pieces cloves
• 1 ounce rock sugar (ping pong ball size) or sugar (2 tablespoons)
• 1.5 teaspoon salt (up to 1-2 tablespoons, to taste)

Garnishes:

• ½ large onion chopped (red or yellow are milder)
• 1 bunch scallions chopped
• 1 cup cilantro chopped, optional
• 4 cups mung bean sprouts
• 6 springs Thai basil
• 1 medium lime cut into wedges (or lemon)
• 1 medium Jalapeño cut into slices
• 1 pound thinly sliced beef ribeye, filet mignon, or eye of round
• 1 14-ounce package bahn pho (rice noodles) (size small or medium refers to width of the noodles) OR fresh noodles, if available.

Sauces at the table (optional): fish sauce, hoisin sauce, sriracha