Phở Saigon Southern Vietnamese Beef Noodle Soup

Ingredients

• For the Broth:
• One medium yellow/white onion (8 ounces; 227g), peeled and halved
• 2 ounces (60g) peel-on fresh ginger, lightly smashed under the side of a knife
• 10 cloves
• 5 star anise pods
• 2 black cardamom pods, slightly crushed to reveal seeds
• 2 cinnamon sticks
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 4 pounds (1.8kg) beef leg bones with marrow, cut crosswise or lengthwise
• 2 pounds (900g) beef neck bones
• 1 1/2 pounds (680g) boneless beef shank
• 8 ounces (228g) beef tendon
• 8 ounces (228g) book tripe
• 3 tablespoons (27g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight
• 3 ounces (84g) yellow rock sugar, or more to taste
• 6 tablespoons (90ml) fish sauce, or more to taste
• For Assembling and Serving:
• Thai basil, for serving
• Sawtooth herb (culantro), for serving
• Mung bean sprouts, raw or blanched (see notes), for serving
• 1 jalapeño or bird’s eye chile, thinly sliced
• 2 limes, cut into wedges
• 1/2 cup (26g) thinly sliced red onion
• 1/2 cup (22g) sliced scallion, green parts only
• 1/2 cup (16g) roughly chopped cilantro leaves and tender stems
• 2 pounds (908g) semi-fresh pho noodles
• 11 ounces (312g) Vietnamese beef meatballs (see notes), halved
• 1 pound (455g) beef round, very thinly sliced (at least 1/8-inch thick; see notes)
• Freshly ground black pepper, for serving
• Hoisin sauce, for serving
• Sriracha, for serving

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