Pho Bac

Ingredients

• 4 large shallots, unpeeled
• 1 (4″) piece ginger, unpeeled
• 1 tsp. fennel seeds
• 5 star anise
• 1 (3″) stick cinnamon
• 1 pod black cardamom, crushed
• 5 lb. beef leg bones, cut into 2″–3″ pieces
• 1 1⁄2 lb. boneless beef chuck, trimmed and cut into 4″ x 2″ x 1 1/2″-thick pieces
• 1⁄2 oz. dried scallops
• 2 tbsp. kosher salt, plus more
• 1⁄4 cup fish sauce
• 8 scallions, green parts thinly sliced, white parts left whole
• 1 1⁄2 tbsp. unseasoned rice vinegar
• 2 serrano chiles, stemmed and thinly sliced crosswise
• 2 lb. small, flat rice noodles
• 8 oz. beef sirloin, cut across grain into 1/6″-thick slices
• 1 medium yellow onion, thinly sliced, soaked in cold water for 30 minutes
• 1⁄3 cup cilantro leaves
• Freshly ground black pepper, to taste

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