Hanoi Beef Noodles (Pho)  
Recipe Number: 1097629783
Contributor: Nate
Ingredients
6 oz. flat rice stick noodles
1 ea. lime, in 6 wedges
1 ea. hot red chili pepper, in thin rings
1/2 lb. boneless beef sirloin, fat trimmed & cut paper-thin, ~1-1/2" square
2 cups bean sprouts

Garnish:
1/4 cup minced scallion greens
1/4 cup minced Chinese parsley
1 cup basil leaves, shredded, preferably Thai basil
Broth:
3-3/4 lbs. beef shinbone or oxtails, preferably w/ meat & marrow
16 cups water
4 ea. shallots, thinly sliced
6 slices fresh ginger, quarter size, peeled & smashed
4 pieces star anise
2 ea. cinnamon sticks
1/4 cup fish sauce
1/4 tsp. freshly ground black pepper
Cooking Instructions
Add cooked beef, sirloin and bean sprouts to hot soup, return to boil & cook until sirloin is no longer pink, 1-1/2 ~ 2 min., skim surface. Soften noodles in hot water, then cook until just tender. Rinse under warm water & drain. Ladle beef/sprout mixture & broth over noodles served in individual bowls. Serve w/ lime & chili pepper. Sprinkle w/ garnishes.


Broth:

Combine ingredients & bring to boil. Simmer, uncovered, 1-1/2 hrs., skimming impurities & fat. Strain, then remove meat from bones & cut into thin slices. Discard bones & seasonings, skimming fat again. Add fish sauce & pepper to stock & keep warm over low heat.