| 5 | lb | Beef bones with marrow |
| 5 | lb | Oxtails |
| 2 | lb | Short rib plate, or 1 lb flank steak |
| 2 | lg | Onions, unpeeled, halved and studded with 8 whole cloves |
| 3 | | Shallots, unpeeled |
| 2 | oz | Fresh ginger root, unpeeled in one piece |
| 8 | | Star anise |
| 1 | | Cinnamon stick |
| 4 | md | Parsnips, cut into 2-inch chunks |
| 2 | ts | Salt |
| 1 | lb | Beef sirloin |
| 2 | | Scallions, thinly sliced |
| 1 | tb | Shredded coriander |
| 2 | md | Onions, sliced paper-thin |
| 1/4 | c | Hot chili sauce (tuong ot or sriracha sauce) |
| 1 | lb | 1/4-inch-wide dried rice sticks (banh pho) |
| 1/2 | c | Nuoc mam (Vietnamese fish sauce) |
| | Freshly ground black pepper |
| | ACCOMPANIMENTS |
| 2 | c | Fresh bean sprouts |
| 2 | | Fresh red chile peppers, sliced |
| 2 | | Limes, cut into wedges |
| 1 | bn | Of fresh mint, separated into leaves |
| 1 | bn | Fresh Asian basil * |
| | * or regular fresh basil, separated into leaves |
