Authentic Vietnamese Beef Pho (Pho Bo) Recipe

lbs beef knuckles or neck bones (with meat (see notes))

lbs beef oxtail (see notes)

water (or enough to entirely cover meat)

large yellow onions (peeled)

fresh ginger root (½ size of small palm, roughly peeled)

whole star anise (with pods)

whole cloves

black peppercorns

garlic (smashed)

daikon (peeled and cut into 3 pieces)

cinnamon stick

small shallots (peeled)

6- ounce packages flat rice noodles (pho noodles)

fish sauce (see notes)

salt (plus more to taste, the original recipe calls for 2 Tbsp)

sirloin or top round steak (sliced paper-thin against the grain)

medium yellow onion (sliced paper-thin on a mandolin)

scallions (chopped into rings)

For the garnish:

Sriracha chili sauce

Hoisin sauce

Fresh cilantro leaves

Green limes (quartered)

Mung bean sprouts

Thai basil leaves

Perilla leaves

Coriander leaves

Fresh whole red or green chiles