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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. soup bones (beef shank, beef knuckle bones, or a combination)
- 5 1/2 qt. water
- 2 cinnamon sticks (3- inch)
- 2 dried chiles (small)
- 1 Tbsp. coriander seeds
- 1 Tbsp. fennel seeds
- 8 whole star anise
- 4 cardamom pods
- 12 whole cloves
- 2 1/2 lb. beef brisket
- 2 Tbsp. kosher salt
- 2 Tbsp. peanut oil
- 1 piece fresh ginger (cut crosswise into 1⁄4- inch- thick slices)
- 1 onion (unpeeled, halved)
- 1 head garlic (halved crosswise)
- 1 carrot (cut into 3 pieces)
- 1/4 cup vietnamese fish sauce (plus more for serving)
- 1 1/2 Tbsp. sugar
- 1 1/2 tsp. salt
- 14 oz. rice stick noodles
- lime wedges (for serving)
- 1 bunch fresh cilantro sprigs (for serving)
- 1 bunch fresh mint sprigs (for serving)
- 1 bunch fresh basil (sprigs, preferably Thai basil, for serving)
- bean sprouts (for serving)
- romaine lettuce leaves (for serving)
- jalapeño chiles (Sliced, for serving)
- sliced onion (Thinly, for serving)
- Sriracha chili sauce (for serving)
- hoisin sauce (for serving)
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