| 5 | lb | Beef bones with marrow; cleaned and soaked overnight |
| 5 | lb | Oxtails; cut into small pieces |
| | Water to cover |
| 2 | | Onions; unpeeled, halved and studded with cloves |
| 3 | | Shallots unpeeled |
| 4 | oz | Whole fresh ginger; unpeeled |
| 8 | | Star anise |
| 4 | | Garlic cloves; (up to 5) |
| 1 | | Cinnamon stick |
| 5 | md | Parsnips cut into 2-inch chunks |
| | Salt |
| 1 | lb | Tripe and tendons |
| 1/2 | lb | Flank steak |
| 1/2 | lb | Beef brisket |
| | GARNISHES |
| 3 | | Green onions; sliced thinly on the bias |
| 2 | tb | Chiffonade of cilantro |
| 2 | md | Onions; julienned |
| 1 | c | Fish sauce; (nuoc mam) |
| 1 | lb | 1/4-inch wide dried rice noodles; soaked in warm water for 30 minutes and drained |
| 1 | lb | Beef sirloin; sliced paper-thin |
| | Fresh ground black pepper |
| 2 | c | Fresh bean sprouts |
| 3 | | Fresh jalapenos pepper; julienned |
| 2 | | Limes; cut into wedges |
| 1 | bn | Chinese basil; chiffonade |
| 6 | | Pairs chopsticks; (up to 8) |
