| | STOCK: |
| 3 | lb | Roasted beef bones |
| 6 | qt | Water |
| 2 | tb | Crumbled sage |
| 1 1/2 | tb | Dried oregano |
| 2 | | Dried tabasco peppers, cracked |
| 2 | | Bay leaves |
| 3 | tb | Worcestershire sauce |
| 3 | tb | Nuoc mam |
| 1 | tb | Salt |
| 1 | tb | Black pepper |
| 4 | | Dried tomatoes |
| 1 | lg | Galangal root, cut into small pieces |
| | FOR THE SOUP: |
| 2 | lg | Chipotle peppers, broken into pieces |
| 4 | oz | Dried shiitake mushrooms |
| 10 | | Dried tomatoes |
| 1/2 | c | Dried shrimp |
| 3 | c | Elephant garlic ; chopped fine |
| 1 | | Head regular garlic ; pressed |
| 1 | sm | Yellow onion |
| 1 | tb | Black pepper |
| 1/4 | c | Black bean sauce |
| 1/3 | c | Oyster sauce |
| 4 | tb | Nuoc mam |
| 2 | tb | Worcestershire sauce |
| 4 | c | Warm water |
| 3/4 | c | Peanut oil |
