| 5 | lb | Beef bones with marrow |
| 5 | lb | Oxtails |
| 2 | lb | Short rib plate |
| 2 | lg | Onion; halved |
| 3 | | Shallot; unpeeled |
| 2 | oz | Ginger, fresh; unpeeled, in |
| 8 | | Star anise |
| 1 | | Cinnamon stick |
| 4 | md | Parsnip; cut into 2" pieces |
| 2 | ts | Salt |
| 1 | lb | Beef sirloin |
| 2 | | Scallion; thinly sliced |
| 1 | tb | Coriander; shredded |
| 2 | md | Onion; sliced paper-thin |
| 1/4 | c | Hot chili sauce (tuong ot) or nuoc cham) |
| 1 | lb | Dried rice stick, 1/4" wide |
| 1/2 | c | Nuoc mam (Vietnamese fish sa |
| | Pepper, black |
| | GARNISH |
| 2 | c | Fresh bean sprouts |
| 2 | | Fresh red chile peppers; sliced |
| 2 | | Lime; cut into wedges |
| 2 | tb | Olive oil |
| 2 | lg | Garlic clove; flattened |
