rice stick noodles (rice vermicelli, pho noodles)
meat – beef roast, sirloin, chuck (brisket)
fresh red basil or holly basil leaves
minced green onion
To make the soup broth, use one of the three following methods:
1. Simmer chuck meat, bones, onion, ginger, star anise and fish sauce in water 1-1/2 to 2 hours. Cool. Strain. Slice meat.
2. Brown bones, onion, ginger in oven or broil until browned. Add to water, boil and simmer 1 to 2 hours. Strain.
3. Combine canned beef broth, 2 cans water, ginger, star anise (optional). Simmer for 30 minutes.
Adjust broth flavor with salt, pepper, fish sauce, sake, minced shallots and sugar. Soak rice sticks in hot water for 15 mins. Boil 1 minute. Do not overcook. Slice cooked meat very thin and cook a few minutes in some broth. Place noodles in a large bowl. Add meat slices, hot broth and garnishes. Serve with Sriracha hot chili sauce and hoisin sauce.