Recipe for pho soup

• 6 oz Chicken breast or thighs, boneless skinless

• 1 very small (.5 oz | 15 g) bunch Cilantro, sprigs

• 2 Green onions, medium large

• 3/4 inch Section ginger

• 3 1/2 cups Chicken broth, low-sodium

• 2 tsp Fish sauce

• 5 oz Narrow flat rice noodles, dried

• 1 Clove, whole

• 1 1/2 tsp Coriander seeds

• 1 Pepper

• 1/2 tsp Sea salt, fine

• 1/2 tsp Sugar, organic

• 2 cups Water

• 2 lbs Beef chuck

• 1/3 lb Beef sirloin

• 1 Cilantro

• 2 3-inch (7 to 8 cm) pieces Ginger

• 3 Green onion

• 1 Lime, wedges

• 1 Mung bean sprouts

• 3 Onion

• 1 Thai basil

• 1 Chili

• 1/3 cup Fish sauce

• 1 lb Pho noodles, dried

• 1 Cardamom pod, black

• 1 Cinnamon stick

• 6 Cloves

• 2 tsp Coriander seeds

• 2 tsp Fennel seeds

• 2 1/2 oz Rock sugar

• 1 tbsp Salt

• 8 Star anise

• 5 qt Water

• 5 pounds beef marrow or knuckle bones

• 8 oz Steak, raw

• 1 3-inch piece Ginger, fresh

• 1 White onion, large

• 8 cups Beef stock, good-quality

• 2 tsp Fish sauce

• 7 oz Rice noodles, thin

• 3 (3-inch) cinnamon sticks

• 1 tbsp Brown sugar

• 2 Cardamom pods

• 4 Cloves, whole

• 1 tbsp Coriander seeds, whole

• 1 Sea salt, fine

• 5 Star anise

• 6 Basil, leaves

• 1 cup Bean sprouts

• 1/4 cup Cilantro, fresh leaves

• 6 sprigs Cilantro

• 1 3-inch piece Ginger

• 1 Jalapeno pepper

• 1 Lime

• 6 Mint, leaves

• 1 1/4 Onion, small

• 2 stalks Scallions

• 1 qt Beef broth, low sodium

• 2 tbsp Fish sauce

• 4 oz Flat rice noodles, dry

• 1 Cinnamon stick

• 2 Cloves

• 2 Star anise

• 1 tsp Sugar

• 1 tsp Canola oil

• 2 cups Water

• 1/3 pound sirloin or London broil steak (cut into ⅛ inch slices (putting the steak in the freezer about 15-20 minutes prior to cutting makes it easier to slice))