# Required Ingredients:
→ Broth
01 - 8 cups low-sodium beef broth
02 - 2 cups water
03 - 4 slices fresh ginger
04 - 4 cloves garlic, smashed
05 - 2 stalks lemongrass, cut into 2-inch pieces and smashed
06 - 3 star anise pods
07 - 2 tablespoons soy sauce
08 - 1 tablespoon fish sauce
09 - 1 teaspoon sugar
10 - 1 small red chili, sliced
→ Proteins
11 - 14 ounces beef sirloin, thinly sliced across the grain
→ Noodles
12 - 10 ounces dried rice noodles, medium width
→ Vegetables and Toppings
13 - 1 cup baby bok choy, halved
14 - 1 cup shiitake mushrooms, sliced
15 - 1 cup Napa cabbage, chopped
16 - 1 cup carrot, thinly sliced
17 - 1 cup bean sprouts
18 - 4 scallions, sliced
19 - ½ cup fresh cilantro leaves
20 - ½ cup Thai basil leaves
21 - 1 lime, cut into wedges
→ Dipping Sauces
22 - Hoisin sauce
23 - Sriracha or chili garlic sauce
24 - Soy sauce
# How-To Steps:
01 - In a large pot, combine beef broth, water, ginger, garlic, lemongrass, star anise, soy sauce, fish sauce, sugar, and chili. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes. Strain to remove solids and return broth to a simmer.
02 - Soak rice noodles in warm water for 20 to 30 minutes until pliable, then drain thoroughly.
03 - Arrange the thinly sliced beef, vegetables, herbs, lime wedges, and dipping sauces on large platters for table service.
04 - Establish a portable tabletop burner or electric hot pot with the simmering broth in a wide, shallow pot at the dining table.
05 - Have diners add noodles, vegetables, and beef slices to the simmering broth, cooking them to desired doneness. Beef requires only seconds to cook.
06 - Ladle cooked items and broth into bowls. Top with fresh herbs, lime, and dipping sauces according to preference.
