Here is a recipe for pho, a traditional Vietnamese noodle soup made with broth, rice noodles, and a variety of meats and herbs. Ingredients: 1 pound beef bones (such as oxtail, marrow bones, or beef neck bones) 1 pound beef chuck, thinly sliced 1 medium onion, quartered 1 small piece ginger, sliced 1 cinnamon stick 2 whole star anise 4 whole cloves 3 whole cardamom pods 2 tablespoons fish sauce 8 cups water 8 ounces rice noodles 1 cup bean sprouts 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint 2 scallions, thinly sliced 1 lime, cut into wedges Instructions: Preheat your oven to 400°F. Place the beef bones and chuck in a single layer on a baking sheet. Roast for 30 minutes, or until the bones are browned and the chuck is browned on the outside but still pink in the center. Meanwhile, heat a large pot over medium heat. Add the onion, ginger, cinnamon stick, star anise, cloves, and cardamom pods. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the water and fish sauce to the pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat and carefully strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard the solids. Return the broth to the pot and bring to a boil over high heat. Reduce the heat to low and simmer for an additional 20 minutes. Meanwhile, cook the rice noodles according to the package instructi