Pho

In a large stockpot, bring 5 quarts water to a boil. In a second pot, add bone marrow, beef chuck, and water to cover. Bring to a boil and cook for 5 minutes (to get rid of all impurities). Using tongs, transfer the meat and bones into the first pot of boiling water. Bring to a boil, reduce heat to simmer, and skim off fat.

Add ginger, onion, fish sauce, and sugar. Simmer for 2 hours. Wrap star anise and cloves in cheesecloth, tie with kitchen twine, and place in broth. Allow to infuse until broth is fragrant, about 30 minutes more.

Over a fine-meshed sieve lined with cheesecloth, strain broth into a bowl. Submerge bowl in an ice bath and cool. (If broth is not clear, strain again with a fresh piece of cheesecloth.) Season with salt and pepper.

To serve, divide noodles and beef slices among 4 bowls. Bring broth to a vigorous boil and ladle into bowls. Garnish with scallions, bean sprouts, basil leaves, chile, and lime.