1. Char ____ and ____ over an open flame until blackened, then simmer with ____ bones in ____ for 12-24 hours, skimming frequently to maintain clarity. 2. Toast ____, ____ stick, ____, and ____ until fragrant, then add to the broth along with ____ and ____ during the final hours of cooking. 3. Soak ____ until pliable, then blanch briefly in boiling ____ and divide among bowls with sliced raw or cooked ____. 4. Strain the broth, bring to a rolling boil, and ladle over the noodles and meat to cook the raw ____ instantly. 5. Serve immediately with ____, ____, ____, ____ wedges, and sliced chilies on the side for individual customization.

Cuisine: ____