Pho Bac (Hanoi Beef And Rice-noodle Soup)

  
      5 lb Beef bones with marrow
      5 lb Oxtails
      2 lb Short rib plate, or 1 lb
           -flank steak
      2 lg Onions, unpeeled, halved and
           -studded with 8 whole cloves
      3    Shallots, unpeeled
      2 oz Fresh ginger root, unpeeled,
           -in one piece
      8    Star anise
      1    Cinnamon stick
      4 md Parsnips, cut into 2-inch
           -chunks
      2 ts Salt
      1 lb Beef sirloin
      2    Scallions, thinly sliced
      1 tb Shredded coriander
      2 md Onions, sliced paper-thin
    1/4 c  Hot chili sauce (tuong ot or
           -sriracha sauce)
      1 lb 1/4-inch-wide dried rice
           -sticks (banh pho)
    1/2 c  Nuoc mam (Vietnamese fish
           -sauce)
           Freshly ground black pepper
           ACCOMPANIMENTS:
      2 c  Fresh bean sprouts
      2    Fresh red chile peppers,
           -sliced
      2    Limes, cut into wedges
      1 bn Of fresh mint, separated
           -into leaves
      1 bn Fresh Asian basil or regular
           -fresh basil, separated into
           -leaves
 
  NOTE:  In order to cut the beef into paper-thin
  slices, freeze the pieces of meat for 30 minutes
  before slicing. The night before, clean the bones
  under cold running water and soak overnight in a pot
  with water to cover at room temperature.  (This will
  help loosen the impurities inside the bones.  When
  heat is applied, these impurities are released and
  come to the top much faster and can be removed,
  therefore, producing a clear broth.) Place the beef
  bones, oxtails and short rib plate in a large
  stockpot. Add water to cover and bring to a boil.
  Cook for 10 minutes. Drain. Rinse the pot and the
  bones. Return the bones to the pot and add 6 quarts of
  water.  Bring to a boil. Skim the surface to remove
  the foam and fat.  Stir the bones in the bottom of the
  pot from time to time to free the impurities.
  Continue skimming until the foam ceases to rise.  Add
  3 quarts more water and bring to a boil. Skim off all
  the residue that forms on the top.  Turn the heat to
  low and simmer. Meanwhile, char the clove-studded
  onions, shallots and ginger directly over a gas burner
  or under the broiler until they release their fragrant
  odors. Tie the charred vegetables, star anise and
  cinnamon stick in a double thickness of dampened
  cheesecloth.  Add the spice bag, parsnips and salt to
  the simmering broth.  Simmer for 1 hour. Remove the
  short rib plates. Pull the meat away from the bones.
  Reserve the meat and return the bones to the pot.
  Simmer the broth, uncovered, for 4 to 5 hours. Keep an
  eye on it; as the liquid boils away, add enough fresh
  water to cover the bones. Meanwhile, slice the beef
  sirloin against the grain into paper-thin slices,
  roughly 2 by 2 inches in size.  Slice the reserved
  short rib meat paper-thin.  Set aside. In a small
  bowl, combine the scallions, coriander and half of the
  slice onions. Place the remaining sliced onions in a
  small bowl and stir in the hot chili sauce. Blend
  well. Soak the rice sticks in warm water for 30
  minutes.  Drain and set aside. When the broth is
  ready, remove and discard all of the bones. Strain the
  broth through a strainer or colander lined with a
  double layer of dampened cheesecloth into a clean pot.
  Add the fish sauce and bring the broth to a boil.
  Reduce the heat and keep the broth at a bare simmer.
  In another pot, bring 4 quarts of water to a boil.
  Drain the noodles, then drop them in the boiling
  water. Drain immediately.  Divide the noodles among 4
  large soup bowls. Top the noodles with the sliced
  meats. Bring the broth to a rolling boil. Ladle the
  broth directly over the meat in each bowl (the boiling
  broth will cook the raw beef instantly). Garnish with
  the scallion mixture and freshly ground black pepper.
  Serve the onions in hot chili sauce and the
  accompaniments on the side. Each diner will add these
  ingredients as desired.
 
     Yield: 4 servings