| 1 | *leave onion unpeeled, and stud with eight whole cloves. |
| 2 | in order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing. |
| 3 | the night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature. |
| 4 | (this will help loosen the impurities inside the bones. |
| 5 | When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth). |
| 6 | place the beef bones, oxtails and short rib plate in a large stockpot. |
| 7 | Add water to cover and bring to a boil. |
| 8 | Cook for 10 minutes. |
| 9 | Drain. |
| 10 | Rinse the pot and the bones. |
| 11 | return the bones to the pot and add 6 quarts of water. |
| 12 | Bring to a boil. |
| 13 | Skim the surface to remove the foam and fat. |
| 14 | Stir the bones in the bottom of the pot from time to time to free the impurities. |
| 15 | Continue skimming until the foam ceases to rise. |
| 16 | Add 3 quarts more water and bring to a boil. |
| 17 | Skim off all the residue that forms on the top. |
| 18 | Turn the heat to low and simmer. |
| 19 | meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. |
| 20 | Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. |
| 21 | Add the spice bag, parsnips and salt to the simmer-ing broth. |
| 22 | Simmer for 1 hour. |
| 23 | remove the short rib plates. |
| 24 | Pull the meat away from the bones. |
| 25 | Reserve the meat and return the bones to the pot. |
| 26 | Simmer the broth, uncovered, for 4 to 5 hours. |
| 27 | Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones. |
| 28 | meanwhile, slice the beef sirloin against the grain into paper-thin slices, roughly 2 by 2 inches in size. |
| 29 | Slice the reserved short rib meat paper-thin. |
| 30 | Set aside. |
| 31 | in a small bowl, combine the scallions, coriander and half of the slice onions. |
| 32 | Place the remaining sliced onions in a small bowl and stir in the hot chili sauce. |
| 33 | Blend well. |
| 34 | soak the rice sticks in warm water for 30 minutes. |
| 35 | Drain and set aside. |
| 36 | when the broth is ready, remove and discard all of the bones. |
| 37 | Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot. |
| 38 | Add the fish sauce and bring the broth to a boil. |
| 39 | Reduce the heat and keep the broth at a bare simmer. |
| 40 | in another pot, bring 4 quarts of water to a boil. |
| 41 | Drain the noodles, then drop them in the boiling water. |
| 42 | Drain immediately. |
| 43 | Divide the noodles among 4 large soup bowls. |
| 44 | Top the noodles with the sliced meats. |
| 45 | Bring the broth to a rolling boil. |
| 46 | Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly). |
| 47 | Garnish with the scallion mixture and freshly ground black pepper. |
| 48 | serve the onions in hot chili sauce and the accompaniments on the side. |
| 49 | Each diner will add these ingredients as desired. |
