Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 (1-in) chunks fresh ginger
3 Shallots; unpeeled
1 Onion; unpeeled
2 1/2 qt Water
1 1/2 lb Oxtails
- chopped into sections
1 lb Beef shank
2 Whole star anise
1 Cinnamon stick
3 Whole cloves
1/4 c Vietnamese fish sauce
-(nuoc mam)-
1 ts Salt; or to taste
1/2 lb Flat rice-stick noodles
- soaked in water
- for 20 minutes
6 oz Sirloin steak
- trimmed of fat sliced
- into paper-thin slices
1 Onion; sliced thin
2 c Bean sprouts
1/4 c Fresh coriander leaves
- (coarsely chopped)
2 Green onions
- cut into 2-in-long
- thin julienne slices
1 Lime; sliced into 8 wedges
2 Red chiles; thinly sliced

PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot
broiler until charred. In a stock pot, bring the water, oxtails and
beef shank to a boil. Thoroughly skim and discard the scum from the
surface of the stock. Drop the charred ingredients, star anise,
cinnamon stick and cloves into pot, reduce to low heat; simmer for 2
hours. Remove the meat. Remove and shred the meat from the shank and
reserve. Return the bone to the simmering stock. Simmer 1 hour
longer. When soup is done, remove and discard bones. Strain and
degrease stock; add fish sauce and salt. Keep warm. In a separate
pot, bring 3 quarts water to a boil. Drain noodles and add to boiling
water; cook for 1 minute. Drain in a colander. Divide noodles among 8
soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of
noodles with shredded cooked beef, the raw sirloin steak slices,
onion slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock
(this will cook the beef) to cover the noodles and beef, top with
fresh coriander and green onions. Serve with squeeze of lime and
chiles.

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