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1
Place the beef bones and oxtails in a large stockpot, cover with water.
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2
Bring the liquid up to a boil and cook for 10 min.
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3
Remove from the heat and drain.
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4
Rinse the pot and bones.
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5
Return the bones to the pot and cover with 6 qts of water.
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6
Bring the liquid up to a boil and skim often to remove the foam.
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7
When the foam stops rising to the surface, add in 3 qts of water and return to a boil.
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8
Char the onions, shallots, and ginger, directly over a gas burner or possibly under the broiler, about 5 to 6 min.
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9
Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a dampened cheesecloth.
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10
Add in the spice bag and parsnips to the simmering broth.
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11
Season the broth with salt and pepper.
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12
Simmer the liquid for 1 hour.
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13
Add in the tripe and tendons to the broth and simmer uncovered for 5 hrs.
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14
Two hrs after adding the tripe, add in the flank steak and brisket.
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15
For the garnishes: In a small bowl, combine the green onions, cilantro and onions together.
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16
Season the vegetables with salt and pepper.
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17
When the broth is ready, remove and throw away the oxtails and bones.
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18
Reserve the tripe, flank steak, and brisket.
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19
Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth.
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20
Add in the fish sauce to the broth.
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21
Bring to a boil and reduce to a simmer.
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22
Slice the tripe, flank steak, and brisket, into small pcs.
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23
In a pot of boiling water, drop in the liquid removed noodles and remove immediately and drain.
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24
Mound the noodles in the center of an oversized bowl.
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25
Bring the broth to a rolling boil and ladle the broth over the noodles.
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26
Arrange the remaining ingredients on small plates around the bowl of broth.
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27
This recipe yields 8 to 10 servings.
