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1
Slice 2 of the onions into 1/4 inch slices.
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2
Heat 1 Tbsp oil in a frying pan.
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3
Add in the sliced onion, and cook, stirring, till the outside has browned.
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4
Remove and drain.
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5
Slice the remaining onion into paper-thin slices and set aside.
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6
Rinse the bones and place in a stockpot.
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7
Cover with cool water.
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8
Bring slowly to a boil.
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9
Reduce heat and simmer, uncovered.
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10
For a clear broth skim off foam.
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11
After 10 - 15 min, add in browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns.
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12
Bring to a boil.
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13
Simmer the stock, partially covered for 6 to 12 hrs, skimming regularly.
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14
If necessary add in more water to keep the bones covered.
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15
Strain the stock, skim off, and throw away any fat.
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16
At serving time, arrange the sliced beef on a platter.
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17
Garnish with reserved white and green onion.
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18
On another platter, arrange the bean sprouts, coriander, chiles and limes.
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19
Meanwhile, plunge the rice sticks in boiling water to heat.
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20
Drain.
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21
Place equal portions in each soup bowl.
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22
Cover to keep hot.
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23
Heat beef stock to boiling.
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24
Season with fish sauce and pepper.
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25
Pour into a soup tureen or possibly chafing dish.
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26
At the table, place the soup on a portable warmer to keep warm.
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27
Offer each guest a bowl of hot rice noodles.
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28
Each diner adds some beef and onion to a bowl.
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29
Ladle the warm stock over the meat, stirring to cook the meat.
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30
Add in the bean sprouts, coriander, chiles, and lime to taste.
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31
Enjoy with chopsticks and a soup spoon.
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32
Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and grnd peanuts at the table.
