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1
Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5 to 6 minutes.
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2
Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped cheesecloth.
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3
Add the spice bag and parsnips to the simmering broth.
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4
Season the broth with salt and pepper.
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5
Simmer the liquid for 1 hour.
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6
Add the tripe and tendons to the broth and simmer uncovered for 5 hours.
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7
Two hours after adding the tripe, add the flank steak and brisket.
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8
In a small bowl, combine the green onions, cilantro and onions together.
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9
Season the vegetables with salt and pepper.
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10
When the broth is ready, remove and discard the oxtails and bones.
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11
Reserve the tripe, flank steak, and brisket.
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12
Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth.
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13
Add the fish sauce to the broth.
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14
Bring to a boil and reduce to a simmer.
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15
Slice the tripe, flank steak, and brisket, into small pieces.
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16
In a pot of boiling water, drop inthe drained noodles and remove immediately and drain.
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17
Mound the noodles in the center of an oversized bowl.
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18
Arrange the meats on top of the noodles.
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19
Bring the broth to a rolling boil and ladle the broth over the meat.
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20
Garnish the soup with the green onions/cilantro/onion mixture.
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21
Serve the remaining ingredients along the side of the soup.
