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1
Place the soup in a large pot over low heat.
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2
Over a gas burner or under the broiler, char the clove-studded onion and the ginger root and then wrap them in cheesecloth along with the star anise and cinnamon.
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3
Place the cheesecloth bag in the soup, along with the parsnips and salt, and simmer for one hour.
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4
Remove the spice bag and stir in the hot chili sauce and the fish sauce.
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5
Meanwhile, use a very sharp knife to slice the sirloin against the grain into paper-thin slices and set aside.
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6
Cook the noodles, drain and set aside.
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7
Divide the mung bean sprouts and minced chili peppers evenly between six very large bowls.
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8
Divide the cooked noodles over the sprouts and top each with an equal portion of sliced raw beef.
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9
Bring the soup to a rapid boil and ladle it over the noodles and meat, which will cook immediately.
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10
Garnish each bowl with coriander, scallions, mint, basil and a slice of lime, and serve immediately.
