David Bo Ngo's Soo Chow Soup

1. 1

   Place the soup in a large pot over low heat.

2. 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.

3. 3

   Place the cheesecloth bag in the soup, along with the parsnips and salt, and simmer for one hour.

4. 4

   Remove the spice bag and stir in the hot chili sauce and the fish sauce.

5. 5

   Meanwhile, use a very sharp knife to slice the sirloin against the grain into paper-thin slices and set aside.

6. 6

   Cook the noodles, drain and set aside.

7. 7

   Divide the mung bean sprouts and minced chili peppers evenly between six very large bowls.

8. 8

   Divide the cooked noodles over the sprouts and top each with an equal portion of sliced raw beef.

9. 9

   Bring the soup to a rapid boil and ladle it over the noodles and meat, which will cook immediately.

10. 10

    Garnish each bowl with coriander, scallions, mint, basil and a slice of lime, and serve immediately.

* Per serving · 4 servings · Values may vary.