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1
In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing.
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2
The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature.
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3
This will help loosen the impurities inside the bones.
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4
When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.
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5
Place the beef bones, oxtails and short rib plate in a large stockpot.
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6
Add water to cover and bring to a boil.
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7
Cook for 10 minutes.
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8
Drain.
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9
Rinse the pot and the bones.
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10
Return the bones to the pot and add 6 quarts of water.
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11
Bring to a boil.
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12
Skim the surface to remove the foam and fat.
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13
Stir the bones in the bottom of the pot from time to time to free the impurities.
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14
Continue skimming until the foam ceases to rise.
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15
Add 3 quarts more water and bring to a boil.
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16
Skim off all the residue that forms on the top.
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17
Turn the heat to low and simmer.
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18
Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors.
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19
Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth.
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20
Add the spice bag, parsnips and salt to the simmering broth.
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21
Simmer for 1 hour.
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22
Remove the short rib plates.
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23
Pull the meat away from the bones.
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24
Reserve the meat and return the bones to the pot.
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25
Simmer the broth, uncovered, for 4 to 5 hours.
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26
Keep an eye on it; as the liquid boils away, add enough fresh water to cover the bones.
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27
Meanwhile, slice the beef sirloin against the grain into paper- thin slices, roughly 2 by 2-inches in size.
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28
Slice the reserved short rib meat paper-thin.
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29
Set aside.
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30
In a small bowl, combine the scallions, coriander and half of the slice onions.
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31
Place the remaining sliced onions in a small bowl and stir in the hot chili sauce.
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32
Blend well.
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33
Soak the rice sticks in warm water for 30 minutes.
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34
Drain and set aside.
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35
When the broth is ready, remove and discard all of the bones.
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36
Strain the broth through a strainer or colander lined with a double layer of dampened cheesecloth into a clean pot.
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37
Add the fish sauce and bring the broth to a boil.
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38
Reduce the heat and keep the broth at a bare simmer.
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39
In another pot, bring 4 quarts of water to a boil.
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40
Drain the noodles, then drop them in the boiling water.
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41
Drain immediately.
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42
Divide the noodles among 4 large soup bowls.
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43
Top the noodles with the sliced meats.
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44
bring the broth to a rolling boil.
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45
Ladle the broth directly over the meat in each bowl (the boiling broth will cook the raw beef instantly).
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46
Garnish with the scallion mixture and freshly ground black pepper.
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47
Serve the onions in hot chili sauce and the accompaniments on the side.
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48
Each diner will add these ingredients as desired.
