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1
Place the oxtails or ribs in a large pot, cover with cold water, and bring to a boil.
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2
Boil vigorously for 5 minutes, then drain.
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3
Rinse out the pot well, rinse off the oxtails or ribs and place back in the pot.
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4
Add 4 quarts of the water and bring to a boil.
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5
Add the star anise, cinnamon stick, cloves, and peppercorns.
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6
Using tongs, char the ginger over a gas flame, then add to the pot; use the same method to char the onion pieces, then add to the pot.
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7
Alternatively, heat a heavy skillet over high heat, add the ginger and onion pieces, and scorch well on all sides before adding to the pot.
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8
Let the broth boil gently, uncovered, skimming off foam and scum, for about 30 minutes.
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9
Add the remaining 2 quarts water, bring back to the boil, and continue to boil gently, skimming off foam.
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10
When foam has stopped rising to the surface, lower the heat to medium-low and simmer for another hour.
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11
Add the stewing beef and fish sauce, bring back to a boil, and simmer, uncovered, until the meat is very tender, about 2 hours.
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12
Leaving the soup at a simmer, remove the stewing beef and cool slightly.
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13
Slice as thin as possible and set aside.
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14
Remove the soup from the heat and remove and discard the bones and solids.
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15
For a traditionally clear broth, line a colander with a double layer of cheesecloth and strain the soup into a clean bowl.
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16
Let the stock cool, then refrigerate, covered, for at least 2 hours.
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17
Skim off the layer of fat from the top of the stock and discard.
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18
(The soup can be made ahead to this point and stored in the refrigerator, beef and stock in separate well-sealed containers, for up to 2 days, or frozen for up to 1 month.)
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19
About 20 minutes before you wish to serve the soup, remove the meat and stock from the refrigerator and set the meat aside.
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20
Transfer the stock to a pot and heat until warm.
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21
Strain through cheesecloth as described above, return to the pot, and bring to a boil.
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22
Taste for seasonings and add fish sauce or salt as desired, then simmer gently, half covered, while you prepare the accompaniments.
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23
Bring a large pot of water to a boil.
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24
Drop in the rice noodles and cook until just tender but not mushy, 30 seconds to 1 minute.
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25
Transfer to a colander, rinse with cold water, and set aside.
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26
Blanch the bean sprouts briefly in the same boiling water, then set aside.
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27
Provide each guest with a spoon and a pair of chopsticks, as well as a small side plate with the Lime Juice Yin-Yanga generous pile of salt, another of black pepper beside it, and a lime wedge or twoto be used as a condiment for the beef slices (see below).
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28
Set out the raw beef, along with small dishes of the herbs, shallots, bean sprouts, and sliced chile.
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29
To serve, divide the noodles among 6 to 8 large bowls.
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30
Top each serving with a generous pinch of bean sprouts, a few shallot slices, several basil leaves, slices of cooked beef, and slices of raw beef.
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31
Ladle the hot broth over and sprinkle with the coriander.
