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1
Bring the nine cups of water to a boil.
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2
Drop in the oxtail and chuck.
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3
Return to the boil for 10 minutes, removing the scum several times.
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4
Meanwhile, impale the chunk of ginger on a fork and hold it over a flame until it is blackened.
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5
Do the same with the shallots.
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6
Add both to the broth, together with the Star anise and cinnamon, and cover.
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7
Simmer for 1-1/2 hours.
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8
Blanch the bean sprouts in boiling water for 30 seconds.
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9
Remove from the pan.
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10
About 20 minutes before serving, bring the three quarts of water to a boil and add the rice sticks.
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11
Boil for five minutes.
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12
Drain in a colander and run cold water over.
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13
Set aside the noodles until you are ready to assemble the soup.
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14
After the soup has cooked for about 1-1/2 hours, remove the chuck and oxtail, making certain they are tender.
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15
If they are not quite ready, return to the soup and cook a little longer.
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16
After you have removed the meat from the soup, add the fish sauce, salt and MSG to the soup.
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17
To assemble and serve the soup: Distribute the noodles among the bowls, 1 bowl for each guest.
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18
Slice the cooked chuck.
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19
Remove the meat from the oxtail bones.
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20
Distribute the cooked chuck and oxtail meat over the noodles.
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21
Then distribute the raw beef slices among the bowls.
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22
Add half of the onion slices, a few of the bean sprouts, and sprinkle with the combined parsley and scallion greens.
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23
Immediately prior to serving add boiling broth to cover the ingredients in each bowl.
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24
This will cook the raw beef.
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25
At the table serve a platter consisting of the remaining bean sprouts, onion rings, lime wedges and the hot red pepper rings.
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26
Serve additional fish sauce for those who prefer a saltier taste.
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27
A squeeze of lime can be added to the soup; as well as additional vegetables from the platter when desired.
