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1
Cut the meat off the shank bones.
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2
In a medium saucepan, cover the bones with water and bring to a boil.
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3
Prepare a medium bowl of ice water.
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4
Transfer the bones to the ice water to cool, then pat dry.
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5
Heat 1 tablespoon of the oil in a large skillet.
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6
Add the onions, cut side down, and cook over moderately high heat until blackened on the bottom, about 12 minutes; remove to a plate.
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7
Heat the remaining 1 tablespoon of oil in the skillet.
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8
Spread the ginger slices in a single layer and cook over moderately high heat until blackened, about 12 minutes.
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9
In a medium skillet, toast the star anise pods, cinnamon sticks, cloves and crushed red pepper over moderate heat for 2 minutes, shaking the skillet.
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10
In a large stockpot, cover the shank meat and oxtails with the water and bring to a boil.
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11
Skim, then add the lemongrass, garlic, blackened onions and ginger and the toasted spices and simmer over moderately low heat, skimming occasionally, until the meats are tender, about 2 hours.
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12
Strain the broth; refrigerate the broth and the meats separately overnight or for up to 2 days.
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13
Discard the fat from the broth.
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14
Bring the broth to a boil and keep hot.
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15
Thinly slice the meats, discarding any bones.
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16
In a large bowl, soak the rice noodles in water until they are pliable, about 30 minutes.
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17
Bring a large saucepan of water to a boil.
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18
In a medium saucepan of boiling salted water, blanch the bok choy, asparagus and snow peas separately until crisp-tender; remove the vegetables to a platter.
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19
Add the shank bones to the saucepan and cook over moderate heat for 2 minutes.
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20
Drain and let cool slightly, then use a small spoon to scoop out the marrow.
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21
Preheat a grill pan.
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22
Season the sirloin with salt and pepper and cook over high heat until rare, about 2 minutes per side.
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23
Transfer to a carving board and let rest for 5 minutes.
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24
Thinly slice the sirloin.
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25
Drain the rice noodles and add a handful to a long-handled strainer that will fit into the saucepan of boiling water.
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26
Lower it into the water and cook the noodles until barely tender, 30 seconds to 1 minute.
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27
Drain the noodles well and transfer them to a large soup bowl.
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28
Add some of the shank and oxtail meats and cover with hot broth.
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29
Add a piece of marrow and slices of sirloin and serve, allowing the diner to garnish the soup as desired.
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30
Repeat for the remaining diners.
