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1
Soak bone overnight in cold water.
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2
Place bones, oxtails and flank steak in a large stock pot. Add SALTED BOILING water to cover and bring to a boil. Better yet, boil water, add salt then add bones. Marinate oxtails and flank steak with fish sauce, sugar, black pepper.
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3
Cook 5 minutes, drain and rinse pot and bones.
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4
Return bones to pot, add 6 quarts COLD WATER and bring to a boil. Skim surface of scum and fat. Stir bones at bottom. After 1 hour of simmering, add oxtails & flank steak.
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5
The ginger root, shallots, and onion need to be roasted. The ginger root until the outer layer peels off easily. The onion until outer layer is semi-burnt. About 3 min. Roast the anise seeds in a pan for 2 min. Add to broth while waiting to boil.
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6
Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak the same way; that is after they are cooked for about 1 hour.
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7
Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions.
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8
Place remaining onions in another bowl and mix in hot chili sauce. Soak rice noodles in water. When broth is ready, discard bones.
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9
Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to a boil.
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10
Reduce heat to simmer.
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11
In another pot, bring 4 quarts of water to a boil.
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12
Add noodles and drain immediately.
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13
Do not overcook noodles
