Beef Noodle Soup (Phở bò).

Ingredients:
3 large onions
1 tbs peanut oil
5 lb beef & chicken bones (choose ones with meat as well)
4 ginger slices - julienned
2 carrots -julienned
1 small cinnamon stick
1 star anise
1 tbs whole black peppercorn
2 garlic clove - crushed
1/2 lb bean sprouts
1/2 lb beef sirloin - finely sliced
1 scallion - finely sliced
1/4 cup chopped cilantro
4 chillies - sliced
2 limes (cut into wedges)
8 oz rice sticks - soaked in hot and drained
3 tbs Nuoc mam (Vietnamese fish sauce)
Black pepper to taste

Directions:
Slice 2 of the onions into 1/4 inch slices. Heat 1 tbs oil in a frying pan and add the sliced onions Cook, stirring, until the outside has browned. Remove and drain . Slice the remaining onion into paper-thin slices and set aside. Rinse the bones and place in a stockpot. Cover with cold water and bring slowly to a boil Reduce heat and simmer, uncovered (For a clear broth skim off foam).

After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil . Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat.

To serve:
Arrange the sliced beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chiles and limes.

Meanwhile, plunge the rice sticks in boiling water to heat and drain. Place equal portions in each soup bowl and cover to keep warm . Heat beef stock to boiling and season with fish sauce and pepper. Pour into a soup tureen or chafing dish.

At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl and Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chiles, and lime to taste. Enjoy with chopsticks and a soup spoon.