Banh Pho Bo (Beef Noodle Soup)

Directions

1. Slice 2 of the onions into 1/4 inch slices. Heat 1 Tbsp oil in a frying pan. Add in the sliced onion, and cook, stirring, till the outside has browned. Remove and drain. Slice the remaining onion into paper-thin slices and set aside.
2. Rinse the bones and place in a stockpot. Cover with cool water. Bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth skim off foam. After 10 - 15 min, add in 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 hrs, skimming regularly. If necessary add in more water to keep the bones covered. Strain the stock, skim off, and throw away any fat.
3. At serving time, 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. Drain. Place equal portions in each soup bowl. Cover to keep hot. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or possibly chafing dish. At the table, place the soup on a portable warmer to keep warm. Offer each guest a bowl of hot rice noodles. Each diner adds some beef and onion to a bowl. Ladle the warm stock over the meat, stirring to cook the meat. Add in the bean sprouts, coriander, chiles, and lime to taste. Enjoy with chopsticks and a soup spoon.
4. Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and grnd peanuts at the table.