INGREDIENTS

INSTRUCTIONS

Slice 2 of the onions into 1/4 inch slices. Heat 1 Tbsp oil in a frying
pan. Add the sliced onion, and 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. 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.
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 warm. Heat beef stock to boiling. 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. 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.
Optional: pass fresh basil leaves, coriander, additional chilies, fish
sauce and ground peanuts at the table.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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