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Ingredients

• 5 lb Beef bones with marrow, cleaned and soaked overnight
• 5 lb Oxtails, cut into small pcs
•     Water to cover
• 2 x Onions, unpeeled, halved and studded with cloves
• 3 x Shallots unpeeled
• 4 ounce Whole fresh ginger, unpeeled
• 8 x Star anise
• 4 x Garlic cloves, (up to 5)
• 1 x Cinnamon stick
• 5 med Parsnips cut into 2-inch chunks
•     Salt
• 1 lb Tripe and tendons
• 1/2 lb Flank steak
• 1/2 lb Beef brisket
• 3 x Green onions, sliced thinly on the bias
• 2 Tbsp. Chiffonade of cilantro
• 2 med Onions, julienned
• 1 c. Fish sauce, (nuoc mam)
• 1 lb 1/4-inch wide dry rice noodles, soaked in hot water for 30 min and liquid removed
• 1 lb Beef sirloin, sliced paper-thin
•     Fresh grnd black pepper
• 2 c. Fresh bean sprouts
• 3 x Fresh jalapenos pepper, julienned
• 2 x Limes, cut into wedges
• 1 bn Chinese basil, chiffonade
• 6 x Pairs chopsticks, (up to 8)

Description

Place The Beef Bones And Oxtails In A Large Stockpot, Cover With Water. Bring The Liquid Up To A Boil And Cook For 10 Min. Remove From The Heat And Drain. Rinse The Pot And Bones.…

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