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Ingredients

• 5 lb Beef bones with marrow cleaned, and soaked overnight
• 5 lb Oxtails cut small pcs
•     Water to cover
• 2 x Onions unpeeled, halved, studded with cloves
• 3 x Shallots unpeeled
• 4 ounce Fresh ginger piece whole, unpeeled
• 8 x Star anise
• 5 x Garlic cloves
• 1 x Cinnamon stick
• 5 med Parsnips cut 2" chunks
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 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. Cilantro chiffonade
• 2 med Onions julienned
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 c. Fish sauce (nuoc mam)
• 1 lb Dry rice noodles, 1/4 " wide soaked in hot water 30 min, liquid removed
• 1 lb Beef sirloin sliced paper-thin
•     Freshly-grnd black pepper
• 2 c. Fresh bean sprouts
• 3 x Fresh jalapeno peppers julienned
• 2 x Limes cut into wedges
• 1 bn Chinese basil cut chiffonade
• 8 x Pairs of chopsticks

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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