Pho Bo (Vietnamese Beef Noodle Soup) by Closet Cooking
(makes 4 servings)

4 pounds beef bones
1/2 pound beef (a cheap cut)
1 onion (halved and charred)
1 3 inch piece of ginger (cut in half and charred)
9 star anise
6 cloves
1 stick cinnamon
1 teaspoon peppercorns
1/4 cup fish sauce
1 tablespoon palm sugar (or sugar)
4 servings rice noodles (cooked as directed on package)
1/2 pound steak (good quality, sliced thinly)
4 handfuls beansprouts
2 handfuls Thai basil (thinly sliced)
2 handfuls cilantro
2 jalapeno peppers (sliced)
1 limes (sliced)
2 tablespoons hoisin sauce
2 tablespoons chili sauce

1. Place the bones into a large stock pot and bring to a roiling bowl for a few minutes.
2. Drain the water, rinse the bones and the pot and fill with clean water.
3. Add the beef, onion, ginger, star anise, cloves, cinnamon, peppercorns, fish sauce and sugar and simmer for 2 hours.
4. Remove the beef and continue to simmer for another 2 hours.
5. Strain the solids from the broth and season the broth to taste with fish sauce and sugar.
6. Shred the beef that was simmered in the broth and divide between 4 large bowls.
7. Divide the noodles between the bowls along with the beansprouts and place a few slices of the raw beef on top.
8. Bring the broth back to a roiling boil and ladle into the bowls. (This will cook the raw beef.)
9. Garnish with the basil, cilantro, jalapeno peppers, lime slices, hoisin sauce and chili sauce.

Tip: You can char the onion and ginger directly on the flame of a gas stove or under the broiler.

Tip: You can place the beef in the freezer for 20-40 minutes before slicing to make it easier to slice thinly.

Tip: Since the broth takes so long to make you can make it the night before.  Another benefit of making it the night before is that you can easily skim off the fat when you pull it out of the fridge the next day.