Instructions: Preheat the broiler.

Broil the onion and ginger, turning so all sides are charred. Remove from the heat. Using the back of a cleaver or the side of a chefs knife, smash the ginger; set aside.

Meanwhile, place the bones in a large stock pot and add enough water to cover. Bring the mixture to a boil; immediately pour off and discard the water. Add 12 cups fresh water and bring to a boil, skimming any foam that forms. Stir in the broiled onion and ginger along with the star anise, salt and sugar. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.

In a medium bowl, soak the noodles in cold water to cover; set aside for 10 minutes. Drain and set aside.

Meanwhile, in large stock pot bring 2 quarts water to a boil. Add the drained noodles and cook, stirring occasionally, until the noodles are tender, about 7 minutes. Drain the noodles and rinse under cold running water; set aside.

Strain the beef broth, discarding the bones, vegetables and seasonings. Return the broth to the pot and bring to a boil.

To serve, divide the noodles evenly among large individual serving bowls. Arrange the thinly sliced raw beef, scallions, onion and the minced leaves from 10 cilantro sprigs on top of the noodles. Pour enough boiling hot broth over the noodles to cover. Set aside for a few minutes until the broth has cooked the thinly sliced beef.

Sprinkle the soup with the bean sprouts, basil leaves, remaining cilantro sprigs and chili pepper. Serve immediately with lime and lemon quarters, fish sauce, hoisin sauce and hot chili sauce on the side.

This recipe yields 4 to 6 servings.

Comments: To thinly slice the beef, partially freeze the uncut beef for about 35 minutes.

This is a beef noodle soup very similar to the traditional pho.

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