Instructions: In large Dutch oven or stockpot over medium heat, place beef bones and brisket in water to cover by 2 inches. Boil, reduce heat to simmer and cook, scraping off and discarding foam that rises to surface.

Meanwhile, heat grill or broiler to high. Grill tenderloin until medium-rare, 3-4 minutes per side. Set aside to cool; refrigerate. Brush ginger, onions and shallots with vegetable oil. Grill until vegetables are softened and partly charred, about 12 minutes. Add to brisket pot. Wrap cloves, cinnamon and star anise in cheesecloth; tie closed with kitchen string. Add to brisket. Simmer broth 1 1/2 hours.

Heat medium saucepan of water to a boil. Add bean sprouts. Blanch 15 seconds.

Remove; set aside. Add rice noodles and cook according to package directions.

Drain; set aside.

Remove brisket from stockpot to cutting board. Season broth with fish sauce, hoisin sauce, chile sauce and salt to taste. Strain broth, discarding bones, vegetables and bag of spices. Slice brisket and tenderloin into thin pieces.

To serve, divide green onions among soup bowls. Top with noodles, brisket and tenderloin. Pour broth over. Garnish with cilantro, cinnamon basil and bean sprouts.

Note: Sambal oelek and cinnamon basil can be found at Asian markets. Basil may be substituted.

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