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2 lb (1 kg) beef bones with marrow
3 yellow onions, peeled
5 cloves garlic, peeled
3-inch (7.5-cm) piece fresh ginger
1 tablespoon canola oil
2 parsnips, peeled
5 star anise
1 cinnamon stick
1 teaspoon salt
¼ cup (2 fl oz/60 ml) fish sauce
2 tablespoons rice vinegar
½ teaspoon ground white pepper
1 lb (500 g) rice vermicelli
1 lb (500 g) beef sirloin, 5 inches (13
cm) thick
3 green scallions, trimmed
2 tablespoons chopped fresh cilantro
(fresh coriander)
1 tablespoon Sriracha chile sauce
Garnishes - sprigs of coriander
(cilantro) leaves, lime wedges, cut green chilies
Nuoc Cham (Vietnamese Dressing) for
serving
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Method:
In a large roasting pan, place the beef
bones in a single layer. Roast for 15 minutes. Meanwhile,
quarter 1 of the yellow onions. Place in a small baking pan with the
garlic and ginger. Drizzle with the canola oil and toss the
onion mixture to coat them with the oil. Place in the oven and
roast alongside the beef bones until slightly charred, about 30
minutes. Stir the beef bones once during this time.
Transfer the beef bones and onion mixture to a stockpot. Quarter
the parsnips and add to the pot with the star anise, cinnamon stick,
salt and 3 qt (3 liters) water. Place over high heat and bring
to a boil, stirring occasionally and skimming off any form from the
surface. Reduce the heat to medium and boil gently, uncovered,
until the broth takes on a rich brown color, about an hour. Line
a fine-mesh sieve with cheesecloth (muslin) and place over a clean
saucepan. Remove and discard the bones from the stock, then pour
the stock through the sieve and discard the solids. Add the fish
sauce, 1 tablespoon of the vinegar, and the white pepper. Place
over low heat and keep at a low boil. In a bowl, soak the rice
vermicelli in warm water to cover for 15 minutes. Drain and set
aside. Slice the beef against the grain into slices ⅛ inch (3
mm) thick. Cut the remaining 2 yellow onions into thin slices.
Thinly slice the green scallions on the diagonal. In a bowl,
toss together the green and yellow onions, cilantro, chile sauce and
remaining 1 tablespoon vinegar. Bring a saucepan three-fourths
full of water to a boil. Add the drained noodles and boil until
just tender, about 2 minutes. Drain. Divide the noodles,
beef slices, and onion-chile sauce mixture among bowls. Top with
the broth. Pass the garnishes and Nuoc Cham for diners to add as
desired to the soup.
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