Vietnamese clear beef soup (pho)

Credits; http://www.sbs.com.au/food/recipes/vietnamese-soup-pho

Ingredients

Stock:
2 onions
10 cm ginger
2½ kg beef soup bones

450g beef brisket
50g tendons & tripe
1½kg beef cube/thick slices

Toasted spices:
5 star anise
6 garlic cloves
8 cm cassia bark/ cinnamon

Seasonings:
80 mll (1 cup) fish sauce
Sea salt & yellow rock sugar to taste

Other ingredients:
1 kg dried or fresh pho (rice stick) noodles 

225g sliced beef sirloin, (raw-garnish)
finely sliced across the grain(raw)
If pref can poach abit in hot water to cook
:: if will get cooked thou once you pour in the hot boiling soup over it

1 onion finely sliced

chopped spring onions (scallions),
green part only

chopped coriander leaves

black pepper

Garnishes;
lime wedges
sliced chillies
Thai basil
Vietnamese mint
sprigsbean sprouts

Instructions
Soaking time 15 minutes (dry noodles)

1. sear the onions and ginger over a naked flame or under a grill for about 15 minutes. Remove any charred skin and set aside.

2. Place the bones in a large pot and cover with cold water.

3. Bring to the boil and cook vigorously
(for 3 minutes.)

4. Discard the water and rinse the bones in warm water. (With other boiled meats)
(Preboil)

5. Wipe out the pot, return the bones
& (beef brisket /tendons/ tripe/beef cube/thick slices) back to it and add 6 litres water to reboil for stock.

6.Bring to the boil then reduce the heat to a gentle simmer. Skim off any scum.

7. Add the onion, ginger and other ingredients (toasted spices & seasoning) and cook for 1½ hours.

8. When the meat is cooked (slightly chewy but not tough), remove it and set aside in a bowl of cold water for 10 minutes.

9. Remove beef bone/meat from the water and refrigerate. Leave the broth to cook for a further 1½ hours.

10. Strain and refrigerate stock.

11. Skim off the fat when cold.

12. To serve, reheat the stock.

13. Arrange the noodles in the bases of deep serving bowls and add slices of cooked meat and (raw) sirloin slices on top.

14. Garnish with onion, spring onion and coriander. Season with pepper. Ladle over the hot stock.

To eat pho, taste the broth first, then add lime juice and chilli to taste followed by generous amounts of basil or mint and beansprouts.