2 (1-in) chunks fresh ginger

3 Shallots; unpeeled

1 Onion; unpeeled

2 1/2 qt Water

1 1/2 lb Oxtails

- chopped into sections 1 lb Beef shank

2 Whole star anise

1 Cinnamon stick

3 Whole cloves

1/4 c Vietnamese fish sauce

-(nuoc mam)- 1 ts Salt; or to taste

1/2 lb Flat rice-stick noodles

- soaked in water - for 20 minutes 6 oz Sirloin steak

- trimmed of fat & sliced - into paper-thin slices 1 Onion; sliced thin

2 c Bean sprouts

1/4 c Fresh coriander leaves

- (coarsely chopped) 2 Green onions

- cut into 2-in-long - thin julienne slices 1 Lime; sliced into 8 wedges

2 Red chiles; thinly sliced

PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler until charred. In a stock pot, bring the water, oxtails and beef shank to a boil. Thoroughly skim and discard the scum from the surface of the stock. Drop the charred ingredients, star anise, cinnamon stick and cloves into pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and shred the meat from the shank and reserve. Return the bone to the simmering stock. Simmer 1 hour longer. When soup is done, remove and discard bones. Strain and degrease stock; add fish sauce and salt. Keep warm. In a separate pot, bring 3 quarts water to a boil. Drain noodles and add to boiling water; cook for 1 minute. Drain in a colander. Divide noodles among 8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of

noodles with shredded cooked beef, the raw sirloin steak slices, onion slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock (this will cook the beef) to cover the noodles and beef, top with fresh coriander and green onions. Serve with squeeze of lime and chiles.