Pho Bo=Beef Noodles Soup

A nourishing soup made with flat rice noodles, Pho Bo is popular throughout Vietnam.
Ingredients:

Beef Broth:
1 small onion, chopped1
2-inch stick ginger
2 pounds beef bones
12 cups water
6 star anise1 teaspoon salt
1 teaspoon sugar
1 pound lean, tender beef
Noodles: 1 16-ounce package dry, flat rice noodles (pho)
Garnish: 3 scallions, thinly sliced
1 large onion, thinly sliced
10 cilantro sprigs, finely chopped
1 cup bean sprouts
10 sprigs basil
10 sprigs fresh culantro (ngo gai) fresh red or green chile pepper, thinly sliced Accompaniments:lime or lemon quarters
fish saucehoisin sauce
hot chile sauce
Directions:
Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.
Wash beef bones, place in a large soup pot and add water to cover.
Bring to a boil and immediately pour off this "first boiling" water and discard.
Add another 12 cups of fresh water and again bring to a boil. Skim off foam.
Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes.
Slice raw beef into thin strips and set aside.
Remove bones from broth and strain out vegetables and seasonings.
Soak noodles in cold water for 10 minutes. Drain.
In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender. Rinse noodles under cold running water and set aside.
Return the broth to a boil over high heat.

*Culantro is a leafy herb with a similar aroma to cilantro, although more pungent. If unavailable, increase the amount of cilantro or simply leave out.