5 pounds Oxtails
1 pound Flank steak
2 larges Onions, unpeeled, halved, and studded with 8 cloves
3 Shallots, unpeeled
2 ounces Piece ginger, unpeeled
4 mediums daikon cut in 2-inch chunks
1 tablespoon sugar
2 Scallions, thinly sliced
1 tablespoon Cilantro, chopped
2 mediums Onions, thinly sliced
1 teaspoon Hot chili sauce
1 pound Rice noodles ¼-inch wide (or banh pho)
2 cups Fresh bean sprouts
2 Fresh chili peppers, sliced
2 Limes cut in wedges
1 bunch Fresh mint
Soak bone overnight in cold water. Place bones, oxtails and flank steak in a large stock pot. Add water to cover and bring to a boil. Cook 10 minutes, drain and rinse pot and bones. Return bones to pot, add 6 quarts water and bring to a boil. Skim surface of scum and fat. Stir bones at bottom from time to time. Add 3 more quarts water, bring to a boil again and skim scum. Lower heat and let simmer. Char clove-studded onions, shallots, and ginger under a broiler until they release their fragrant odors. Tie charred vegetables, star anise, and cinnamon stick in a thick, dampened cheesecloth. Put it in stock with daikon. Simmer for 1 hour. Remove flank steak and continue simmering broth, uncovered pot, for 4-5 hours. Add more water if level goes below bones.
Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak the same way. Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions. Place remaining onions in another bowl and mix in hot chili sauce. Soak rice noodles in warm water for 30 minutes. Drain and set aside.
When broth is ready, discard bones. Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to a boil. Reduce heat to simmer. In another pot, bring 4 quarts of water to a boil. Add noodles and drain immediately. Do not overcook noodles. Divide among 4 large soup bowls. Top noodles with sliced meats.