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.
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 8|
|Calories from Fat: 111 (45%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 10mg||3 %|
|Sodium 831.7mg||29 %|
|Potassium 372.7mg||10 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 24.9g|
|Protein 9.8g||14 %|
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Calories per serving: 247
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