Put beef bones in a large stockpot and cover with cold water by about 2 inches. Boil rapidly for 10 minutes. Strain, and discard the water. Rinse the bones and the pot well. This process gets rid of most impurities and scum. Return bones to pot and fill again with cold water by about 6 inches. Next, char the halved ginger and onions in the oven under the broiler until they are charred and mostly black. Add to pot. Add the remaining ingredients and bring to a light simmer. Cook for about 5 hours and adjust seasonings adding more fish sauce and/or sugar if needed. Strain the soup. Save the marrow if possible as this is a delicious addition to the soup. Next, prepare the bowls.
Preparing the bowls:
In the bowls, place prepared rice noodles for pho in the bottom. Next, arrange the raw thinly sliced beef (this will cook when the hot liquid is added.) add some of the marrow (if you saved it) and top with fresh cilantro and thinly sliced onions. Bring the soup to a rolling boil and ladle into the bowls. Serve with hoisin sauce, chile sambal, lime wedges, Thai basil, sliced chiles, and bean sprouts at the table. Guests will add these and fix their soup the way they like it
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 31 (53%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.2mg||5 %|
|Sodium 292mg||10 %|
|Potassium 118.1mg||3 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.4g|
|Protein 4.7g||7 %|
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Calories per serving: 58
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