Bahn Pho Bo (Vietnamese)

Slice 2 of the onions into 1/4 inch slices. Heat 1 Tbs. oil in a frying pan and add the sliced onions. Cook, stirring, until the outside has browned. Remove and drain.

Slice the remaining onion into paper-thin slices and set aside.

Rinse the bones and place in a stockpot. Cover with cold water and bring slowly to a boil. Reduce heat and simmer, uncovered (for a clear broth, skim off foam).

After 10-15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary, add more water to keep the bones covered.

Strain the stock, skim off, and discard any fat.

To serve, arrange the sliced beef on a platter. Garnish with reserved white and green onion.

On another platter, arrange the bean sprouts, coriander, chilies and limes.

Meanwhile, plunge the rice sticks in boiling water to heat and drain. Place equal portions in each soup bowl and cover to keep warm.

Heat beef stock to boiling and season with fish sauce and pepper. Pour into a soup tureen or chafing dish.

At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl and ladles the hot stock over the meat, stirring to cook the meat.

Add the bean sprouts, coriander, chiles, and lime to taste. Enjoy with chopsticks and a soup spoon.