Special equipment: a mesh or cheesecloth bag
Using an open flame or baked in the oven, char the red onions and ginger until completely brown to black in color; set aside. Using a saute pan, dry toast the coriander, fennel, cloves, star anise, cardamom pods and cinnamon sticks. Allow to cool, place in a mesh bag and set aside.
Using a large stockpot, add the beef bones, sirloin, 2 gallons water, the fish sauce and rock sugar. Add the charred red onions and ginger and the mesh bag and bring to a boil. Reduce to a simmer and simmer over medium to medium-high heat for 2 hours, occasionally skimming the "scum" that floats to the surface. This will assure clear a broth.
Remove the sirloin and set it aside to cool. Thinly slice.
If using dry noodles, prepare them according to the package directions; if using pre-cooked noodles, there's to need to cook them. Simply place them in a bowl before serving; the hot broth will bring the noodles back to life.
For assembly: Place some noodles in a bowl. Ladle in some hot broth. Add some sliced beef. Garnish as desired and serve with the assortment of condiments. For added flavor, add cooked tripe and beef tendons to the soup.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Curbside Chef, Orlando, FL