2    (1-in) chunks fresh ginger

      3    Shallots; unpeeled

      1    Onion; unpeeled

  2 1/2 qt Water

  1 1/2 lb Oxtails

           - chopped into sections
      1 lb Beef shank

      2    Whole star anise

      1    Cinnamon stick

      3    Whole cloves

    1/4 c  Vietnamese fish sauce

           -(nuoc mam)-
      1 ts Salt; or to taste

    1/2 lb Flat rice-stick noodles

           - soaked in water
           - for 20 minutes
      6 oz Sirloin steak

           - trimmed of fat & sliced
           - into paper-thin slices
      1    Onion; sliced thin

      2 c  Bean sprouts

    1/4 c  Fresh coriander leaves

           - (coarsely chopped)
      2    Green onions

           - cut into 2-in-long
           - thin julienne slices
      1    Lime; sliced into 8 wedges

      2    Red chiles; thinly sliced

  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.