Hanoi Beef Noodle Soup

2 onions, unpeeled, halved, and studded with 8 whole cloves
3 shallots, unpeeled
5 cm fresh ginger, unpeeled
3 litres water
500 g beef soup bones
2 pieces star anise
3 cm stick cinnamon
1 teaspoons whole peppercorns, crushed
1 Tablespoon salt
450 g rice stick noodles
2 Tablespoons fish sauce
450 g beef steak
2 large onions, peeled and thinly sliced crossways
450 g bean sprouts
2 limes or lemons, cut into 8 sections
4 chilies, sliced crossways
Fresh coriander, coarsely chopped
Fresh Vietnamese mint leaves

Stir fry the onions, shallots and ginger until fragrant, 2 to 3 minutes. Place into a large stockpot. Add the stock, star anise, cinnamon, peppercorns and salt to the stockpot. Bring the mixture to the boil over medium heat, skim the scum from the surface, and reduce the heat to low. Cook for 2 hours. Meanwhile, soak the noodles in warm water for 30 minutes. Drain and set aside. In a large saucepan, bring water to cover to the boil and add the noodles. Drain immediately, rinse with cold water, and place in serving bowl. Remove the beef from the stock, making sure these are tender.

Thinly slice the sirloin or flank steak into thin stir-fry strips and set aside. Season the soup with fish sauce and continue to cook over low heat. When the meat is cool enough to handle, slice the beef shank into uniform slices the same size as the sliced raw sirloin or flank steak. Discard the bones.

To serve, place a portion of noodles in a soup bowl and layer the beef on top of the noodles. Then place onion slices and bean sprouts on top of the meat. Ladle the hot broth over the ingredients. Garnish with several slices chilies and fresh coriander. Pass the extra onions, bean sprouts, fresh chilies, lime sections and basil on a platter. Season with additional fish sauce, if needed.