Vietnamese Soup

In a pot, add water and beef shank and bring to a boil. Cook for 5 minutes, drain, and rinse under cold water.

Cut the yellow onions in half. Line a pan with aluminum foil, putting the onion halves cut-side down on the pan. Put the pan on the stove over high heat and cook until cut sides of onions are browned.

Peel ginger and cut into slices.

Place the star anise, cinnamon, cloves and peppercorns in a tea strainer or small piece of cheesecloth.

Put the shank back into the pot with water and cover. Add the yellow onions, ginger and spices (in a colander or cheesecloth) and bring the water to a boil. Cook over medium heat for 2.5 hours, skimming foam occasionally. If too much water evaporates, add more water, up to 1 liter.

While the broth is cooking, soak the rice noodles in cold water for 30 minutes.

Drain the rice noodles. Then cook in salted water for 1 minute, drain and rinse again. Mix with the sesame oil.

Cut the beef into thin slices.

Peel red onions and cut into very thin slices.

Rinse herbs, shake dry and pluck the leaves.

Add mung bean sprouts to a colander, rinse and drain. Rinse chile peppers and cut into rings. Cut lime into 8 wedges. Place the mung bean sprouts, chile peppers, and lime in the refrigerator.

After 2.5 hours, take the meat out of the broth. Remove the bones and cut meat into cubes.

Strain the stock through a fine-mesh sieve, remove fat and bring the stock to a boil in a pot.