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Beef and Rice Noodle Soup

1 Large Onion, Unpeeled
3 1/2 lb Beef Shank Bone, Cut into several Large Pieces
Water to Cover Beef
11 c Water
1 Gingerroot Piece (1 in.), sliced
1 Cinnamon Stick (1 in.)
1 tb Salt
1/4 ts Black Peppercorns
1/4 lb Rice Stick Noodles
3/4 lb Beef Eye of Round, Partially Frozen
1 Jalapeno Chili, Sliced Crosswise
1/2 lb Bean Sprouts
1 Lemon, Cut into 4 Wedges
4 tb Hoisin Sauce
Fish Sauce, if Desired
1 Small Onion, Quartered, Thinly Sliced
1/4 c Chopped Green Onions, Including Some of the Tops


Preheat oven to 350 degrees F (175C). Place unpeeled onion in a pie pan. Bake 45 min. Place beef bones in a 6-quart Dutch oven. Cover with water; bring to a full boil. Pour off water. Rinse pan and bones. Return bones to pan. Add the 11 cups water, the roasted onion, gingerroot, cinnamon stick, salt and pepper- corns. Bring to a boil. Reduce heat and simmer, uncovered 3 hours. Remove bones. Strain broth. There should be about 6 cups; if not, add water to make 6 cups. Place in a large jar or bowl, cover and refrigerate overnight. The next day, remove solid layer of fat at the top. About 1 hour before serving, saok rice sticks in cold water to cover about 30 minutes or until soft. Cut beef across the grain into paper-thin slices; set aside. Arrange bean sprouts, chilies and lemon wedges on a serving plate. Pour hoisin sauce into a small bowl. Just before serving, bring 2 quarts water to a boil in a large saucepan. Add rice sticks, boil 2 minutes and drain. Divide among 4 heated large soup bowls; bowls should hold at least 3 cups. Meanwhile, bring chilled broth to a boil in a large saucepan. Add beef and sliced onion; boil until beef is no longer pink, 1-1/2 to 2 minutes. Divide broth, beef and onion among soup bowls. Sprinkle 1 tablespoon chopped green onion over each serving. At the table, add bean sprouts and chili slices as desired. Squeeze in lemon juice; add 1 tablespoon hoisin sauce. Serve with soup spoons for the broth and chopsticks to pick out the meat, vegetables and noodles.


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