David Bo Ngo's Soo Chow Soup

• 6 cups basic chicken broth
• 1 large onion, peeled, studded with 4 whole cloves
• 1 2-inch piece fresh ginger root
• 4 star anise
• 1 cinnamon stick
• 4 parsnips, peeled and cut into 2-inch chunks
• 1 teaspoon salt
• 1 pound sirloin
• 2 tablespoons Vietnamese hot chili sauce (tuong), or any other hot chili sauce (such as Tabasco)
• 3 tablespoons Vietnamese fish sauce (nuoc mam)
• 1 pound wide rice noodles
• 2 cups fresh mung bean sprouts
• 2 fresh red chili peppers, minced
• 1/2 cup fresh coriander leaves
• 2 scallions, minced
• 1/2 cup fresh mint leaves
• 1/2 cup basil leaves
• 1 lime, sliced thin

1. Place the soup in a large pot over low heat.
2. Over a gas burner or under the broiler, char the clove-studded onion and the ginger root and then wrap them in cheesecloth along with the star anise and cinnamon.
3. Place the cheesecloth bag in the soup, along with the parsnips and salt, and simmer for one hour.
4. Remove the spice bag and stir in the hot chili sauce and the fish sauce.
5. Meanwhile, use a very sharp knife to slice the sirloin against the grain into paper-thin slices and set aside.
6. Cook the noodles, drain and set aside.
7. Divide the mung bean sprouts and minced chili peppers evenly between six very large bowls.
8. Divide the cooked noodles over the sprouts and top each with an equal portion of sliced raw beef.
9. Bring the soup to a rapid boil and ladle it over the noodles and meat, which will cook immediately.
10. Garnish each bowl with coriander, scallions, mint, basil and a slice of lime, and serve immediately.

chicken broth, onion, ginger root, anise, cinnamon, parsnips, salt, sirloin, chili sauce, fish sauce, rice noodles, sprouts, fresh red chili peppers, fresh coriander leaves, scallions, mint leaves, basil, lime

Taken from cooking.nytimes.com/recipes/10560 (may not work)