Vietnamese pho soup - Le Coup de Grâce

Ingredients

• 1 large yellow onion, unpeeled
• 2 large shallots, unpeeled
• 1 large piece of fresh ginger about 10-12 cm long, unpeeled
• 10 beef soup bones (6 lb)
• Olive oil
• Cold water
• 7 star anise
• 6 cloves
• One 3″ cinnamon stick
• 4 teaspoons maple syrup
• 3 tablespoons salt
• 1/4 cup fish sauce + 3 tablespoons for the shrimp
• 340g shrimp, size 31-40
• 400g flat rice noodles
• 300g fondue beef
• 3 small Nantes carrots, cut in short julienne
• 2 cups broccoli cut into small florets, lightly blanched
• 2 cups bean sprouts, rinsed and drained
• 1 tomato, diced
• Fresh coriander and / or Thai basil
• 2 green onions, sliced thinly