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I found this in Master Cook. Has any one tried this?

                              VIETNAMESE PHO

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       lb           Beef bones with marrow
   5       lb           Oxtails
   1       lb           Flank steak
   2       lg           Onions -- unpeeled, halved,
                        -and studded with 8 cloves
   3                    Shallots -- unpeeled
   2       oz           Piece ginger -- unpeeled
   8                    Star anise
   1                    Cinnamon stick
   4       md           Parsnips cut in 2-inch
                        -chunks
   2       ts           Salt
   1       lb           Beef sirloin
   2                    Scallions -- thinly sliced
   1       tb           Cilantro -- chopped
   2       md           Onions -- thinly sliced
     1/4   c            Hot chili sauce
   1       lb           Rice noodles 1/4-inch wide
                        -(or banh pho)
     1/2   c            Nuoc mam (Vietnamese fish
                        -sauce)
                        Black pepper -- freshly grnd.
   2       c            Fresh bean sprouts
   2                    Fresh chili peppers -- sliced
   2                    Limes cut in wedges
   1       bn           Fresh mint
   1       bn           Fresh Asian or regular basil

  Soak bone overnight in cold water.  Place bones,
  oxtails and flank steak in a large stock pot.  Add
  water to cover and bring to a boil. Cook 10 minutes,
  drain and rinse pot and bones.  Return bones to pot,
  add 6 quarts water and bring to a boil.  Skim surface
  of scum and fat.  Stir bones at bottom from time to
  time.  Add 3 more quarts water, bring to a boil again
  and skim scum.  Lower heat and let simmer.  Char
  clove-studded onions, shallots, and ginger under a
  broiler until they release their fragrant odors.  Tie
  charred vegetables, star anise, and cinnamon stick in
  a thick, dampened cheesecloth.  Put it in stock with
  parsnips and salt.  Simmer for 1 hour. Remove flank
  steak and continue simmering broth, uncovered pot, for
  4-5 hours.  Add more water if level goes below bones.
 
  Meanwhile, slice beef sirloin against grain into
  paper-thin slices, about 2-by-2 inches.  Slice flank
  steak the same way.  Set aside. In a small bowl,
  combine scallions, cilantro, and half the sliced
  onions.  Place remaining onions in another bowl and
  mix in hot chili sauce.  Soak rice noodles in warm
  water for 30 minutes.  Drain and set aside.
 
  When broth is ready, discard bones.  Strain broth
  through a colander lined with a double layer of damp
  cheesecloth into a clean pot.  Add fish sauce and
  bring to a boil.  Reduce heat to simmer.  In another
  pot, bring 4 quarts of water to a boil.  Add noodles
  and drain immediately.  Do not overcook noodles.
  Divide among 4 large soup bowls.  Top noodles with
  sliced meats.  Bring broth to a rolling boil, then
  ladle into soup bowls. Garnish with scallions mixture
  and black pepper.  Serve the onions in hot chili sauce
  and remaining ingredients on the side to add as
  desired.  Also, you can add Hoisin sauce as a dip.
  Serves 4.
 
  Source: "The foods of Vietnam" by Nicole Routhier
  (Stewart, Tabori & Chang)
 
  From the rec.food.recipe archives.
  From: nguyenc@rtsg.mot.com (Chuong M. Nguyen)
 
  MM format by Judi M. Phelps.
  jphelps@shell.portal.com, juphelps@delphi.com, or
  jphelps@best.com