Title: Asian fondue
 Categories: None
      Yield: 1 Servings
 
      5 lb Beef bones with marrow;
           -cleaned and soaked
           -overnight
      5 lb Oxtails; cut into small
           -pieces
           Water to cover
      2    Onions; unpeeled, halved and
           -studded with cloves
      3    Shallots unpeeled
      4 oz Whole fresh ginger; unpeeled
      8    Star anise
      4    Garlic cloves; (up to 5)
      1    Cinnamon stick
      5 md Parsnips cut into 2-inch
           -chunks
           Salt
      1 lb Tripe and tendons
    1/2 lb Flank steak
    1/2 lb Beef brisket

MMMMM-------------------------GARNISHES------------------------------
      3    Green onions; sliced thinly
           -on the bias
      2 tb Chiffonade of cilantro
      2 md Onions; julienned
      1 c  Fish sauce; (nuoc mam)
      1 lb 1/4-inch wide dried rice
           -noodles; soaked in warm
           -water for 30 minutes and
           -drained
      1 lb Beef sirloin; sliced
           -paper-thin
           Fresh ground black pepper
      2 c  Fresh bean sprouts
      3    Fresh jalapenos pepper;
           -julienned
      2    Limes; cut into wedges
      1 bn Chinese basil; chiffonade
      6    Pairs chopsticks; (up to 8)