Make Broth
- Boil beef bones in a large pot with cold water for 3-5 minutes, drain, rinse bones, and clean pot. Return bones to pot with 6 quarts of cold water.
- Broil onions and ginger on a baking sheet for 10-15 minutes until charred.
- Toast cinnamon, coriander, fennel, star anise, cloves, and cardamom in a dry pan until fragrant. Place in a cheesecloth or herb sachet.
- Add charred onions, ginger, spice bag, salt, fish sauce, and rock sugar to pot. Simmer uncovered for 3 hours, skimming foam as needed.
- Remove bones, onions, ginger, and strain broth. Skim fat or refrigerate broth overnight and remove solidified fat.
Assembly
- Simmer broth over medium heat.
- Soak dried noodles in hot water for 15-20 minutes (or rinse fresh noodles).
- Boil noodles for 10 seconds, drain, and divide among bowls.
- Add raw meat slices to bowls, pour hot broth over, and garnish with onions and cilantro. Serve with mint, basil, bean sprouts, chilies, lime wedges, fish sauce, and hoisin sauce.
