Ingredients

• 2 pound beef bones
• 1 pound beef sirloin, thinly sliced
• 1 yellow onion, halved
• 3 fresh ginger, halved lengthwise
• 2 star anise
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 3 whole cloves
• 2 tablespoon fish sauce
• 1 tablespoon sugar
• 8 ounce dried rice noodles
• 8 cup beef broth
• 2 teaspoon salt
• 1 fresh cilantro, chopped
• 1 fresh basil, leaves
• 3 green onions, cut into 2-inch pieces
• 2 lime, cut into wedges
• 2 Thai chili, thinly sliced
• 0.5 cup hoisin sauce
• 0.25 cup sriracha sauce

Steps

1. Place beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water. Rinse the pot thoroughly to remove residue.
2. Return the cleaned bones to the pot and add 8 cups of beef broth or water.
3. Cut the onion and ginger in half. Char them directly over a gas flame or under the broiler for 2-3 minutes per side until lightly blackened, turning as needed. This adds depth to the broth.
4. Add the charred onion and ginger halves to the pot along with the star anise, cinnamon stick, black peppercorns, and cloves.
5. Bring the broth to a boil, then reduce heat to low and simmer for 90 minutes, skimming off any foam or impurities that rise to the surface during the first 10 minutes of cooking.
6. Strain the broth through a fine mesh strainer into a clean pot, discarding the solids. Add fish sauce and sugar to the broth and stir to combine.
7. Bring the strained broth back to a simmer and adjust seasoning with salt as needed. The broth should taste well-balanced with aromatic, savory, and slightly sweet notes.
8. While the broth simmers, bring a large pot of water to a boil. Add the dried rice noodles and cook for 4-5 minutes until tender but still slightly firm.
9. Drain the noodles and divide them evenly among four large bowls.
10. Arrange the cilantro, basil leaves, green onion pieces, and sliced chilies on a serving plate for guests to add to their bowls.
11. Place the thinly sliced beef on a small serving plate and bring it to the table. The meat will cook instantly when the hot broth is poured over it.
12. Ladle the hot broth over the noodles in each bowl, ensuring each bowl has an adequate amount of both broth and noodles.
13. Top each bowl with a small handful of the sliced beef. The heat of the broth will cook the beef to a perfect medium-rare in 30 seconds to 1 minute.
14. Serve immediately with the plate of fresh herbs, lime wedges, jalapeños, hoisin sauce, and sriracha on the side for each diner to customize their bowl.