Morning Prep

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3 pounds beef bones

2 pounds ox tail

1 pound beef brisket

4 inch ginger

2 yellow onions

5 star anise

1 tsp fennel seeds

1 tablespoon coriander

2 cinnamon sticks

10 cloves

3 cardamom pods

24 cups water

1 tablespoon salt for broth

1-2 tablespoon sugar

5-6 tablespoons salt for cleaning beef

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Before Serving

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1 tablespoon fish sauce

2 14oz bags fresh or dry rice noodles

1 pound beef short rib or New York steak or eye round

1 bunch cilantro

1 bunch basil

1 jalapeno

1 yellow onion

1 bunch green onion

Bean sprouts

Lime slices

Hoisin sauce

Sriracha

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1. 10 hours before serving: Transfer half of the beef bones into a large bowl and sprinkle with 1 Tbsp salt. Add the remaining bones and oxtail and sprinkle with another 1 Tbsp salt. Using your fingers, gently rub the salt onto the bones and oxtail. Under cold running water, wash each piece thoroughly and transfer into large stock pot. Fill with water and 1 tablespoon salt and bring to a boil, let it boil for 7 minutes.

2. Turn off heat and discard the water into the sink, transfer all pieces of meat into colander and rinse with cool water. Wash the stock pot to remove any dirty beef bits.

3. Take the beef brisket and sprinkle with 1-2 tablespoon of salt and rub around the beef to clean it, then rinse with cool water. Now lay the brisket over the bones and ox tail in the pot, put the remaining half of the bones and ox tail to lay on top the brisket. Fill the pot with water until all beef is covered by 1 inch water.

4. Take the two onions and peel first layer. Cut onions in half. Char the onions and ginger over low the gas burner or on low broil in oven until you see some char marks, flip ginger and onion when one side is charred enough. Peel off charred layers of onion and discard, peel off ginger skin and discard. Slice ginger lengthwise. Add ginger and onion into stock pot with the beef bones and brisket.

5. Add 1 tablespoon of salt and 1 tablespoon of sugar. You can add more of both later, depends on your preference.

6. Turn on stove to medium heat, once it boils turn to low. Cover stock pot leaving a little gap. Let stock simmer for 3-4 hours, the stock shouldn't boil at all, if it does, turn off the stove and wait 30 min before turning on back to low. Every 30-45 min skim off the floating foam and bits on top do the stock. After 3-4 hours, let stock rest for 1-1.5 hour.

7. 5 hours before serving: Turn on stove again to low, and cook again for 1 hour. After 1 hour, let stock rest for another hour. At this point the brisket and ox tail should be tender enough to take out.

8. Toast spices on a pan over the stove on low heat until fragrant. Add spices into spice bag or tea bag to prevent from getting lost in the stock, you can leave out the cinnamon sticks and whole star anise since they're bigger. Add spices to the stock.

9. 3 hours before serving: Turn on the stove to low and cook for 2 hours. Turn off the stock and let rest for 1-2 hours.

10. Serving: Place stock that you are about to eat into separate pot, for every 8 cups of broth use 1 tablespoon of fish sauce into broth. Don't add into entire broth as it can make it sour in the fridge. Feel free to add more salt and sugar as needed. Heat to boil.

11. Prepare toppings - Rinse green onions, cilantro and chop. Rinse basil and bean sprouts and set aside. Thinly slice onion and soak in cold water. Thinly slice beef. Slice limes into wedges. Rinse jalapeno and slice.

12. Prepare rice noodles according to instructions. Cool with cold water before plating.

13. Place noodles into bowl with thinly sliced meat on top. Sprinkle cilantro, green onions, onion on top.

14. Pour broth over and serve. Garnish with basil, bean sprouts, jalapenos and lime juice.