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Trim excess fat from chicken frames. Rinse both the beef bones and chicken frames thoroughly.
Char the ginger and onion with a naked flame and rub off any excess burnt skin from the ginger.
Place bones into a 10L pot, followed by the onion and ginger.
Fill the pot with 7L of water, then add sugar and salt. Bring to a boil.
Remove any grey foam from the surface, then reduce to a gentle simmer for 8 to 12 hours.
Add meatballs 4 hours into simmering. To make the meatballs, mix all meatball ingredients thoroughly in a bowl, then roll into your desired size. Add them to the broth and cook until firm. Remove when done.
Add spices after 6 hours, then simmer for a further 1 to 3 hours, depending on the desired strength of the broth.
You need to simmer the broth for at least 8 hours – anything less won’t give you enough depth of flavour.
Add brisket or flank into the beef broth at any time, and cook until it reaches the desired tenderness. Remove once cooked as desired.
Cook fresh rice noodles in boiling water for a minute or dried noodles in boiling water per packet instructions.
To serve, divide noodles between bowls, then spoon over the broth and add in beef and meatballs. Add basil, bean sprouts, sriracha and hoisin sauce to taste.