To make the broth:

Rinse the bones and add to a large stock pot. Cover with cold water and simmer for 1.5 hours, skimming off the scum from the surface as needed. (You can make the fried garlic in the mean time.)

After 1.5 hours, add the onion, garlic, cilantro stems, black pepper, and any other aromatics you’re adding. Simmer for another 1 - 1.5 hours, uncovered.

Use a slotted skimmer to fish out all the bones and aromatics from the broth. At this point if it has reduced too much and you have less liquid than you need, feel free to add more water to make up the volume. Season with fish sauce, soy sauce and sugar, then taste and adjust seasoning as needed.

Make the fried garlic:

Chop 1 head of garlic and add to a small pot or pan. Add just enough of a neutral flavoured oil to cover the garlic, then fry on low heat (gentle bubbles) until the garlic is golden and the bubbling has significantly slowed down. Be careful not to let the garlic get too brown or it will become bitter. Strain the garlic from the oil. You can keep them separately in the fridge in an airtight container for several weeks. Use over noodle soups or any dish that can use some extra garlic flavour!

Assembly:

Soak the rice noodles in room temp water for 15-20 minutes or until the noodles are soft and pliable. Meanwhile slice the beef thinly and gather all your components.

Bring a big pot of water for blanching noodles to a full boil. Meanwhile, heat the broth until it's gently bubbling.

*If making several bowls of noodle soup, I find it easier to separate the noodles while they’re uncooked and blanch them one at a time since it only takes 5 seconds to blanch, rather than trying to separate hot, cooked noodles.

Place one portion of noodles and beansprouts in a metal sieve or an Asian style noodle strainer and place it in rapidly boiling water and shake it around for 5 seconds. If you’re using bigger noodles, or you have under-soaked your noodles and they are still a bit stiff, you will need to cook them longer. Lift it from the water, drain off as much water as you can, and place the noodles into a serving bowl. Repeat with the remaining portions.

Arrange the beef slices over the cooked noodles and ladle the hot broth over; the beef will heat up and cook a little bit more. If you want the beef well-done, simply add them to the broth and let it cook for a few seconds, and then pour the broth and the beef over the noodles.

Finish it off with chopped green onions and/or cilantro, garlic oil, fried garlic and chili oil/flakes if desired. Enjoy!

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