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Roast the beef bones at 425°F for 30-40 minutes until deep brown.
Broil the ginger and onions for 10-12 minutes until charred.
Sear the chuck roast on all sides in a hot pan.
Add the bones to a pot, cover with cold water, and let sit for 5 minutes.
Bring the pot to a light simmer, skimming off any foam/scum.
Add the charred onions and ginger, seared chuck roast, and spices.
Simmer for 2 hours, then remove the chuck roast and continue simmering for 2 more hours.
Strain the broth and season with fish sauce and sugar to taste.
Steep the cilantro in the hot broth for 15 minutes before removing.
Assemble the bowls with noodles, raw and cooked meat, onions, chilies, herbs, and lime.
Serve with chili sauce and hoisin sauce on the side.