Ingredients

4 pounds Beef Soup Bones

1 Onion [unpeeled, cut in half]

5 slices Ginger [fresh. peeled]

1 tablespoon Salt

2 Star Anise [pods]

2 1/2 tablespoons Fish Sauce

4 quarts Water

8 ounces Rice Noodles [dry]

1 1/2 pounds Beef Sirloin [thinly sliced]

1/2 cup Cilantro [chopped]

1 tablespoon Scallions [chopped]

1 1/2 cups Bean Sprouts

1 bunch Thai Basil Leaves

1 Lime [quartered]

1/4 cup Hoisin Sauce

1/4 cup CHILE GARLIC SAUCE

Preparation

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.

  3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.

  4. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.

  5. Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.

  6. Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.