1. Preheat oven to 425 degrees F. 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 the Star anise, cinnamon, cloves, coriander, and fennel in a cheesecloth bag. 5. Place bones, onion, ginger, salt, fish sauce and cheesecloth bag in a large stockpot or crockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer for 12-18 hours. 6. Strain broth into another kettle. Skim fat off top if needed. Heat to low boil before serving. 7. To serve,. 8. Prepare rice noodles by covering them in 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. 9. Divide noodles among 4 large serving bowls; top with raw 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, jalepeno slices, hoisin sauce, and chile-garlic sauce on the side for people to add as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
