Ingredients

• 4 pounds beef soup bones , shank and knee
• 1 medium onion , unpeeled and cut in half
• 5 slices fresh ginger
• 1 tablespoon salt
• 2 podss star anise
• 2.5 tablespoons fish sauce
• 4 quartss water
• 1 , 8 ounce
• 1.5 pounds beef top sirloin , thinly sliced
• 0.5 cups chopped cilantro
• 1 tablespoon chopped green onion
• 1.5 cups bean sprouts
• 1 bunch Thai basil
• 1 medium lime , cut into 4 wedges
• 0.25 cups hoisin sauce , Optional
• 0.25 cups chile-garlic sauce , such as Sriracha

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
4. 4 Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
5. 5 Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
6. 6 Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
7. 7 When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
8. 8 Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
9. 9 Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
10. 10 Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Nutrition per serving