- 4 pounds beef soup bones
- 1 onion, unpeeled and cut in half
- 5 slices fresh ginger
- 6 whole cloves
- 2 teaspoons minced garlic
- 1 tablespoon kosher salt
- 2 pods star anise
- 2 large containers of Chicken Stock
- 4 quarts water
- 1 (8 ounce) package dried linguine style rice noodles
- 1 1/2 pounds beef top sirloin, thinly sliced
- 1/2 cup chopped cilantro (optional)
- 1 chopped green onion
- 1 1/2 cups bean sprouts
- 1 bunch Thai basil
- 1 bunch Mint
- 1 lime, cut into 4 wedges
- 1 Serrano pepper – sliced
- 1/4 cup chile-garlic sauce such as Sriracha (add to taste)
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, stock, onion, ginger, salt, star anise, garlic and cloves 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.
- 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. Remove noodles into a rice colander and rinse with cold water. Place bean sprouts in the hot water and blanch for 10 mins.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour boiling 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, mint, Serrano peppers and chile-garlic sauce on the side. I also shred up the onion and beef from the bones and put it in the soup as well.