Bring a large pot of water to a boil. Add beef bones and boil for 10 minutes. Drain, rinse bones under cold water, and scrub off any scum or impurities.
3 lbs beef bones
Heat star anise, cinnamon sticks, cloves, and coriander seeds in a dry pan over medium heat for 3-5 minutes, shaking frequently to toast evenly. Meanwhile, char onion halves and ginger under the broiler for 3-4 minutes until blackened in spots.
4 pods star anise, 2 sticks cinnamon sticks, 4 whole cloves, 1 tablespoon coriander seeds, 1 large onion, 4 inch ginger
Return blanched bones to the pot with 5 quarts of water, charred onion, ginger, and toasted spices. Bring to a boil, then reduce to a bare simmer with tiny bubbles breaking the surface. Simmer uncovered for 4-6 hours, skimming scum every 30 minutes to keep the broth clear.
3 lbs beef bones, 1 large onion, 4 inch ginger, 4 pods star anise, 2 sticks cinnamon sticks, 4 whole cloves, 1 tablespoon coriander seeds
Remove bones and aromatics using tongs. Strain broth through a fine-mesh strainer lined with cheesecloth. Return broth to pot and stir in fish sauce. Taste and adjust seasoning by adding more fish sauce or salt as needed.
0.25 cup fish sauce
Soak rice noodles in cold water for 20-30 minutes then drain. Divide noodles and paper-thin beef slices among bowls. Ladle boiling broth over the top to cook the beef instantly. Serve with fresh cilantro, Thai basil, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, and Sriracha.
1 lb dried rice noodles, 1 lb beef sirloin or eye of round, fresh cilantro, Thai basil leaves, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, Sriracha
