The famous beef soup dish from Vietnam.

Ingredients

Quantity	Measure	Ingredient
1		onion (unpeeled and cut in half)
5	slices	ginger
1	tbs	salt
2	pods	star anise
2 1/2	tablespoons	fish sauce
4 1/2	litres	water
200	grams	rice noodles
1	kg	beef (thinly sliced)
1/2	cup	coriander
1	tbs	green onions (chopped)
1 1/2	cups	beansprouts
1	bunch	Thai basil
1		lime (cut into 4 wedges)
1/4	cup	hoisin sauce (optional)
1/4	cup	garlic chili sauce (optional)

Directions

Preheat oven to 220 degrees celcius.
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, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 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.
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 chilli-garlic sauce on the side.