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1
Preheat oven to 425 degrees F.
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2
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
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3
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
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4
Place the Star anise, cinnamon, cloves, coriander, and fennel in a cheesecloth bag.
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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.
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6
Strain broth into another kettle. Skim fat off top if needed. Heat to low boil before serving.
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7
To serve,.
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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.
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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.
