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1
place beef bones, star anise, black pepper corn, cloves, salt, sugar, cinnamon, onions, msg and a dash of oil in a large pot add cold water turn stove to high until boiled turn down heat cook beef balls and set aside cook for 6 hours skim the broth regular and top up broth (cold water)
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2
meanwhile clean tendons & tripe rub salt on it put in a second pot add water and boil for 4 hours change water every hour until soft then set it aside to cool down
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3
ZZZZZZ zzzzzz ZZZZZZZ 6 HOURS PAST
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4
broth almost ready
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5
broth level should be 1/4 down top up with cold water taste broth it may need more seasoning bring it back to a boil and turn off
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6
cook rice noodles set aside
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7
slice topside beef(against the grain), onions thinly chop vietnamese mints and shallots set aside
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8
chop tendons into chunks thinly sliced tripe set aside
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9
almost there place serving noodles in a bowl add raw sliced beef in and onions (sliced)
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10
add some broth in a small pot put in some tripe and tendons boil it (super hot) then pour it in the bowl the sliced beef well cook
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11
add to the bowl with vietnamese mints and shallots serve with fish sauce and chilli, hoi sin sauce and chilli sauce on the side
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12
enjoy
