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1
First, make the broth: Heat the oven to 450u00b0F. Place beef bones in a roasting pan in one layer, and roast for 15 minutes. Toss the onion, garlic, and ginger in a small pan with the canola oil. Place in the oven alongside the bones and roast for another 30 minutes, turning the bones halfway through.
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2
Place the bones and onion mixture in a large stockpot. Add the water (this is going to reduce a lot) and the carrots, star anise, cinnamon stick, and salt. Bring to a boil, skimming any foam that rises to the top, then reduce heat and simmer for 1 hour.
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3
Remove the bones and large solids. Set a strainer over a large bowl and line with cheesecloth; pour the broth through the strainer, discarding the solids, then return to the pot.
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4
Make the soup: Add the beef cubes to the broth, bring to a boil, skimming any foam, then reduce heat to a simmer and cover with a lid set slightly ajar. Simmer for about 3 hours, until the beef is fork-tender, adding water in small amounts if necessary to keep enough broth in the pot for 6 to 8 servings.(If using leftover beef, simmer for about 30 minutes in the broth, uncovered-you'll want the broth to reduce down a lot faster.) When the beef is tender, remove the cubes to a plate and coarsely shred with 2 forks, then return them to the broth. Skim any fat you see floating at the top. Add soy sauce and rice vinegar; taste and adjust seasoning if necessary. Keep warm over low heat while the noodles cook.
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5
Cook spaghetti according to package directions, based on the number of people eating (cook about 2 ounces per person). Drain and reserve.
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6
To serve, place a portion of spaghetti in a large bowl. Ladle broth and beef over noodles, then top with green onions, cilantro, jalapeno slices, hard-boiled egg quarters, and Sriracha sauce, if you like some heat.
