• 2 kg beef soup bones
• 1 Tbsp salt
• 2 medium onions, quartered
• 1 piece fresh ginger root
• 1 kg beef oxtail
• 1 white radish, sliced
• 3 ½ Tbsp star anise pods
• ¼ tsp ground cinnamon
• 2 whole cloves
• 1 tsp black peppercorns
• 1 Tbsp granulated sugar
• 1 Tbsp fish sauce
• 680g rice noodles
• 220g beef sirloin

1. Season beef soups bones with salt and pepper and place in a large pot of water. Bring the water to a boil then reduce the heat and allow to simmer for 2 hours.
2. Place the unpeeled ginger and onions on a lined trail and grill for 10-15 until charred.When cooled slightly, chop the onions and peel and slice the ginger.
3. Skim the fat from the top of the broth and add oxtail, radish and onions.  
4. Tie the star anise, cinnamon, cloves, peppercorn and ginger in some coffee filter paper and add to pot.
5. Stir in sugar, fish sauce and 2 tsp salt and simmer over medium heat for at least 4 hours.
6. Strain broth and remove bones and coffee filter paper with spices.
7. Cook rice noodles in a pot of boiling water until soft. Strain noodles and serve into bowls.
8. Slice raw beef sirloin into very thin slices and place into bowl with the rice noodles.
9. Ladle the boiling broth over the beef and noodles. The liquid should cover the noodles and will cook the beef.
10. Season as needed and serve immediately.

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