Vietnamese Beef and Rice Noodle Soup

Cut unpeeled onion bulbs in half.

Cut the ginger in half lengthwise.

Brush the onion and ginger with vegetable oil on the cut sides. Place in an oven preheated to 200 degrees for 10 minutes until golden brown.

In a large pot, bring water to a boil, add beef bones and cook for 3 minutes. Gray foam will appear on the surface. Remove the bones and drain the water.

Pour 6 liters of clean water into a pot, return the bones, add browned onion and ginger, beef ribeye, anise, cloves, cinnamon, cardamom, fish sauce and sugar.

Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for one and a half hours, occasionally skimming foam and fat from the surface.

After an hour and a half, remove the meat from the broth and transfer it to a separate dish.

Continue boiling the broth for another one and a half hours. Strain through a fine sieve or cheesecloth.

Taste the broth and adjust the flavor with salt, fish sauce, and sugar.

Pour hot water over the rice noodles and let sit for 15 minutes, then drain the water.

Partially freeze the beef tenderloin in the freezer for 15 minutes, then slice it into thin slices. Also slice the boiled meat into slices.

Place the prepared noodles in a portion plate, arrange slices of raw or cooked meat on top.

Pour with hot broth and sprinkle with chopped green onions.

Serve with fresh mint and cilantro leaves, chopped hot pepper, and bean sprouts. Each guest adds greens and seasonings to taste, squeezing lime into the soup.