Vietnamese Pho with Beef Meatballs

Place beef bones in a 5-liter pot and cover with water. Bring to a boil, then simmer covered over low heat for 8 hours, occasionally skimming foam from the surface.

Place the onion whole on a baking sheet and bake in the oven until caramelized. In a skillet, toast the cinnamon sticks, star anise, and cardamom to release their aroma.

Add peeled ginger, coarsely chopped onion, sugar, salt, Vietnamese spiced salt, and roasted spices to the pot. Cook for another 30 minutes.

Pass the beef knuckle through a meat grinder. Add salt, pepper, and fish sauce to taste. Roll small meatballs from the ground meat and boil them in broth until cooked through.

Cut the white part of the green onion and fresh ginger into thin strips.

Slice the red onion into thin rings, cut the chili pepper into long strips. Chop the cilantro and mint leaves.

Cook the rice noodles according to the package instructions, drain in a colander and let the water drain off.

Layer the following in soup bowls: rice noodles, meatballs, herbs, red onion, and pepper.

Pour hot broth into the cups, add sriracha and laogannma sauce with chicken and chili.

Place ginger straws on top.

Serve bean sprouts, lime wedges, mint sprigs, and thinly sliced chili peppers separately — each guest adds them to taste.