Char the onion

• Char the onion until blackened on the outside.
• Set aside; shallots and ginger are optional.

Simmer the oxtail and bones

• Cover the oxtail and beef bones with water in a pot.
• Skim the foam and impurities off the top constantly as they rise.

Refresh the broth

• Remove the oxtail and bones from the pot.
• Add more water and return the charred onion to the pot.

Add aromatics and seasonings

• Smash and squeeze the cilantro stems, celery and green onion ends, then add them to the pot.
• Add the sugar and salt, adjusting to taste.
• Pour in the chicken broth and half of the seasoning packet.
• Add the fish sauce and mix well.

Add fried garlic

• Add the fried garlic to the pot for extra flavor.

Add carrots and meatballs

• Add the carrots and let them cook through.
• Add the meatballs, whole or halved, and simmer until heated through.

Prepare the garnishes

• Cut the lime into wedges.
• Chop the cilantro, green onions and a little celery into small pieces.

Slice the beef

• Slice the beef thinly; chuck pot roast or chuck tender roast both work.

Assemble the bowls

• Cook the rice noodles and place them in bowls.
• Top with oxtail, sliced beef, shrimp, meatballs and red onion.
• Add soy sauce, sriracha, hoisin sauce, fried garlic, black pepper and chili oil to taste.
• Finish with lime, cilantro, green onions and celery.