Blanch and clean the bones

• Boil the beef bones in water for 15 to 20 minutes
• Boil the oxtail and beef ribs separately until scum rises
• Drain the water and rinse each piece of meat under running water until clean

Build the broth

• Put the cleaned beef ribs, oxtail, tendon bones and bone marrow into the large pot
• Add the ginger and the halved onion
• Cover with clean water

Add the spice bag

• Toast the cinnamon, cloves and spice packets briefly in a pan
• Tie everything in a bag and drop it into the pot
• Let it float and infuse while cooking

Simmer low and slow

• Close the pot and cook on low heat
• Skim off the fat and remove the spice bag and aromatics after about two hours

Season the broth

• Add the bouillon cubes, salt, fish sauce, MSG, rock sugar and instant beef paste
• Stir and continue cooking low and slow

Add the vegetables

• Add the chopped celery stalks and carrots to the broth
• Let them simmer to flavor the broth

Prepare the garnishes

• Chop the green onions and cilantro for garnish
• Slice the Vietnamese meatballs in half
• Pluck the Thai basil leaves

Make the scallion oil

• Heat the oil with the sliced scallion and leftover cilantro stems
• Let it infuse for the nuoc mam oil

Slice the beef

• Thinly slice the beef thigh meat, easier when slightly frozen

Assemble the bowls

• Place cooked noodles in each bowl
• Top with oxtail, sliced beef and meatballs
• Add cilantro, onion, bean sprouts and basil
• Ladle the hot broth over the top
• Finish with sriracha, hoisin and lime