Parboil the beef bones

• Bring a pot of water to a boil and parboil the beef oxtail and beef neck bones.
• Strain, wash and clean the bones to remove the gunk and gaminess.

Char the aromatics

• Char the yellow onion, cinnamon sticks, star anise and carrots.
• Cut the bottom end portion of the celery stalk.

Start the broth

• Add the water to a large pot and bring to a boil.
• Add the beef oxtail and beef neck bones.
• Add the charred ingredients followed by the celery stalk.

Season the broth

• Add the rock sugar.
• Add the chicken bouillon, fish sauce, beef paste and five spice seasoning tea bags.

Simmer and top up the broth

• After an hour the broth level evaporates; bring it back to its original level with additional water.
• Repeat with more water for the second hour, then remove the spice bag.
• Continue cooking, topping up with water each hour; taste and preview the broth flavor.
• Fish out and remove the ginger, star anise and cinnamon stick as they will get mushy.
• Keep topping up and cooking until the oxtail is fork tender and falling off the bone.

Finish the broth

• Add the final water, bring it to a boil, then bring the heat down to a low simmer.

Assemble the bowls

• Cook the rice noodles.
• Add your desired proteins and condiments: sriracha, fried garlic, fried onions and chili oil.
• Top with cilantro, scallions and lime, then ladle the desired amount of broth into your personal bowl.