Blanch the bones

• Place the oxtail, neck bones and shank bones in a pot of water.
• Bring to a boil and cook to remove the scum.
• Drain and rinse the bones well.

Build the broth

• Return the bones to a fresh pot of water.
• Add the charred ginger, charred onion, rock sugar, fish sauce and salt.

Add the spices

• Add the cinnamon, cardamom, fennel seeds, star anise and coriander seeds to the pot.

Simmer the broth

• Simmer gently, topping up with more water if the broth reduces too much.
• Skim occasionally for a clear broth.

Slice the beef and prep garnishes

• Thinly slice the beef round.
• Prepare the lime wedges, fresh herbs and bean sprouts.

Assemble the bowls

• Cook the rice noodles and divide into bowls.
• Top with the raw sliced beef and ladle over the boiling hot broth.
• Serve with lime, hoisin, sriracha and fresh garnishes.