Clean the beef bones

• Bring a large pot of water to a boil and add the beef bone marrow, oxtail and beef ribs.
• Let the bones cleanse for 15 to 20 minutes, then drain and rinse them well.

Toast the aromatics

• Halve the onion and cut the ginger into large pieces.
• Toast the onion and ginger in the oven until charred and fragrant.

Build the broth

• Return the cleaned bones to the pot with the water and turn the heat to high.
• Add the salt, chicken bouillon, fish sauce, rock sugar, garlic crisp and pho broth seasoning.
• Add the toasted onion and ginger, celery, cilantro stems and green onion stems.
• Bring to a boil, then lower the heat to medium and let it simmer.

Add the vegetables

• After 2 hours, add the carrots and more celery if you like.

Finish the broth

• After 3 hours, add the pho spices and the extra water.
• Let the broth simmer for another hour, then it is ready to serve.

Prepare the garnishes

• Pick the cilantro leaves off the stems.
• Cut the limes into quarters.
• Set out the hoisin sauce, sriracha, fish sauce, chili oil, pepper, beef flavoring paste and garlic crisp.

Assemble and serve

• Place cooked rice noodles in a bowl and top with the oxtail, beef rib and bone marrow.
• Ladle the hot broth over the top.
• Dress with the garnishes, herbs, lime and sauces to taste.