Step 1

Transfer half of the beef bones into a large colander and sprinkle with 1 Tbsp salt. Add the remaining bones and oxtail and sprinkle with another 1 Tbsp salt. Using your fingers, gently rub the salt onto the bones and oxtail. Under cold running water, wash each piece thoroughly and transfer into a large bowl. Add 2 Tbsp salt and 1/4 cup white vinegar to the bones and oxtail. Fill the bowl with cold water. Let soak for 10 minutes. Rinse the bones and oxtail under cold running water.

Step 2

Fill a large stockpot half full with water and bring to a rapid boil. Add the bones and oxtail into the pot. As the water comes to a boil again, gently stir everything. (This helps to move the impurities to the surface.) Skim off the foam and discard. Boil vigorously for 6-7 minutes. Pour out the boiling liquid and discard. Transfer all pieces into a colander. Under cold running water, wash each of the bones and oxtail. Run your fingers along each piece washing away any loose bits of meat or marrow.

Step 3

Wash the stockpot with soap and hot water.

Step 4

Sprinkle 1 Tbsp salt on both sides of the brisket. Rinse off the salt using cold water. Pat dry with paper towels.

Step 5

Peel off the skin of the sweet onion. Cut the onion in half. Place the onion halves and ginger on a cooking grate or directly on the burner. Cook over Medium Low heat until charred. Rotate the onion and ginger so they char evenly. This takes approximately 10 minutes. Peel off the charred outer skin of the onion and discard. Use a small knife to scrape off all the char and then rinse with water. Peel off the ginger skin and discard. Cut the ginger in half lengthwise.

Step 6

Remove the skin of the white radish using a vegetable peeler. Cut the radish into large chunks.

Step 7

Fill the stockpot with 6 quarts water. Bring to a rapid boil over High heat. Add the beef bones filling the bottom of the pot. Add the white radish, ginger and onion. Add the beef brisket. Place the remaining bones and oxtail on top of the brisket. (Layering it this way keeps the brisket submerged in the liquid.) Add the rock sugar and 1 Tbsp salt. Add enough water to cover the bones completely.

Step 8

As the liquid comes to a boil, skim off the foam and discard. When it comes to a gentle boil, reduce the heat to Low. Cover the stockpot leaving a slight gap. Let the stock simmer for at least 1 1/2 hours. Every 30 minutes, skim off the foam and discard. Cook using Low heat. Avoid boiling the stock vigorously which will make the stock cloudy and reduce the liquid.

Step 9

Transfer the beef tendons into a large bowl. Sprinkle both sides with 1 Tbsp salt. Drizzle 1/4 cup white vinegar on top. Coat the tendons with the salt and vinegar solution. Let rest for 10 minutes. Rinse well with cold water. Transfer the tendons into an Instant Pot pressure cooker. Cover the tendons with an inch of water. Cover with the lid and pressure cook on High for 30 minutes. Allow for a full natural pressure release.

Step 10

Transfer the tendons into a bowl of ice water and let soak for 1 minute. Transfer to a clean bowl and cover. Store in the refrigerator until it’s time to slice the meats for serving.

Step 11

Break the cinnamon sticks into smaller pieces using a pestle or rolling pin. In a small skillet over Low heat, add the cinnamon sticks, star anise, coriander seeds, fennel seeds, cloves and cardamom pods. Stirring occasionally, toast the spices until they are fragrant, approximately 7-8 minutes.

Step 12

Transfer the spices into a large tea filter. Close the opening of the filter bag by tying with cooking twine.

Step 13

Trim and wash the cilantro. Wash the bean sprouts and trim the tails if needed. Wash the Thai basil and sawtooth herb.

Step 14

For the green onions, separate the root from the stems. Transfer the root portions into a small bowl and set aside for now. Chop the green onion stems and transfer into a small bowl. Chop the cilantro and add to the chopped green onion stems. Combine together. Set the bowl aside for now.

Step 15

Cut the brown onion into thin slices. Transfer to a small bowl and set aside for now.

Step 16

Slice the jalapeños into thin coins.

Step 17

Cut the limes into wedges.

Step 18

Arrange the bean sprouts, Thai basil, sawtooth herb, jalapeños, lime wedges and red chilies onto a large plate. Refrigerate until ready to serve.

Step 19

Remove the beef brisket and transfer into a large bowl of ice water. Rotate in the ice water and let soak for 2 minutes. Transfer the brisket to a plate. Cover and set aside for now.

Step 20

Add the spice bag and immerse in the stock. Continue simmering for another 30 minutes.

Step 21

Transfer the spice bag, vegetables and beef bones into a large bowl and discard. Transfer the oxtail into a large bowl of ice water. Let soak in the ice water for 1 minute. Transfer the oxtail to a bowl and set aside for now.

Step 22

Filter the stock into a large pot by pouring it through a strainer covered with cheesecloth.

Step 23

Transfer just the amount of soup stock you plan to eat right away into a smaller saucepan. Season with fish sauce and adjust to your taste.

Step 24

Transfer the dry rice noodle into a large colander and bowl. Fill the bowl with warm water. Soak the noodles until they are limp, approximately 10 minutes. Drain the rice noodle.

Step 25

Bring a large pot of water to a rapid boil. Transfer the noodles into the boiling water and stir together. Cook until you can easily pinch a noodle in half between your fingers, approximately 3-4 minutes.

Step 26

Drain the noodles into a large colander. Rinse with cold water. Toss the noodles in the colander to remove the excess water. Optionally, use a salad spinner to remove the water.

Step 27

Spread out the noodles on a large plate and let air dry while continuing with the next steps.

Step 28

Dry the beef tendons using a paper towel. Holding firmly onto the tendon, slice it in half lengthwise. Cut the tendon into thin slices.

Step 29

Cut the beef brisket into smaller sections, approximately 3-inches wide. Cut each section into thin slices, cutting across the grain.

Step 30

The oxtail can be served as-is. Optionally, remove the meat from the bones using a small spoon.

Step 31

Arrange the cooked meats on a large plate.

Step 32

Thinly slice the beef eye of round and put on a separate plate.

Step 33

To serve, transfer some rice noodle into a medium-sized soup bowl. Add a few pieces of the oxtail, brisket and tendon. Add a green onion root and brown onion slices.

Step 34

Bring the soup stock to a gentle boil. Add a few slices of the beef eye of round and cook in the stock to the desired doneness, a few seconds for rare and until no longer pink for well done. Transfer the beef slices into the bowl. Ladle a generous amount of the soup stock into the bowl. Top the soup with the chopped green onions and cilantro mixture and freshly ground black pepper.

Step 35

Serve this amazing Beef Noodle Soup with the fresh herbs and vegetable platter along with Hoisin sauce and Sriracha sauce.

Step 36

If you enjoy rare beef, simply add the raw beef eye of round slices directly into the noodle bowl. Pour the hot soup stock on top and this will partially cook the beef.