Step 1

Place the bones in a large stock pot and then submerge with water. Heat the pot until boils then bring to a medium simmer for 15 minutes. Skim the top during the boiling process.

Step 2

Drain the the water and separate the bones. Wash the bones in cold water and place in strainer. Wash the stock pot.

Step 3

Cut celery root off, cut the onion in half, and cut the ginger with skin on in thin slices then crush. On a baking tray, place all the aromatics and drained bones and broil on 500 for 20 minutes.

Step 4

On a small pan, saute star anise for 2-3 minutes until fragrant

Step 5

Grab the stock pot, and add the bones, celery root, onion halves, ginger, toasted star anise, msg, salt, and sugar. Add 6 liters of water depending on the size of your pot. Mix then bring to a boil and lower to a gentle simmer with lid for the next 8 hours or overnight.

Step 6

Add fish sauce and beef seasoning paste and mix

Step 7

Thinly slice the beef round, cut beef balls, and cut tripe

Step 8

Rinse the noodles

Step 9

In a separate pot, heat water and cook noodles until wilted then cook tripe for a few minutes, and cook the sliced beef for a few seconds

Step 10

In a serving bowl, add the cooked noodles, cooked beef and tripe, add desired amount of broth, add condiments, then top with herbs.