Pho-bo soup "Hanoi"

First, you need to boil the basic broth — this will take about 9 hours. Place beef bones in a five-liter pot with water. Bring to a boil and cook covered on low heat for 8 hours, occasionally skimming off the foam. Strain the finished broth and return it to the pot.

Toast the spices in a pan to release their aroma. Roast the onion in the oven until the skin darkens.

Add peeled ginger (100 g), chopped onion, fish sauce, sugar, regular and Vietnamese salt, cinnamon, star anise, and cardamom to the pot. Cook for another 30 minutes.

Make soup (5 liters of broth will yield 5 servings). Slice the chilled ham thinly across the grain.

Cut the white part of the green onion and the remaining ginger into thin strips.

Boil the rice noodles, drain them in a colander, and let the water drain.

Arrange the ingredients in the soup bowls as follows: first the noodles, then slices of ham on top, followed by onions, and add sriracha.

Pour everything with hot broth and add both sauces.

Place ginger strips on top of the soup.

Serve the soybean sprouts, lime wedges, mint sprigs, and thinly sliced chili pepper separately.