Pho bo vien soup with beef meatballs

First, you need to boil the basic broth, which 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.

Place the onion on a baking sheet and roast in the oven until caramelized. Toast the spices in a pan to release their aroma.

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

Prepare soup (5 liters of broth will yield 5 servings). Grind the beef, add salt, pepper, and fish sauce to taste. Roll small meatballs from the minced meat. Boil them in the broth.

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

Slice red onion and long pepper into thin rings, chop cilantro and Vietnamese mint leaves.

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

Arrange the ingredients in the soup bowls as follows: first noodles, then meatballs on top, followed by greens, a bit of red onion, and pepper.

Pour everything with hot broth and add both sauces.

Top the soup with ginger strips.

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