Pho-bo

Cut unpeeled onions in half.

Cut the ginger in half lengthwise.

Grease them with vegetable oil on the cuts and send to an oven preheated to 200 degrees for 10 minutes.

In a large pot, bring water to a boil, add beef bones and cook for 3 minutes until dirty-gray foam appears on the surface. Remove the bones from the pot and drain the water.

Pour 6 liters of clean water into a pot, return the bones to it, add browned onion and ginger, beef ribeye, star anise, cloves, cinnamon, cardamom, fish sauce and sugar. Bring to a boil and then reduce the heat to maintain a gentle simmer. Cook uncovered for one and a half hours, skimming off any foam and fat from the surface.

After one and a half hours, remove the meat from the broth and transfer it to a clean container. Continue to boil the broth for another hour and a half. Strain the broth through a fine sieve or cheesecloth. Taste and adjust seasoning with salt, fish sauce, and sugar.

Pour hot water over rice noodles and let sit for 15 minutes, then drain the water.

Freeze the fillet in the freezer for 15 minutes and slice it thinly. Also slice the boiled beef.

Place noodles in a serving bowl, top with slices of raw or cooked meat, pour hot broth over it, and sprinkle with chopped green onions.

Serve with fresh mint leaves, cilantro, chopped chili, and soybean sprouts.