Ingredients
500g ox marrow bones
1 piece star anise
1 dried shallot
1000g rice noodles
500g beef (shank, flank or fatty brisket)
5g cinnamon stick and cardamom
2-3 Sipuncula (peanut worm)
1 large piece fresh ginger, washed
200g ox tailbones
2-3 fennel seeds
3000ml cold water

To taste: Fish sauce, seasoning (which consists largely of salt and MSG), spring onion, coriander, fresh herbs, vinegar, lemon, chili, pepper, yellow onion.

Preparation
Strike the bones with a hammer to break them partway; wash well; and boil in water to remove all impurities.

Dry the cardamom, cinnamon stick, star anise, fennel seeds, and Sipuncula. Char the dried shallot and ginger and put everything into the stock. Cook, covered loosely, over low heat in 1 hour.

Wash beef well. Once the stock is clear and the fat rises to the top, add seasoning and add the beef to the stock. Cook over low heat. When the beef is very tender, remove from the stock and let cool; slice the meat across the grain and set aside. Before serving, add the fish sauce to the stock and keep at a steady simmer.

Wash and finely chop spring onion, coriander, fresh herbs; cut the white part of spring onion into lengths, then spit them. Peel the thin yellowish outer skin of onion, slice onion thinly.

Pour boiling water on rice noodles, stirring, then drain; divide noodles evenly between 4 large bowls. On top of the noodles, place cooked beef, fresh herbs, coriander and spring onion; ladle boiling broth into bowls; serve hot

*Add lemon, vinegar, and chili to taste