Ingredients
1000g ox marrow bone
1 piece star anise
2-3 fennel seeds
1 dried shallot
1000g rice noodles
5g cinnamon stick and cardamom
200g ox tailbones
2-3 Sipuncula (peanut worm)
200g beef, trimmed of fat (sirloin)
3000ml cold water
1 large piece fresh ginger

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

Preparation
Make the broth in the same way as for noodle soup with cooked beef. When the broth boils down to 2000ml, keep it at a steady simmer.

Slide beef very thinly. Pour boiling water on rice noodles, stirring, then drain; divide noodles evenly between 4 large bowls. Pound the beef slices until thin and place atop noodle; add minced fresh ginger, fresh herbs, coriander and spring onion; ladle boiling broth into bowls; serve hot.