Vietnamese Beef Pho

Put the following spices in a small cotton spice bag: bay leaves, tsaoko, cinnamon stick, star anise, fennel, cloves, coriander seeds, and white peppers.

Roast the big beef bone at 450°F/250°C for 1 hour. At the same time, roast the onion and ginger slices for 15-20 minutes.

To prepare the beef bone broth. Bring 2.5qt water in a large stockpot to a boil. Add the roasted beef bone, onion, ginger slices, beef tender, beef brisket flat, beef shank, and the spices bag. While it's boiling again, skim off the scum on top of the liquid. Simmer for 4-4.5 hours. Note: Remove the beef shank and beef brisket flat after 2 hours of simmering. You can use a chopstick or bamboo stick poking through the meat to see if it is soft.

Take out the meats. Refrigerate them for 1-1.5 hours. The cold meats are firm, easy to slice, and the shape of the slices is beautiful. Cut the tendon into dice; cut the shank and brisket flat into thin slices. Remove the spice bag. Skim off the grease on top. Add beef meatballs and cook for 20-30 minutes.

Cut the fresh beef tender into thin slices and set aside on a plate. Note: Refrigerate the meat for 1-1.5 hours before slicing; therefore, you can cut thinner.

Quickly pass the fresh rice noodle through the boiling water for 5-10 seconds, then place noodles in a large bowl. Add beef slices, beef tendon, beef meatballs, beef tender slices, bean sprouts, fresh mint, fresh basils, and minced green onion. Pour the broth on top; season with salt, ground white pepper, chili sauce, and lemon juice according to your taste. Enjoy.