Preparation - 25 minutes

1. Transfer beef and oxtail bones into a large bowl and sprinkle 2 tablespoons of salt.

2. Using your fingers, rub the salt onto the bones.

3. Wash each bone piece thoroughly under cold running water and place in a large stock pot.

4. Fill pot with water, add 1 tablespoon of salt, and boil for 7 minutes.

5. Turn off heat and discard water.

6. Transfer all pieces of meat into a colander and rinse with cold water.

7. Wash the stock pot to remove any leftover beef.

Broth - 15 minutes

1. Take beef brisket and sprinkle and rub 2 tablespoons of salt and rinse with cool water.

2. Lay the brisket over half the bones, and put the remaining bones on top of the brisket to prevent it from floating.

3. Take two yellow onions, remove outer layer, and cut onions in half.

4. Char the onions and ginger over low heat and flip when you see char marks on both ends.

5. Remove onion charred layers, peel off the ginger skin, and add to stock pot.

6. Add enough water to cover the bones by 1 inch.

7. Add 1 tablespoon of salt and sugar.

8. Turn on the stove to medium heat. Once it's boiled, turn down the heat to low.

9. After 3-4 hours, let stock rest for 1 hour.

10. Turn on the stove to low heat, and cook again for 1 hour.

11. After 1 hour, let the stock rest for another hour.

12. The brisket and ox tail should be tender enough to remove, but you can continue to cook it until the texture is preferential.

Spices - 5 minutes

1. While the stock is resting, place 5 star anise, 1 teaspoon fennel seeds, 1 tablespoon coriander seeds, 2 cinnamon sticks, 10 cloves, and 3 cardamom pods on a pan to toast on low heat for 5-7 minutes.

2. After the stock has rested for 1 hour, add all the spices into a spice/tea bag into the stock.

3. Turn on the stove to low and cook for 2 hours.

4. Turn off the stock and let it rest for 2 hours.

Toppings - 20 minutes

1. Place stock that you're about to eat into a separate pot.

2. For every 8 cups of broth, use 1 tablespoon of fish sauce into the separated broth. (Don't add the fish sauce into the entire stock because it can become sour in the fridge.)

3. Feel free to add more salt and sugar as needed.

4. Rinse green onions, cilantro, Thai basil, and bean sprouts.

5. Slice green onions and cilantro.

6. Thinly slice onion and ribeye, steak, or beef short-rib.

7. Prepare rice noodles according to instructions.

8. Place noodles into bowl with thinly sliced meat on top.

9. Sprinkle cilantro, green onions, and sliced onions on top.

10. Pour broth over and serve.

11. Garnish with Thai basil, bean sprouts, jalapeños, and lime juice.