Ingredients 

1.5kg beef ribs 

1kg beef bones 

2 brown onions

100g fresh ginger

Water to fill (I used a 6L pot for reference)

2 tbsp Coriander seeds

1 tbsp Fennel seed 15 Cardamon pods

2 Cinnamon quills 

5 stair anise 

5 cloves

3 tbsp fish sauce

1 tbsp salt

1 tbsp sugar Mango 

Toppings: 

Fresh coriander/Thai basil

Bean sprouts

Lime

Red chilli (optional)

Rice noodles to serve   

 1). Add the bones & beef ribs to the large pot and fill with water. Bring to a boil and then strain, rinsing the bones & meat and washing the pot clean

2) Add the bones & ribs back to the pot and fill to the top with fresh water

3) Cut the onions in half and the ginger into slices and toast over a flame on your cooker or on your hot plate until charred

4) Place the onion and ginger into the pot and place the pot onto the stove, bringing it up to a simmer

5) Add the coriander seeds, fennel seed, cardamon pods, cinnamon, star anise and cloves to a fry pan and toast them over a medium heat until fragrant. Add these to the pot once it is simmering

6) Allow to simmer gently for 4 hours until the meat is falling from the bones

7) Strain the soup and remove the meat, setting aside

8) Flavour the soup with the fish sauce, salt and sugar and stir well

9) Cook rice noodles to serve and add them to a bowl topping with the meat, soup and toppings of choice