Wash the beef bones, oxtail, and stewing beef thoroughly in cold water. Place them in a large stock pot. Cover with 4L of water and bring it to a simmer over medium heat.

Broil the ginger and onion halves on a baking sheet for about 10 minutes, until slightly charred. Slice or smash the ginger before adding.

Toast the spices: Perform a quick toast on the cinnamon stick, star anise, black cardamom, and green cardamom over high heat until aromatic. Add in the coriander seeds and toast them at medium heat until they darken slightly. Place all spices in a soup infusion bag.

Add salt, sugar, and beef stock powder: To the simmering pot, introduce the onion, ginger, and spice bag. Let it simmer gently for 1 hour, skimming off any scum that arises for a clean broth.

After the initial hour, add the daikon and allow everything to simmer for another 2 to 2.5 hours.

Soak the rice noodles in water for 20 to 30 minutes until pliable, then drain and set aside.

Once the broth is ready, remove the spice bag, ginger, and onion. Extract all meat from the bones, slice the brisket thinly, and spread it alongside the daikon on a platter.

Adjust the broth with fish sauce to your liking.

In a separate pot, bring water to a boil. Cook noodles in boiling water quickly, then pour them into serving bowls.

Top with the raw sliced beef, ladle hot broth over, and serve with oxtail and meatballs if desired. Invite your guests to add their own fresh herbs and lime!