Preheat the oven to 450F. Line baking sheet with parchment paper. Add bones, onion halves and ginger onto the baking sheet and spray avocado oil over the top. Roast for 40 minutes, or until everything is browned.
Into 5 qt. dutch oven add chuck roast roasted and roasted bone marrow, onion and ginger. Slowly, bring it to a gentle boil and simmer for 1 -2 hours, skimming foam & fat off the surface, few times (I also like to add more water when I see the water level goes down).
After add star anise, cloves, and cinnamon stick, add more water if needed. Simmer on low for 1 hour. Season the broth with salt to taste.
Remove the chuck roast from the pot and carefully slice it into slices. Strain the broth. Divide cooked noodles to 4 bowls. Add sliced beef, onion, green onion, cilantro, and bean sprouts. Pour in the broth over the top. Serve with sriracha, hoisin and fish sauce. If you like add jalapeno slices, basil, lime wedges and Crispy Spring Rolls. Enjoy!
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Notes
You can add 1 ½ tablespoons of sugar in step 3, to balance the savory flavor, 100% optional. I prefer with NO sugar.
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