In a pot, add water, beef chunks, and bones and boil for about 5 minutes.

Fill another large stockpot with 6 quarts of water and bring it to a boil. Transfer the bones and beef to it. Reduce the heat to medium.

Char ginger and onions over a flame using tongs.

Add charred ginger and onions, fish sauce, and sugar to the pot with the beef. Simmer the pot for 40 minutes.

To prevent the meat from darkening and drying, remove one piece at a time and submerge in cool water for about 10 minutes. Repeat the process for other pieces.

Cook it for about 90 minutes. Then, wrap the star anise and cloves in a spice bag and add them to the broth.

After boiling for 30 minutes, remove the spice bag and onions.

Continue to cook the broth for at least 2 hours.

Meanwhile, add water to a saucepan. Add the rice noodles to it. Cook the noodles for about a minute.

In preheated bowls, add a few beef chunks, slices of raw sirloin, and cooked noodles.

About 3-4 cups of broth into each bowl.

Garnish it with cilantro, scallions, bean sprouts, basil, herb leaves, Thai bird chillies, lime juice, and yellow onions. Sprinkle a little black pepper over it and serve.