Place the beef bones and stewing meat into a large stockpot and add enough water to cover. Bring to a full boil and simmer for 5 minutes. Discard the water and gently rinse the meat and bones. Return the meat and bones to the pot and cover with 2 quarts (2 liters) of fresh, cold water. This process will give you a cleaner and clearer broth.

Bring the stock to boil again over high heat and then reduce to a simmer. Allow to simmer for 10 minutes and skim any scum that surfaces.

Add the remaining broth ingredients, cover and simmer for 1.5 to 2 hours, occasionally skimming any scum that surfaces. Remove the stewing meat and once the meat is cool enough to handle, slice thinly and place in the fridge for later use.

Simmer the broth for another 1.5 hours and carefully strain through a fine sieve. Remove any remaining tendon from the bones, slice thinly and set aside in the fridge with the cooked beef.

De-fat the stock by skimming the fat from the surface with a spoon or ladle. (I sometimes use a fat separator to retain as much of the stock as possible.)

Add the fish sauce, then the sugar, salt and pepper to taste.

Arrange the cilantro, scallions, bean sprouts, onions, Asian basil, lime wedges, and chillis on a large plate in separate piles. Place the hoisin sauce in small dipping bowls as a condiment for the meat.

Prepare the rice noodles, drain and divide among the bowls.

Just before serving, return the broth to a full boil.

Place the raw sliced onions, the reserved cooked meat and tendon, and the slices of raw beef over the noodles in each bowl.

Carefully ladle the boiling broth over all the ingredients in the serving bowls. The raw beef should be submerged in the broth to cook properly.

Serve immediately, along with the garnish and hoisin sauce.