Tools:

• large stock pot
• one metal tea strainer (or cheese cloth to wrap the spices)
  

Ingredients:

• 1 tablespoon of fennel seeds
• 1 tablespoon of coriander
• 5 star anise
• 1 cardamom pod
• 1 Cinnamon stick
• 1 tsp cloves
• 1 onion
• 4" ginger
• 5 lbs of beef bones
• 1/3 cup of fish sauce
• 1 block of rock sugar
• 1 stock pot
• Enough water to cover the bones (around 30 quarts)
• Rice noodle (bun)

Char the onion and ginger

• Turn the oven on to broil
• Chop the onion in half
• Skin the ginger and cut in half
• Broil for 15 minutes
  

Toast the spices

• briefly toast all of the spices for a minute

Parboil the bones

• Fill the stock pot full of water
• Bring to a boil
• Add the bones into the hot water for 10 minutes
• Drain the water

Stock simmering

• Fill the stock pot with cold water with the bones
• Put the fennel seeds, cardamom, coriander, and star anise in a tea container.
• Add the tea container to the pot
• Add fish sauce
• Add rock sugar
• Add the cinnamon stick
• Skim the fat
• Simmer for 3 hours 

Spices:

fin: