Authentic Pho

Preheat oven to 425 degrees F (220 degrees C).

Place beef bones on a baking sheet and roast in the preheated oven until browned about 1 hour.

Place onion on a baking sheet and roast in the preheated oven until blackened and soft about 45 minutes.

Place bones onion ginger salt star anise and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.

Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked place them in the boiling water for 1 minute. Bring stock to a simmer.

Divide noodles among 4 serving bowls; top with sirloin cilantro and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink 1 to 2 minutes. Serve with bean sprouts Thai basil lime wedges hoisin sauce and chile-garlic sauce on the side.