Clean the bones and meat: Wash the bones, oxtail, and stewing beef thoroughly under tap water. Place them in a large stock pot and cover with 4L of water. Bring to a simmer.

Broil the aromatics: Broil the ginger and onion halves, cut side up, for about 10 minutes until slightly charred. Slice the ginger and crush it for added flavor.

Toast the spices: In a dry skillet over high heat, toast the cinnamon stick, star anise, black cardamom, and green cardamom until fragrant. Toast the coriander seeds separately.

Infuse the spices: Crush the black and green cardamom pods and place all toasted spices in a soup infusion bag or wrap them in cheesecloth.

Start the broth: Once the water is nearly simmering, add salt, sugar, and beef stock powder, stirring briefly. Simmer for about 1 hour, skimming off any scum that rises to the top.

Add the aromatics and daikon: After 1 hour, add the onion, ginger, spice bag, and daikon. Simmer for an additional 2 to 2.5 hours until the meat is tender, topping up with water as necessary.

Prepare the noodles: Soak the rice noodles in room temperature water for 20 to 30 minutes until they are pliable. Prepare your toppings by cutting lime wedges, soaking the onion, and picking fresh herbs.

Finalizing the broth: Once the broth is done, remove the spice bag, ginger, onion, and bones. Pick off any meat still attached to the bones and slice the brisket thinly, refrigerating it if you’re not serving immediately. Chop the daikon into smaller pieces.

Season the broth: Add fish sauce to the broth and adjust seasoning, adding more hot water if it tastes too salty.

Blanch and serve: Bring a pot of water to a boil for blanching noodles and beansprouts. Blanch bean sprouts for about 5 seconds and set aside. Cook the noodles in boiling water then place them in serving bowls. Top with raw thin-sliced beef, ladle the boiling broth over the noodles, and add oxtail or meatballs.

Garnish and enjoy: Serve with your selection of toppings for personal customization.