Cook the noodles according to package instructions. Set aside.
Preheat the oven to 450 degrees Fahrenheit.
Arrange the bones in a baking tray. Cover with aluminum foil. Roast in the oven for 25 minutes.
Put the onion and ginger in the oven. Remove the foil from the bones. Continue to roast for 20 minutes.
Meanwhile, boil the water in large cooking pot.
Once the bones, onion, and ginger are ready, add them in the boiling water. Let it boil for 12 minutes in medium to high heat. This is the part where scum from the meat will float.
Scrape the scum floating on the beef stock. Reduce the heat to a simmer.
Meanwhile, heat a saute pan. When the saute pan gets hot. Put in the cinnamon, fennel, clove, coriander, star anise, and cardamom. Roast in the pan while gently shaking the pan for 5 to 6 minutes. Make sure that you do not over roast the spices as it will taste bitter, so reduce the time as necessary.
Add the roasted spices on the cooking pot where the bones are in. Continue to simmer for 2 to 3 hours. Add more water if needed.
Add some fish sauce to taste. Stir.
Arrange the noodles and sliced sirloin (raw) in a bowl. Pour in the beef broth. (Note: the hot broth will cook the thinly sliced sirloin). Top with cilantro and jalapeno. Add some hoisin sauce and Sriracha sauce to taste (and additional fish sauce as needed).
Serve with lime wedges. Serve!
Share and enjoy!