Brad's Vietnamese pho

Place soup bones on a baking sheet. Sprinkle with salt and pepper. Bake at 425 for 10-15 minutes.

Remove to a large stock pot. Pour 6 qts water over them. Bring to a boil. Reduce heat and simmer for 2 hrs. Until meat on bones becomes tender. Remove meat to a plate to cool.

Remove bone and tendon from the soup bones. Place in fridge until ready.

Allow broth to cool. Strain broth and skim fat off the top.

Measure broth and return with water to 6 qts.

Quarter onion, and peel and slice ginger. Add to broth with the rest of the broth ingredients. Simmer for two hours. Broth should have a strong flavor because it will tone down when you add it to the noodles.

Place rice sticks in hot water for 15-20 minutes

Slice sirloin and tripe into thin slices. Bring to room temperature

In a pot of boiling water. Boil tripe for a few minutes until tender.

After soaking noodles, blanch in same pot of boiling water for 30-40 seconds

Start assembly of bowls. Fill bowl 1/4 full of noodles. Then lay beef and tripe slices on top. Cover with boiling broth. Drop in bean sprouts and green onions. Add desired toppings and serve. Place prepared toppings on a plate at the table in case more needs to be added