Pho Vietnamese soup

Beef bones (find the least expensive, I used frozen short ribs traditionally,  knuckle bones are used)
Onion, thinly sliced
3 cloves garlic, diced
1/2 lb. Thinly sliced beef (sirloin)
2 cans Beef broth
4 cups water
1 cinnamon stick
1 finger Ginger, grated
2 dashes Star anise
Dash cayenne
Rice noodles

Side condiments
Mung beans sprouts
Sliced jalapeño
Cilantro
Thai basil
Sriracha sauce
Lime wedges

Boil bones with water, grated ginger, sliced onions, diced garlic for 1 hour. Remove the bones. Add star anise and cinnamon stick, rice noodles and thinly sliced meat. Add a few leaves of cilantro. Serve once the noodles are cooked (about 10 minutes). Add the condiments to your bowl.

If you use short ribs,  you can pull the meat off the bones and make the sauce to marinate the meat. In a small pot, mix 1 clove chopped garlic, 2 teaspoons vinegar (rice wine),  2 teaspoons brown sugar, 1/4 c. Soy sauce, 2 teaspoons water, 2-3 teaspoons cornstarch and a Dan of sesame oil. let the sauce thicken over medium low heat. Pour over the meat. Reheat and serve with rice.