In a large pot, add the beef bones and cover them with water. Bring to a boil over high heat, then reduce the heat and let simmer for about 10 minutes.

Remove Impurities

Skim off any foam or impurities that rise to the top of the pot. This helps keep the broth clear.

Add Flavorings

Add soy sauce, ginger, garlic, star anise, black peppercorns, and salt to the pot. Stir to combine.

Simmer the Broth

Cover the pot and let the broth simmer for 3-4 hours, adding more water if necessary to keep the bones submerged.

Strain the Broth

After simmering, strain the broth through a fine-mesh sieve into another pot. Discard the solids.

Noodle and Topping Preparation

Cook the Noodles

In a separate pot, bring water to a boil and cook the rice noodles according to package instructions until tender. Drain and set aside.

Prepare Toppings

Chop scallions and cilantro. Rinse bean sprouts under cold water.

Assemble the Soup

In serving bowls, add a portion of the cooked rice noodles. Ladle the hot broth over the noodles.

Garnish

Top each bowl with scallions, cilantro, bean sprouts, and a lime wedge. Serve hot.