Thai clear beef noodle soup

Cover the beef bones with water, bring to a boil, reduce the heat and simmer about an hour and a half.

Skim off any remaining foam.

Add onions, garlic, cilantro stems, cracked black pepper and white cardamom (optional) and simmer another hour to an hour and a half.

Remove the solids; add water if more volume is needed. Season with soy sauce, fish sauce and a touch of sugar to round out the saltiness without tasting sweet. Taste.

Slice the cold roast beef without reheating it, cutting wide pieces smaller; the hot broth will warm it.

Soak the thin rice noodles in water until completely pliable, at least 15 minutes, and drain.

Blanch the noodles and bean sprouts together in boiling water for five seconds in a noodle strainer (or a sieve); blanch longer if the noodles were soaked less.

Put the noodles in a bowl, lay the beef on top and pour over very hot broth.

Top with green onions and cilantro, garlic oil and fried garlic, chili oil, and tang chai if wished. Mix and eat.