It takes some time to make this soup, but it is not so much work, just a lot of waiting. This soup is my absolute favorite soup from Vietnam and it is really worth the wait.
Put 1.8 kg of bones of beef and 1 onion divided into 2 in a long pan and bake them in the oven at 220 degrees, until the bones are brown and the onion is soft (approx. 1 hour).
Put the bones, onion, 5 slices of fresh ginger, 1 tablespoon salt, 2 star anise, and 2.5 tablespoons fish sauce in a large saucepan and cover it with water (approx. 4 liters). Bring to the boil, turn down the heat and let it cook for 10 hours. Strain the power. Add 1 dl hoisin sauce and 1/2 dl chili-garlic sauce (eg Sriracha)
Add pk. rice noodles in room temperature water for 1 hour. Boil a pot of water and let the noodles soak for 1 minute. Divide the noodles into 4 bowls, divide 700 g tenderloin into thin slices, 1 finely chopped spring onion, ½ cup finely chopped coriander. Pour over hot power. Stir and wait until the meat is no longer red on the outside (1-2 min.). Serve with 1.5 cups of bean sprouts, 1 bunch of Thai basil, 1 lime in boats, 1 small bowl of hoisin sauce, and a small bowl of chili-garlic sauce next to it, which guests can add as desired.