Prep the meat and bones (listed in A) putting them in a soup pot, cover with enough water then bring it to a boil. Meanwhile, prep all of that other ingredients (listed in B) like all the herbs and dry spices. Keep aside.

Back to the meat; once boiled, remove from the heat, discard the water and wash meat and bones to clean all the scums. Important step in order to have clear soup. Next, Transfer them back to the pot. Cover with enough water (we add 6 litres first, later, add more water as needed), add all the herbs & spices (listed in B). Bring to a good boil, and leave boiling for 15 - 20 mins then, on medium low heat, simmer until meat is very tender.

Transfer cooked/tender meat and bones out from the pot. Slice or shred meat and keep aside, used later as topping. Next, using strainer or siever, discard all solids (herbs and spices). Season with all ingredients in C (fish sauce, chicken seasoning powder or chicken bouillon, salt to taste).

Leave the soup to completely cool by leaving it overnight or into the fridge to speed up the process. Fat will rise to the surface and solidify, remove/skim off the fat. Reheat the soup before serving.

Meanwhile,prepare noodles according to packet instructions. Drain well.

Divide the noodles among warmed soup bowls, then top with the sliced or shredded beef. Pour over the hot soup (the heat will gently reheat the meat) and top with the bean sprouts. Serve & garnish with chilli, lemon/lime slices and fresh herbs of your choice.

FOR EXPRESS NOODLE SOUP:
Place 1 litre stock of your choice, few slices of ginger, 2 star anise, 1 tbsp of fish sauce and 2 cups of water in a pot. Cover and cook over high heat. Bring to the boil then reduce heat to low and simmer for 5 minutes. Before serving, discard ginger and star anise. Then pour stock/soup to prepared bowls of noodles. Top with meat slices, green of your choice, been sprouts, chopped coriander or scallions. Add 1/2 tsp - 1 tsp of lemon/lime juice (if you like). Serve warm