For the beef meatballs: Combine the ground beef and pork fat with the seasonings. Knead well until the mixture is sticky and smooth. Place in a zip-top bag and freeze for 2 hours. Take one bag at a time and pulse in a food processor for 5 seconds, rest for 5 seconds, and repeat 3–4 times (do not process continuously for 1 minute, as it can overheat and ruin the texture). Repeat with the remaining bags. Knead and slap the mixture about 80–100 times, then freeze for 1 hour and repeat the kneading and slapping. Test by dropping a small piece in water; if it floats, it's ready. Shape into balls and place in cold water. Boil for 7–10 minutes until cooked through. Freeze for later use.

Clean the beef bones and short ribs thoroughly to remove any slime and blood. Soak the bones in salt, vinegar, and 2 tbsp (30 ml) liquor for 10–15 minutes. Use this soaking water with 4 cups (1 liter) of water to parboil the bones for 2–3 minutes. Roast the bones at 450°F (230°C) for 10–15 minutes. Simmer with 12 cups (3 liters) of cold water for 3–4 hours (at least 90 minutes).

Toast the star anise, cloves, coriander seeds, cinnamon, and black cardamom until fragrant. Grill the cilantro roots, scallion roots, whole ginger, shallots, and onion until golden and aromatic. Place all the spices and aromatics in a spice bag and tie securely. Add to the simmering broth. Cut the white radish into chunks and add to the broth.

Clean the brisket, flank, and tendon with salt and white liquor. Parboil until just firm, then add to the broth. Simmer for 1–1.5 hours until the meat is cooked through. Remove and slice into bite-sized pieces. Skim off any foam regularly. Season the broth to taste. For rare beef, briefly dip the slices in hot broth before serving (or cook longer if preferred).

Portion the rice noodles and bean sprouts into a noodle strainer. Blanch for 15–30 seconds. Arrange sliced onion, chopped scallions, beef slices, rare beef, and ground black pepper in a bowl. Ladle hot broth and beef meatballs over the noodles. Serve hot with fried dough sticks, hoisin sauce, chili sauce, and fresh herbs.