Clean the beef bones with water, then rinse with ginger wine (crush ginger and soak in 1/3 to 1/2 cup rice wine). If you like beef brisket, prepare it the same way as the bones. This step helps remove the beef smell.

Slice the tender sirloin thinly. Add a little cooking oil to keep the meat fresh. Add garlic for aroma.

Boil water and blanch the beef bones, then discard the water and rinse the bones with clean water. This step helps keep the broth clear and free of foam.

Grill shallots, garlic, ginger, and onion over charcoal or in a pan until fragrant. Do not burn them.

Toast the spices including black cardamom, cinnamon, cloves, coriander seeds, and fennel seeds. You can buy a pre-packaged mix at the supermarket.

Bring 2.5 liters (about 10 1/2 cups) of water to a boil, add the beef bones, and a little salt. Simmer for 30 minutes over medium heat. Turn off the heat and let it sit for 20 minutes, then simmer for another 30 minutes.

Add crushed lemongrass, grilled onion, garlic, ginger, and the roots of green onions, cilantro, and sawtooth herb. Bring the water back to a boil.

Add all the toasted spices. If you bought a pre-packaged mix, put it in the included filter bag.

Simmer on low heat for 30 minutes. Remove the bones and strain the broth through a sieve. Season the broth to your family's taste. Add the beef meatballs.

Enjoy your meal!