Wash neck bones and boil 1min in water with salt, rinse and then bring to boil again with 3L water then simmer at low heat

Season with black pepper and fish sauce simer for 1 hour

Grill the cinnamon ginger and shallots, star anise and clean it after, crush slightly. add to the pot of broth for 5 mins before it develops a bark flavor

After 1.5 hours taste the broth it should feel slightly over-salty but later veggies and lime juice will bland it.

Soak dry rice noodle in hot water 15mins. cook in boiling water for only 45 seconds until soft. drain well.

Top noodles with beef slices poached in boiling broth. add chopped green onions and pickled red shallots.

Serve with sweet thai basils, bean sprouts and lime quaters.