Simmer the beef bones with about 6 1/3 cups water (1.5 liters), 2 shallots, a pinch of salt, and a little sugar. You can use a pressure cooker to save time and keep the broth clear. This broth will be used for the noodles.

Boil the beef until about 70% cooked, then slice thinly into bite-sized pieces.

Heat peanut oil in a pan with sliced shallots. Sauté until fragrant and golden, then add the beef. Season with fish sauce, sugar, and black pepper to taste. Stir-fry until the beef is cooked through to use as the noodle topping.

Strain the beef bone broth into a pot, discarding the bones. Season with salt and sugar to taste. The broth should be slightly salty, as it will be poured over the noodles. For extra flavor, add a little Hoi An chili sauce to the broth.

Place the noodles in a bowl, top with the beef, and ladle the broth over. Garnish with roasted peanuts and green onions. Serve with fresh herbs and enjoy!