Grill 2.2 lbs (1 kg) beef bones until the blood is sealed, then quickly blanch in boiling water.

Simmer the bones with 10 quarts (10 liters) of water for 2 hours. Add ginger, half an onion, and a few roasted shallots to the pot.

Toast the black cardamom, star anise, cloves, cinnamon stick, and coriander seeds until fragrant, either by grilling or in a dry pan. Place all the spices in a spice bag or wrap in cheesecloth and tie securely.

Strain the broth through a fine mesh sieve for clarity, then add the spice bag and bring the broth back to a boil. Continue simmering until the aroma is released.

Season the broth with 6 tablespoons bouillon powder, 3 1/2 tablespoons rock sugar, 1 tablespoon kosher salt, and 1 tablespoon MSG. Taste and adjust seasoning as needed.

Note: Do not add fish sauce, as it can make the broth sour. If more seasoning is needed, use bouillon powder to taste.