Place 1 kg Beef Bones in a large pot.

Halve 1 Onion and add it to the pot.

Roughly chop 2 Carrots and add them to the pot.

Crush 3 cloves Garlic and add them to the pot.

Slice 1 Ginger and add it to the pot.

Add 3 tbsps Soy Sauce, 1 tbsp Fish Sauce, 2 Spring Onions, 2 Bay Leaves, and 2 liters Water to the pot.

Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 3–4 hours.

Skim off any impurities that rise to the surface.

Strain the broth to remove the solids.

Season with Salt and Pepper to taste, and keep the broth warm.

Season 500 g Beef Chuck with 1 tsp Salt and 1 tsp Black Pepper.

Place the seasoned beef in a slow cooker or a large pot.

Cover the beef with water.

Cook on low for 4–5 hours, or until the beef is tender and can be easily shredded.

Shred the beef with forks and set it aside.

Cook 200 g Ramen Noodles according to the package instructions.

Drain the noodles and set them aside.

Halve 2 Bok Choy.

Thinly slice 1 large Carrot.

Blanch the bok choy and sliced carrot in boiling water for 2–3 min, or until they are just tender.

Place a portion of ramen noodles in each bowl.

Ladle the hot beef broth over the noodles.

Top with the shredded beef, bok choy, and carrot slices.

Garnish with Sesame Seeds.