Blanch the beef bones: boil with cold water for about 5 minutes, then drain. Rinse the beef bones, add fresh cold water again, and simmer for about 2 hours.

Roughly chop the soup greens, don't peel them, and add.

After 2 hours, sear half of the ground meat without extra fat and add to the broth.

Let the broth simmer for another 30 to 60 minutes to gain even more flavor.

Then strain through a sieve and set aside the clear broth. Keep the meat remaining in the sieve.

Prepare other ingredients:

Core the bell pepper and cut into strips.

Quarter the mushrooms.

Remove the stem from the bok choy, but leave whole.

Whisk the eggs and lightly salt.

Finely chop the chili pepper.

Peel and grate the garlic and ginger.

Slice the spring onions into rings.

Have the mung bean sprouts ready.

Heat oil in a pot. Add the whisked eggs and let them set (do not stir!). Then remove and cut into strips.

Quickly sauté the bok choy in the same pot and remove.

Brown the remaining ground meat in the same pot.

Add the bell pepper and mushrooms one after another.

Add the grated garlic and ginger and sauté briefly.

Add the chili pepper and briefly roast as well.

Add the strained meat to the pot, also add the egg strips, and mix everything well.

Pour in the prepared broth and bring to a boil.

Season with a dash of fish sauce and salt.

Add noodles to the hot soup and let them steep for 2 minutes (do not boil anymore!).

Serve the soup in bowls, garnish with spring onions, mung bean sprouts, cilantro, and a little sesame oil.

Tip: The soup can be wonderfully customized – more spice, more vegetables, or a soft-boiled egg as a topping make it even more versatile.

Enjoy your meal!!!