Vietnamese Pho (Beef Soup Noodles)

Ingredients:
- 3 beef bones
- 3 star anise
- 1/2 onion
- 1.5 tsp salt
- 3-4 fondue beef slices
- Mint leaves
- Bean sprouts
- 250g Vermicelli noodles

Preparation:
- Place washed beef bones in a large pot. Cover the bones with 2 quarts water. Heat pot on high heat. Crack the lid open to avoid spillage.
- When the water boils, skim off the scrums on top. Add star anise, onion, and salt.
-  Turn heat down and simmer the beef soup for 1 hour.
- Turn heat off. Let beef soup cool until the fat starts to solidify. Skim off the fat on top. Take the bones out. Strain the beef soup to remove the spices.
- In a separate pot, boil 1 quart of water on high heat. When water boils, add vermicelli noodles. Cook the noodles on medium heat for 3-4 minutes until soft.
- Drain and rinse noodles in cold water. Transfer the noodles into soup bowls.
- In the same pot, heat the beef soup and add fondue beef slices. Cook for 1-2 minutes until the beef changes color. Add the soup into the soup bowls.
- Add the mint leaves and bean sprouts as desired.