Ya Ka Mein with Pho Broth

First, make the broth: Heat the oven to 450ºF. Place beef bones in a roasting pan in one layer, and roast for 15 minutes. Toss the onion, garlic, and ginger in a small pan with the canola oil. Place in the oven alongside the bones and roast for another 30 minutes, turning the bones halfway through.

Place the bones and onion mixture in a large stockpot. Add the water (this is going to reduce a lot) and the carrots, star anise, cinnamon stick, and salt. Bring to a boil, skimming any foam that rises to the top, then reduce heat and simmer for 1 hour.

Remove the bones and large solids. Set a strainer over a large bowl and line with cheesecloth; pour the broth through the strainer, discarding the solids, then return to the pot.

Make the soup: Add the beef cubes to the broth, bring to a boil, skimming any foam, then reduce heat to a simmer and cover with a lid set slightly ajar. Simmer for about 3 hours, until the beef is fork-tender, adding water in small amounts if necessary to keep enough broth in the pot for 6 to 8 servings.(If using leftover beef, simmer for about 30 minutes in the broth, uncovered—you’ll want the broth to reduce down a lot faster.) When the beef is tender, remove the cubes to a plate and coarsely shred with 2 forks, then return them to the broth. Skim any fat you see floating at the top. Add soy sauce and rice vinegar; taste and adjust seasoning if necessary. Keep warm over low heat while the noodles cook.

Cook spaghetti according to package directions, based on the number of people eating (cook about 2 ounces per person). Drain and reserve.

To serve, place a portion of spaghetti in a large bowl. Ladle broth and beef over noodles, then top with green onions, cilantro, jalapeno slices, hard-boiled egg quarters, and Sriracha sauce, if you like some heat.