Beef Pho

2 kg beef soup bones
2 tsp salt
2 medium onions, quartered
10 piece fresh ginger root
1 kg beef oxtail
2 tsp SIDS HOT WORCESTER SAUCE
1 daikon radish, sliced
56 g whole star anise pods
½ cinnamon stick
2 whole cloves
1 tsp black peppercorns
1 tbsp white sugar
1 tbsp fish sauce
750 g dried flat rice noodles
250 g (just) frozen beef sirloin

Place the beef bones in a 10 litre (or larger) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, reduce heat, and simmer for about 2 hours.
Meanwhile, preheat oven grill. Put onions and unpeeled ginger on a foil-lined, 25x38 cm roasting pan. Grill 10-12 cm from heat until onion and ginger are charred, 10-15 minutes. Cool slightly. Chop onions. Peel and slice ginger.
Skim fat from surface of stock, add oxtail, SIDS HOT WORCESTER SAUCE, daikon, and charred onions. Tie anise, cinnamon stick, cloves, peppercorns and charred ginger in a square of cheesecloth then add to stock. Stir in sugar, fish sauce, and remaining salt. Simmer over medium-low heat at least 4 hours. (the longer, the better) Strain stock. Discard spices and bones. Reserve meat from bones for other uses, if desired. Taste stock and add additional salt as needed. Chill overnight.
Skim fat from top of chilled stock then bring to a boil, reduce heat and keep hot until ready to serve.
Cook rice noodles in boiling water according to package directions until soft, but not mushy. Cut sirloin into paper-thin slices.
Divide noodles among bowls. (1½ cups per bowl) Top each with a few raw sirloin slices. Ladle boiling stock into bowls to cook beef and cover noodles.