1. In a large pot add 3 litres water, leg bones, beef ligaments, 2 pcs quartered onions, black pepper corns, salt (adjust according to you liking).  Bring to a boil and simmer for 3 hours

2. Once cooked using a colander drain the liquid and reserve.

3. Separate the boiled ligaments and carve any ligaments you can get from the bone then set aside.

4. In a pot add beef brisket and cooked ligaments, soy sauce, oyster sauce, red sugar, ginger, 1 liter of beef stock and salt (this should be a bit salty as normal as the flavour would come from this sauce).  Bring to a boil and simmer for 1 to 1 1/2 hour or until the beef is very tender and liquid should be reduced by then and the ligaments would make the consistency thick and sticky.

5. In another separate pot, boil the remaining beef stock together with onions, black pepper, 3 tbsp toasted garlic and fish sauce (according to the saltiness you like).  Turn the heat off once the onions are cooked to the point of disintegrating.  Using a strainer drain and reserve the liquid.

6. In a separate pot boil water with dash of salt and blanch the pak choy.  Drain then set aside.

7. In a separate pot boil water and cook yellow noodles for 3 minutes, drain then rinse with cold water.

8. Boil another set of water and soak the cooked noodles then drain.

9. In a bowl, place noodles and pak choy, then add soup, and 2 scoopful of the brisket with the sauce.  Top it with 1/2 tsp sesame oil, 1 tsp of toasted garlic and 1 tbsp of chopped green onions.

Enjoy while its hot.