Preheat oven to 350°F. Roast bones for 30 minutes or until golden brown. Meanwhile over an open flame, char your onion and ginger.
In a non-stick pan, on medium heat, toast all the spices and seeds together for 2-3 minutes until they become nice and fragrant.
Combine the bones, charred onion and ginger, spices and seeds with the water and bring to a boil.
Reduce to a simmer and cook for 3 hours.
Strain the soup using a 400 micron superbag into a fresh clean pot season with hoisin and sriracha and return to a simmer.
In a blender add the water, fish sauce, lime juice, ginger, salt, sugar, and sodium bisulfite.
Blend until the ginger is fully combined, about 1 minute. After 1 Minute, slowly sprinkle in the burger binder until it is fully incorporated. The mixture will thicken at this point.
Add the cilantro and blend for 20-30 seconds.
Strain the noodle mixture through a 250 micron superbag.
Fill a perfect caviar maker with the strained mixture. We prefer leaving some of the small air bubbles in the mixture. This makes the noodles slightly float which gives a better presentation.
In a small bowl add 2 oz of the boiling hot broth.
Dispense the liquid noodle into the hot broth. The noodles will form immediately when they come in contact with the hot broth.
Garnish to your liking and serve immediately.