Bring 8 cups of water to a boil in a large pot. Add beef chunks and ginger slices. Cook until foam forms on top, skimming it off.

Remove beef and ginger. Strain the broth into a clean pot.

Heat oil in the original pot. Add rock sugar, white parts of green onions, and garlic. Cook until fragrant.

Add beef back to the pot and cook for 5 minutes, stirring occasionally.

Add Shaoxing wine, dark soy sauce, and light soy sauce. Stir to coat the beef.

Pour broth back into the pot along with the spice bag, daikon, beef, and ginger. Bring to a boil, then reduce heat and simmer for 90 minutes.

Turn off heat and let stand for 1 hour.

Cook noodles according to package directions. Blanch vegetables in noodle water.

Strain noodles and vegetables. Divide into bowls.

Ladle beef and soup into bowls. Garnish with green onions and cilantro. Serve immediately.