Ingredients

• 3–4 lbs beef marrow and knuckle bones
• 1 lb beef brisket, in one piece
• 1 large yellow onion, halved
• 4-inch piece fresh ginger, halved lengthwise
• 4 whole star anise
• 1 cinnamon stick (cassia)
• 4 whole cloves
• 1 black cardamom pod
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 1/4 cup fish sauce, plus more to taste
• 1 tbsp sugar (rock sugar if available)
• Salt, to taste
• 1 lb dried flat rice noodles (banh pho)
• 1/2 lb beef sirloin or eye of round, very thinly sliced
• Bean sprouts, Thai basil, cilantro, sliced scallions, and lime wedges, for serving
• Hoisin sauce and sriracha, for serving

Instructions

1. Char the onion and ginger directly over a gas flame or under a broiler, turning occasionally, until blackened in spots, 5-8 minutes. Rinse off any loose char.
2. Place the bones and brisket in a large stockpot, cover with cold water, and boil for 5 minutes. Drain and rinse the bones and meat under cold water to remove impurities, then rinse out the pot.
3. Return the bones and brisket to the clean pot with 5 quarts fresh water. Add the charred onion and ginger. Bring to a boil, then reduce to a bare simmer.
4. Toast the star anise, cinnamon, cloves, cardamom, coriander seeds, and fennel seeds in a dry pan over medium-low heat for 2-3 minutes until fragrant. Tie them into a cheesecloth sachet and add to the pot.
5. Simmer gently, uncovered, for 3-4 hours, skimming off foam and impurities as they rise. Remove the brisket once tender, after about 1.5-2 hours, and set aside to cool before slicing.
6. Strain the broth through a fine-mesh sieve, discarding the solids. Season with fish sauce, sugar, and salt to taste.
7. Cook the rice noodles according to the package instructions and divide among bowls. Top with sliced brisket and the raw beef slices.
8. Ladle the hot broth over the noodles and beef -- the heat will cook the raw beef as it hits the bowl. Serve immediately with herbs, bean sprouts, lime, and condiments on the side.

Tips

• Charring the onion and ginger isn't optional -- it's what gives the broth its deep, faintly smoky backbone.
• A cheesecloth sachet for the spices keeps the broth clear instead of cloudy with spice grit, and makes them easy to fish out.
• The broth actually improves with an overnight rest in the fridge -- skim the solidified fat off the top before reheating.