Ingredients

Method

Char the onion and ginger over an open flame (kitchen torch or gas burner works) until slightly blackened, about 5 minutes on each side. Rinse with water.

Place beef brisket, bones, onion, ginger, star anise, cloves, coriander seeds, and cinnamon stick in a large pot. Add enough water to cover the bones (about 6 liters) and bring to a boil.

Lower the heat to a simmer and cook for 1 hour. Skim off any foam that forms on the top.

After an hour, remove the beef brisket from the pot and set aside.

Continue simmering the broth for another hour. Strain the broth and return it to the pot. Season the broth with salt, sugar, and fish sauce.

Soak the rice noodles in water until they are softened, and cook them according to the package instructions.

To serve, place a portion of the noodles in a bowl, top with thinly sliced raw beef and cooked brisket. Ladle the hot broth over the top (the heat will cook the raw beef). Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chilies.