Instructions

1. Place onion halves and ginger pieces in a large pot over medium heat; char for 4 minutes, stirring occasionally, to release flavors
2. In separate dry pot, toast coriander seeds, fennel seeds, star anise, and cinnamon stick for 1-3 minutes until fragrant; tie in cheesecloth for easy removal
3. Bring water to a boil in large pot
4. Add charred onion, ginger, beef bones, beef chuck/brisket, oxtail if using, spice pouch, fish sauce, salt, sugar, and daikon slices
5. Bring to a slow boil, then reduce heat and simmer for 3 hours for deep flavor
6. Remove beef chuck/brisket and set aside (this will be used as topping); simmer bones 40 more minutes
7. Strain broth through fine sieve, discarding all solids and spice pouch
8. In separate pot, cook rice noodles according to package directions; drain and set aside
9. Thinly slice the cooked beef chuck/brisket; prepare all fresh herbs and vegetables
10. Place cooked noodles in individual soup bowls
11. Top each bowl with sliced cooked beef (or use thinly sliced raw sirloin that will cook in the hot broth)
12. Add bean sprouts, cilantro, green onions, and Thai basil to each bowl
13. Ladle hot broth over noodles and toppings until covered
14. Serve with lime wedges, sliced fresh chili, sriracha, hoisin sauce, and soy sauce on side for guests to adjust to taste