Instructions

1. BROTH (prepare a day ahead if possible):
2. 1. Char onion and ginger over an open flame or under a broiler until blackened on the outside. This adds depth.
3. 2. In a large pot, blanch beef bones and brisket in boiling water for 3-5 minutes. Drain, rinse bones under cold water, and scrub away any scum.
4. 3. Toast star anise, cinnamon, cloves, coriander seeds, cardamom briefly in a dry pan until fragrant. This intensifies their flavor.
5. 4. Return clean bones to pot with 2 liters fresh water. Bring to a boil.
6. 5. Add charred onion, charred ginger, and toasted spices.
7. 6. Skim any foam that rises.
8. 7. Reduce heat to a gentle simmer. Cook uncovered for 4-6 hours. Longer is better for deeper broth.
9. 8. In the last 30 minutes, add fish sauce.
10. 9. Strain broth through a fine-mesh strainer. Discard solids. Skim fat if desired.
11. 10. Taste and adjust fish sauce and salt.
12. ASSEMBLE:
13. 11. Blanch fresh rice noodles in boiling water for 1-2 minutes. Drain to individual bowls.
14. 12. Arrange raw sliced beef, cooked brisket, and scallions attractively on individual bowls.
15. 13. Pour very hot broth over noodles and meat. The heat will cook the raw beef.
16. 14. Garnish with cilantro, sliced onion, and fresh chili.
17. SERVE with lime wedges, and optional fresh herbs and bean sprouts on the side for each diner to add to their preference.
18. Note: Northern style is typically more austere, without bean sprouts. Southern style includes them plus sweet hoisin and chili sauce on the side.