Vietnamese Pho Soup

Place beef bones and brisket in a large pot, cover with cold water, and bring to a boil. Boil for 10-15 minutes, then drain the water, rinse the bones and meat with cold water, and clean the pot. This helps remove impurities and results in a clear broth.

Halve the onions and ginger, then char them in a dry pan or directly over a gas flame until slightly blackened and fragrant. In a dry pan, toast star anise, cinnamon sticks, cloves, black cardamom pods, and coriander seeds for 2-3 minutes until fragrant. Place the charred onion, ginger, and toasted spices in a spice bag or cheesecloth.

Return the cleaned bones and brisket to the clean pot. Add the spice bag, rock sugar, and 6 liters of cold water. Bring to a boil, then reduce heat to low and simmer uncovered for 4-6 hours. Continuously skim off any foam from the surface to keep the broth clear.

After about 1.5-2 hours, remove the brisket from the broth and set aside to cool. Once cooled, slice it thinly. Let the bones continue to simmer. When the broth is done, strain it through a fine-mesh sieve or cheesecloth to ensure it's perfectly clear. Season with fish sauce and salt to taste.

Soak rice noodles in hot water for 10-15 minutes, or cook according to package instructions until al dente. Drain and rinse with cold water. Prepare toppings: thinly slice the raw beef, green onions, and chilies. Arrange bean sprouts, cilantro, Thai basil, and lime wedges.

Briefly warm the noodles in hot water, then divide them among serving bowls. Arrange slices of cooked brisket and raw, thinly sliced beef over the noodles. Ladle the hot broth over everything; the heat will cook the raw beef instantly. Garnish with bean sprouts, fresh herbs, green onions, and chili slices. Serve with lime wedges, hoisin, and sriracha sauce on the side.