The Broth Base

• 4 lbs beef marrow and knuckle bones (soaked in cold water for 1 hour)
• 1 lb beef brisket (whole piece)
• 2 large yellow onions (peeled and halved)
• 4 inches fresh ginger (halved lengthwise)
• 6 quarts water (filtered)

Spices & Seasoning

• 5 whole star anise (toasted)
• 2 sticks cinnamon (toasted)
• 4 whole cloves (toasted)
• 1 tbsp coriander seeds (toasted)
• 1 whole black cardamom pod (cracked and toasted)
• 1/4 cup fish sauce (high quality)
• 1 oz rock sugar (or 2 tbsp granulated sugar)
• 1 tbsp salt (to taste)

Assembly & Garnishes

• 1 lb dried flat rice noodles (banh pho style)
• 1/2 lb beef eye of round (sliced paper-thin against the grain)
• 2 cups fresh bean sprouts (rinsed)
• 1 bunch Thai basil (fresh leaves only)
• 1/2 cup cilantro (roughly chopped)
• 2 whole scallions (thinly sliced)
• 2 whole limes (cut into wedges)
• 2 whole bird's eye chilies (sliced)
• optional Hoisin sauce and Sriracha (for dipping)

Step 1: Parboil the Bones

Place the beef bones and brisket in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes. This releases the impurities and 'scum' to ensure a clear broth. Drain the water, rinse the bones thoroughly under cold running water, and scrub the pot clean.

Step 2: Char the Aromatics

While the bones are parboiling, place the halved onions and ginger directly over a gas flame or under a high broiler. Char until the outsides are blackened and fragrant, about 5-10 minutes. Rinse off the excess burnt skin under water.

Step 3: Simmer the Broth

Return the cleaned bones and brisket to the pot. Add 6 quarts of fresh water, the charred onion, and ginger. Bring to a gentle simmer. Skim any foam that rises to the surface. Simmer uncovered for 3 hours. Remove the brisket once tender, submerge it in cold water for 10 minutes (to prevent darkening), then refrigerate for later slicing.

Step 4: Infuse the Spices

In a dry pan, toast the star anise, cinnamon, cloves, coriander seeds, and cardamom until fragrant. Place them in a spice bag or cheesecloth and add to the broth. Add the rock sugar and fish sauce. Continue simmering for another 2 to 3 hours. Taste and adjust seasoning with salt as needed.

Step 5: Prepare Noodles and Beef

Soak the rice noodles in cold water for 30 minutes, then blanch in boiling water for 10-20 seconds until soft but chewy. Thinly slice the chilled cooked brisket and the raw eye of round steak. The raw steak should be sliced as thin as possible.

Step 6: Assembly

Divide the noodles among 6 large bowls. Top with slices of cooked brisket and the raw eye of round. Bring the broth to a rolling boil and ladle it immediately over the beef; the heat of the broth will cook the raw slices perfectly. Garnish with scallions and cilantro.