Ingredients

• 3–4 lbs beef bones (marrow bones + knuckle bones)
• 1 lb beef brisket or chuck
• 1 large onion (halved)
• 1 large piece of ginger (3–4 inches, halved)
• 4–5 star anise
• 1 cinnamon stick
• 4 cloves
• 1 black cardamom pod (optional but traditional)
• 1 tbsp coriander seeds
• 1 tbsp salt
• 1 tbsp sugar (or rock sugar)
• 2–3 tbsp fish sauce

Noodles and Toppings

• Flat rice noodles (bánh phở)
• Thinly sliced raw beef (eye round or sirloin)
• Cooked brisket (from the broth)
• Green onion (sliced)
• White onion (thinly sliced)
• Cilantro
• Lime wedges
• Bean sprouts
• Thai basil
• Jalapeño or Thai chili slices
• Hoisin sauce (optional)
• Sriracha (optional)

Instructions

1. Prepare the bones
• Rinse the beef bones.
• Parboil them for 5 minutes to remove impurities.
• Drain and rinse the bones clean.
2. Char the aromatics.
• Char the onion and ginger over an open flame, broiler, or dry pan until lightly blackened.
• Rinse off loose burnt bits.
3. Build the broth
• Add bones and brisket to a large pot.
• Add 5–6 quarts of water.
• Add the charred onion and ginger.
4. Add spices
• Toast star anise, cinnamon, cloves, coriander seeds, and black cardamom in a dry pan for 1–2 minutes.
• Add them to the pot (you can use a spice bag if you want).
5. Simmer
• Bring to a boil, then reduce to a gentle simmer.
• Skim foam occasionally.
• Simmer 3–4 hours for a light broth, 6+ hours for a deeper broth.
6. Season
• Remove the brisket once tender and set aside.
• Strain the broth.
• Add fish sauce, salt, and sugar to taste.
7. Prepare noodles and toppings
• Cook rice noodles according to package instructions.
• Slice the cooked brisket.
• Thinly slice raw beef (freezing it for 15 minutes helps).
8. Assemble the bowl
• Add noodles to a bowl.
• Add raw beef slices and cooked brisket.
• Add sliced onion, green onion, and cilantro.
• Pour boiling-hot broth over the top to cook the raw beef.
9. Serve
• Serve with lime, bean sprouts, basil, and chili on the side.
• Add hoisin or sriracha if desired.