Ingredients
For the broth
- 2 lb beef bones (marrow or knuckle bones)
- 1 lb beef brisket or chuck
- 1 large onion, halved
- 1 piece ginger (about 4 inches), split lengthwise
- 5 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds (optional)
- 1 tbsp salt
- 1 tbsp sugar
- 2 tbsp fish sauce
- 12 cups water
For serving
- 14 oz dried rice noodles
- 8 oz very thinly sliced raw beef sirloin
- Bean sprouts
- Thai basil
- Cilantro
- Lime wedges
- Sliced jalapeños or chiles
- Hoisin sauce
- Sriracha
Instructions
1. Char the aromatics
Place the onion and ginger cut-side down in a dry skillet or under a broiler until lightly blackened. This adds smoky depth.
2. Prepare the bones
Boil the beef bones in water for 10 minutes, then drain and rinse them. Clean the pot to remove impurities.
3. Build the broth
Add the cleaned bones, brisket, charred onion, ginger, and 12 cups fresh water to the pot. Then, toast the star anise, cinnamon, cloves, coriander, and fennel in a dry pan for 1–2 minutes until fragrant, then add them to the broth and bring to a gentle simmer.
4. Simmer slowly
Simmer uncovered for 3–4 hours. Skim foam occasionally. Remove the brisket after about 2 hours when tender; slice thinly for serving. Season broth with salt, sugar, and fish sauce. Strain before serving.
5. Prepare noodles
Cook rice noodles according to package instructions. Rinse briefly with warm water to prevent sticking.
6. Assemble bowls
Add noodles to bowls, top with sliced cooked brisket and raw sirloin. Ladle the boiling broth over the beef so the thin slices cook in the soup. Serve with herbs, sprouts, lime, jalapeños, Hoisin sauce, and sriracha on the side.