Vietnamese Beef Noodle Soup

Instructions

1. Prepare the bones
   Rinse the beef bones thoroughly under cold water. Place in a large pot, cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse bones again. This removes impurities for a clearer broth.
2. Start the broth
   Return the cleaned bones to a large stockpot with the brisket. Add 5 liters of cold water and bring to a gentle simmer. Skim off any foam that rises to the surface. Maintain a gentle simmer, never allowing the broth to boil vigorously.
3. Add aromatics
   While the broth is simmering, char the halved onions and sliced ginger directly over a gas flame or under a broiler until blackened. Add these to the broth along with star anise, cinnamon, cloves, cardamom, and coriander seeds (all tied in a spice bag if available).
4. Simmer and season
   Simmer the broth for 3 hours, occasionally skimming off any fat or foam. After 1.5 hours, remove the beef brisket when tender, let it cool, then thinly slice and set aside. Continue simmering the broth, then add fish sauce and rock sugar in the last 30 minutes.
5. Prepare noodles
   About 20 minutes before serving, soak the dried rice noodles in cold water for 10 minutes, then cook in boiling water according to package instructions (usually 45-60 seconds). Drain, rinse with cold water, and divide among serving bowls.
6. Assemble and serve
   Strain the broth through a fine-mesh strainer lined with cheesecloth. Return to a clean pot and keep at a simmer. Place sliced brisket and raw beef slices over noodles in each bowl. Ladle the hot broth over the noodles and beef, cooking the raw slices instantly. Serve immediately with garnishes on the side.