Vietnamese Pho

Instructions

1. Prepare the bones and meat
   Rinse the beef bones and brisket under cold water. Place in a large pot and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain and rinse the bones and meat thoroughly to remove impurities. This will result in a clearer broth.
2. Start the broth
   Place the cleaned bones and meat in a large stockpot and add 6 quarts of cold water. Bring to a simmer over medium heat. Skim off any foam that rises to the surface. Reduce heat to maintain a gentle simmer.
3. Add aromatics
   While the broth is simmering, char the halved onions and ginger pieces over an open flame or under a broiler until lightly blackened, about 5 minutes. Add the charred onions, ginger, star anise, cloves, cinnamon, and coriander seeds to the broth. Continue to simmer uncovered for 3 hours, skimming occasionally.
4. Remove and prepare meat
   After about 1.5 hours, remove the brisket from the broth when it's tender. Transfer to a bowl of cold water for 10 minutes (this prevents it from drying out and darkening). Drain, pat dry, and refrigerate until ready to serve. Continue simmering the broth with bones and spices.
5. Strain and season the broth
   After 3 hours total simmering time, strain the broth through a fine-mesh sieve lined with cheesecloth. Discard solids. Return broth to a clean pot and bring to a simmer. Add fish sauce and sugar. Taste and adjust seasoning if needed. You should have about 4 quarts of broth.
6. Prepare the noodles
   Cook the dried rice noodles according to package instructions, usually by soaking in hot water until softened, then briefly boiling until tender, about 1 minute. Drain and rinse under cold water to prevent sticking.
7. Prepare the garnishes
   Thinly slice the cooked and chilled brisket. Arrange the bean sprouts, fresh herbs, lime wedges, and sliced jalapeños on a platter. Slice the raw sirloin as thinly as possible (partially freezing the meat for 15 minutes makes this easier).
8. Assemble and serve
   Divide the cooked noodles among deep soup bowls. Arrange some sliced brisket and raw sirloin on top. Ladle the hot broth directly over the raw beef to cook it. Serve immediately, allowing each person to add their own herbs, bean sprouts, and condiments to taste.