Vietnamese Pho Soup

Instructions

1. Prepare the bones
   Rinse the beef bones 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 again to remove impurities, which will result in a clearer broth.
2. Char the aromatics
   Place the halved onions and ginger on a baking sheet and broil for 5-7 minutes until charred, or char directly over a gas flame using tongs. This adds a smoky depth to the broth.
3. Make the broth
   In a large stockpot, add the cleaned bones, brisket, charred onions, and ginger. Fill with 5 quarts of water and bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface during the first 30 minutes.
4. Add spices
   Toast the star anise, cinnamon, cloves, and coriander seeds in a dry pan until fragrant, about 2-3 minutes. Place spices in a cheesecloth or spice bag and add to the broth. Simmer for 2-3 hours until the broth is flavorful and the brisket is tender.
5. Season the broth
   Remove the brisket and set aside to cool. Continue simmering the broth for another hour. Strain the broth through a fine-mesh sieve. Add fish sauce and rock sugar, adjusting to taste. The broth should be savory with a hint of sweetness.
6. Prepare the noodles
   Cook the rice noodles according to package instructions, usually by soaking in hot water for 6-10 minutes until softened but still slightly firm. Drain and rinse with cold water to prevent sticking.
7. Slice the meat
   Thinly slice the cooled brisket. Slice the raw sirloin as thinly as possible (freezing it for 15-20 minutes makes this easier). The raw beef will cook in the hot broth when served.
8. Assemble the soup
   Divide the cooked noodles among serving bowls. Arrange the sliced brisket and raw sirloin on top. Ladle the hot broth over everything, making sure to cover the raw beef to cook it. Serve immediately with bean sprouts, Thai basil, lime wedges, cilantro, and green onions on the side.