Beef Pho

Place 1.5 kg beef bones and 500 g beef brisket in a large 8 L stockpot, cover with cold water, and bring to a rolling boil over high heat. Boil for 10 minutes until gray foam rises to the surface, then drain all water, rinse the bones, brisket, and pot thoroughly under cold running water to remove all scum. Return clean bones and brisket to the rinsed pot, add 4 L cold water, and bring to a gentle simmer over medium-low heat, skimming any remaining foam that rises for the first 15 minutes.

While the stock starts to simmer, place 2 peeled halved yellow onions and 100 g halved lengthwise fresh ginger directly over a gas stove flame (or under a high-heat broiler for 8 minutes) until deeply charred and blackened in spots, about 10 minutes over open flame, turning occasionally with tongs. Rinse the charred onion and ginger briefly under cold water to remove loose black bits, then add them to the simmering stockpot.

Heat a small dry skillet over medium heat for 2 minutes, then add 5 star anise pods, 1 3-inch cinnamon stick, 4 whole cloves, 2 crushed green cardamom pods, and 1 tablespoon coriander seeds. Toast for 3 minutes, stirring constantly, until fragrant and lightly darkened, taking care not to burn the spices. Wrap the toasted spices in a cheesecloth sachet tied with kitchen twine, then submerge the sachet in the simmering stock.

Keep the stock at a gentle, low simmer (do not boil rapidly, as this makes broth cloudy) for 3 hours total. After 2 hours of simmering, use tongs to remove the cooked brisket from the pot, submerge it in a bowl of ice water for 15 minutes to cool, then wrap and refrigerate until serving. After 3 total hours of simmering, remove the spice sachet, bones, and onion/ginger from the pot. Stir in 60 ml fish sauce, 1 tablespoon rock sugar, and 1 teaspoon salt, then taste and adjust seasoning to balance salty, sweet, and savory notes. Keep the broth at a low simmer until ready to serve.

About 30 minutes before serving, soak 400 g dried flat rice noodles in cold water for 20 minutes, then drain. Bring a separate pot of water to a rolling boil over high heat. Slice the cooled brisket against the grain into 3 mm (1/8 inch) thick slices, and arrange the 300 g thinly sliced raw eye of round, sliced brisket, bean sprouts, Thai basil, cilantro, lime wedges, and sliced jalapeño on a shared serving platter for the table.

Working in 4 individual batches, add a portion of soaked rice noodles to a wire mesh strainer, submerge in the boiling water for 1.5 to 2 minutes until tender but still chewy (al dente), then drain well and transfer to a deep 750 ml soup bowl. Top the noodles with a few slices of cooked brisket and 2-3 slices of the raw thin eye of round beef. Ladle 500 ml (2 cups) of the piping hot simmering broth directly over the raw beef to cook it instantly to medium-rare.

Top each bowl with a small pinch of fresh chopped cilantro, then serve immediately alongside the platter of fresh garnishes, hoisin sauce, and sriracha, so diners can customize their bowls with herbs, lime juice, chili, and sauces to taste.