Ingredients
- 2 large onions
- 150 g / 5 oz ginger
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 spice cloves
- 1.5 tbsp coriander seeds
- 1.5 kg / 3 lb beef brisket
- 1 kg / 2 lb meaty beef bones
- 1 kg / 2 lb marrow bones (leg, knuckle), cut to reveal marrow
- 3.5 liters / 3.75 quarts water (15 cups)
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce
- 50 g / 1.5 oz dried rice sticks (or 120 g / 4 oz fresh)
- 30 g / 1 oz beef tenderloin, raw, very thinly sliced
- 3–5 brisket slices (used for broth)
- Bean sprouts, handful
- Thai basil, 3–5 sprigs
- Coriander/cilantro, 3–5 sprigs (or more basil)
- Lime wedges
- Finely sliced red chili
- Hoisin sauce
- Sriracha sauce
Directions — Aromatics
- Heat a heavy-based skillet over high heat (no oil) until smoking.
- Place onion and ginger in the pan cut-side down. Cook for a few minutes until charred, then turn. Remove and set aside.
- Toast spices lightly in a dry skillet over medium-high heat for 3 minutes.
Directions — Remove Impurities
- Rinse bones & brisket then cover with water in a large stockpot.
- Boil for 5 minutes, then drain.
- Rinse each bone and brisket under tap water.
Directions — Broth
- Wipe pot clean, bring 3.75 quarts water to a boil.
- Add bones and brisket, onion, ginger, spices, sugar and salt — water should just barely cover everything.
- Cover with lid, simmer 3 hours.
- Remove brisket (should be fall-apart tender), cool then refrigerate for later.
- Simmer remaining soup uncovered for 40 minutes.
- Strain broth into another pot, discard bones and spices. Should be about 2.65 quarts (10 cups); if loads more, reduce.
- Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savory and barely sweet.
Directions — Assemble
- Prepare rice noodles per packet, just prior to serving.
- Place noodles in a bowl. Top with raw beef and brisket.
- Ladle over about 400 ml / 14 oz hot broth — will cook beef to medium rare.
- Serve with toppings on the side.
