Back to 6 servings broth 3 lb beef marrow bones, knuckle, neck or leg bones; cut into pieces 1.5 lb beef brisket, tied with twine 1 lb beef shank, tied with twine (optional) 4 quart water, enough to cover bones by about an inch 2 yellow onions, skin on, halved 3 inch piece fresh ginger, halved lengthwise 4 star anise, whole 1 cinnamon stick, about 3 inches 4 whole cloves 1 black cardamom pod, crushed open; not green cardamom 1 tbsp coriander seeds, toasted 1 tsp fennel seeds, toasted 1 tbsp salt, plus more to taste seasoning 3 tbsp fish sauce, add at the end, to taste 1 tbsp sugar or rock sugar, to taste to serve 1.5 lb dried flat rice noodles (banh pho), or fresh 0.75 lb sirloin or eye of round, sliced paper-thin against the grain 1 yellow onion, sliced paper-thin 4 scallions, thinly sliced cilantro, Thai basil, bean sprouts, lime wedges, sliced jalapeños, hoisin and sriracha, for serving
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1 Step 1: Put the bones in a large pot and add enough boiling water to submerge them. Let them boil hard for 5 minutes to draw out impurities, then drain, rinse under cold running water and wash out the pot.2 Step 2: Char the onion halves and ginger over a gas flame or under a broiler for 5 to 7 minutes, turning, until deeply blackened on all sides.3 Step 3: In a dry skillet over medium heat, warm the star anise, cloves, cinnamon, coriander, fennel and cardamom for 2 to 3 minutes, shaking the pan, until their scent turns strong. Tie them up in a cheesecloth bundle.4 Step 4: Return the cleaned bones to the pot with 4 quarts cold water, the charred onion and ginger and the spice bag. Bring to a boil, then lower to the gentlest simmer, barely a bubble.5 Step 5: Simmer uncovered for 3 to 4 hours, skimming the surface regularly. Add the brisket and shank after the first hour and cook until tender, about 2.5 hours for brisket and 1.5 hours for shank.6 Step 6: Remove the brisket and shank once tender, cool them in iced water, then refrigerate. Slice the brisket thinly against the grain when ready to serve.7 Step 7: Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot, discarding the bones, aromatics and spice bag. Skim off excess surface fat, leaving a little for richness.8 Step 8: Bring the broth back to a gentle simmer and season with fish sauce, sugar and salt to taste, adding a splash of water if it has reduced too much. Keep it hot.9 Step 9: Cook the rice noodles according to package directions, then drain and divide among six large bowls.10 Step 10: Top the noodles with the sliced brisket and shank, the paper-thin raw beef, sliced onion and scallions.11 Step 11: Ladle boiling-hot broth over each bowl so it covers the raw beef and cooks it, and serve immediately with herbs, bean sprouts, lime, chiles, hoisin and sriracha on the side.getsaucepan.com/r/3123af69-349c-5897-8ca9-0f817bfd5575
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