Phở

Place the beef bones in a large stockpot and cover with cold water. Bring to a vigorous boil for ten minutes, then drain completely and rinse each bone under running water to remove all impurities and scum. This step ensures a clear broth.

While the bones blanch, char the halved onions and ginger directly over an open gas flame or under a hot broiler for about ten minutes, turning occasionally, until the surfaces are deeply blackened and blistered. This adds essential smoky depth.

Toast the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds in a dry skillet over medium heat for two to three minutes, swirling frequently, until the spices become highly fragrant. Transfer to a spice bag or cheesecloth bundle.

Return the cleaned bones to the stockpot with the charred onions, ginger, and spice bundle. Add the whole brisket and enough cold water to cover everything generously. Bring to a boil, then reduce to the gentlest possible simmer.

Simmer the broth uncovered for at least six hours, periodically skimming any foam or fat that rises to the surface with a ladle. After about ninety minutes, check the brisket; remove it when fork-tender and set aside to cool before slicing thinly.

Strain the finished broth through a fine-mesh sieve lined with cheesecloth into a clean pot, discarding all solids. Season the clear broth with fish sauce, sugar, and salt, adjusting the balance until the flavour is deeply savoury with subtle sweetness.

Cook the dried rice noodles in a separate pot of boiling water according to package directions, usually three to five minutes. Drain and divide among large deep bowls, then arrange slices of cooked brisket and raw eye of round on top of the noodles.

Bring the strained broth back to a rolling boil and immediately ladle it over the noodles and meat in each bowl. The boiling broth will cook the raw beef slices instantly. Serve with a generous platter of Thai basil, bean sprouts, lime wedges, and condiments.