Method

Blanch bones and brisket in boiling water for 10 minutes. Drain, scrub bones under cold water. This removes impurities for a clear broth.
About 5 min
Char onion halves and ginger directly over a gas flame or under a broiler until blackened on the surface — about 5 minutes per side. Brush off the blackest char but leave some smoke. Toast the dry spices (star anise, cinnamon, cloves, fennel, coriander) in a dry pan 2 minutes.
About 8 min
Place cleaned bones and brisket in a large stockpot. Cover with 4L cold water. Bring to a boil. Skim off any foam. Add charred onion, ginger and toasted spices. Reduce to a very gentle simmer. Cook uncovered for 5–6 hours, skimming occasionally.
About 8 min
After 90 minutes, remove the brisket (it should be just cooked through). Slice thinly and refrigerate. Continue simmering the bones for the remaining time.
About 8 min
Strain broth through a fine sieve. Discard solids. Return clear broth to the pot. Season with fish sauce, rock sugar and salt. Taste — the broth should be savoury, lightly sweet and intensely aromatic. Bring to a rolling boil before serving.
About 8 min
Cook soaked noodles in boiling water for 30 seconds. Drain and divide among deep bowls.
About 8 min
Top each bowl with a few slices of cold brisket and paper-thin raw sirloin. Ladle boiling hot broth over immediately — the boiling liquid will cook the raw beef. Add bean sprouts and Thai basil. Serve with lime wedges, chili slices, hoisin and sriracha on the side.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, fish