Ingredients:

  • 2 pounds beef bones (preferably leg and knuckle bones)
  • 1 pound beef brisket, cut into large pieces
  • 1 onion, halved
  • 2-inch piece of ginger, sliced
  • 4 star anise pods
  • 1 cinnamon stick
  • 5 cloves
  • 2 tablespoons fish sauce
  • 1 teaspoon rock sugar (or brown sugar)
  • 8 ounces flat rice noodles (bánh phở)
  • Fresh cilantro, for garnish
  • Fresh Thai basil leaves, for garnish
  • Bean sprouts, for garnish
  • Lime wedges, for serving
  • Sliced jalapeños, for heat (optional)

Instructions:

  1. Toast beef bones in a dry pot over medium heat until browned.
  2. Add onion and ginger; char slightly.
  3. Fill the pot with water to cover bones and aromatics; bring to a boil.
  4. Add star anise, cinnamon, cloves, fish sauce, and rock sugar.
  5. Reduce heat to low and simmer for at least 1.5 hours.
  6. In the last 30 minutes of broth simmering, add brisket to cook through.
  7. Once done, remove brisket and let it rest.
  8. Cook rice noodles according to package instructions until al dente.
  9. Drain and set aside.
  10. Strain the broth into another pot, discarding solids.
  11. Slice brisket thinly.
  12. In serving bowls, layer noodles, brisket, and ladle hot broth over.
  13. Top with fresh herbs, bean sprouts, and serve with lime and jalapeños.