Pho

Instructions

1. Place the beef bones and brisket in a large pot and cover with water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Drain and rinse the bones and meat to remove impurities.
2. In a clean large pot, add the bones, brisket, onion, ginger, star anise, and cinnamon. Fill with 4-5 quarts (liters) of water and bring to a boil.
3. Once boiling, reduce heat to low and let it simmer, uncovered, for about 4-5 hours. Skim off any foam or impurities that rise to the surface.
4. After simmering, remove the brisket and set aside to cool. Strain the broth through a fine mesh sieve to remove solids, then return the broth to the pot.
5. Season the broth with fish sauce and rock sugar. Adjust seasoning to taste.
6. Cook the rice noodles according to package instructions, then drain and rinse with cold water.
7. Thinly slice the cooled brisket.
8. To serve, divide cooked noodles among bowls. Top with slices of brisket and raw sirloin. Ladle the hot broth over the top to cook the raw beef slices.
9. Garnish with cilantro, Thai basil, bean sprouts, green onions, and chili peppers. Serve with lime wedges on the side.