Beef Pho

Blanch bones and brisket in boiling water for 10 minutes. Drain and rinse clean.

Char halved onions and ginger directly over a gas flame or under the broiler until blackened in spots, about 5 minutes.

Toast star anise and cinnamon in a dry pan until fragrant, 1–2 minutes.

Place bones, brisket, charred onion and ginger, and toasted spices in a large pot. Cover with 3.5 litres of cold water. Bring to a boil, then reduce to a gentle simmer. Skim foam every 30 minutes for the first hour. Simmer for 4–5 hours total.

Remove brisket when tender (after ~2 hours). Slice thinly across the grain. Strain broth, discard solids. Season with fish sauce and salt.

Soak rice noodles in hot water for 15 minutes, then drain.

Place noodles in bowls, top with brisket slices. Ladle very hot broth over. Serve with bean sprouts, basil, lime, and sliced chilli on the side.