Phở BòBeef Noodle Soup

Toast the star anise, cinnamon sticks, cloves, and coriander seeds in a dry pot over medium heat until fragrant, then remove them.

Char the onion and fresh ginger under a broiler or over an open flame until the cut sides are well browned.

Bring a pot of water to a boil, add the beef bones, boil briefly, then drain and rinse them well to remove impurities.

Return the cleaned beef bones to a large pot with fresh water. Add the beef brisket, charred onion, charred fresh ginger, toasted spices, salt, white sugar, and fermented fish sauce.

Bring the broth just to a boil, then lower the heat and simmer very gently, skimming as needed, until the broth is clear and flavorful and the beef brisket is tender.

Lift out the beef brisket, let it cool slightly, then slice it thinly. Strain the broth and keep it hot.

Soak or cook the rice noodles according to their type until tender but springy, then drain.

Arrange the bean sprouts, Thai basil, fresh mint, scallion, and limes on a serving plate. Put the hoisin sauce and sriracha in small bowls.

Divide the rice noodles among bowls, top with the sliced beef brisket, and ladle over the hot broth. Serve immediately with the garnish platter and sauces on the side.