1. 1

   Step 1

   Blanch 1.5 kg beef brisket, 1 kg meaty beef bones, and 1 kg marrow bones in boiling water for 10 minutes to remove impurities.

   Timer 10 min
2. 2

   Step 2

   Drain the bones and brisket, rinse them thoroughly under cold water, and clean the soup pot.

3. 3

   Step 3

   Char 1 large onion and 1 large piece of ginger directly over an open flame or under a broiler until blackened and fragrant.

4. 4

   Step 4

   Return bones and brisket to the pot with 6 liters of fresh water, the charred onion, and the ginger.

5. 5

   Step 5

   Toast 3 cinnamon sticks, 6 star anise pods, 6 cardamom pods, and 1 tbsp coriander seeds in a dry pan for 3 minutes.

   Timer 3 min
6. 6

   Step 6

   Add the toasted spices to the pot and bring the broth to a gentle simmer.

7. 7

   Step 7

   Simmer the broth uncovered for 3 hours, skimming off any foam or fat that rises to the surface.

   Timer 180 min
8. 8

   Step 8

   Remove the brisket from the broth and set aside to cool; continue simmering the broth for another 1 hour.

   Timer 60 min
9. 9

   Step 9

   Strain the broth through a fine-mesh sieve, discarding the bones and spices, and season with salt or fish sauce to taste.

10. 10

    Step 10

    Slice the cooled brisket and 500 g beef tenderloin into very thin strips.

11. 11

    Step 11

    Cook 200 g rice noodles according to package instructions, then drain well.

12. 12

    Step 12

    Divide the cooked rice noodles among serving bowls.

13. 13

    Step 13

    Top the noodles with slices of brisket and raw beef tenderloin.

14. 14

    Step 14

    Ladle the boiling hot broth over the beef and noodles to cook the raw meat.

15. 15

    Step 15

    Serve immediately with 200 g bean sprouts, 1 bunch Thai basil, 1 bunch coriander, lime wedges, Hoisin sauce, and Sriracha on the side.

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