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Halve the onion and ginger and char them cut-side down over an open flame or under a hot grill for 5-8 minutes until blackened and soft, then rinse off the burnt skin.
Toast the star anise, cinnamon, cloves, coriander seed and cardamom in a dry pan over medium heat for 2-3 minutes until fragrant.
Blanch the 1000 g bones in boiling water for 5 minutes and rinse. Cover the bones and 400 g brisket with fresh water in a large pot, bring to a gentle simmer and cook for about 3 hours, skimming the foam often. Add the charred onion, ginger and toasted spices for the last 45 minutes.
Lift out the brisket once tender and slice it thin. Season the broth with the 45 ml fish sauce, the 20 g rock sugar and the 5 g salt, then strain it through a fine sieve until clear.
Soak the 300 g rice noodles in hot water for about 5-8 minutes until soft, then divide between bowls with the sliced brisket and the 200 g raw sirloin sliced paper-thin.
Bring the broth back to a rolling boil and ladle it over the beef to cook the raw slices, then top with the herbs, bean sprouts, spring onion, lime and chili.
The Vietnamese beef noodle soup. A clear spiced broth simmered with beef bones, poured over rice noodles and thin slices of beef, with fresh herbs, bean sprouts and lime. Serves 4.
