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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.
Char the halved onion and ginger over an open flame or under the grill until blackened, then rinse them.
Toast the star anise, cinnamon, cloves, coriander seed and cardamom in a dry pan until fragrant.
Cover the bones and brisket with water and simmer gently for a few hours, skimming often. Add the onion, ginger and spices near the end.
Lift out the brisket and slice it. Season the broth with fish sauce, rock sugar and salt, then strain it clear.
Soak the rice noodles until soft and divide them between bowls with the sliced brisket and thin raw beef.
Pour the boiling broth over the beef to cook it, then top with herbs, bean sprouts, spring onion, lime and chili.
