Ingredients

• 4 Beef Marrow Bones
• Beef Shank
• Beef Brisket
• 4 Onions
• 1 Ginger Root

• 2 Cinnamon Sticks
• 3-4 Black Cardamom Pods
• 3-5 Star Anise
• 1.5-2 Tbsp. Coriander Seeds
• 5-6 Cloves
• 1/2 Tbsp. Peppercorn

• A Pinch of Fennel Seeds
• 2 Tbsp. Brown Sugar
• Salt
• 3 Tbsp. Fish Sauce
• 2-3 Tbsp. Apple Cider Vinegar
• Tenderloin Slivers
• 5 Thai Chillies
• Rice Noodles

• 2-3 Limes
• Bean Sprouts
• Culantro
• Thai Basil
• Scallions
• Blanched Baby Bachoi
• Green Onion Stems
• Sriracha & Hoisin Sauce

Method

1. Preheat oven to 450°f.

2. Submerge meat and bones into a pot of boiling water and boil to remove impurities for 5 minutes. Then strain out the water, rinse the meat, and move to an oven-safe tray.

3. Put the meat (excluding the brisket) in the oven for 60 minutes. Halfway through, flip the beef shank.

4. Half 3 onions and 1 ginger root. Char on medium heat.

5. Tost aromatics on medium-high heat until charred. Spoon charred contents into a cloth bag.

6. Brown brisket on medium heat

7. Remove meat from the oven and submerge in cold water (including brisket). Add onions, ginger, brown sugar, 1 tbsp salt, aromatics in the cloth bag, and 2-3 tbsp apple cider vinegar. Simmer for 8-12 hours, skimming imperfections off the top, adding water when necessary.

8. Remove brisket 3 hours in.

9. Taste around 8 hours in, and add ingredients if needed.

10. Remove meat and bones from broth and pour into a strainer, then through a cheesecloth.

11. Slightly undercook some rice noodles and rinse them in a strainer.

12. Combine noodles, meat, and broth in a bowl (in that order).

13. Add all desired toppings into the bowl.