1-Char the halved onions and ginger in a hot dry skillet until blackened on the cut side, then remove them to cool.

2-Toast the star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds in a dry skillet for about 3 minutes until fragrant.

3-Rinse the bones and brisket under cold water, place them in a stockpot, and boil for 5 minutes to remove impurities. Drain and rinse again to ensure a clear broth.

4-Clean the pot and bring 3.5 liters of water to a boil. Add the bones, brisket, charred onion, ginger, toasted spices, 2 tbsp white sugar, and 1 tbsp salt. Make sure the water just covers the ingredients.

5-Simmer covered for 3 hours to extract maximum flavor and tenderness.

6-Remove the brisket, let it cool, and refrigerate it for later use as a topping.

7-Simmer the broth uncovered for an additional 40 minutes to reduce and concentrate the flavors.

8-Strain the broth, discarding the bones and spices, and aim for about 2.5 liters of clear, flavorful liquid.

9-Add 40 ml fish sauce and adjust salt and sugar to taste for the perfect balance.

10-Cook the rice noodles according to package instructions just before serving to keep them fresh.

11-Place the noodles in bowls and top with the thinly sliced beef tenderloin and slices of cooked brisket.

12-Ladle the hot broth over the beef to cook the raw slices to medium rare, which happens quickly in the heat.

13-Serve with bean sprouts, herbs, lime wedges, chili, hoisin sauce, and sriracha on the side, letting everyone customize their bowl.