1. Prepare the Bones:

   • In a large pot, add the beef bones and cover them with cold water. Bring to a boil for about 10 minutes to remove impurities. Drain and rinse the bones.

2. Make the Broth:

   • In a large pot, combine the cleaned bones, brisket (if using), charred onion, charred ginger, star anise, cloves, cinnamon stick, coriander seeds, and salt. Add 12 cups of water.
   • Bring to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface.
   • Simmer for at least 1.5 to 2 hours. The longer it simmers, the richer the flavor.

3. Prepare the Noodles:

   • Cook the rice noodles according to package instructions. Drain and set aside.

4. Slice the Beef:

   • If you used brisket, remove it from the pot and slice it thinly. You can also use raw beef sirloin or eye of round, sliced very thin, to add to the hot broth later.

5. Strain the Broth:

   • Once the broth is ready, strain it through a fine mesh sieve into another pot to remove the solids. Taste and adjust seasoning with more salt if needed.

6. Assemble the Bowls:

   • In each bowl, add a portion of the cooked rice noodles and top with the sliced brisket (and raw beef if desired).
   • Pour the hot broth over the noodles and meat, allowing the heat to cook the raw beef slices.

7. Garnish and Serve:

   • Serve the pho with fresh herbs, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, and Sriracha on the side. Let everyone customize their bowls to their liking!

Tips:

• For added depth, you can roast the spices (star anise, cloves, cinnamon) in a dry pan for a few minutes before adding them to the broth.
• Adjust the garnishes based on personal preferences and local availability.