Start by par-boiling 3 pounds of beef bones in a large stockpot for 10 minutes. Drain and rinse to remove impurities, then return bones to the pot and add 3.75 quarts of water, a tablespoon of salt, and a piece of charred ginger. Bring to a simmer over medium heat, then reduce to low and cook for 6-8 hours, skimming off any froth that forms for a clear broth.

While the broth simmers, char 2 yellow onions and a 3-inch piece of ginger directly over an open flame or in a broiler for about 10-15 minutes until they are softened and slightly blackened. Add these charred ingredients to your simmering broth along with a few shallots.

In a dry skillet over medium heat, toast your spice mix—2 star anise, 1 cinnamon stick, and 1 teaspoon of cloves—for 2-3 minutes, or until fragrant. Transfer the spices into a spice bag or cheesecloth, and place it into the broth for 2 hours of simmering.

After the long simmering process, taste the broth for seasoning. Enhance the flavors by adding more salt, a tablespoon of fish sauce, and a teaspoon of rock sugar if needed. Stir well and continue to simmer for a few more minutes.

Cook your rice noodles according to the package instructions, then drain and set aside. In each serving bowl, place a portion of cooked noodles and top them with sliced cooked brisket and optional raw beef slices.

Ladle the piping hot broth over the noodles and beef. Add fresh garnishes such as sliced scallions and cilantro on top. Serve immediately with lime wedges, sliced chili for heat, and optional fried dough sticks.