Char the Aromatics:

• Heat a heavy skillet over high heat until smoking.
• Place onion and ginger cut side down in the skillet. Char for a few minutes until blackened. Flip and repeat. Set aside.

2. Toast the Spices:

• In a dry skillet over medium heat, toast star anise, cinnamon, cardamom, cloves, and coriander seeds for about 3 minutes until fragrant.

3. Prepare the Bones:

• Rinse the beef bones and brisket under cold water.
• Place them in a large stockpot and cover with water. Bring to a boil and simmer for 5 minutes.
• Drain the water, rinse the bones and brisket thoroughly, and clean the pot.

4. Make the Broth:

• Add cleaned bones, brisket, onion, ginger, and toasted spices to the pot.
• Pour in 3.5 liters of water to barely cover the ingredients.
• Add sugar, salt, and fish sauce for seasoning.
• Cover with a lid and simmer for 3 hours.
• Remove the brisket, let it cool, and refrigerate for later slicing.
• Simmer the broth uncovered for another 40 minutes.
• Strain the broth into another pot, discarding solids. Adjust seasoning as needed.

5. Assemble the Bowls:

• Cook rice noodles according to package instructions. Drain and set aside.
• Thinly slice the chilled brisket and tenderloin.
• Place noodles in each bowl. Top with brisket slices, raw tenderloin, and hot broth.

6. Add Toppings:

• Serve with bean sprouts, basil, cilantro, lime wedges, chili, hoisin sauce, and sriracha on the side for customization.