Bella Cucina

Step 1. Place beef bones and brisket in a large pot and cover with cold water. Bring to a boil for 5 minutes to release impurities, then drain and rinse the bones and pot thoroughly.

Step 2. While the bones blanch, char the onion halves and ginger pieces over an open flame or under a broiler until blackened in spots; rinse off any excess burnt skin.

Step 3. In a dry pan, toast the star anise, cinnamon, cloves, and coriander seeds over medium heat for 2-3 minutes until fragrant.

Step 4. Return the cleaned bones and brisket to the pot. Add 6 quarts of water, charred onion, ginger, toasted spices, rock sugar, and fish sauce. Bring to a gentle simmer.

Step 5. Simmer uncovered for at least 6 hours, skimming any foam that rises to the surface. Remove the brisket after 1.5 hours, submerge in cold water to prevent darkening, then refrigerate for slicing later.

Step 6. Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard solids and season the broth with more fish sauce or salt if needed.

Step 7. Prepare rice noodles according to package instructions. Slice the chilled brisket and raw eye of round very thinly.

Step 8. Place noodles in bowls, top with beef slices, and pour the boiling hot broth over them to cook the raw beef instantly. Serve with bean sprouts, basil, lime wedges, and chili.