Blanch the bones: Place the 3 lb beef bones knuckle in a large pot and cover with cold 12 cups water. Bring to a boil over high heat and cook for 10 minutes — the water will turn grey and foamy. Drain, then rinse the bones thoroughly under cold running water. Clean the pot. This step removes impurities and is key to a clear, clean broth.

Char the aromatics: Set your broiler to high. Place the halved 1 large yellow onion halved and 3 oz fresh ginger one 3-inch knob cut-side up on a baking sheet. Broil 4–5 inches from the heat for 8–10 minutes until deeply charred and fragrant. Set aside.

Toast the spices: In the clean pot over medium heat, add the 3 whole star anise, 1 whole cinnamon stick 3-inch piece, 1 tsp coriander seeds, 1 tsp fennel seeds (if using), and 1 whole cardamom pod lightly crushed (if using). Toast, stirring frequently, for 2–3 minutes until very fragrant. Watch carefully — they should smell toasty but not burn.

Build the broth: Add the blanched 3 lb beef bones knuckle, whole 1 lb beef brisket whole piece, charred 1 large yellow onion halved, and charred 3 oz fresh ginger one 3-inch knob to the pot with the toasted spices. Pour in 12 cups of water— the bones should be fully submerged. Bring to a boil over high heat, then immediately reduce to the lowest simmer. You want just a few lazy bubbles breaking the surface.

Simmer low and slow: Simmer uncovered for 2.5 to 3 hours, skimming any foam or fat from the surface with a skimmer or ladle every 30 minutes. After about 1.5 hours, check the 1 lb beef brisket whole piece — it's done when a chopstick or skewer slides in with little resistance. Remove the brisket, let it cool, then wrap and refrigerate until ready to serve. Continue simmering the bones for the remaining time.

Strain and season: Remove the bones and discard. Pour the broth through a fine mesh sieve into a large, clean pot — you should have about 10–11 cups. Season with 3 tbsp fish sauce, 1 tbsp sugar rock sugar preferred, and 1 tsp kosher salt. Taste and adjust: the broth should be savory, slightly sweet, and deeply fragrant. Add more 3 tbsp fish sauce for saltiness, more 1 tbsp sugar rock sugar preferred to balance, or a splash of water if it's too intense.

Soak and cook the noodles: Place the dried 14 oz dried flat rice noodles bánh phở in a large mixing bowl and cover with cold 12 cups water. Soak for 20–30 minutes until pliable and white. Just before serving, bring a separate pot of water to a boil. Working in batches, cook the soaked noodles for 30–60 seconds until just tender but still slightly firm. Drain and divide among serving bowls.

Slice the proteins: Thinly slice the chilled cooked 1 lb beef brisket whole piece against the grain into bite-sized pieces. For the raw sirloin, slice it paper-thin against the grain (freezing it for 30 minutes beforehand makes this much easier). Keep both proteins at the ready.

Assemble the bowls: Bring the finished broth to a rolling boil. Arrange sliced beef brisket whole piece and raw sirloin over the noodles in each mixing bowl. Ladle the boiling hot broth directly over the raw beef — the heat of the broth will cook the sirloin to a silky, just-done texture right in the bowl. Use plenty of broth, about 1.5 to 2 cups per bowl.

Serve with garnishes: Top each mixing bowl with sliced whole scallions thinly sliced and ½ cup fresh cilantro roughly chopped. Set out a platter of bunch fresh bean sprouts, 1 bunch fresh Thai basil stems removed, 2 whole jalapeños thinly sliced slices, and 2 whole limes cut into wedges wedges so everyone can customize their own bowl. Offer 1 bottle hoisin sauce for serving on the side and 1 bottle sriracha for serving on the side on the side for dipping or swirling into the broth.