Parboil the 2 lb beef bones and 1 lb beef brisket whole piece: Place the 2 lb beef bones and 1 lb beef brisket whole piece in the pot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes — you'll see a lot of grey foam rise to the surface. Drain and rinse the 2 lb beef bones and 1 lb beef brisket whole piece thoroughly under cold running water, then clean the pot. This step is key to a clear, clean-tasting broth.

Char the 1 large yellow onion halved and 1 piece fresh ginger 3-inch piece: Set your oven broiler to high. Place the halved 1 large yellow onion halved (cut-side up) and 1 piece fresh ginger 3-inch piece on a baking sheet. Broil 4–6 inches from the heat for 8–10 minutes, turning once, until both are deeply charred and fragrant. This caramelization is the backbone of pho's signature smoky-sweet depth.

Toast the spices: In the clean dry pot over medium heat, add the 4 whole star anise, 1 whole cinnamon stick, 1 tsp coriander seeds, and 1 tsp fennel seeds (if using). Toast, stirring, for 1–2 minutes until fragrant. Watch closely — they should smell wonderful but not burn.

Build the broth: Add the parboiled 2 lb beef bones, 1 lb beef brisket whole piece, charred 1 large yellow onion halved, and charred 1 piece fresh ginger 3-inch piece to the pot with the toasted spices. Pour in 10 cups of water. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any remaining foam during the first 10 minutes.

Simmer low and slow: Simmer uncovered for 1.5 to 2 hours, until the 1 lb beef brisket whole piece is just tender when pierced with a chopstick or fork. Remove the 1 lb beef brisket whole piece and set aside to cool. Continue simmering the 2 lb beef bones for another 30–60 minutes to deepen the broth.

Season the broth: Stir in the 3 tbsp fish sauce, 1 tsp salt. Taste and adjust — the broth should be savory, lightly sweet, and deeply fragrant. Strain the broth through a sieve into a clean pot, discarding the solids. You should have about 8 cups of clear, golden broth. Keep it at a gentle simmer until ready to serve.

Cook the noodles: Soak the dried 12 oz flat rice noodles (bánh phở) medium width in cold water for 20–30 minutes to soften. Bring a separate pot of water to a boil. Drain the 12 oz flat rice noodles (bánh phở) medium width and cook in the boiling 10 cups water for 1–2 minutes until just tender but still slightly chewy (al dente). Drain and divide evenly among 4 large bowls.

Slice the 1 lb beef brisket whole piece and raw beef: Thinly slice the cooled 1 lb beef brisket whole piece against the grain. For the raw sirloin, slice it paper-thin (freezing it for 20 minutes beforehand makes this much easier). Arrange both on top of the flat rice noodles (bánh phở) medium width in each mixing bowl.

Ladle and serve: Make sure your broth is at a rolling boil. Ladle the piping-hot broth directly over the raw beef slices — the heat of the broth will cook them instantly to a tender, silky finish. Top with sliced whole scallions thinly sliced and 1 bunch fresh cilantro roughly chopped.

Set out the garnish tray: Arrange the 2 cups bean sprouts, 1 bunch fresh Thai basil stems removed, 2 whole limes cut into wedges wedges, sliced chilies, 1 bottle hoisin sauce, and 1 bottle sriracha on a plate or tray at the table. Let everyone customize their own mixing bowl — squeeze in 2 whole limes cut into wedges, tear in 1 bunch fresh Thai basil stems removed, add 2 cups bean sprouts, and swirl in sauces to taste.