Phase 1: Preparing the Foundation (Bones & Aromatics)

1. Parboil the Bones (Crucial for a Clear Broth): Place the beef bones and oxtail in a large stockpot. Cover with cold water. Bring to a rolling boil over high heat and let it boil vigorously for 10-15 minutes. You will see a large amount of grey-brown scum and foam rise to the surface. This step is to remove impurities, not to cook the bones.

2. Clean the Bones: Drain the bones into a colander in the sink. Discard the “scummy” water. Rinse each bone thoroughly under cool running water, rubbing off any remaining impurities. Clean the stockpot thoroughly to remove any residue before returning the clean bones to the pot.

3. Char the Aromatics: While the bones are parboiling, char the onions and ginger. You can do this in a few ways:

   • Open Flame (Best Method): Use tongs to hold the onions and ginger directly over a gas stove flame, turning frequently until they are blackened and blistered on all sides (about 5-10 minutes).

   • Broiler Method: Place the onions and ginger on a foil-lined baking sheet and broil on high, turning every few minutes until charred on all sides.

4. Clean the Charred Aromatics: Once charred, let them cool slightly. Under running water, peel off the blackened outer layers of the onion. For the ginger, use a spoon to easily scrape off the charred skin. A little bit of char left behind is fine and adds to the smoky flavor.

Phase 2: Building and Simmering the Broth

1. Toast the Spices: Place all the whole spices (cinnamon, star anise, cloves, coriander, cardamom, fennel) in a dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they become very fragrant. This awakens their essential oils. Immediately transfer them to a small spice bag or a piece of cheesecloth tied up with kitchen twine.

2. Begin the Simmer: Place the cleaned bones, the piece of brisket, the charred onion and ginger, and the spice sachet into your large, clean stockpot. Fill the pot with about 5-6 quarts of cold water.

3. The Slow Simmer: Bring the pot to a gentle simmer over medium-high heat. As soon as it begins to simmer, reduce the heat to low. The surface should have just a few lazy bubbles breaking the surface. Do not let the broth boil. Boiling will agitate the proteins and fats, resulting in a cloudy broth. Let the broth simmer gently, uncovered, for at least 4 hours, and up to 6 hours. Skim off any scum or excess fat that rises to the surface during the first hour.

4. Remove the Brisket: After about 2-2.5 hours of simmering, the brisket should be tender. Carefully remove it from the pot and place it in a bowl of ice water for a few minutes to stop the cooking process and prevent the meat from darkening. Once cool, wrap it tightly in plastic wrap and refrigerate until you’re ready to serve.

Phase 3: Finishing and Seasoning the Broth

1. Strain the Broth: After the long simmer, turn off the heat. Carefully remove the bones, aromatics, and spice packet with a slotted spoon and discard them.

2. Create a Crystal-Clear Broth: Place a fine-mesh sieve lined with a few layers of cheesecloth over another large, clean pot. Carefully ladle the broth through the sieve. This double-straining method will catch any remaining small solids and ensure your broth is beautifully clear.

3. Season to Perfection: Place the strained broth over medium heat. Stir in the fish sauce and the rock sugar. Let the sugar dissolve completely. Now, taste the broth. This is the most important part. It should taste savory, slightly sweet, and deeply beefy. Adjust as needed: add more fish sauce for saltiness/umami, or a little more rock sugar for sweetness to achieve the perfect balance for your palate. Keep the broth at a bare simmer until you are ready to serve.

Phase 4: Assembling the Pho Bowls

1. Prepare the Noodles and Meats: Cook the rice noodles according to the package directions. Drain and rinse with cold water to stop them from cooking and clumping. Divide the noodles among large soup bowls. Thinly slice the cooked brisket against the grain. Arrange a few slices of the cooked brisket and a fan of the thinly sliced raw sirloin on top of the noodles in each bowl. Top with the paper-thin slices of yellow onion and a sprinkle of scallions.

2. The Final Pour: Ensure your broth is steaming hot (near boiling). Ladle the piping hot broth into each bowl, pouring it directly over the raw beef to cook it instantly. The broth should generously cover the noodles and meat.

3. Serve Immediately: Rush the bowls to the table with the large platter of fresh garnishes and the hoisin and sriracha sauces.