Parboil the Bones: Place bones in a large pot, cover with water, and boil vigorously for 10 minutes. Drain and rinse the bones to ensure a crystal-clear broth.
The Simmer: Return clean bones to the pot with 6 quarts of fresh water. Add your charred aromatics and toasted spices. Simmer gently for at least 6 to 10 hours. Never boil hard, or the broth will become cloudy.
Seasoning: In the last hour, add the brisket to cook. Once tender, remove and set aside. Season the broth with fish sauce and rock sugar.
The Assembly: Prepare rice noodles according to package instructions. Place noodles in a bowl, top with sliced cooked brisket and raw thinly sliced eye round beef.
The Finish: Pour the boiling broth directly over the raw beef to cook it instantly. Serve immediately with a mountain of fresh herbs and sprouts.
The Freeze Trick: To get paper-thin slices of beef like in the restaurants, place your beef in the freezer for 30–45 minutes before slicing.Clarity is King: Use a fine-mesh strainer or cheesecloth to remove every bit of spice and sediment before serving.
