Ingredients

Instructions

1. 1

   Turn on your oven broiler. Place the onion halves and ginger slices on a baking sheet and broil for 10-15 minutes until they are deeply charred and blackened in spots.

2. 2

   In a large soup pot, combine the beef broth, charred onions, charred ginger, cinnamon sticks, and star anise. Bring the mixture to a boil.

3. 3

   Reduce the heat to low, cover the pot, and let it simmer for 45 minutes to infuse the broth with the aromatics.

4. 4

   Stir in the fish sauce and sugar. Taste the broth; it should be savory and aromatic. Adjust salt or fish sauce if needed, then strain the broth through a fine-mesh sieve and discard the solids. Keep the broth very hot.

5. 5

   While the broth simmers, cook the rice noodles according to the package instructions (usually boiling for 3-5 minutes). Drain and rinse briefly under cold water to stop cooking.

6. 6

   Divide the cooked noodles evenly among four large serving bowls.

7. 7

   Arrange the slices of smoked brisket on top of the noodles.

8. 8

   Ladle the boiling hot broth directly over the brisket and noodles to warm everything through.

9. 9

   Serve immediately with a side plate of bean sprouts, Thai basil, lime wedges, and sauces for garnish.