Ingredients

• 2 pound beef chuck roast, cut into 2-inch chunks
• 8 ounce beef brisket, thinly sliced
• 1 yellow onion, halved
• 3 ounce fresh ginger, cut into 1-inch chunks
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 3 whole cloves
• 10 cup beef stock
• 2 tablespoon fish sauce
• 1 tablespoon rock sugar
• 8 ounce dried rice noodles
• 2 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground
• 0.5 cup Thai basil, whole leaves
• 0.5 cup fresh cilantro, sprigs
• 2 limes, cut into wedges
• 1 red chili pepper, thinly sliced

Steps

1. Bring a large pot of water to a boil. Add beef chuck roast chunks and blanch for 5 minutes to remove impurities. Drain and rinse under cold water until the water runs clear. Set aside.
2. Place onion halves and ginger chunks directly over an open flame on your stovetop (or under the broiler) with tongs. Char them for 3-4 minutes per side until blackened and fragrant, turning occasionally. This adds depth and sweetness to the broth.
3. Heat the large stockpot over medium-high heat. Add the blanched beef chuck chunks and toast them without oil for 2 minutes, stirring occasionally, until slightly browned. This enhances the beef flavor.
4. Pour the beef stock into the pot, bringing it to a boil over high heat. Add the charred onion halves and ginger chunks, star anise, cinnamon stick, coriander seeds, and whole cloves.
5. Reduce heat to medium-low and simmer for 60 minutes, skimming any foam or impurities that rise to the surface during the first 10 minutes. The broth should be gentle and clear, not vigorously boiling.
6. Remove from heat and carefully pour the broth through a fine-mesh strainer into a clean pot, discarding the solids. Return the strained broth to the heat.
7. Stir in the fish sauce, rock sugar, sea salt, and black pepper. Taste and adjust seasonings as needed. Keep the broth warm at a gentle simmer.
8. Bring a separate pot of water to a boil. Add the dried rice noodles and cook according to package directions (typically 4-7 minutes) until tender but still slightly firm. Drain and rinse with cool water to prevent sticking.
9. Just before serving, bring the broth back to a rolling boil. Carefully place the thin-sliced beef brisket in the hot broth for 30-45 seconds, until just cooked through and pale pink.
10. Divide the cooked rice noodles among four large soup bowls. Using a slotted spoon, transfer the just-cooked sliced beef and the beef chuck chunks evenly among the bowls.
11. Ladle the hot broth into each bowl, filling to about 1 inch from the rim. Arrange Thai basil leaves, cilantro sprigs, and sliced chili pepper on top of each bowl.
12. Serve immediately with lime wedges on the side. Diners can squeeze lime juice and adjust flavors to their preference before eating.