Preparation Method
- Preheat oven to 400°F (200°C).
- Place beef bones and beef brisket on a baking sheet and roast for 30 minutes.
- In a large pot, add roasted bones and brisket.
- Cover with water and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Drain and rinse bones and brisket to remove impurities.
- In a dry skillet, char onions and ginger until blackened.
- Add to the pot with bones and brisket.
- Toast star anise, cloves, cinnamon sticks, cardamom pods, coriander seeds, and fennel seeds in a dry skillet until fragrant.
- Add to the pot.
- Add fish sauce, rock sugar, and salt to the pot.
- Cover with water and bring to a boil.
- Reduce heat and simmer for at least 6 hours, skimming off any foam.
- Strain the broth through a fine mesh sieve.
- Discard solids and return broth to the pot.
- Adjust seasoning with salt if needed.
- Cook rice noodles according to package instructions.
- Drain and set aside.
- To serve, place cooked rice noodles in bowls.
- Top with sliced beef brisket, bean sprouts, fresh herbs, lime wedges, and chili peppers.
- Ladle hot broth over the top.
- Serve with hoisin sauce and sriracha sauce on the side.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.