Throw your aromatics, without oil, on the skillet until you see smoke.
With the cut side faced-down, throw your onion and ginger on the skillet. Char on each side for a few minutes. Remove from the pan and put the pieces aside.
For about 3 minutes, toast your spices on medium heat in a pan.
Clean Bones and Meat
Rinse bones & brisket then cover with water in a large stockpot.
Let everything boil for about 5 minutes and then drain all your water.
After you’re done, rinse all your bones and brisket under tap water.
Making the Broth:
Rinse and wipe out your pot and then take 4 quarts of water to boil.
Once the water is boiling, add your bones, onion, ginger, brisket, and spices.
Add the sugar and salt as well, you’ve done it right if the water barely covers your ingredients.
Put your lid on and then let everything simmer for the next three hours.
Take your brisket out if it’s tender enough to fall apart and then throw it in the fridge for later.
Keep the lid off and let all your ingredients simmer for another 40 minutes.
Now you want to take out all the bigger pieces, strain your broth while pouring it into a different pot. Throw away your bones and spices that are left.
Now you can add a little fish sauce, salt, and sugar until it taste just right. The broth should be mostly savory with a hint of sweet.
Putting it Together:
Get your pho noodles ready to add before serving.
Throw your noodles in the bowl and then add your raw beef and brisket.
Pour over your hot broth until the bowl is about 2 inches from the top of the bowl. The broth will continue to cook the raw beef to a perfect medium-rare.
Put your bowl on a plate and then put all your toppings to the side.