1-Char onion and ginger, toast spices: First, char the onion and ginger in a dry skillet until slightly blackened, then lightly toast the spices for about 3 minutes. This step adds a subtle smokiness that elevates the entire dish.

2-Boil and rinse brisket and bones: Next, rinse the brisket and bones, then boil them briefly for 5 minutes to remove impurities before draining and rinsing again.

3-Simmer the broth covered: In a clean pot, bring 3.5 liters of fresh water to a boil and add the bones, brisket, charred onion and ginger, toasted spices, 2 tablespoons of white sugar, and 1 tablespoon of salt. Make sure the water just covers the ingredients and simmer covered for 3 hours until the brisket is tender.

4-Strain and season broth: After simmering, remove the brisket, cool it, and refrigerate for later. Let the broth simmer uncovered for another 40 minutes, then strain and season with fish sauce, salt, and sugar.

5-Prepare and serve noodles with toppings: Prepare 50 grams of dried rice sticks or 120 grams of fresh rice noodles per the package, top each bowl with thinly sliced beef and brisket, and ladle hot broth over to cook the beef to medium rare.