Ingredients:

  • 3 lbs beef bones (preferably marrow bones)
  • 1 lb beef brisket, cut into large chunks
  • 1 large onion, halved
  • 1 stalk lemongrass, trimmed and bruised
  • 2 inches ginger, sliced
  • 4-5 cups water or enough to cover the meat
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon ground black pepper
  • 8 oz rice vermicelli noodles
  • 1 cup bean sprouts
  • 1 bunch fresh cilantro, chopped
  • 1 bunch fresh Thai basil
  • 2 green onions, sliced
  • 2-3 red chili peppers, sliced (to taste)
  • Lime wedges (for serving)

Instructions:

  1. Rinse the beef bones under cold water.
  2. In a large pot, add the bones and brisket; cover with water and bring to a boil.
  3. Skim off any foam that rises to the top for a clearer broth.
  4. Add the onion, lemongrass, ginger, salt, sugar, fish sauce, and ground pepper to the pot.
  5. Lower the heat to a gentle simmer.
  6. Cover and simmer for 2 hours, checking occasionally.
  7. Remove the brisket after 1 hour, let cool, then slice thinly and set aside.
  8. Once done, carefully strain the broth, discarding solids.
  9. Taste and adjust seasoning if necessary.
  10. Cook the rice vermicelli noodles according to package instructions.
  11. Prepare the fresh herbs and toppings.
  12. In a bowl, place a portion of noodles, add sliced brisket, and ladle the hot broth over.
  13. Garnish with fresh herbs, bean sprouts, chili, and lime wedges as desired.