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1
In a large stockpot, bring 6 quarts water to a boil.
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2
Place the bones and beef chuck in a second pot and add water to cover.
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3
Bring to a boil and boil vigorously for 5 minutes.
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4
Using tongs, carefully transfer the bones and beef to the first pot of boiling water.
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5
Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth).
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6
When the water returns to a boil, reduce the heat to a simmer.
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7
Skim the surface often to remove any foam and fat.
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8
Add the charred ginger and onions, fish sauce and sugar.
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9
Simmer until the beef chuck is tender, about 40 minutes.
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10
Remove 1 piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out.
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11
Drain, then cut into thin slices, and set aside.
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12
Let the other piece of beef chuck continue to cook in the simmering broth.
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13
When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth.
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14
Let infuse until the broth is fragrant about 30 minutes.
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15
Remove and discard both the spice bag and onions.
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16
Add the salt and continue to simmer, skimming as necessary, until ready to assemble the dish.
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17
The broth needs to cook for at least 2 hours.
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18
(The broth will taste salty but will be balanced once the noodles and accompaniments are added.)
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19
Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
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20
To serve, place the cooked noodles in preheated bowls.
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21
(If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.)
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22
Place a few slices of the beef chuck and the raw sirloin on the noodles.
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23
Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl.
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24
The broth will cook the raw beef instantly.
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25
Garnish with yellow onions, scallions, and cilantro.
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26
Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chiles, lime juice, and black pepper.
