Method

Put the bones in a large saucepan with the water, 1 quartered onion, salt, 1 piece of ginger, the cardamom pods, star anise, and cinnamon.  Broil the remaining quartered onion and ginger until skins are burnt, add to the broth and bring to a boil.  Skim off any froth that rises, add the brisket, bring to a boil, and skim again.  Add the fish sauce and simmer for 4 hours.

Remove the brisket and slice half of it very thinly.  Strain the broth into a bowl or saucepan.  Cut the rice noodles into 1/2 inch strips and put in  a large bowl.  Cover with boiling water and soak for 20 seconds, gently separating noodles with a pair of chopsticks.  Drain and divide the noodles among 6 bowls along with 3 or 4 slices of brisket, raw steak, a few onion slices, and chopped scallion.

Bring the broth to a boil, ladle over the meat and noodles, and sprinkle with white pepper.  Serve with lime wedges, chopped, fresh cilantro, and/or bean sprouts.

Serves: 6

Reprinted with permission from ©The Madison Press Limited, 1001 Foods to Die For, published by Andrews McMeel, adapted from Terry Durack's Noodle.   click for book review and more recipes

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