Brisket Pho

Preparation

There are several important steps that go into making a full-bodied, deeply flavorful pho broth: blanching beef bones, charring aromatics, and toasting fragrant spices. So, whatever you do, do not throw out all of the delicious fat that floats to the top of the broth while it cooks. That liquid gold is called nước béo in Vietnamese and translates to “fatty broth.” Adding a spoonful to a finished bowl of pho is the secret to ensuring that the soup is nice and rich, no matter how long you are able to simmer the broth.

1. BLANCH THE BONES: Put the beef and marrow bones in a HexClad 12QT Hybrid Stockpot with enough cold water to cover by 1 inch/2.5 centimeters (about 6 quarts or 5.6 liters). Cover and cook on high until it comes to a boil, about 30 minutes. Remove lid and cook another 10 minutes. Drain bones in a colander and rinse under cold running water, using your fingers to rub off and remove any brown bits clinging to the bones. Rinse out the stockpot, then return bones to it. 
2. CHAR THE AROMATICS AND TOAST THE SPICES: Set a rack in the upper third of the oven and preheat the broiler. Arrange ginger and onions, cut sides up, on a rimmed baking sheet and broil until deeply charred in spots, 5 to 10 minutes. Meanwhile, toast cinnamon sticks, star anise, peppercorns, and coriander seeds in a HexClad 10” Hybrid Fry Pan over medium to medium-high heat, shaking pan occasionally, until spices are darkened in spots and extremely fragrant, about 5 minutes. Add toasted aromatics to the stockpot with the bones. 
3. START THE BROTH: Sprinkle brisket liberally with salt and add it to the stockpot, along with garlic. Add enough cold water to cover by 1 inch/2.5 centimeters (about 6 quarts or 5.6 liters). Cover and cook on high until it comes to a vigorous simmer, about 30 minutes. Remove lid, reduce heat to medium, and simmer, skimming off and discarding any gray or brown foam that floats to the top, until brisket is fork-tender, about 4 hours. 
4. Transfer brisket to a plate to cool. Use a large shallow spoon to transfer the fat floating atop the broth to a fine-mesh strainer set over a large heat-safe liquid measuring cup. Measure the fat, then add back the same amount of water to the simmering broth. Cool fat slightly, then transfer fat and brisket to the fridge to chill. Partially cover stockpot with lid, leaving a ¼-inch/6-millimeter opening on one side, and continue to simmer 4 to 8 hours more. (The longer, the better.)
5. MEANWHILE, PREPARE THE TOPPINGS: Arrange bean sprouts, red onion, jalapeno, lime wedges, and Thai basil on a serving platter. Cover and refrigerate until ready to serve. Thinly slice the chilled brisket and return it to the fridge.
6. FINISH THE BROTH: Remove and discard bones and aromatics from the stockpot. Slowly strain the broth through a large fine-mesh strainer set over a HexClad 8QT Hybrid Stockpot. Transfer the chilled fat to a HexClad 2QT/2L Hybrid Saucepan. Skim any additional fat from the top of the broth and add it to the saucepan. Over low heat, warm the fat until it is liquid again. Cover and keep warm. Stir fish sauce and sugar into the broth in the stockpot. Season with additional fish sauce and sugar, to balance flavors. Cover and simmer gently over medium-low heat.
7. MAKE THE SOUP: Cook the noodles according to package directions in boiling water in a HexClad 7QT Hybrid Deep Sauté Pan/Chicken Fryer. Drain and divide among three large serving bowls. 
8. In three batches, add brisket to the simmering broth and warm until the fat and meat are tender, about 30 seconds, then use tongs to transfer some to each bowl.
9. Divide raw steak slices among bowls, arranging them in a single layer over the noodles and brisket. Ladle hot broth over the noodles and meat, about 3 cups/720 milliliters per bowl. (The heat of the broth will cook the steak.)
10. Serve immediately with small ramekins of warm fat, the toppings platter, and bottles of hoisin sauce, Sriracha, and fish sauce to add as desired.

Note: Store leftover fat in an airtight container for up to 3 months in the fridge or up to 1 year in the freezer. Any leftover pho broth can be chilled in an airtight container for 5 days or frozen for up to 6 months.