Vietnamese Pho with Beef Brisket

Place beef bones in a five-liter pot and cover with water. Bring to a boil, then simmer covered over low heat for 8 hours, occasionally skimming off the foam. Strain the finished broth and return it to the pot.

Roast cinnamon sticks, anise, and cardamom in a skillet to release their aroma. Bake the onion in the oven until the skin darkens.

Add peeled ginger (100 g), coarsely chopped onion, fish sauce, sugar, regular and Vietnamese salt to the pot with broth. Add the fried spices. Simmer for another 30 minutes.

Slice the chilled ham into thin slices across the grain.

Cut the white part of the green onion and the remaining ginger into thin strips.

Cook the rice noodles according to the instructions on the package, drain in a colander and let the water drain off.

Arrange noodles in soup bowls, top with ham slices, then add onion and ginger strips. Add sriracha.

Pour hot broth into the cups and add both sauces — sriracha and laoganma.

Arrange the remaining ginger straw on top.

Serve separately soy sprouts, lime wedges, mint sprigs, and thinly sliced chili pepper. Each guest adds them to taste.