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Char onion and ginger halves directly over a gas flame until blackened. Rinse off the char.
Blanch brisket in boiling water 5 min. Discard water (removes impurities). Rinse beef.
New pot: add brisket, 2L water, charred onion/ginger, star anise, cinnamon, and fish sauce. Simmer 35 min.
Skim foam. Season broth — it should taste richly savoury with a hint of spice.
Soak noodles per packet, drain. Cook 30 sec in boiling water.
Bowl: noodles first, thinly sliced beef, then ladle hot broth over. Serve with beansprouts, lime, chilli, and herbs.
Chef's Tip
Charring the onion and ginger adds the distinctive smoky sweetness. It's not optional.