1- Boil the kilo of meat on the bone for 5 minutes, strain and clean.
2- Toast the ginger, onion and garlic on a griddle (or put them in the oven for 15 min).
3- Toast the cinnamon, aniseed, fennel seeds, coriander, pepper and cloves in another pan over medium heat for about 5 minutes.
4- In a large pot, place the bones, vegetables and roasted spices. Also add the beef brisket. Fill with water and bring to the boil. Cook with the lid on over medium heat.
5- After about 3 hours, the beef brisket should be soft enough to shred. Set aside.
6- Continue cooking for about 2 more hours, until the broth is halfway through the pot.
7- Add the fish sauce and cook for another 10 minutes.
8- Add salt to taste.
9- Strain the broth and keep only the liquid. Cook the rice noodles in it.
10- On the plate, place the cooked noodles with shredded beef, a few pieces of raw rib eye (which will cook with the heat), bean sprouts and herbs. Serve the broth and season with soy, lime and sriracha.
