Directions

1. Char onion and ginger under broiler or over flame until blackened.
2. In large pot, combine bones, onion, ginger, and 16 cups water.
3. Bring to boil, then reduce heat; skim scum and simmer 4-6 hours.
4. Toast star anise, cinnamon, cloves, coriander, and fennel in dry pan; add to broth.
5. Add salt and sugar, continue simmering.
6. Cook rice noodles according to package instructions; drain and set aside.
7. Strain broth, discard solids.
8. Slice brisket; add to hot broth to cook slightly before serving.