Broth

1. Bring a large stockpot filled with water to a boil and add the brisket, short rib, beef bones, beef marrow, and oxtail
2. Boil for 10 minutes, then drain the water from the beef and wash the beef pieces under cold water until clean
3. Add the beef back into the pot
4. Over your gas burner place the whole onion, shallots and ginger and cook on the direct flame for a couple of minutes until charred (if you don’t have a gas burner you can place them in the grill under high heat until charred, turning occasionally)
5. Add the charred aromatics to the pot with the beef and top with 6L of water
6. Bring the pot to a boil, then turn it down to a low simmer
7. Add the dried squid, fish sauce, salt and rock sugar
8. Simmer the broth for 3 hours, then remove the beef brisket, short rib, and oxtail to set aside
9. Return the broth to a simmer and simmer for a minimum of 1 hour or optimally overnight
10. Heat a wok or large frying pan over high heat and add the cinnamon stick, fennel seeds, star anise, cloves, cardamon pod, and coriander seeds
11. Toast the spices for a couple minutes, or until aromatic
12. Remove from the pan and place in a spice pouch, tie the pouch up tightly and add it to the broth
13. Let the spice pouch steep in the broth for 1 hour, then remove
14. Taste and season with fish sauce, sugar and salt
15. Add the beef balls to the broth and boil until cooked through

To Assemble

1. Slice up the beef brisket
2. Bring a large pot of water to a boil
3. Cook your desired amount of rice noodles according to the packet instructions
4. Rinse the cooked noodles under cool water and transfer it to your serving bowl
5. Ladle over the broth 
6. Top with your selection of sliced brisket, beef balls, short rib, ox tail, marrow, and thinly sliced raw beef
7. Finish it off with thinly sliced raw onion, spring onion, beansprouts, and Thai basil
8. Serve with lime wedges and thinly sliced chilli