Sunrise Pho Bo — Hanoi-Style Beef Breakfast Pho

Bring a large pot of water to a rolling boil. Add the marrow bones and knuckle, boil hard for 10 minutes, then drain and rinse the bones thoroughly under cold water to remove impurities.

Char the onion and ginger directly over a gas flame or under a broiler until deeply blackened on all sides, about 5 minutes. This builds smoky sweetness in the broth.

Toast the star anise, cloves, cinnamon stick, and coriander seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Place in a spice bag or cheesecloth bundle.

Return the blanched bones to a clean stockpot with 3 quarts of fresh water. Add the charred onion, ginger, and spice bundle. Bring to a boil, then reduce to a gentle simmer.

Skim any foam that rises to the surface during the first 30 minutes. Simmer uncovered for 2.5 to 3 hours, maintaining a lazy bubble.

Remove the bones and spice bag. Stir in sugar and fish sauce. Taste and adjust seasoning — the broth should be clear, beefy, and subtly sweet.

While the broth simmers, slice the partially frozen sirloin against the grain into paper-thin pieces. Prepare the rice noodles according to package directions, then drain and divide among four large bowls.

Arrange the raw sirloin slices over the hot noodles. Ladle the boiling broth directly over the meat — it will cook to a perfect blush pink in seconds.

Serve immediately with a platter of Thai basil, cilantro, bean sprouts, lime wedges, sliced chilies, hoisin, and sriracha on the side.