Char the onion and ginger: Place onion and ginger halves on a baking sheet and broil for 10-15 minutes until slightly blackened. This adds depth to the broth.

Parboil the bones: Rinse beef bones, then boil for 5 minutes to remove impurities. Drain and rinse bones thoroughly.

Make the broth: In a large pot, add cleaned bones, brisket, charred onion and ginger, spices (star anise, cinnamon, cloves, cardamom, coriander), salt, fish sauce, and sugar. Cover with water and simmer for 4 hours.

Prepare noodles: Soak rice noodles in warm water for 30 minutes, then drain. Cook in boiling water for 30 seconds just before serving.

Slice the brisket: Remove cooked brisket from broth, let cool slightly, then slice thinly against the grain.

Strain the broth: Remove all solids from the broth and strain through a fine mesh sieve. Skim off excess fat if desired.

Assemble the pho: Divide noodles among bowls. Top with sliced brisket and raw sirloin. Pour hot broth over meat to cook it slightly. Garnish with herbs, bean sprouts, lime, and jalapenos.