For Traditional Broth:

• 1 pound beef bones (marrow or knuckle)
• 1/2 pound beef brisket or chuck
• 1 onion (halved and charred)
• 1 3-inch piece ginger (sliced and charred)
• 2 star anise
• 1 cinnamon stick
• 4 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 8 cups water

For Vegan Broth:

• 1 onion (halved and charred)
• 1 3-inch piece ginger (sliced and charred)
• 2 carrots (chopped)
• 1 parsnip (optional)
• 4 shiitake mushrooms (dried or fresh)
• 2 star anise
• 1 cinnamon stick
• 4 whole cloves
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 8 cups water

For the Bowl:

• 8 oz flat rice noodles
• 1/2 pound thinly sliced beef (eye of round or sirloin) or tofu (pan-seared or baked)
• 1 cup bean sprouts
• 1/4 cup fresh Thai basil
• 1/4 cup fresh cilantro
• 1 lime (cut into wedges)
• 1 jalapeño or Thai chili (sliced)
• hoisin sauce and sriracha for serving