Pre-heat oven to 200 degrees C. Put ginger and onion on a baking sheet and char in the over till singed black, about 15-20 minutes. Peel the onion and ginger and remove the charred bits (rinse if necessary). Set aside.

Meanwhile, parboil the bones. Place bones in a large stock pot and put enough water to just cover. Bring to a boil and simmer for 3 minutes. Drain and rinse the bones, clean the pot and return the bones to the pot.

Pour in the water, partially cover, then bring to a boil over high heat. Uncover and lower the heat to a gentle simmer. Use a ladle or skimmer to remove any scum that rises to the top. Add the charred ginger and onions, the star anise, cloves, cinnamon bark, brisket, rock sugar and salt. Bring to a gentle simmer and cook uncovered for 1.5 hours.

Remove the brisket, transfer to a bowl, add cold water to cover and soak for 10 minutes to prevent dry, dark meat. Drain and set the meat aside, partially covered, to cool completely before using.

Meanwhile, maintain the broth at a steady simmer for another 1.5 hours.

When the broth is done, let rest for 20 minutes. Use tongs to remove bones. Skim some fat from the broth, then strain it through a mesh strainer positioned over a large pot.

Season the broth with fish sauce, salt (to taste) and rock sugar.

About 30 minutes before serving, get the ingredients ready for the bowls. Cook noodles as per package direction and divide noodles among 8 soup bowls.

Cut the cooked beef in 3mm slices, thinly slice the raw steak.

For each bowl, top the noodles with the cooked beef, sliced steak. Sprinkle the sliced red onions, green onion, fresh basil and coriander. Finish with a sprinkle of pepper.

Check the broth flavour once more, then raise the head to bring it to a boil. Ladle about 2 cups of broth into each bowl. Serve immediately with hoisin and sriracha sauce at the table.