Broth:
- Start by placing the meat and bones on a foil lined baking sheet and spray with cooking oil. Roast in a 475℉ oven for 30-45 minutes.
- Set the aromatics like ginger and onions onto a foil lined baking sheet, coat in oil, and put under the broiler for 10-12 minutes.
- Sear the chuck roast on all sides on a ripping hot oiled medium skillet. 2 - 3 minutes per side. Place to the side.
- Add all the bones to a large stock pot covered with cold water. Let sit for 5 minutes.
- Place on the stove and slowly bring to a simmer. Skim off any scum and foam.
- Once simmering, add in the onions, ginger, seared chuck roast with cloves, star anise, cardamom pods, coriander seeds, cinnamon stick, fish sauce, and brown sugar. Mix to combine then let simmer uncovered for 2 hours.
- After 2 hours, remove the chuck roast and simmer for another 2 hours.
- Remove all the bones and drain into a large pot through a mesh strainer.
- Season with a few splashes of fish sauce and pinches of brown sugar.
- While still hot add in the stems of a bunch of cilantro leaves wrapped in tied cheesecloth to steep in the broth for 15 minutes before removing.
- Let broth cool completely and may be stored for up to 5 days.
*side note- remove the meat from the bones used in broth
Assembly:
- Start by cooking rice noodles to package instructions.
- Toss together all the desired herb ingredients in a small bowl.
- Thinly slice thai chiles and flank steak (across the grain), as well as the chuck roast.
- Cut the limes into wedges or cheeks and slice the white onions.
- Place cooked noodles at the bottom of the bowl top with flank steak and chuck roast then cover with boiling hot broth.
- Top with sliced white onions, sliced chiles, herbs salad, and lime wedges in.
