For the Vietnamese Pho (taken from Vietnamese Pho RecipeTinEats)

Aromatics & Spices

1. Heat a heavy based skillet over high heat (no oil) until smoking.
2. Place onion and ginger in pan cut side down. Cook for a few minutes until it’s charred, then turn. Remove and set aside.
3. Toast Spices lightly in a dry skillet over medium high heat for 3 minutes. 

Remove the beef impurities

1. Rinse bones & brisket then cover with water in large stock pot.
2. Boil for 5 minutes, then drain.
3. Rinse each bone and brisket under tap water.

For the Broth

1. Wipe pot clean, bring 15 cups of water to boil.
2. Add bones and brisket, onion, ginger, toasted spicessugar and salt.  Water should just barely cover everything.
3. Cover with lid, simmer 3 hours.
4. Remove brisket (should be fall-apart tender), cool then refrigerate for later.
5. Simmer remaining soup UNCOVERED for 40 minutes.
6. Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.
7. Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.
8. (Optional) Refrigerate the broth, covered, overnight.  Discard the layer of fat on top of the broth, then simmer until hot.

For the Matzoh Balls

1. Prepare matzoh balls according to package directions.
2. Set aside.

To Finish the Matzoh Ball Pho

1. Prepare rice noodles per packet, just prior to serving.
2. Place noodles in bowl. Top with roast beef.
3. Ladle over about 14 oz hot broth.  Add bean sprouts and matzoh balls.  Sprinkle with crushed red pepper and drizzle hoisin sauce over the top.
4. Serve with the rest of the toppings on the side.

For the Hoisin Sauce Brisket

1. Preheat oven to 350°F.
2. Grease a large casserole dish then place the brisket inside the pan.  
3. Pour hoisin sauce to completely cover the brisket.  Bake for 30 minutes until the glaze has thickened.
4. Allow the brisket to rest for at least 10 minutes then slice.
5. Serve with pan juices.