[“For a richer broth, use beef bones in addition to the brisket.”,”If you don’t have ho fun noodles, substitute with other wide rice noodles or even egg noodles.”,”Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the noodles.”][“Fresh ho fun noodles are sold in Asian markets, usually in the refrigerated section. Look for both narrow and wide versions. Either works for soup.”,”If using dried rice noodles, soak them in warm water for 30-40 minutes until soft before blanching.”,”Blanching the beef first is essential. It removes impurities and keeps the broth clear.”,”The spice bundle should be tied tightly so the spices don’t escape into the soup.”,”If you can’t find all the spices, star anise, cinnamon, and Sichuan peppercorn are the most important ones for flavor.”,”A pressure cooker saves significant time. If using one, you won’t need as much water since there’s less evaporation.”,”The broth can be made a day ahead and reheated. Store the beef in the broth to keep it moist.”,”Traditional toppings include shredded white radish salad on the side for crunch and acidity.”,”Bok choy, gai lan, or lettuce all work for the leafy greens.”,”The soup is best served immediately while the noodles are hot and haven’t absorbed too much broth.”]