Rinse the beef rib cartilage with rice wine and ginger to remove any odor, then place in a pot with 8 1/2 cups water (2 liters) and 2 teaspoons salt. Bring to a boil and skim off any foam. After about 1 hour, add the grilled shallots, ginger, and onions. Toast the pho spice mix until fragrant, place in a spice bag, and add to the broth. Simmer for another hour, then add the brisket and daikon. Continue simmering for 2 more hours until everything is tender.

Wash the bean sprouts, herbs, and green onions. Blanch the pho noodles in boiling water, then drain well.

Since my youngest doesn't like beef meatballs, her bowl only has rare beef, brisket, and rib cartilage.