This was really very good. Still not quite as rich as the pho at our local Vietnamese restaurant, but the best homemade I've had. Perhaps the beef marrow bones I used were too big, maybe I should have used the sliced ones to get more surface area. I did the browning of the bones and brisket in the broiler since it was already in use for the ginger and onion. I tied the star anise, cloves and cinnamon (I used two 3" pieces) in cheesecloth to make it easier to get them back out at the end. We assumed the brisket was supposed to be sliced up and added to the soup bowls. It didn't quite slice, more like shredded, but was good, although different than the barely cooked paper-thin slices of beef you get at a restaurant. I fried up some frozen cha gio from the Asian market to round out the meal. We all enjoyed it very much.