• Parboiling the Bones In a large stockpot, add enough water to cover the beef bones and brisket. Bring to a boil over high heat. Once boiling, add the beef bones, brisket, and 1 tablespoon of salt. Boil for 5 to 8 minutes. Drain the meat and bones, then rinse them under cold water to remove any scum. Set aside.
• Place the onions and ginger directly over a medium-high stovetop flame. Use tongs to flip them occasionally until they’re evenly charred, about 10 minutes. Afterward, rinse and gently rub off any loose charred skin under cold water. Set aside.
• In the same stockpot, add the beef bones, charred onion, ginger, salt, and brisket (or meat of choice). Fill the pot with about 14 quarts of water (or enough to cover the ingredients). Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and reduce the heat to medium-low to maintain a rolling simmer.
• Simmer the broth for 4 hours, occasionally skimming off fat and scum from the surface using a ladle. After 2.5 hours, remove the brisket, or once it’s tender enough to slice easily. Allow it to cool, then cover and refrigerate until ready to serve.
• In a medium sauté pan, toast the pho spices over medium heat until fragrant and lightly browned, about 5-7 minutes. Be careful not to burn them.

  Place the toasted spices into a spice bag with a drawstring and add the bag to the pho broth during the last hour of cooking.
• While the broth is simmering, cook the rice noodles according to the package instructions. Once cooked, strain and rinse the noodles under cold water, then set aside.

  Clean and prep the herbs and condiments (bean sprouts, Thai basil, cilantro, lime wedges, etc.).
• After 4 hours of simmering, strain the broth into another large pot using a colander. Discard the solids. Skim off any remaining fat or scum from the broth. Season the broth with rock sugar, mushroom powder (adding 1 tablespoon at a time and tasting as you go), and fish sauce. Taste and adjust the seasoning as needed for a rich, balanced flavor.
• Thinly slice the cooked brisket. If using store-bought bò viên (Vietnamese beef meatballs), add them to the broth and boil for 2 to 3 minutes until heated through.

How to Assemble a Bowl of Beef Pho

• Prepare the Noodles

  Place the cooked pho noodles into the serving bowl. Ensure the noodles are hot to prevent cooling down the broth—microwave the cooked noodles for about 30 seconds if needed.
• Add the Meats

  Arrange the sliced brisket and raw sliced beef on top of the noodles. The hot broth will cook the raw beef when poured over it.
• Ladle in the Broth and Garnish

  Pour the hot broth over the noodles and meat. Top with fresh herbs like Thai basil and cilantro. Finish with a squeeze of fresh lime juice for added brightness.