Blanch the beef

• Fill a large stock pot with the beef bones, beef brisket, beef shank and beef ribs.
• Fill the pot with water and bring it to a boil over high heat.
• Boil for 5-10 minutes; scum will float to the top.
• Turn off the heat, then rinse and drain the beef under cold water, scrubbing with your thumb and watching for sharp bone fragments.

Prepare the aromatics

• Peel the onions.
• Slice the ginger in half.
• Char the onions and ginger on an open fire, in an air fryer, or under the broiler (about 10 minutes per side under the broiler).

Toast the spices

• Toast the pho spices in a dry skillet until they crackle and smoke, 3-5 minutes.
• Place the toasted spices into the spice bag it comes with and tie it closed.

Build the broth

• In a clean large stock pot, add the blanched beef bones, beef brisket, beef shank and beef ribs.
• Add the charred onions, charred ginger, rock sugar and salt.
• Fill with 10 quarts of water and bring to a boil.
• Reduce the heat and simmer uncovered for at least 7 hours, skimming off the foam that floats to the top.

Remove the meats

• After 2-3 hours, remove the beef shank, beef brisket and beef ribs and place them into an ice bath to prevent discoloring.
• Top the pot back up with water to the original water line as needed (1-2 times during simmering).
• Let the brisket and shank cool before thinly slicing.

Add the spice bag

• When 30-60 minutes remain of the simmering, add the spice bag.
• After 30-60 minutes, remove the spice bag (base the timing on how aromatic you want the broth).

Strain the broth

• After a total of 7-8 hours of simmering, turn off the heat.
• Remove and discard the spice bag, onions, ginger and beef bones.
• Pour the broth through a fine strainer.

Defat and season

• Let the broth cool, then refrigerate (or leave outside in cold weather) overnight so the fat hardens on top.
• Remove the hardened fat from the surface.
• Return the broth to the stove and season to taste with fish sauce and chicken bouillon.

Assemble the bowls

• Place your preferred toppings in a bowl: sliced onion, cilantro, scallion, culantro, basil, bean sprouts and thinly sliced beef shank, brisket and ribs.
• Make sure the broth is boiling, then ladle it over the toppings.