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Rinse the beef bones thoroughly, then place them in a large pot of water. Bring to the boil, skimming off any foam or impurities that rise to the surface.
Reduce the heat to low, add the beef to the broth, and simmer gently for 4–5 hours.
Season the broth with fish sauce, tasting and adjusting as needed. Add grilled or charred ginger for its aromatic flavour.
In a separate pot, cook the rice noodles according to the package instructions. Drain and divide them into serving bowls.
Slice the beef flank or tenderloin into thin pieces. For well-done beef, pre-cook the slices lightly. For rare beef pho, slice the beef extra thin to cook quickly when the hot broth is poured over it.
Place the sliced meat on top of the noodles in each bowl.
Ladle the hot broth over the noodles and meat, ensuring everything is submerged and warmed through.
Top with fresh herbs, sliced onions, and any additional spices or condiments to your liking.