Char the onion, shallot, and ginger (you could broil them in oven or air fryer / grill on an open flame or char them on a stainless steel pan.

Toast the spices in the pan, noting that larger spices such as black cardamom, star anise, or cinnamon will need more time to toast than the smaller ones.

Enclose all the spices in tea bags to make them easier to handle.

Put the bones in a pot and adding ½ tablespoon of salt. Then, cover them with cold water and bring the pot to a boil. Let it boil for 3 minutes to eliminate any impurities.

Drain the bones. Then thoroughly rinse them with cold water to remove any residue.

Return the bones to the pot and add 1.6 quart (1.5 liter) of water for every 2.2 pounds (1 kg) of bones. Add salt, rock sugar, onion, shallot, ginger, and all the spices. Simmer for 1 hour.

After one hour, take out all of the spices.

In a separate small pan, combine the Vietnamese sate sauce and peanut butter. Stir-fry until fragrant, then add this sauce to the broth. Mix until well combined.

Make a slurry by mixing cornstarch with some water, then pour it into the broth. Cook the broth on low heat for 3 minutes.

To finish, season the broth once more with chicken powder and fish sauce to your liking. Keep in mind that the broth's flavor should be slightly saltier than your desired taste, as it will dilute once you add the rice noodles.

Cook the Pho noodles according to the instructions provided.

Blanch the mung bean sprouts, and then arrange them over the rice noodles.

In a ladle, cook a portion of raw beef in the satay soup, and then place it atop the noodles. Pour the soup over the noodles and beef.

Garnish your noodle soup with chopped scallions, cilantro, and Thai basil. Enjoy!