We need to par-boil/ blanch our beef. In a large stock pot, fill it with beef bones, beef brisket, beef shank and beef ribs. Fill the pot with water and bring it over high heat. Bring to boil and let it cook for 5-10 mins. There will be scum that floats to the top. After 5-10 mins, turn off heat, rinse and drain beef under cold water.

While you ur beefs were blanching, prepare your aromatics. Peel your onion. Slice your ginger in half and char them.

Roast ur spices on a dry skillet. This should not take long… 3-5 mins. Place your spice into the bag it comes with and set this aside.

In a clean large stock pot, fill it back with your blanched beef bones, beef brisket, beef shank and beef ribs along with your charred onions, charred ginger, rock sugar, salt and 10 quarts of water. Bring this to a boil. Once boiling. Reduce heat and cook for at least 7 hours.

After 2 or 3 hours, remove your beef shank, beef brisket and beef ribs. Place into an ice bath Fill your pot with water as needed. Allow you brisket and shank to cool before thinly slicing.

When there is 30-60 mins left of your simmering process, I like to add my spice bag. You may add your spice longer if you'd like. My parents don't like pho with a strong spice so I limit to 30-60 mins.

After a total of 7 hours of simmering, remove everything in side— spice bag, onions, ginger, and beef bones.

Pour your broth thru a fine strainer. Allow broth to cool before placing into the fridge. The fat on top of your broth will harden, remove this. I actually left mine outside because it's really cold rn and had the fat harden that way. Return broth back to stove and season to preference. I seasoned with ½ cup fish sauce and 2 TBSP chicken bouillon.

Assemble your bowl with your preferred toppings and ladle your broth over. Make sure your broth is boiling when you ladle it into your bowl.