See How To Easy Make Pho

Fill a large pot with 3 liters of water and bring it to a boil. Add 1 kg of beef bones and boil them for 10 minutes to remove impurities. Drain the water and rinse the bones under running water. Refill the pot with 3 liters of water and add the bones back.
Char 1 large onion and a 10 cm piece of ginger over an open flame or in a dry pan until blackened, then rinse them under water and add them to the pot. Add 1 cinnamon stick, 3 star anise, 5 cloves, 1 tablespoon coriander seeds and 1 cardamom pod. Reduce heat and let the broth simmer for 3-4 hours, occasionally skimming off impurities.

After 3-4 hours, season the broth with 1 ½ tablespoons of fish sauce, 1 tablespoon of salt and 1 teaspoon of sugar. Taste and adjust the seasoning if necessary.
Strain the broth through a fine mesh strainer into a clean pot, discarding the solids. Keep the broth hot over low heat.

Soak 400g of dried rice noodles in warm water for 30 minutes or until softened. Bring a separate pot of water to a boil and cook the noodles for 30-45 seconds, until tender. Drain immediately and divide them into serving bowls.

Thinly slice 300g of raw beef (such as sirloin or eye of round) against the grain. Arrange the slices on top of the noodles in each bowl. If using cooked meat like brisket, add it alongside the raw beef.

Ladle the hot broth over the beef and noodles in each bowl. The heat of the broth will cook the raw beef slices instantly.
Top with sliced green onions, chopped cilantro and thinly sliced white onions.

Serve the pho with a plate of fresh garnishes, including Thai basil, bean sprouts, lime wedges and sliced chili peppers. Let each person customize their bowl.
Offer hoisin sauce and sriracha on the side for additional flavor.