To make a clear broth: First, rinse the beef bones. Add 2 cups (500 mL) of water and bring to a boil to blanch the bones, then discard the water to remove impurities. Rinse the bones again with cold water. Add 8 1/2 cups (2 liters) of water and the bones to a pot, then simmer with the pho spice packet (available at Asian markets).

Char the onions, shallots, ginger, and sugarcane over an open flame, then peel them. Add these to the pot with the bones. Toast the star anise and dried tangerine peel in a dry pan until fragrant, then place them in a spice bag and add to the pot. The sugarcane helps sweeten and balance the broth. Simmer for 1 hour and 30 minutes along with the brisket and beef tendon.

For the beef: Buy a large, whole piece of beef and slice it yourself for larger, more appealing pieces, rather than buying pre-sliced beef.

Once the brisket is tender, add a piece of rock sugar for flavor. Season with 2 tablespoons salt, 1 tablespoon beef bouillon powder, and 1 teaspoon MSG (optional). Adjust to taste so the broth is rich and flavorful, not too salty or bland. Remove the brisket, let it cool slightly, then slice and set aside (slice only when ready to serve to keep the meat moist). Add a bit of beef fat to the bowl for extra flavor, along with rare beef slices, meatballs, and tendon. Top with shredded onions and chili, and serve with hoisin sauce, sriracha, and a squeeze of lime.

For the rare beef: Use about 7 oz (200 grams). For the brisket: use about 10.5 oz (300 grams). For the tendon: about 3.5 oz (100 grams). Pho noodles: about 3.5 oz (100 grams). Herbs and bean sprouts: about 3.5 oz (100 grams). Beef bones: about 5.3 oz (150 grams). This recipe costs about 150,000 VND (about $6) for 10 bowls of pho—why not make it at home and save money? Good luck!