Blanch the bones by boiling them briefly, then rinse twice with clean water. Simmer the bones uncovered for 1 hour and 30 minutes to make a clear broth. Skim off any foam regularly to keep the broth clear.

Toast the spices from the pho spice packet. Place them in a small bag or sachet and add to the broth.

Char the shallots and ginger, then rinse them clean.

After simmering the bones for 1 hour, add the beef brisket to the pot and boil for 40 minutes. Add a pinch of salt to enhance the flavor of the broth and beef.

Once the brisket is cooked, remove it and let it cool. Add a whole yellow onion, the toasted spice sachet, charred ginger, and charred shallots to the broth. Continue simmering for another 30 minutes.

Season the broth with fish sauce and the beef pho seasoning packet. Since the seasoning packet is salty, use only 2 tablespoons. Add more fish sauce to taste for aroma.

Briefly dip the pho noodles in hot water to soften and heat them. Arrange sliced green onions, Thai basil, and thinly sliced brisket on top. Ladle the hot broth over everything.

The finished broth should be clear, fragrant, and not greasy.