Clean your beef bones and chuck. Place them in a large stockpot. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water. Now, preheat the oven to 550 degrees F. Transfer the bones to the roasting pans. Don't pile them all on top of each other- use two roasting pans if needed. Roast for 30 minutes before gently tossing the bones, onions, and ginger, and roasting for an additional 15-30 minutes more.

Make sure you wash your pots after the bones were blanched and drained. Transfer the bones back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Fill each pot with approximately 12 cups water and boil for 3 hours.

Drain the bones and add the stock to saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion, star anise, cinnamon, bay leaves, and salt to the stock and reduce the heat to a simmer. Simmer for at least 30 minutes, but no more than 45 minutes.

Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the star anise, cinnamon, and bay leaves from the broth, return to a sauce pot, and reserve for assembly.

Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.

Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, green onions and slices of onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.