Rinse the chicken and beef. Char the ginger and onions over the stove until fragrant.

Slice the beef thinly. Chop the green onions, cilantro, and onions. Add the chicken, chicken bones, and the charred ginger and onions to a pot. Simmer to make a flavorful broth. Skim off any foam to keep the broth clear. At the same time, simmer the beef tendon until tender.

Once the chicken is just cooked, remove and slice it. Cut the tendon into pieces. Remove the chicken bones from the broth. Season the broth with 3 tablespoons phở seasoning powder, 1 tablespoon fish sauce, and 1 tablespoon sugar. Place the hot, blanched rice noodles in bowls, arrange the chicken, beef, and tendon on top, then pour the hot broth over. Sprinkle with green onions, cilantro, onions, and black pepper. Serve hot with bean sprouts, fresh herbs, lime, and chili sauce. This combo phở is quick and easy to make at home.