Clean the beef bones and chicken carcass, then blanch them in hot water and rinse. Place them in a pot and simmer for 3 hours. Add the chicken to the pot to boil, then remove it and place it in cold water to keep the skin crispy. Grill 2 onions on the stove until fragrant, peel them, and add to the broth. Toast a little cinnamon and star anise on the stove, then add to the broth for a subtle aroma. Do not use the spice packet for beef pho. Season with chicken bouillon, salt, and rock sugar to taste.

Remove the chicken and cut it into bite-sized pieces. For golden skin, rub a little turmeric mixed with water on it.

Slice the onions, chop the green onion bulbs, and finely chop the remaining green onions and cilantro.

Briefly blanch the pho noodles in boiling water, then place the chicken in a bowl. Pour the broth over and add the green onions and cilantro, then sprinkle with pepper.