Wash the beef bones with hot water, then put them in a pot and bring to a boil. Turn off the heat and discard this water to remove impurities. This is also a factor in making the broth clear. Roast the shallots and ginger. Toast the black cardamom, fennel seeds, and cinnamon until fragrant. Put everything in a cloth bag or mesh ball (specifically for adding spices to pho, available at supermarkets or kitchenware stores) and add to the broth pot, along with salt and rock sugar. If you don't have shallots, you can substitute with roasted onions (2-3 onions).

Add all ingredients from section A to the pot, bring to a boil, and skim off any foam to keep the broth clear! Simmer on low heat for 3 to 8 hours. The longer it simmers, the more fragrant the broth will be. Season to taste.

Boil another pot of water with a pinch of salt to blanch the pho noodles. Place bean sprouts in a bowl, blanch the pho noodles, and spread them evenly in the bowl. Arrange the rare beef slices on top, then pour the hot broth over the beef. Add green onions and pepper! Serve with Thai basil and sawtooth herb. Yummy😍💁