Rinse the beef bones, then blanch them in boiling water and discard the first water. Rinse again, then simmer the bones for 1 to 2 hours. Rinse the brisket and parboil until just cooked through (do not overcook or it will dry out). Remove and let cool, then add the cooking liquid to the broth pot.

Toast 2-3 star anise pods, a small piece of cinnamon stick, and 1 black cardamom pod. Rinse, then place in a spice bag and add to the broth pot.

Peel the shallots and onion (cut the onion in half). Grill the shallots, onion, and ginger over low heat until fragrant and slightly charred. Rinse, peel the ginger, and slice. Add all to the broth pot.

Blanch the fresh pho noodles in boiling water to clean. If using dried noodles, cook until tender, then portion into bowls.

Wash the herbs. Slice half the scallions into long strips and chop the other half along with the cilantro and culantro. Thinly slice the onion and brisket. Divide the meat and herbs among the bowls of noodles.

Season the broth to taste. Pour the boiling broth evenly over each bowl, making sure the broth covers the meat and herbs to finish cooking them. Your beef pho is ready to serve!