Step 1: Clean and simmer the bones
Blanch the beef bones in boiling water for 5 minutes to remove impurities. Rinse well.
Add bones to a large pot with 3 liters of water. Bring to a boil, then lower the heat and simmer for 2–3 hours. Skim off foam regularly to keep the broth clear.

Step 2 : Roast aromatics
Char the ginger and onion until slightly blackened, then peel, crush or halve them. Add to the broth for extra flavor.

Step 3: Toast pho spices
Toast the pho spices in a dry pan until fragrant. Place in a spice bag or tea strainer and add to the broth. Simmer with the bones for another 45–60 minutes.

Step 4: Season the broth
After simmering, strain the broth to remove bones and spices.
Season with fish sauce, salt, seasoning powder, and a bit of rock sugar to achieve a naturally sweet and savory flavor.

Step 5: Prepare beef and noodles
Slice the beef as thinly as possible (easier if slightly frozen).
Blanch the pho noodles in boiling water, then portion into bowls.

Step 6: Assemble and serve
Place pho noodles into each bowl, top with raw sliced beef, scallions, and culantro.
Ladle the boiling hot broth over the beef to gently cook it.
Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chili sauce on the side.