Cooking Instructions:

Begin by charring the onion and ginger. You can do this by placing them under a broiler or directly over an open flame until they're slightly blackened. This step adds a depth of flavor to the broth.

In a large pot, combine the beef bones and water. Bring it to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface for a clearer broth.

Add the charred onion, ginger, star anise, cinnamon stick, cloves, coriander seeds, and fish sauce to the pot. Season with salt to taste.

Allow the broth to simmer gently for at least 4-6 hours, or longer for a richer flavor. The longer it simmers, the better the flavor.

Once the broth is ready, strain it through a fine-mesh sieve into another pot to remove the solids. Return the clear broth to the stove and keep it warm over low heat.

While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.

To serve, place a portion of the cooked rice noodles in a bowl, top with the sliced raw beef, and ladle the hot broth over the top. The heat from the broth will cook the beef.

Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers as desired. Serve hot and enjoy!

For an authentic touch, consider using a mix of fresh herbs that are traditional in Vietnamese cuisine.

Also, feel free to adjust the seasoning and toppings to your taste; pho is a customizable dish that can be tailored to suit your preferences.