Place the beef bones in a large pot and cover them with water.

Bring the water to a boil for about 10 minutes, then drain and rinse the bones under cold water.

In the same pot, add the onion and ginger cut side down and toast them until charred.

Return the bones to the pot, add the toasted onion and ginger, star anise, cinnamon stick, coriander seeds, and cloves.

Cover with 4 cups of water and simmer for at least 2 hours.

While the broth simmers, prepare the rice noodles according to package instructions.

Once the broth is ready, remove the bones and strain the broth to catch any solids.

Thinly slice the beef brisket against the grain for tenderness.

In each bowl, add a portion of cooked noodles and top with slices of beef.

Ladle hot broth over the noodles and beef.

Garnish your Pho Bo with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers.