Awwwww yeah! 

Started with 5 pounds of knuckle bone with lots of meat and marrow, plus lots of gelatin. This helps with the broth's flavor. On top of that, I added two pounds of top round roast. It's not the ideal meat to use for Phở because of its toughness, but I managed to get this stuff to work. And it worked surprisingly well.

I blanched the bones and the meat for ten minutes in a large roaster pan insert (I didn't have a stockpot) on the stove for 10 minutes at a rigorous boil. This removed the impurities in the meat and leaves the bones clean, as well as the meat.

After blanching, they went into the insert once more, this time in a fresh batch of clean cool water. The stove was turned on medium-low heat, where these simmered for six hours.

After placing the meat in the pan, I prepped the first batch of aromatics. To do the batch I did, I used three medium and one small yellow onion, five shallots, and four 2" chunks of fresh ginger. The shallots were peeled, and the onions and ginger cut in half and laid down open-faced on a baking sheet, where they were placed in an oven at 525 degrees for 45 minutes.

Approximately two hours later, the broth looks like this. There's not much flavor going on here yet, except a subtle hint of beef. You'll need a fine mesh strainer or in this case, I used an unused reusable coffee filter. This is to skim off any scum, impurities, and fat. You want the broth to be crystal clear.

Two and a half hours in, I placed six walnut-sized chunks of Asian candy rock sugar. This sweetens the broth and builds out the body of it. I also put 1/2 cup of fish sauce in with the bones and the meat. This builds out the body of the broth as well and adds a nice hint of flavor.

The true essence of Phở is from this gem - the star anise seed pod. It's rich with aroma and flavor, and is the primary source of the broth's aroma, texture and flavor. You will need about eight of these.

The second batch of aromatics: The dry spices. For this, I used two pre-portioned Phở spice bags, which can be bought in your local Asian market. Included in this are Vietnamese cinnamon, cardamom, fennel seed, coriander seed, and star anise.

Roast them until the pan begins to haze. If they start smoking, you've roasted too long. Then, place the roasted spices in the accompanying mesh spice bag (or dump them in with the broth, but that isn't recommended), and then set aside.

At about the third hour, you should have your onions, shallots, and ginger ready for the broth. After these finish in the oven, they can go straight in with the bones and meat.

By the 4th hour, your broth should resemble this. At this time, you can place the spice bags (tie them first!) directly in the broth, and then submerge. Let rest at a simmer for two more hours.

Afterwards, strain into a large bowl or two medium saucepans. You'll need a colander, and two layers of coarse-mesh cheesecloth. Once strained, rinse out the pot and discard the onions, shallots, ginger, and spice bags. Return the strained broth to the pan it was made in, and then bring to a rolling boil. Keep an eye on your broth levels. At a rolling boil your broth will reduce and darken. Don't be afraid to dump water in it to bring it back.

At that time, prepare your rice noodles, to package directions.

Prepare some bean sprouts (rinse), cilantro, and green onions.

You can also prepare your raw meats (if you prefer Phở Tai Nam like I do), at this time.

The toppings are prepared (this was done previously, about the halfway mark).

A fresh bowl of Phở is assembled. You'll need boiling water to heat your rice noodles up. They need to be piping hot. A pre-heated bowl also helps.

Enjoy! I made enough to last my wife and I about two days. The leftover broth can be refrigerated or frozen. Refrigerated broth should be used within two days, as well as the leftover condiments and toppings.