Submerge the beef bones in hot tap water and bring to a boil.

Boil, then discard the water to clean the bones for a clear broth.

Add 1.5 gallons of fresh water and 1 tsp of salt to the cleaned bones.

Bring the water to a boil.

Lightly charbroil the ginger root and shallots over open flames until the ginger skin is easily peeled.

Peel the charred skin off the ginger.

Add the charred ginger and shallots to the boiling broth.

Lightly roast the star anise seeds in a pan for 1-2 minutes.

Add the roasted star anise seeds to the broth.

Add rock sugar to the broth (optional).

Lower the heat and simmer the broth for approximately 6 hours.

Cook rice noodles separately.

Assemble the pho: place cooked rice noodles in a bowl.

Ladle the hot broth over the noodles.

Garnish with fresh basil leaves, chopped green onions, and chopped cilantro.

Add fresh bean sprouts, lemon wedges, and jalapeno slices (optional).