Add onion and ginger in pan cut side down.

Cook for a few minutes until it's charred, then flip and turn. Remove and set aside.

Roast Spices lightly in a dry skillet over medium-high heat for about 3 minutes.

On the bones rinse bones & chuck then cover with water in a large stock pot.

Make sure to remove any impurities. Boil for 5 minutes, then drain.

Rinse each bone and chuck under tap water.

For both section:

Get a big pot 4 quarts water to boil.

Add in bones and brisket, onion, ginger, smoked spices

Add onion, ginger, Spices, sugar and salt. Make sure the water should just barely cover everything.

Cover with lid, and simmer 3 - 4 hours.

Remove brisket this will be fall-apart tender, cool then refrigerate for later, set aside.

Simmer the remaining soup not covered for 40 to 50 minutes.

Strain broth into a new pot. Allow bones to cool and discard bones and spices.

This should make about 10 cups.

Add fish sauce, taste and see if it needs more salt or sugar.

The broth should be beefy in taste, with the smells of fragrant spices. It will be savory with a touch of sweet (but not overwhelming)

Assemble the Pho:

Depending on the prepared rice noodles cook as its intended. Cook just before serving. You want the noodles to be somewhat soft but not overcooked.

Place noodles in a bowl and some oil so they don't get stuck.

Top with brisket.

Ladle over about 14 oz hot broth - will cook beef to medium rare. It will cover the noodles and the meat.

Serve with additional toppings on top!