Authentic Vietnamese Pho (Pho Bo)

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1. 1Step 1: Place the beef shank, oxtail, and beef chuck in a large pot and cover with water. Bring to a boil, then remove the meat and set aside. Discard the water and return the meat to the pot. Add fresh water to just cover the meat and add the salt. Be careful not to add too much water, as it will weaken the flavor. Bring to a boil.
2. 2Step 2: While the water comes to a boil, set the onion and ginger in the oven on broil for 20 minutes. Set aside.
3. 3Step 3: Saute the coriander seeds, fennel seeds, cardamom seeds, star anise, and cinnamon stick for 1-3 minutes until fragrant. Place the spices in a piece of cheesecloth, tie the corners to make a pouch, and set aside.
4. 4Step 4: When the soup reaches a boil, skim off any impurities. Add the onion, ginger, daikon, and spice pouch. Simmer for 1 hour, checking every 15 minutes to skim off impurities.
5. 5Step 5: After 1 hour, remove the beef chuck and slice it thinly; set aside. Simmer another 30 minutes, then remove the oxtail and beef shank. Remove the meat from the bones, slice thinly, and set aside. Return the bones to the pot.
6. 6Step 6: Simmer another 1½ hours. Remove the spice pouch and discard.
7. 7Step 7: Cook the noodles: Boil water and cook the pho noodles for about 2 minutes until done. If using fresh noodles, submerge in boiling water for 5-10 seconds.
8. 8Step 8: In a soup bowl, add noodles, then top with fish sauce, bean sprouts, cilantro, and green onions (optional). Add the sliced beef chuck, beef shank, and oxtail meat. Ladle hot soup over the noodles to cover.
9. 9Step 9: Optional: Season with hoisin sauce and sriracha to taste.