Full recipe in English and Vietnamese at ► GET MY COOKBOOK here: ► Items in my kitchen and pantry br Subscribe for more videos: br Join me on other social mediabr ● Instagram: ● Google+ ● Facebook: ● Twitter br If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)br br Ingredients (8 servings)br For the broth:br 1-3kg beef marrowknuckle bones = 2-6 lb, the more the merrier ^^br 500g beef (outside flank, brisket or cross rib roast)br 1 onionbr 1 tablespoon saltbr 1 tablespoon sugar br For the PHO aroma: br 2 piece ginger (size of your thumb), slicedbr 3 star anise br 2 cinnamon sticksbr 2-3 black cardamonsbr 1 medium onion ( or 3 shallots)br Optional: 1 tsp cloves, 1 tsp corriander seeds (or 3 corriander roots)br For the bowls:br 1kg dried flat rice noodle "banh pho" (2lb dried or 4lb fresh noodle)br 300g fresh beef, finely slicedbr Garnishesbr 1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold waterbr 4 spring onion, white part separated, green part chopped.br AsianThai basil (hung que), Sawtooth herbs (ngo gai)br Lime wedges, blanched bean sprouts, hoisin sauce, siracha etc.