In a large pot, add the beef bones and cover with water. Bring to a boil and then simmer for 10 minutes. Discard the water and rinse the bones to remove impurities. Return the bones to the pot and add 4 quarts of fresh water, charred onion, charred ginger, star anise, cinnamon stick, and cloves. Simmer for at least 4 hours.

Add Short Ribs

After 4 hours, add the beef short ribs to the broth and continue to simmer for an additional 1.5 to 2 hours until tender. Remove the short ribs, shred the meat, and set aside.

Season the Broth

After removing the short ribs, add fish sauce and salt to the broth. Adjust seasoning to taste.

Prepare Noodles

Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.

Assemble the Pho

In a bowl, place a portion of noodles, shredded short ribs, slices of rare beef, and roasted bone marrow. Ladle hot broth over the top.

Garnish and Serve

Top with fresh Thai basil, bean sprouts, lime wedges, and sliced Thai chilies. Optionally add meatballs. Serve hot.