Preheat oven to 375F. Toss Veal Bones in Vegetable Oil and place in single layer on sheet tray. Roast in oven for 30-40min or until browned. While bones are browning, place large stock pot on stove over med-high heat.
Add vegetable oil to cover bottom of pot. Saute the beef chuck in stock pot until golden brown. Add onions, ginger and garlic clove and cook until caramelized. Add salt and all spices. Stir to combine.
Remove Veal Bones from oven and add to stock pot. Cover with water and bring to a boil. As soon as boil is reached reduce to a simmer. Allow to simmer for 8hrs. Skim away any impurities that float to the surface. After 8 hours strain broth through a fine mesh strainer. Add fish sauce and salt to taste.
After 8 hours strain broth through a fine mesh strainer. Add fish sauce and salt to taste.
To Make Noodle Soup:
Add hot Pho Broth to cooked rice noodles. Garnish with any of the following items: Thinly sliced raw beef, bean sprouts, basil, bird chili, cilantro, limes, scallions, hoisin or sambal.*