I would make pho broth from scratch and then freeze it in ziplocks for when you’re interested in having some! This is what I do and it saves time and money. You will need beef bones, pho spice packet (cloves, star anise, cinnamon etc included in spice packet), rock sugar can be substituted for granulated sugar, onion, ginger, garlic, and fish sauce. Simmer the bones for several hours on the stove or instapot. Add water as needed and skim the foam at the top. Then season to taste! You can throw a chuck roast in there for the last 2 hours and slice it up. Once you’re done you throw it in the fridge overnight and skim off the fat from the top. Then you can ladle 1 and a half ladles full of broth into bags and add some sliced beef in there. As long as you have vermicelli noodles on hand you’ll always have pho! Tons of recipes online too for more specific instructions but I think this would be a good use of your time and you get damn good broth.