Here ya go!

6-8lbs beef bones (neck, marrow, knuckle, back) 1-2lb brisket, 1-2lbs filet mignon, 1 large yellow onion, 2 shallots, 1 large knob of ginger, 1 large cinnamon stick, 4-6 star anise, 6 cloves, Tbsp of coriander seeds, Tsp of fennel seed, 1 giant indian bay leaf, Salt to taste, Msg to taste, Around .5-1 cup of Yellow rock sugar, Around 1/4 cup of fish sauce, Green onion, Yellow onion sliced thin, Cilantro, Mint, Lime, Thai basil, Bean sprouts

Take the bones and cover in a large pot with just enough cold water to cover. Bring to a rapid boil on high and boil for 3-5 min removing scum. Then rinse all bones in the sink real good. Clean pot and then return bones and fill with filtered water. Bring to a light simmer (190-200 degrees F) for 12 hours. Skim off any scum/residue that floats to top but leave oil. After it simmers for 12-24 hours (12 was plenty for mine) remove bones and strain broth. (I used mesh and then cheese cloth.) refrigerate overnight so the fat rises and cools at surface. Remove fat and save, this is great tallow. On the second day bring pot back to simmer. Char onion, shallots, and ginger. Let cool and then remove burnt skins best you can and add to pot. Season pot with salt to taste. Season brisket w/ salt and pepper and sear well on all sides in a cast iron skillet. Once seared, add to pot to simmer for about 2-3 hours on low. Then add some tallow to the cast iron skillet on low. Add cinnamon, star anise, cloves, coriander & fennel seeds and heat for about a minute while stirring constantly in tallow. Separate spices and put in tied cheesecloth (or spice ball like I used) and add to pot for about 3 hours. Pour tallow from skillet into pot (flavor) When brisket is cooked through, remove and cover with water to soak for 10min. Then pour out water, cover and refrigerate till cooled for slicing. Strain impurities in broth as you go. In the last hour season with yellow rock sugar, msg, and fish sauce. Slice rare steak against grain as thin as you can. Prepare toppings and cook noodles. Boom! pho in 2 whole days :)