Making Quick & Easy Authentic Vietnamese Pho Broth is a breeze when you follow these straightforward steps:

1. Char the Onion and Ginger: Begin by placing the halved onion and ginger on a baking sheet. Broil in the oven until charred on the outside (about 5-7 minutes). This step enhances the broth’s flavor.

1. Prepare the Spices: In a dry skillet over medium heat, toast the star anise, cloves, cinnamon stick, and coriander seeds for 2-3 minutes until fragrant. Be careful not to burn them.

1. Boil the Bones: In a large pot, bring 12 cups of water to a vigorous boil. Add the beef bones and boil for about 10 minutes. This process helps remove impurities from the bones.

1. Rinse the Bones: After boiling, discard the water and rinse the bones under cold water until they’re clean.

1. Combine Ingredients: Return the cleaned bones to the pot along with the charred onion and ginger, toasted spices, salt, and sugar. Add 12 cups of fresh water.

1. Simmer the Broth: Bring the mixture to a rapid boil again. After boiling, reduce to low heat and let it simmer for about 1.5 hours, skimming any foam that rises to the surface.

1. Strain the Broth: Once simmered, strain the broth through a fine-mesh sieve into another pot. Discard the solids. Taste and adjust seasoning, if necessary.