To make beef pho, start by boiling the beef shank, ox tail, and beef chuck in enough water to cover the meat. Once the water boils, remove the meat and discard the water to get rid of impurities and any unpleasant flavors. Place the meat back in the pot and add fresh water and salt, making sure not to add too much water. Bring it to a boil.

Meanwhile, broil the onion and ginger for 20 minutes in the oven, then set them aside. In a pan, sauté the coriander seeds, fennel seeds, cardamom seeds, star anise, and cinnamon stick for 1-3 minutes, then put the spices in a piece of cheese cloth and tie it to create a spice pouch.

Once the water in the pot boils, remove any impurities and add the onion, ginger, daikon, and spice pouch. Simmer for an hour and scoop out any impurities you see every 15 minutes. After an hour, remove the beef chuck and slice it into thin pieces. Simmer for another 30 minutes, then remove the ox tail and beef shank and slice the meat thinly. Put the bones back into the soup pot and simmer for an additional 1 ½ hours. Remove the spice pouch and discard it.

To cook the pho noodles, boil them for about 2 minutes or until they're done. Place them in a soup bowl and add fish sauce, bean sprouts, cilantro, and green onions on top. Add the beef chuck, beef shank, and ox tail meat you set aside earlier and ladle enough soup to cover everything. You can also add hoisin sauce and sriracha to your taste.