1.Place bones, onion and ginger in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 2 hours.
2.Add the water, star anise, cinnamon, cloves and coriander seeds. Cook, covered, on high, for 3 hours. Add sauce, juice and sugar. Strain cooking liquid through a muslin-lined sieve or linen tea towel; discard solids.
3.Place noodles in a medium heatproof bowl, cover with boiling water; stand for 15 minutes or until softened; drain.
4.Divide noodles and beef between serving bowls. Ladle hot soup over noodles; sprinkled with sprouts, fresh herbs and chilli.
It’s important to have the beef in thin slices, so the broth cooks the beef. When preparing the beef; place into the freezer for 20 minutes beforehand to firm it slightly (don’t freeze it solid), this will make it easier to slice thinly. Pho (pronounced fur) is a simple Vietnamese soup, traditionally eaten at breakfast time. Bo means beef, this soup is reliant on the flavour of the beef bones and a good selection of spices.