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1
Preheat the grill.
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2
In a large non-stick skillet, heat the oil over medium-high heat.
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3
Add the sliced onions and cook until just beginning to color, about 6 minutes.
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4
Add the garlic and cook, stirring, for 30 seconds.
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5
Remove from the heat.
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6
Press three star anise into the flesh of the halved onions and place on the grill.
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7
Grill until blackened, about 8 minutes.
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8
Remove from the heat.
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9
Add the bones to a large stockpot and cover with water by 2 inches and bring to a boil.
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10
Reduce the heat to medium-low and simmer for 15 minutes, skimming the top to remove any foam that forms on the surface.
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11
Add grilled and Sauteed onions, and the remaining ingredients, stir well, and simmer partly covered for at least 6 and up to 10 hours, adding more water as needed to keep the bones covered by 1-inch.
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12
Strain through cheesecloth or a fine mesh strainer.
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13
Remove meat from bones and set aside.
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14
Discard everything but the meat from the bones and the broth.
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15
Meanwhile, bring a pot of water to a boil, and heat enough vegetable oil in a large saucepan to come 4 inches up the sides.
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16
Add half of the noodles to the water and boil until just tender, then drain in a colander.
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17
Add the remaining noodles to the hot oil and fry briefly until golden brown and crisp, then transfer to paper towels to drain.
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18
To make the Pho, bring the soup to a simmer, as needed, and add the fish sauce.
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19
Transfer to a large tureen or pot that can be placed on the table and kept warm.
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20
Drain the boiled noodles in a colander and divide among 6 soup bowls.
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21
Divide the remaining ingredients and the reserved meat from the bones among the bowls and ladle the broth over each portion at the table.
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22
Garnish with lime wedges and serve immediately.
