Making Pho Bo-Part I, The Broth

It is without question, one of my more favorite meals. A death row meal if you will. If you search the net for the history of pho, you are likely to hear and read as many version as there are versions of this recipe. From my research, it appears that the soup originated as a possible result of the french influence is quite possible over 100 years old. But no matter the debate as to it's origin, one fact seems to be universally agreed upon, pho is a phenomenon that isn't a fad to fade anytime soon.
Making pho can be a rewarding experience but it can also be very time consuming. Looking through the internet will reveal that many have taken the recipe and slimmed down the work to a more "modern" or quicker versions. I have not tried these as I am by in large, a traditionalist. That is to say, I believe that some things should never change. I am not avert to change, I just don't think this recipe should change.
The first step in making pho-bo (beef version) is the broth. Here are the ingredients you will need for making the pho bo broth:

5 lbs. Beef Marrow bones cut into 2-3 inch pieces
3 lbs. of Beef Shank
1 Large Yellow Onion
1 thumb size piece of ginger root
8 whole cloves
2 4 inch cinnamon sticks
1 tablespoon of coriander seeds
4 peppercorns
1 1 inch chunk of yellow rock sugar
6 star anise
4 tablespoons of fish sauce

Start by sticking the cloves into the onion. Place onion and ginger root on grill and lightly char. We are not burning here, more like grilling the pieces. You can also do this over a burner or under a low broil setting in the oven. Just keep watch over them so they don't burn. When charred, set aside.
Combine the coriander seeds, star anise, and cinnamon stick in a small skillet. Toast the spices over medium heat tossing and stirring gently ever so often so they do not burn. Do this until slightly browned and fragrant. Set aside.
In a large pot (I use an 8 qt pot which is just barely big enough) place the bones and enough cold water to cover. Bring to a boil and boil vigorously for about 4 minutes. Turn heat off and pour bones, beef shank and water into a colander and drain bones. Wash pot out completely and dry. Carefully rinse off bones and shank of any scum or impurities with cool water and place back in pot. Fill again with cool water and add the ginger, onion, yellow rock sugar, fish sauce and spices and bring back to a boil. Turn heat down immediately and simmer for an hour. Remove beef shank after and submerse in a bowl of cold water (I add ice to make it really cold). This will congeal the fat and juices in the beef. Let cool for about 15 minutes and drain, wrap in plastic wrap and refrigerate.
Keep simmering the rest of the broth for about 3 hours more. the actual simmer time depends on patience. There are stories told of traditional Vietnamese cooking methods that let this broth simmer for 24 hours over charcoal fires. I would do this as well, if I had a decent charcoal fire and 24 hours to watch it. When the simmering is complete, turn off your heat and using a slotted spoon, remove bones, spices, onion and garlic and discard them. Strain the broth through a fine mesh strainer (use cheese cloth if your strainer isn't fine enough) and place pot of strained broth into the refrigerator. The next day, you will notice some of the fat has congealed on the top of the broth. Skim the fat off with spoon and discard. Your broth is now ready to be used. It can be frozen for a later use, or used right away. Stay tuned for II when we will assemble the bowls of our Pho-Bo.