Place sliced onions and ginger on a foil lined baking sheet and broil in the oven for 10-15 minutes or until you get a nice deep char. Remove from oven and set aside.
Place beef chuck and short ribs in a large pot and cover with water. Bring to a boil and boil for 5-10 minutes. Drain beef and set aside. This is an optional step but will give you a much cleaner broth.
Place star anise, cloves, cinnamon sticks and coriander seeds in a dry cast iron pan and toast on the stove over medium heat until fragrant. About 5 minutes.
Add short ribs, chuck, spices, onion, ginger, coconut sugar, coconut vinegar, kombu and fish sauce to crock pot or pressure cooker and cover with water. If using pressure cooker, cook on high for 2 hours. If using crock pot, cook on low for 10-12 hours.
Remove beef from pot and set in refrigerator to allow to cool completely.
Strain remaining broth and refrigerate until needed.
Pho
Remove pho broth from refrigerator and bring to boil over high heat.
While broth is heating up, remove beef from refrigerator.
Slice chuck thinly across the grain and set aside. I used my meat slicer by Weston as it makes it super easy and uniform.
Remove short rib meat from the bone and shred with a fork. Set aside.
Using a meat slicer, slice beef filet tail extremely thin, across the grain.
Place noodles, chuck slices, short ribs pieces and filet tail slices in a soup bowl.
Pour piping hot broth over beef and noodles.
Garnish with bean sprouts, thai basil, hoisin sauce, sriracha sauce, and a thai chili.
Squeeze juice from lime wedge over pho and enjoy.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/traditional-beef-pho/