Char the ginger and shallots.
Wash the beef bones, place in a large soup pot and add water to cover. Bring to a boil over low heat and immediately pour off this "first boiling" water and discard. Re-boil and skim off any foam to get a clear both.
Add the charred ginger, shallots and cinnamon stick into the broth and boil over medium–low heat for 30 minutes.
Soak the rice noodles in cold water for ten minutes, drain and add the noodles into boiling water. Cook for five minutes or until it is soft, stirring it occasionally.
Rinse noodles under cold running water and set aside.
Put the noodles in a serving bowl. Add in the thinly sliced raw beef. For garnish, add in the shallots, spring onions and parsley.
Serve Pho with lime, nuoc cham (fish sauce) and chilli.