Terrible week at work? Finally getting over the worst flu ever? Still reeling from a bad breakup? Whatever your malady is, we have the answer: pho, pho, and more pho.

Yield: 6 servings

Add bones and chuck to a large stockpot. Cover with cold water, and bring to a boil. After 5 minutes of boiling, strain. Rinse bones and meat. Clean stockpot, return bones and chuck to pot, and cover with 6 quarts of water.

Using tongs, char shallots and ginger directly over a gas flame. Set aside in a bowl for 5 minutes. Brush off excess char, and add to pot. Wrap cardamom, star anise, and peppercorns in cheesecloth, and tie. Add bundle to pot. Add cinnamon. Bring to a boil, then reduce to a simmer.

Cook, skimming surface of fat occasionally, until beef is tender, about 2 hours. Remove beef from pot, and set aside. When cool, slice beef into 1-inch pieces. Divide beef evenly between 6 bowls, and set aside. Simmer broth an additional 2 hours, continuing to skim occasionally. Strain broth through a sieve lined with cheesecloth, discarding solids. Wipe out pot, and transfer broth to pot.

Divide noodles, raw beef, scallions, and cilantro evenly between 6 bowls with cooked chuck. Bring broth to a boil, add fish sauce, and remove from heat. Ladle into broth each bowl, and serve immediately.