Bones. It's really the only way to go.

If you want chicken broth, I'd suggest just getting a whole chicken, and removing the meat from the bones. (I usually just bake the chicken and serve that for dinner, and then take the leftover bones and stick them in the stew pot.) For pho, I'll add an onion or two, and some powdered coriander and ginger, with a little salt. Once it's flavorful enough (at least 2 hours, but if you can cook it on a low heat all day, that'd probably be best), strain the bones and limp onions out. Add some fish sauce to taste (but if you have no fish sauce, salt will be fine), cook your vermicelli, and then add the fresh onion slices, sauteed garlic slices, fresh cilantro, raw bean sprouts, and some basil leaves. NOM NOM NOM

For more authentic pho, replace the chicken bones with beef bones. They should be in the part of the meat area of the supermarket where they keep a lot of scary stuff, like liver and tripe and :(. I think the type of bones to look for are called "marrow bones". They kind of look like donuts; just a big bone that has been sliced up. Those are the most flavorful ones.

No matter which bones you use, you'll have to skim the top layer of protein off once it starts rising to the top. Sometimes I get lazy and omit this step, and... ugh. Don't.

About what ratio would you suggest for beef bone to water? It came out pretty watery last time.

And yeah, not skimming is ugh. I was not expecting that at all.

I don't think it matters too much. I put in enough water to cover it with 1-2 inches on top, and then let it reduce. Go back and taste it every now and then; if it's still too watery, then keep on letting it simmer until enough water has evaporated.

Thank you very much!