Today he is going to share with you his recipe for PHO soup.
I started with one large pot and about 10 large chunks of beef bones (I tried to get about half knuckles/joints as they have more fat.), I the added 2 tablespoons of sea salt and filled the pot with water. I let it boil about 2 hours while scraping the foam off the top surface.
I then broiled till just starting to get blackened: one large onion flower cut, 16 pieces of garlic and 4 big slices of ginger, and then added them to the pot. (sorry no photos of this step)
I put all the spices in a tied cloth bag; Cinnamon, anise, allspice fennel etc. and threw it in to boil another few hours.
I turned the stove off to cool till the next day, first thing I scraped the heavy congealed fat from the surface of the broth. I then brought to a boil and removed the bones, spice bag , blackened items, etc and performed one last surface scrape.
Now the broth is ready! I take 1/4 bowl of the cooked noodles and cover with 5-8 pieces of paper thin cut round-eye and ladle over the boiling broth slowly over all the meat to cook it as the bowl fills.
I like mine PHO noodle soup with Taiwan Basil, Cilantro, lime juice, jalapeno, green onions, and bean sprouts, as for condiments use fish sauce, hoisin sauce, hot sauce/garlic pepper paste to taste.