re: I made pho and here is how it went…

A few things to come to mind:

1. Great effort in putting in the hard work and time to learn to make a new dish especially a monumental one with Pho.

2. You don’t have to simmer the broth for 24 hrs like some of these YouTube videos. 8 hrs is enough.

3. You don’t have to roast the bones.

4. This is how you get a clear broth. Cover the pot of bones with cold water. Wait 30 mins, pour out the bloody water. Repeat it again. After the 2nd drain, cover the bones again and let it sit in the fridge overnight. The next day, drain the water. You can see the bones white and clean. Cover the bones with water and boil the hell of it for 20-30 to get the last gunk out. Drain and wash the bones. Now you are ready to make your broth.

5. I would char the onion and ginger on the cook top, remove when it’s 70 blacken on the outside. Wash away the onion charred parts(scrape ginger).

6. Good pick on spices cinnamon, star anise, cardamom, cloves. Get rid of garlic.

7. Rock sugar - correct

8. Things you bought but didn’t use - very correct.

9. Yes red boat sucks

10. If you use pho noodles next time, boil them in water and not broth pot. The starch of the noodles will make your broth cloudy. Same with sliced beef.

Your herbs are spot on.