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

Leg bones(which is what I think they are in the Asian freezer section) are going to give you a good broth. About the oxtails, I would add them to the final 4.5 hours or so to the broth. That’s the time that it takes them to be tender and you can eat them(they are real good). If you add them too long the meat will fall off the bones and your broth will look like it has debris.

I forgot you’re trying to trying to avoid carbs. That’s not a big deal since the final bowl has a bunch of items anyway. I’ve seen people seldom use mushroom, but I have seen them used in vegetarian pho.

I forgot to add that with the spices, just toast them in the frying pan(no oil or anything) for a few on low heat minutes till you smell them. Add them in the last hour of simmering. If you add them too long, it might darken the broth and their flavor might overpower the broth.