From the kitchens of  chrismukkah we are delivered with this lovely deliate soup.

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For the Pho Stock:

~ 1 cheesecloth bag

4 pounds beef bones
1/2 sliced onion
4 inch section of ginger, sliced
1 package of Vietnamese Pho spice; or as many of these spices that you have:

* 2 cinnamon sticks * 2 teaspoons whole coriander * 1 teaspoon fennel * 3 whole star anise (I didn't have this on hand, but I did have the regular anise- it works just as well) * 3 whole cloves * 1 cardamom pod (didnt use, hate cardamom) * dried chili flakes * whole black peppercorns

9 cups water
2 1/2 tablespoons fish sauce or to taste
1 teaspoon sugar

For the Pho Bowls:

16 ounces fresh or dried rice noodles (ramen noodles work good in this too folks, if youre on a budget)
~ As a side note folks- DONT 'over noodle' this dish either, you'll thank me :3

1/2 pound flank, london broil, sirloin or eye of round steak (I used simple beef stew meat myself- just give it a quick pounding and youre good to go)
1 package of boneless pork ribs, cut into cubes
fresh sugar snap peas

For the table as optional condiments:
1-2 limes, cut into wedges
fresh cilantro, thai basil and mint (I did have cilantro, not pictured here)
2-3 chili peppers, sliced
2 big handfuls of fresh mung bean sprouts (dont use alfalfa folks, those wont stand up to the heat!)
sliced fresh green onions/chives
Hoisin sauce
Sriracha hot chili sauce

Cooked with: good ol' Crock Pot :P

Folks- this was an o.k. recipe, but the way that I read it- and I made sure to follow the directions to the letter- well, in a word, this could have gone a better way.

1.) Bring a large stock pot with water to boil over high heat. When it comes to a roiling boil, add the beef bones and boil vigorously for 10 minutes.

2.) In the mean time, heat a large frying pan on medium low heat. Add the Pho spices and toast until fragrant, about 2-3 minutes.

....Now this is where the recipe says to throw everything in there, AS IS, with the spices, bones, cooked onion and ginger that has been softened and browned right into the crock pot.

I disagree: since, when I -did- that, I ended up tasting soup...then GINGER...then soup...then GINGER....not to mention chewing on the spices, which was another experience entirely- and not a pleasant one either XD

This is why I MUST RECOMMEND using the cheese cloth. It will act as a packet for all the spices you throw in there, plus the onion and ginger, and the beef bones (once they've been rinsed, that is- just use a pair of large metal tongs to toss them from the hot water then into the baggie)

Just seal that packet up....add 9 cups of water to the crock pot - if you're really brave, you can use the broth from the beef bones, but I wouldn't recommend that either, since you could be drinking up the bone bits (i.e. slivers/cracked bone ack choke gag...not to mention the grease from the marrow inside blegh) and if you still have the large frying pan on the stove use that to quickly brown the beef and pork, then just throw the meat into the pot!

Cook for a good 6 hours on high, then simmer- BUT- at the last hour, thats when you can throw in the snap peas, rice noodles and any extra sugar/ fish sauce (I found that a bit of soy sauce in this goes a loooong way too)

Serve with the fresh herbs, mung beans and a slice of lime, and enjoy!

Please fave and commnt on the original submission here: http://www.furaffinity.net/view/4637985/