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Please Fave the original Here

This was a great gem from !

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Original link is no longer available from the artist / chef

"Pho" would be - https://en.wikipedia.org/wiki/Pho

And this lovely recipe is from minkus !

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I cooked the fat back in a simple salt pepper rub in the oven separate, made the broth using bonito flakes, rice vinegar, two tblspoons soy sauce, bok choi and mushrooms.

I also cooked these separately in a pan and then added the noodles.

After the noodles have been cooked separate also, chopped scallions, seaweed, 3 cans of chicken broth, shittake mushrooms, and garlic, and some sort of chinese dried red pepper.

Then I boiled all the seasoning and broth with several cups of water and then strained out the broth, added some drippings from the pan and then put the rest of the stuff in it.

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From Chris: Much like ramen, pho is really about the broth. You need to take the time to use your roasted chicken bones, pork bones, or even fish shells / bones in a cheesecloth bag in your soup and from time to time, skim the surface with a flat spoon if there is any foam / fat gunk that floats to the top to get a clear-tasting soup. And once you've done that, the rest is easy (and just put in your fresh herbs at the end to get the punch you need)!