Pho

INGREDIENTS:
beef bones (I usually use 2 beef shanks)
carrots (2-3 thick ones, peeled and cut in big chunks)
ginger root (unpeeled and cleaned)
1 onion (quartered)
beef (chuck roast - some cubed and place in broth, thinly slice rest)
fish sauce
salt
sugar
pepper
star anise (about 8)

bean sprouts
pho noodles
hoisin sauce
siracha sauce

DIRECTIONS:
1. Parboil beef bones in salt and water. Drain, and place back in pot.

2. Add to broth - water, fish sauce (or beef/chicken buillon cubes, or chicken stock). Also add carrots, ginger, onion, and other spices (at least the star anise, but I've also experimented with adding allspice and cinnamon sticks). Also add cubed beef if you want.

3. Bring broth to boil, then lower to a simmer. Simmer for several hours.

4. Continually skim fat off surface of broth. Season to taste along the way.

5. While broth cooks, thinly slice some beef and boil the pho noodles.

6. To prepare pho for eating, place a serving of cooked noodles and bean sprouts (and other desired garnishes) in a bowl. In a separate small pot, add broth and desired amount of thinly sliced beef. After beef is cooked, poor meat and broth over your noodles and veggies in bowl. Add hoisin sauce and/or siracha sauce if you want.