Soup Pho

• 10 pounds beef bones
• 1 inch fresh ginger root
• 5 shallots smalls
• 2 star anise seeds
• 1 gallon water
• 1 rice noodles Banh Pho
• 1 teaspoon salt
• nuoc mam Fish Sauce
• rock sugar see note 1
• fresh basil leaves
• green onions chopped
• fresh cilantro chopped
• bean sprouts Fresh, optional
• fresh lemon optional
• jalapeno Fresh, optional

1. Submerge the bones in hot tap water and bring to
2. Boil, then discard this first "broth" so that the "pho" final broth would be nice and "clear" and not muddy looking. Now for the real broth, add 1.5 gallons of water and 1 tsp. salt and bring to boil. While waiting for boiling point, add these:Lightly charbroil the ginger root and shallots over open flames on your stove. For the ginger, roast until you can easily peel the skin, about 3 min. Peel off the out skin. Add to the broth. For the onions, charbroil until the outer
3. Lightly roast the auiseeds for about 1-2 min. in a pan. Add all of these to the broth. Add the sugar (optional). When the water boils, lower the heat and simmer for about 6 hrs.

beef bones, ginger root, shallots smalls, anise seeds, gallon water, rice noodles, salt, nuoc, rock sugar, fresh basil, green onions, cilantro, bean sprouts, lemon optional, jalapeno

Taken from www.yummly.com/recipe/Soup-Pho-1674656 (may not work)