garlic
2 yellow onions
2 inch ginger
2-3 lbs beef bones
2-3 star anise
3 whole cloves
1 inch cinn stick
1/2 inch chunk yellow rock sugar
s/p
2 T fish sauce
meat (beef chunk or brisket & eye of round)
banh pho

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Garnish:
onion sliced thin
jalapenos sliced thin
scallions
bean sprouts
lime
hoison

2 yellow onions 2 inch ginger 2 -3 lbs beef bones 2 -3 star anise 3 whole cloves 1 inch cinn stick 1/2 inch chunk yellow rock sugar 2 T fish sauce

Make strained broth day before. chill, remove fat layer, Have ready when Rob gets home from work so you can have several bowls

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Roast smashed garlic, 1 quartered onion, big slices ginger 20-30 min @425* skin on. (Toss burnt outside). S/p

Par-boil beef bones 5-10 min. in salt water - rinse and clean

Put in cage: roasted veg, star anise, cloves, cinn stick

Boil: chicken stock, cage, beef bones 2.5-10 hours (overnight), shin shank, 1 fresh onion halved, brisket/short rib, s/p

Strain

Add s/p, fish sauce, rock sugar

Boil 30 min.

Soak banh pho 15-20 min.

Freeze eye of round briefly for easier cutting

Prep garnish (briefly soak onion in ice water)