I got inspired to cook Pho in two ways. The first was from a WSJ article on the subject. The second was Ali and Geff who like this dish at a favorite restaurant for a weeknight dinner.
Another one I liked while researching this was this one below. I liked their opinions and details;
I don’t know of any great places for Pho in Boulder, but I did go to a noodle shop once in LA so I had a bit of a concept. Geff and Uncle Stacy provided a gift of some beef bones to get me started, but I have to say it was a bit overwhelming with my limited knowledge of the end game. So I started with the broth with the intention to freeze…Which I did. I wasn’t crazy though about the weird gray color of the stock. So, I kept that but started again with a more traditional stock with roasted bones. Think a cross between Ad Hock and Jacques Pepin. Anyway, I prefer roasted bones and veg for my beef stock. Still added the crazy roasted ginger and other spices. We did not use fish sauce as it’s not a fav in our house, but use it if you like it.
Yum…even though it was in the heat of summer Pho was great and fun to try. But, be prepared; it’s an adventure and lots of work!