After moving South from Lincoln Square to Logan Square years ago, access to the Vietnamese sub-neighborhood on Argyle has gotten much less. While I miss the banh mi, what I miss most is a hot bowl of pho on a cold day, but driving 30-45 minutes for soup is not something that I am willing to do on a regular basis.
Instead of going without, I wanted to take a crack at making pho myself. However making such a rich, complex broth is intimidating, even for regular stock makers. Once I found a recipe, all that took was a faithful leap, 5 pounds of beef knuckles, and nearly a half cup of spices. The results were very satisfying and the output was enough to keep us full of pho for the foreseeable future. Continue reading