PHO CHAY

=PHO BROTH=
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1 gallon water
4 large yellow onion
4 carrot
4 stalks celery
4 broccoli stalks or 2 daikon radishes
1 head garlic
2 corn cobs or the juice from one can corn
1 small cabbage
3 golf ball size ginger(roasted to shit and diced)
2 large star anise
8 cloves
12 large black cardamom seeds not pods(24 if you use small green)
1t pepper corns
1/2 regular cinnamon stick
2t fennel seed
2t coriander seed
4 bay leaves
4T salt
3T sugar
1T "Vege Hope Vegetarian Seasoning" or equivalent mushroom extract powder.

lowest boil possible for 8 hours. strain. freeze or chef up some pho.

this is just for the stock(broth). the preparation of a full blown pho feast is below. this stock is the main key though.
it should be very salty and sweet. dont worry, it will even out when individual bowls are prepared. the noodles, tofu, and veggies soak up some of the salt and sugar.

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=PREPARED BOWLS OF PHO=

1. PHO CHILI PASTE
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4C *KOREAN RED PEPPER
1C **FRIED ONION (MASHED INTO SMALL BITS)
1C **FRIED GARLIC (LIKE SMALL BACON BITS)
7t SALT
3T SUGAR
OIL

MIX ALL AND ENOUGH OIL TO JUST SATURATE IT. PUT IN PHO AND OTHER ASIAN DELIGHTS.

* KOREAN RED PEPPER IS CRUSHED RED PEPPER WITHOUT THE SEEDS. SO ITS NOT THAT HOT. SOMETIMES YOU CAN ONLY FIND THE KIND WITH SALT ADDED. IF SO ADD LESS SALT TO THIS RECIPE. I DONT USE THE STUFF WITH SALT SO THERE ARE NO GUARANTEES. IT MIGHT TURN OUT CRAPPY. EAT IT ANYWAY!
** FRIED ONION AND GARLIC ARE AT THE ASIAN MARKET IN PLASTIC JARS. ONE JAR OF EACH L DO. I THINK THEYRE AROUND 10-12 FL OZ. EACH.

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2. GARLIC OIL
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1 part minced garlic
2 parts oil

simmer on the lowest heat til garlic starts to brown.
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3. THE BOWLS
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+++EVERYTHING NEEDS TO BE HOT+++

the broth needs to be hot so have it on the stove simmering.
the "fresh" vacuum packed rice noodles work the best. they're usually in the fridge. only cook the noodles right before you serve.
have a steamer going too. throw the veggies in and steam them for however long you like.
they need to be hot. everything needs to be hot at point of entry. or it will cool down the soup.
i toss the tofu in some sesame oil. and set it on a plate that is used for the lid of the steamer,
then cover that.this gets it warm. so now you know that crap. each bowl has to be prepared separately.
heres how i do it.

1. throw some noodles in a bowl.
2. drop in tofu and veggies.
3. drop in a few rings very thinly sliced white or yellow onion.
4. ladle in the amount of boiling hot broth you want.
5. garnish with pinches coriander/cilantro, chopped green onion, dried onion, and black pepper.
6. drizzle on 1 teaspoon of the garlic oil.
7. on the side have: mung sprouts, fresh basil, sliced chillis, lime wedges, shriracha/cock sauce, hoisen,
and chilli paste for pho.

if anyone makes this i want feedback. a LOT went into this recipe. id like to know how it goes. comment if youve tried it please.