re: I made pho and here is how it went…

Thanks for posting this. Looks good and I want to try it. For reference, I bought stock bones at Asian Market in Lafayette and used them to make seoullantang. The bone prep was similar to Pete Rose recipe. Not as many steps, but overall the same idea. Bones worked out great. For seoullantang, you are looking for a very milky broth, so you rapidly boil bones for 24 hours or so. As Pete Rose suggests, for pho, you’d want to boil at simmer to keep broth more clear.