Most recipes call for spice mixtures that aren't standard for our kitchens...that's the cost issue. I get just as good of a product using a pre-mix and concentrate ping on all of the good additives.
You make the stock with beef bones...namely oxtails and beef knuckle and whatever else you have on hand. You have to wash the bones really well to get a good clean looking broth. Periodically skim. You're going to need some charred ginger and onion to add to the broth. Star anise and cinnamon as well. No fish bones needed but a little bit of fish sauce helps. If you want it to taste like the restaurant you need to add a few tablespoons of table sugar. I'm the only person here who has a clue fwiw gtfo
Really? ok...I said I didn't know.
frick you then!