Pho broth <enter> My recipe changes depending on whether I want something spicier or milder. Also it depends what you have on hand. A completely versatile recipe that can be enhanced with some meat bones and some additional spices. Generally, <enter> * Beef bouillon or pho bouillon cube like this http://www.amazon.com/Spice-Cubes-Flavor-Seasoning-3-packs/dp/B00IPWNS8G <enter> * 1 inch ginger <enter> * 2 scallions cut in half (use bottom end to flavor broth) <enter> * 2 thai chilis <enter> * Juice of half a lemon <enter> * 2 garlic cloves, smashed <enter> * Meat bones! If you have them, not necessary but it adds a nice depth of flavor. This time I used some chicken as I was deboning some thighs <enter> * Pho flavoring parcel. My Asian store was out of my pho bouillon so I tore apart one of the parcels and added a few pinches. If you don’t have access to an Asian store throw in a star anise seed and some Chinese five spice or just fennel to get the pho flavor <enter> Boil that sucker in 3 cups of water for as long as it takes you to prep your veg and fillings <enter> Fillings <enter> Mix it up with different cuts of meat and vegetables. <enter> * 6 oz shaved steak (found some super thin steak at my local Stop & Shop) <enter> * Half a zucchini, zoodled. I used my mandolin <enter> * Enoki mushrooms, trim off ends <enter> * Watercress <enter> * Mung beans/bean sprouts <enter> Add all fillings to a large bowl including meat <enter> Pour boiling broth over your bowl and let sit. The meat and zoodles should cook. If you’re worried about the raw meat, just add it to the pot before you pour over your veg. The meat will cook super quickly. <enter> Add additional toppings to your liking. Thai basil shreds, mint shreds, cilantro, some fresh jalapeno, a squeeze of lime and/or sriracha. The skys the limit. <enter> Slurp and enjoy! <enter>