Pho
The whole shebang requires 3 and a half hours, but most of that is cooking the broth -- the rest of the soup takes only minutes.
Blueprint, January/February 2008, Blueprint, January/February 2008
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Recipe Summary
Ingredients
Directions
Cook's Notes
It's important to get it as clear as possible to avoid a greasy taste and texture, which is why you start it in one pot and transfer it to another. For best results, make it the day before, refrigerate overnight, and skim the fat off the top before reheating. All of the ingredients can be purchased at an Asian grocer.