Pho is an all time classic in my home and my mom would never tell us when she’ll be making it until the house is already ridden with its deep rich smell. The kitchen counters would resemble an obstacle course built from mountains of meats and hills of vegetables; terrorized by my 8 year old self running around with Lego figures and a ravenous appetite for pho. 

To start the broth, place the beef bone marrow, muscle, and brisket into a large pot and bathe it with a mixture of rock sugar, MSG, and salt accompanied by 4 cups of water. Let it cook away on high heat for 3 hours and put on some Vietnamese game show to pass the time. The enthusiastic banters followed by my mom’s laughter echoed through the house as the rest of my family dozed off in our own business. Also remember not to get too caught up and make sure to take out the beef muscle after an hour of simmering and cut up some steak into thin slices to be added later.

After 3 hours have passed, remove all contents making sure to reserve the broth. Then add 2 cups of water and bring to a boil. To achieve the savoring and rich taste, add the herb ingredients to the pot, which consists of cinnamon, star anise, cloves, dried tangerine peels, coriander seeds, white pepper, cumin seeds, ginger, and onions. After that monstrosity of a list was added, leave the broth to cook on medium-heat for 20 minutes. From a bird's eye view, the seasonings added a pop of color from our dull white kitchen and escaped from it, an aroma that engulfed the house.

“Come down, dinner is ready!” exclaimed my mom.

My eyes still attached to my phone, I walked like a zombie following the savory scent that guided me to the table. Upon settling down, I realized I had been fooled and my bowl was far from finished.

“Where is the food?” I asked

“You know I can’t be the only one doing work around here” my mom replied “Go cook the noodles and make the bowl yourself”

Walking away disappointed, I filled the kettle and portioned out the noodles. After the water boils, cook in a small pot for a second or two until the noodles soften. To prepare the steak, fill the ladle with a few thin slices and dunk it into the broth. This process always takes longer than you think and I end up pulling out before the meat is fully cooked. After the noodles and steak are done, pour in the broth and top off with bean sprouts, basil, and onions.