My next kitchen experiment will be to make some good PHO! I think the broth will make or break it. I've looked on the web and have seen endless varieties made with beef, chicken bones, beef bones...(some specify "beef knuckles"?)
I have access to a variety of Asian grocery stores and a craving for some homemade pho- please guide me with tips on how to give it that "special something"! When made at home, what kind of broth base do you prefer? What type of noodle is best?
Recipes (of your own, adapted or recommended) are certainly appreciated- thank you!