The girlfriend cooked at a vietnamese restaurant and learned how to make it. Love the stuff. Here's the procedure: - Fry up some onions/carrots/celery/ginger in a pot, set aside. - If there's meat on your bones, sear it (maillard reaction FTW) and set it aside. - Toast spices (star anise, fennel, peppercorns, cinnamon) in the bottom of a stock pot. You can sometimes buy "pho spice" at some asian markets, which is a bag of spices. - Dump in veg/meat/bones and a bunch of water. Add a couple bay leaves. Break a stock of lemongrass in half and throw it in. - Simmer for 4-5 hours. I use a pressure cooker and ~2 hours. To serve: - Cut the strip of fat off a striploin steak, then cut the steak into thin (1/8" or thinner) strips. I usually do this ahead of time, and the leftover steak gets seared and thrown in with the stock. - Boil a bunch of pho noodles. Bring the stock to a boil while you're at it. - Dump the noodles/broth in bowls, and add the beef (the hot stock will cook it). - Serve with hoisin sauce, sriracha, bean sprouts and thai basil.