the most important thing i have learned from watching lots of you tube videos on making broth by both japanese and chinese chefs/cooks is to parboil the meat first for 10 minutes or so and dump out the water and wash off the meat and start again with a clean stock pan. the clear broth results are so worth it. i also bought a cheap 4" diameter fine sieve to remove any additional scum that might appear atop the stock. if a recipe calls for any spices (such as 5 spice mix) i put the ingredients in a coffee filter and tie it with string. that also produces a clear broth.
Naomi Duguid wrote in and says: "It sounds like bragging perhaps, but I still love best the pho recipe in Hot Sour Salty Sweet, the book I co-authored with Jeffrey Alford."
I don't doubt that for a moment. I just downloaded the book to my Kindle and the stock looks amazing. I love their Thai Grilled chicken and the salad they have posted here. Best salad in the world.
This recipe is amazing. It begins with one of the best pho type stocks I have ever tasted. I actually made it with beef neck bones. Short ribs would work well too.
https://food52.com/recipes/20691-spicy-sesame-pork-soup-with-noodles
Here are a few ideas for you: https://food52.com/blog/12363-how-to-make-vegetarian-ph-without-a-recipe, https://food52.com/recipes/1328-viet-hapa-pho, https://food52.com/recipes/1919-turkey-pho, https://food52.com/recipes/34046-mushroom-and-vegetable-pho
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http://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html
http://vietworldkitchen.typepad.com/blog/2007/06/chicken_pho_noo.html
I'm also working on a pho cookbook that'll be released in early 2017. In the meantime, you can get a head start!
https://food52.com/recipes/20691-spicy-sesame-pork-soup-with-noodles