Stock for Pho

Every 6 months or so, I try to stuff something into my over-packed freezer and it just wont fit. In desperation I start pulling things out. I'd say a good third are bags of bones I tucked away with the best of intentions. As long as you perform this purgative ritual, you will not be disappointed. For me there are other freezer rites to observe: paying homage to Herman the eel is among them. He's been in there for about a decade and I don't have the heart to toss him.

Well, when you collect your bones, mine were an assortment of beef oddments, pig shoulder, lamb neck, chicken backs and wings, and a left over turkey carcass, toss them into the pot and cover with water. I also took the opportunity to clean the fridge of limp carrots, half a leek, some red onion, a sad bulb of fennel, celery tops, parsley stalks, mature dill and so forth.

And then I went even further and emptied the upper spice cabinet where I found star anise, coriander, long pepper, cloves, juniper, cardamom. You can tell where I'm going with this: PHO! After just a couple of hours the kitchen smells like heaven. So this is what angels eat. I'll give it maybe 10 hours at a gentle simmer, strain it tonight and have it for breakfast tomorrow with noodles and fresh vegetables.

 This is the soup the next morning. Quite nice without fussy straining. I also tasted it here before garnishing. The veggies, lime and a small hit of sriracha of course makes it, in my opinion.

UPDATE: Plan so far working. A pint or so of stock, leftover meat, some vegetables and noodles, for breakfast. Should last a week or more, as I slowly defrost the containers of stock through the week. Let me tell you, spicy and sour in the morning is a real pick me up at 5 AM!

Another Update: I think the combo I like best is tomatoes, lime, chicken, chilies, shredded carrots and a few shiitake. It does really make a great breakfast.