158/366 - pho
Pho is one of those dishes that builds over a long time. It takes several pounds of bones to make the broth, so I watch the marked down meat section at the grocery store for ox tails and short ribs and freeze them, along with knuckle and marrow bones that I pick up now and then from the butcher. I also save bones from steaks or roasts and throw them in the freezer bag too. When there's enough, I splurge on a nice flank steak and make pho. This is the best recipe I've found so far. It takes all day, but the preparation isn't really that complicated and the results are so yummy and beautiful.