Pho stock

The stock should simmer for five hours, all the while filling your kitchen with its heady aroma. For best results, chill overnight in the fridge so that it will be easy to skim off most of the fat.

( Chris Walker, Chicago Tribune / March 20, 2013 )

The stock should simmer for five hours, all the while filling your kitchen with its heady aroma. For best results, chill overnight in the fridge so that it will be easy to skim off most of the fat.

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