My 12-hour bone broth simmers low and slow, then gets stored for my daily, collagen-rich morning ritual. Lately, I’ve been taking it a step further—transforming it into a bold, flavorful pho with charred onion, ginger, aromatic spices (cloves, anise, coriander, cinnamon), then serving it with chewy vermicelli and an abundance of fresh herbs. _____ INGREDIENTS About 2-3 lbs beef bones (a mix of marrow bones, knuckle bones, neck bones and oxtail ) 1 large onion, skin on and halved 1 head of garlic, skin on and halved 1 tablespoons apple cider vinegar 1 tablespoon black peppercorn 1-2 bay leaves Water METHOD (FOR BROTH) Preheat the oven to 400°F. Soak the bones in cold salt water for about 10-15 minutes to clean. Pat dry the bones and place on a baking sheet and roast for about 20 minutes until browned. Add roasted bones, onions, garlic, apple cider vinegar, black peppercorn, and bay leaves to a large stock pot. Pour enough cold water to cover everything. Bring the pot to a gentle ...