Originally Posted by
Hawkeye13 
You know trach, I've worked on Pho for awhile and I think
the secret is charring the ginger over an open flame
and really nice fresh star anise and spices.
I know you're a foodie--what do you think?
Also, using bony meat with plenty of connective tissue for
the long stock-building.
Then, cleverly slice and sear some flat-iron steak rare to
add on top of the stock and noodles.
Perfect condiments, and you're good to go.
This isn't pho. No noodles. It's a long cooked broth, lots of veggies cooked and raw, and melt in your mouth meat. It's only $6 for a quart sized bowl. I try to not go there every weekend. There is so much food around here to try and so few weekend days.
You may be right about charring the ginger. I know you're right about fresh spices. Do you make roasted bone stock?
Guess what I just nabbed at the grocery store? Squeeze ginger! Grated ginger in a squeeze bottle! I love ginger and use it a lot. Time to make a batch of asian bbq sauce!