phở

2 table spoon Coriander seeds and 2 table spoon dill seeds (1:1 ratio),
4-5 nutmeg
1 teaspoon of chinese pepper corn
2 teaspoon of cloves
2-4 cinnamon sticks.

2-4 large purple onion roasted
1 ginger root roasted
White ends of green onions ( 2-3 bunch)

Slow cook broth from beef bones in a slow cooker overnight, strain broth into a large pot and add more water to slow cooker to create more broth.

In a large pot, bring broth to a low boil, skim all debris. Add more water to create a nice consistent broth.
Add roasted onion and ginger
Add white ends of green onion
Add all spices into a submersible cage and simmer on medium low heat for 45 mins.
Once aromatic, remove onions, ginger and leave spice bag in for another 15 mins then remove it.

Add salt and sugar with a 1:1 ratio to taste depending on how much broth you are making.
Add mushroom seasoning or MSG (your choice)
It is important to never bring your broth to boiling, it will over cook the spices.

Garnishing:
Green onion
White onion
Coriander greens
Basil                                                                          Prepare meats selection of your choice and serve.