Name: Mexi-Pho
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 8 servings
Ingredients: 6 whole cloves; 1 yellow onion, whole, plus 1/2 onion, chopped; 1 piece fresh ginger; 2 pork bones; 6 tablespoons vegetable oil; 1 cup chopped green onions; 1 cup beef stock; 1/2 cup sugar; 1/3 cup fish sauce; 1 tablespoon café style ground black pepper; 8 pods star anise; 4 bay leaves; 1 large cinnamon stick; To plate: Chinese noodles, cooked protein of choice, fresh cilantro, bean sprouts, basil, chopped scallions, sliced jalapeño

Directions

Insert the cloves into one side of the whole onion. On a small baking tray, combine the cloved onion and ginger in a salamander or broiler to roast until brown.
Bring a medium stockpot of water (enough to cover the bones) to a rolling boil; place the pork bones in the pot and boil for 10 minutes. Transfer the bones to a large colander; rinse all the scum and impurities off each bone under running water.
Add the oil to a 20-quart soup pot; warm on low heat, then add the green onions and chopped onion. Add the cloved onion, roasted ginger and pork bones. Add 5 quarts water and bring to a boil on medium heat; add the beef stock, sugar, fish sauce, black pepper, star anise, bay leaves and cinnamon stick and bring to a boil for about 30 minutes; reduce the heat to low and simmer for about 1 hour. Strain the broth.
In a separate pot, boil Chinese noodles until cooked; drain and set aside for plating.
Add the cooked protein of choice to a bowl with some noodles and ladle the broth over. Add cilantro, bean sprouts, fresh basil and scallions and a slice of jalapeño. Repeat to make more servings.