Duck Pho
"Making pho is pretty time-consuming on the front end, but once you make the broth this comes together quickly. Don’t try to skip the broth-making here — the broth makes or breaks a good pho, and besides, this is a perfect use for leftover duck carcasses. Once made, the broth can be frozen for months or refrigerated for a few days. When you serve, have everything set out beforehand and bring it all together quickly...."
INGREDIENTS
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3 pounds duck carcasses
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2 onions
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10 cardamom
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5 star anise
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1 tablespoon coriander seed
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6 cloves
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1 tablespoon fennel seed
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3 tablespoons sugar
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2 tablespoons salt
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1/2 cup Vietnamese fish sauce
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4 duck breasts
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2 tablespoons sesame oil
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2 pounds pho ba noodles
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2 onions
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1/2 pound bean sprouts
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4 hot chiles
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