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This week we talk about new resolutions for 2021. Steve talks about his goal to drop 50lbs. Steve has been cooking up a storm and talks about making Roy Choi's Pho recipe. Which you can find below. Please buy Roy’s book L.A. SON: My Life, My City, My Food. Amazon: https://www.amazon.com/L-Son-Life-City/dp/0062202634/ref=sr_1_2?crid=2B7EPP6UDTZRF&dchild=1&keywords=roy+choi+cookbook&qid=1611072626&sprefix=roy+choi%2Caps%2C317&sr=8-2 Recipe: *Now I halfed the recipe myself but this is the full recipe. Remember you can buy beef bones at your deli, Whole Foods etc. Just ask the butcher if they have Beef bones for bone broth and they will get you squared away. The Broth: 10Lbs Beef bones, rinsed and soaked in cold water for 2 hours. Then drained. 2 onions, unpeeled, halved 1 bunch scallions 2 big stalks fresh ginger, unpeeled 2 cups garlic cloves, peeled 1 cup Star Anise *find in the store where the spices are. 1/2 cup coriander seeds 1/2 cup black peppercorns 1 cup beef base 1 big heavy handful of cilantro stems, leaves reserved for garnish Salt and freshly ground black pepper The rest/ Amounts up to you. Rice Noodles, prepared according to package directions Onion thinly sliced Scallion, minced Fresh Thai Basil leaves (I used regular basil) Limes, cut in half Bean Sprouts washed Hoisin sauce Fresh Cilantro leaves Rare Filet mignon, sliced thin. (My whole foods has a Bulgogi meat section with all kinds of thinly sliced ribeye, filet etc.) Put the beef bones in a big pot and add enough water to cover the bones. There should be at least 3 gallons of liquid in the pot. On a grill or in a sauté pan over medium heat, char the onions, scallions, and ginger using little to no oil, until they’re blackened but not burned. Heat the pot with bones over medium high heat, then add the charred vegetables, garlic, star anise, coriander seeds, black peppercorns, beef base, cilantro stems, and some salt and pepper. Bring to a full boil, then lower the heat to simmer. Let simmer for 3 hours, constantly skimming foam off the surface. Check for flavor, adjust the seasonings and drain the broth through a large sieve, discarding the solids. You can keep this broth in your refrigerator for 2 days or freeze it for the future. To assemble the pho, place the rice noodles in a bowl. The noodles should be soft and at a tepid temp. Pour the hot broth over the noodles and garnish as you please. Id you want to do like me then add everything to the bowl. *I add the bean sprouts, thin onion, some thinly sliced jalapeños, basil, cilantro leaves, siraccha & hoisin sauce to my pho. I hop you have as much fun making Roy’s Pho as I did. Check out @Blkseriesrebels on Instagram to see photos from my attempt. Tag us and share your photos of your Pho adventure. Slurp it up!