Making pho broth is not as intimidating as you think. You throw a bunch of ingredients into a pot, let it make magic for a couple of hours, and voila - you've got pho broth! If I can't convince you of how painless it is, the latest issue of Lucky Peach might be able to. Part of the reason for starting this blog was to help make Asian food more approachable to everyone. This recipe might not be your Vietnamese grandmom's, but it does the trick. We add Japanese kombu as an umami booster rather than MSG.