One of the secrets of my PHO and other dishes is the stock I make (learned from my many French friends). It's simply a question of simmering the carcasses until the bones turn to mush, bringing the marrow into the stock, making it even richer. As a result I boil it for about 18 hours a day for 4 or 5 days. Then, as with my Pho, add noodles, chicken, mushrooms, potatoes, onions, garlic, carrots and herbs plus some olive oil and spices.

www.kingofhits.co.uk/component/option,co...d,64/?g2_itemId=8950

Is that a new tray? Or have you just caught the old one in a good light?

Pho being one dish doesn't need the tray - it's my table!