Pho for Cold Day (Recreated Recipe)

1. Char the pho spice mix, garlic, and any other desired aromatics in a pan until fragrant, then place them in a bag (e.g., a spice bag or cheesecloth). 
2. Separately cook the pork bones (e.g., blanch them) before adding them to the main broth pot; this helps keep the broth clear. 
3. In a large pot, fill with water, then add the blanched pork bones, onions, and radish. Bring the pot to a boil. 
4. Add the bag of charred spices to the pot. 
5. Add light soy sauce, fish sauce, sugar, and salt to the broth. Start with a light hand, as quantities will depend on the size of your pot. 
6. Simmer the broth for 4-6 hours or more to develop deep flavors. 
7. Taste the broth and adjust the seasonings as needed to meet your desired taste. 
8. To assemble: Cook vermicelli noodles according to package directions. Place cooked noodles in a bowl, then add your protein (such as pork stew and pork balls), your favorite vegetables, fried garlic, bean sprouts, coriander leaves, and sliced jalapeño. Pour the hot pho broth over everything and serve.