will cure the kind of hangover you remember a year after the fact with masochistic pleasure.

The recipe is simple - boil the bloodiest beef neck and shin bones you can find (makes for a thick, disgusting raft that muct be skimmed scrupulously, but creates great depth) for six, seven, eight hours with onion, carrot, star
anise, ginger, cinnamon, fish sauce and daikon; garnish with rice noodles, paper-thin slices of raw brisket, cilantro and bean sprouts. It's certainly an interesting experiment - once - but I don't think it's any copout to be perfectly content with running down to Pho 75 for a $5.95 bowl of salty, aromatic, silky restoration.