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The 4th loko is here… ima let you guess the gender!

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PHOZOLE BROTH • 2 lb beef bones • 2 lb beef shank • 1 onion • 1 bulb garlic • 1 medium knob ginger • 1 bag pho spice (1.5 oz bag) • 4 quarts water SALSA • 10 guajillo chiles, de seeded • 1 ancho chili • 1 cup beef broth (from simmering) • ¼ small onion • 3 cloves garlic • 1 TBSP chicken bouillon TO SEASON • 1 TBSP salt • 3 TBSP fish sauce • 2 TBSP sugar • 1 TBSP pho seasoning (Quoc Viet) *Adjust to taste — these are my estimates. TO ASSEMBLE • Pho noodles • Chopped scallion • Chopped cilantro • Thinly sliced onions • Thinly sliced jalapeño • Thinly sliced radish • Shredded cabbage • Sliced beef shank INSTRUCTIONS 1. Blanch the beef bones and shank: Place in a pot of water, bring to a hard boil, then turn off heat. Rinse and drain under cold water. 2. Char aromatics: Char onion, ginger, and garlic over open flame or in an air fryer. 3. Toast pho spices: Toast on medium low for 2–3 minutes. Do not over toast or the broth will turn bitter. 4. Add blanched bones, blanched shank, 4 quarts water, charred aromatics, and toasted spices to a stock pot. Bring to a boil and skim off any foam. 5. Once boiling, reduce to a simmer and cook for 2 hours. 6. Boil guajillo and ancho chiles for 10 minutes. Add to a blender with 1 cup beef broth, onion, garlic, and bouillon. Blend until smooth. 7. After 2 hours, remove and discard onion, ginger, and spice bag. Top off the pot with water back to the original level. Remove beef shank and let cool before slicing. 8. Pour in the blended salsa. Strain if you prefer a smoother broth. Simmer 30–45 minutes. 9. Add salt, fish sauce, sugar, and pho seasoning powder to taste. Adjust until the broth tastes balanced. 10. Build your bowl with pho noodles, veggies, toppings, and sliced beef shank. Ladle hot broth over everything.

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I’m bout to be a 4 kid havinn asss ho. #4loko #4carseatclub Photographer: @ritakwilderphotography Makeup: @stylesbysimon Hair: @elsie_cremesalon

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Going home to be a family of 6❤️

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CHICKEN PHO FROM SCRATCH I linked the spice bag and chili oil. The spice bag I linked is the “old man brand” I mentioned in the video. The one I’m using in the video I can not find but it’s by the brand “Richin” Comment SHOP below to receive a DM with the link to this post on my LTK ⬇ https://liketk.it/6jNFv INGREDIENTS 2–3 lb chicken* 1 yellow onion 1 knob ginger 1 bag pho spice* 1 tbsp salt 1 tbsp chicken bouillon 1 large piece rock sugar 4 quarts water \* I’m using 2 chicken leg quarters and 1 bone‑in chicken breast. You can use any cut of chicken you prefer — just make sure it has bone and totals 2–3 lb. PHO SPICE (IF YOU’RE MAKING YOUR OWN) 2 cinnamon sticks 2 star anise 1 cardamom pod ¼ tsp cloves 2 tsp fennel seeds 2 tsp coriander seeds (You can also use a premade spice bag. I am using a premade bag and it’s by the brand “richin”) TO SEASON Fish sauce Sugar Salt Chicken bouillon TO SERVE Chopped scallion Chopped cilantro Thinly sliced onions Hoisin sauce Sriracha Chili oil Bean sprouts Basil INSTRUCTIONS Wash the chicken: Soak chicken in water with 2 tbsp vinegar for 10–15 minutes. Rinse and drain under cold water. Set aside. Char aromatics: Peel onion and ginger. Char over open flame, or use an air fryer, oven, or broiler. Toast pho spices: Toast on medium‑low heat for 2–3 minutes, just until fragrant. Do not over‑toast or the broth will turn bitter. Place toasted spices into a spice bag and tie shut. Build the broth: Add chicken, charred onion, charred ginger, salt, chicken bouillon, rock sugar, spice bag, and 4 quarts water to a large pot. Bring to a boil, skim off foam, then reduce heat and simmer 30–40 minutes. If using leg quarters: 30 minutes is enough. If using a whole chicken: simmer ~60 minutes. Add the spice bag only for the last 30 minutes of cooking. Remove aromatics: After cooking, remove and discard the spice bag, onion, and ginger. Remove chicken and let cool before shredding. Season the broth: Taste and adjust with fish sauce, sugar, salt, and/or chicken bouillon. Assemble: Add pho noodles, shredded chicken, cilantro, scallion, and thinly sliced onions to a bowl. Ladle boiling hot broth over top.

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