5 lbs. of assorted grass-fed cow bones

½ apple cider vinegar

Large stock pot

10 star anise

3 cinnamon sticks

5 cloves

2 chopped onions

Fresh grate ginger

Fresh grate turmeric

Rice Noodles


Jalapeno (optional)


  1. Place bones, apple cider vinegar in stock pot and fill with water (for this batch I used a 20qt stock pot)
  2. Allow bones to sit in vinegar water solution for 30 minutes
  3. Turn on heat and bring to boil
  4. Skim off film that raised to the top of pot
  5. Add anise, cinnamon sticks, cloves, chopped onions, ginger, and tumeric
  6. Allow broth to simmer for 24 hours
  7. Strain broth
  8. Set half the broth aside for freezer and the other half add some fresh cilantro and Thai basil
  9. Serve with rice noodles, fresh squeezed lime, and fresh sliced jalapeño