A large portion of my living budget is designated for pho, an overwhelmingly flavorful Vietnamese soup that consists of different types of red meat, animal parts, and rice noodles.  As such, making pho from scratch was scribbled on the 2013 bucket list; I figured, bowl for bowl, making it would prove cheaper than buying it, leaving me more money for chia pets and beanie babies and more pho for moi. The process was fairly simple but fairly long; this soup consumed six hours of my day; another six were spent eating it. To be fair, three of these hours were just letting the pot simmer. This step was most excruciating as I stood over the pot for all three hours, smelling the beefy, spiced…