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@Dooks-Fatberg
We've developed habit of having psuedo Pho every Monday to use up leftover roast beast from our Sunday dinner. If there's time i'll do proper stock either from scratch or from my freezer stash then add all the usual biznis. The smell of simmering pho broth with loads of ginger, toasted star anise and cloves is now very much my happy place. It's one of those cooking smells that's so fucking good I almost want it to permeate the whole house.
On the instant stuff, I work a couple of days a week in York right next to a great Chinese supermarket. Will be picking up a new stash later this week. https://shop.ukregency.com/category-684-b0-min-max-attr.html