Phở Spiced Roasted Bone Marrow with Thai Salad and Sticky Rice

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I saw these canoe cut beef bones at Zupan’s and decided to make another attempt to replicate the Phở Spiced Roasted Bone Marrow from the infamous and long shuttered Tanuki.

I followed these roasting instructions but seasoned with Chinese Five Spice. And then once they came out of the oven, I glazed them with the sauce from Pot Pok’s Ike’s Fish-Sauce Wings.

I served it sticky rice and my Thai Salad – which I gussied up with some Revel Sichuan Style Bacon, Veggie Confetti Pickled Carrots and Lar’s Crispy Onions.

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I went with a bottle of The Goat from Holy Mountain.