Independent production job · not a ticket-time step

Phở bone broth

Committed the night before against tomorrow's forecast; replenishment carries the explicit ~14h fresh lead.

Run output: 96 bowls
Hands-on: 51m 24s
Elapsed: 13h 04m

One canonical run

Inputs → production → held output

Every quantity and duration belongs to the complete physical run shown here.

Full-run inputs48 lb beef & wagyu bones (marrow/knuckle)9 lb yellow onion + ginger288 g phở spice blend1.44 L fish sauce480 g cane sugar288 g sea salt

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Production steps

Parboil bones & char aromaticskettle · 45m 00s hands-on · 1h 04m elapsed

Simmer 12h, season & strainkettle · 6m 24s hands-on · 12h 00m elapsed

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Held outputPhở bone broth96 bowls per completed run

Lot state

Hold and replenish

negligible quality decay

hot hold≥ 135°F

hot-hold FLOOR (≥135°F)

Working targetcurrent service

fresh while the service is active

food_safety boundaryservice end

service-day hot broth is discarded when service closes; it is not aged by an hour count

Replacement lead~14 hr

parboil + 12h simmer + strain

Production unit80-qt gas stockpot kettle (Vollrath/Bourgeat class)

representative overnight-broth kettle — swap for the real vessel later

Completion effectcreates inventory

Downstream trigger: par or forecast.

Downstream demand

Where this lot goes

Phở with Brisket (Phở Chín)1 bowl per menu orderOpen dish →