**Tips for Choosing Delicious Marrow Bones**
Marrow bones are commonly used to make bone broth for soups, as well as noodle and pho dishes. To select tasty marrow bones, consider the following criteria:
– Opt for bones with a vibrant color, avoiding those that look pale or have an unusual odor.
– Pay attention to the temperature of the bones; avoid buying cold bones as they may have been refrigerated.
– Choose bones that are a moderate size, around 2-3 finger widths. Larger bones may be from older pigs and may not taste as good, while very small bones could be from younger, possibly sick pigs.
**How to Choose Tasty Tail Bones**
Tail bones are ideal for hearty stews and soups as they contain a good amount of meat and impart a rich, sweet flavor. Keep the following tips in mind when selecting tail bones:
– 
– Opt for tail bones that are a moderate size and have less fat.
– Look for pieces with lean meat that is vibrant in color and has the characteristic aroma of pork, without any unpleasant odors.
– Avoid cold tail bones as they may have been refrigerated for an extended period.
**How to Make Delicious Bone Broth**
Once you’ve purchased your bones, follow these simple steps to make nutritious and delicious bone broth, perfect for use as a base for noodles, pho, porridge, or vegetable soups:
– Start by rinsing the bones with diluted salt water, then wash them again with cold water or soak them in vinegar for 3 minutes before rinsing with cold water.
– Boil a pot of water with ½ teaspoon of salt and 10 grams of crushed ginger. Once it reaches a rolling boil, add the bones and blanch for 3 minutes. Remove the bones and soak them in cold water.
– Rinse the bones again with cold water, then transfer them to another pot. Cover the bones with water, add a pinch of salt, and bring it to a boil. Reduce the heat and skim off any foam that forms. Add a peeled shallot and simmer the broth gently. For pork marrow bones, simmer for 5-6 hours, while beef bones may take 6-8 hours and chicken bones around 1-2 hours.
– To reduce the cooking time, consider chopping the bones into smaller pieces. Additionally, pounding the bones with a mallet before cooking will help release their sweet marrow and further reduce cooking time—you should be able to cook 1kg of chopped pork marrow bones in just 45-60 minutes.
– Throughout the cooking process, leave the pot uncovered to ensure a clear broth. Avoid using seasoning powder as it can make the broth cloudy. Instead, use salt for seasoning and add a few cinnamon sticks for extra aroma.
– Once your broth is ready, adjust the seasoning to your taste and use it as a base for your favorite dishes, such as bone noodle soup, bone congee, or vegetable soups.
*According to Khoevadep*
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