Oxtail Pho

Instructions

1. Prepare the oxtail
   Blanch the oxtail pieces in a large pot of boiling water for 5 minutes. Drain and rinse thoroughly under cold water to remove impurities. This helps create a clearer broth.
2. Char the aromatics
   Place the halved onions and sliced ginger on a baking sheet and broil for 10-15 minutes until charred, turning occasionally. This adds depth and smokiness to the broth.
3. Toast the spices
   In a dry skillet over medium heat, toast the star anise, cinnamon sticks, coriander seeds, cloves, and cardamom pods until fragrant, about 2-3 minutes. Be careful not to burn them.
4. Simmer the broth
   Place the blanched oxtail, charred onions and ginger, and toasted spices in a large stockpot. Add 5 liters of water and bring to a boil. Reduce heat to low and simmer gently for 3 hours, occasionally skimming off any foam that rises to the surface.
5. Season the broth
   After 3 hours, add fish sauce and rock sugar to the broth. Continue to simmer for another 30 minutes. The meat should be tender and falling off the bone. Strain the broth through a fine-mesh sieve lined with cheesecloth, reserving the oxtail meat.
6. Prepare the noodles
   Cook the rice noodles according to package instructions until just al dente. Drain well and divide among serving bowls.
7. Assemble the pho
   Remove the meat from the oxtail bones and place on top of the noodles. Ladle the hot broth over the noodles and meat. The heat will continue to cook the noodles slightly.
8. Serve with garnishes
   Place bean sprouts, Thai basil, lime wedges, and sliced chilies on a platter and serve alongside the pho. Each diner can customize their bowl according to taste.