Vietnamese Oxtail Soup

Instructions

1. Prepare the oxtail
   Rinse the oxtail pieces under cold water. Place in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and rinse the oxtail pieces thoroughly to remove impurities. This step ensures a clearer broth.
2. Char aromatics
   Place the halved onions and ginger on a baking sheet and broil for 5-7 minutes until charred, or char directly over a gas flame using tongs. This adds depth and smokiness to the broth.
3. Simmer the broth
   Return the cleaned oxtail to a large pot and add 4 quarts of water. Add the charred onions, ginger, star anise, cinnamon sticks, cloves, and coriander seeds. Bring to a boil, then reduce heat to maintain a gentle simmer. Skim any foam that rises to the surface. Simmer uncovered for 3 hours, or until the oxtail meat is tender and falling off the bone.
4. Season the broth
   Remove the oxtail pieces and set aside. Strain the broth through a fine-mesh sieve lined with cheesecloth into another pot. Discard the solids. Return the broth to a gentle simmer and add fish sauce and sugar. Adjust seasoning to taste.
5. Prepare the noodles
   Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Divide the noodles among serving bowls.
6. Assemble the soup
   Remove the meat from the oxtail bones and place on top of the noodles in each bowl. Ladle the hot broth over the meat and noodles. The heat from the broth will warm the meat and noodles.
7. Add garnishes
   Arrange bean sprouts, Thai basil leaves, cilantro, lime wedges, and jalapeño slices on a platter. Allow each person to add their preferred garnishes to taste. The fresh herbs and lime juice brighten the rich, savory broth.