Pho (Vietnamese Beef & Rice-Noodle Soup)

Ingredients

  • 4 pounds Oxtails; cut into 1 ½ to 2-inch pieces and trimmed of fat
  • 3-inch piece of ginger, unpeeled
  • 1 large onion, halved and unpeeled
  • 1/3 cup nuoc mam (fish sauce)
  • 8 whole star anise
  • 5 whole cloves
  • 3-inch cinnamon stick
  • + 11 more ingredients
    • 1 teaspoon fennel seeds
    • 3 bay leaves
    • 1 pound ¼-inch rice noodles
    • 2 bunches scallions, sliced thin
    • ½ cup tightly packed fresh cilantro leaves, roughly chopped
    • ½ cup parsley, roughly chopped
    • ½ cup basil, approximately, whole fresh plants (minus roots) if possible
    • 1 ½ cups mung bean sprouts
    • 3 large limes, cut into wedges and seeds removed
    • Red chile paste or sliced fresh hot chilies (optional)
    • ¾ pounds filet mignon, trimmed of fat and sliced very thin

1. Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.

View full recipe at SpringPad

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