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.

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