Ph? ?Uôi Bò (Vietnamese Noodle Soup With Oxtail)

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10 star anise

10 whole cloves

5 inches of cassia bark or cinnamon stick

10 green cardamom pods

2 teaspoons Sichuan peppercorn

2 teaspoons coriander seeds

2 slices of dried tangerine peel


1 1/2 lb yellow onions, outer skin peeled

1 lb daikon, peeled and cut into 4-inch segments

1/2 lb carrots, peeled and halved

4 ounces ginger, peel-on and lightly smashed

Meat and Bones:

7 1/2 pounds oxtail, cut in cross-sections of roughly the same size and thickness

Broth Seasoning:

2 tablespoons sea salt

1/4 + 1/8 cup fish sauce

yellow rock sugar, to taste

Mise en Place:

1 1/2-2 pounds (1/4-inch wide) pho noodles, fresh or dried

1 medium sweet yellow onion, sliced paper-thin

scallions, cut into thin rings

cilantro, chopped

oxtail meat, brought to room temperature, removed from bones, and broken into chunks

pho broth (recipe above)

2-inch knob of ginger, lightly smashed and thickly sliced

fish sauce

yellow rock sugar

Tableside Garnishes:

spearmint (hung lui)

Thai basil (rau que)

thorny cilantro (ngo gai)

3/4 pound bean sprouts

3-4 red Thai bird chilis, deseeded and thinly sliced

2 limes, cut into wedges

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