A delightful twist on the classic Vietnamese Pho, featuring a rich and aromatic beef broth served with tender rice noodles and fresh herbs.
Place the oxtail in a large stockpot and cover with water.
Ensure the oxtail is submerged to extract maximum flavor.
Bring the water to a boil, then reduce to a simmer, skimming off any impurities.
Skimming the broth ensures a clear and clean soup base.
Char the onion and ginger under a broiler until slightly blackened.
Charring enhances the depth of flavor in the broth.
Toast the spices in a dry pan until aromatic, then place them in a cheesecloth and tie with twine.
Toasting spices releases their essential oils, intensifying their flavor.
Add the charred onion, ginger, spice bundle, fish sauce, and salt to the simmering broth.
Simmering the broth slowly allows the flavors to meld beautifully.
Simmer the broth for 5-6 hours, then strain and discard solids.
Long simmering extracts the essence of the ingredients for a rich broth.
Cook the rice noodles in boiling water until tender, then drain.
Avoid overcooking the noodles to maintain their texture.
Arrange the garnishes on a platter for serving.
Prepare garnishes fresh to retain their vibrant flavors.
Assemble the bowls with noodles, broth, and garnishes, and serve with hoisin and sriracha on the side.
Allow guests to customize their bowls for a personalized experience.
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