Login to Save Like

Ingredients

• Spices:
• 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
• Aromatics:
• 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
• Broth Seasoning:
• 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
• fish sauce

Description

Serious Eats