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
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