for stock
2 lbs ox tail
10 C water
1 star anise
1/2 tsp whole black peppercorns
1 cinnamon stick
4 cloves garlic
1 knob of ginger sliced
small handful of cilantro roots/stems
1 yellow onion peeled and quartered
1 Tbs brown sugar (or more to taste)
2 Tbs fish sauce
1 tsp soy sauce
salt to taste

for bowl
8 oz rice “stick” noodles rehydrated in warm water
6 beef balls (I like to make my own, but you can buy them at an asian grocery)
1/4 sweet onion sliced thin
fried garlic chips & oil
Meicai (Hakka preserved vegetables) rehydrated and chopped.
1 jalepeno pepper sliced
cilantro leaves
lime wedges