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Pho Duoi Bo (Vietnamese Noodle Soup with Oxtail)

kept byjnash85
recipe bySerious Eats

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
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



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