Pho

• 2 to 3 pounds oxtails
• 6 quarts water
• 2 to 3 each star anise
• 1 each onions
• 5 to 6 each garlic cloves
• 1 tablespoon black peppercorns
• 2 to 3 tablespoons nuoc mam
• 1 x noodles pho
• 1 x beef thinly sliced
• 1 x scallions, spring or green onions include green part, chopped
• 1 x cilantro chopped
• 1 x lemons sliced

1. Roast the onion and garlic or skewer over a flame until it starts to blacken.
2. Combine all the ingredients and simmer for hours, the stock should be fragrant and about the color density of fine tea, if it is very dark it is too thick, add some more water.
3. Original method: Put noodles in bowl, top with single layer of sliced beef, pour on boiling broth which cooks beef, garnish to taste, add fresh cayenne pepper, black pepper, and nuoc mam to taste, eat.
4. (soupspoon in left hand for broth, chopsticks in right)
5. Americanized: put a small serving of sliced beef in a ladle, dip in boiling broth to cook beef, pour cooked beef and broth onto noodles, garnish and eat.
6. Note: Substitute small quantities of soy sauce for nuoc mam.
7. The broth is not supposed to be dark brown!

oxtails, water, star anise, onions, garlic, black peppercorns, nuoc mam, noodles, beef, scallions, cilantro, lemons

Taken from recipeland.com/recipe/v/pho-39116 (may not work)