PHO VIETNAM RECIPES

Steps:

• Place the beef bones in a 9-quart (or larger) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, reduce heat, and simmer for about 2 hours.
• Meanwhile, preheat broiler. Put onions and unpeeled ginger on a foil-lined, 10x15-inch roasting pan. Broil 4 to 5 inches from heat until onion and ginger are charred, 10 to 15 minutes. Cool slightly. Chop onions. Peel and slice ginger.
• Skim fat from surface of broth, and add oxtail, daikon, and charred onions. Tie anise, cinnamon stick, cloves, peppercorns and charred ginger in a square of cheesecloth; add to broth. Stir in sugar, fish sauce, and remaining 2 tsp. salt. Simmer over medium-low heat at least 4 hours (the longer, the better). Strain broth. Discard spices and bones. Reserve meat from bones for other uses, if desired. Taste broth and add additional salt as needed. Chill overnight.
• Skim fat from top of chilled broth. Bring broth to a boil; reduce heat and keep hot until ready to serve.
• Cook rice noodles in boiling water according to package directions until soft, but not mushy. Cut sirloin into paper-thin slices. 
• Divide noodles among bowls (1 1/2 cups per bowl). Top each with a few raw sirloin slices. Ladle boiling broth into bowls to cook beef and cover noodles.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
• Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
• Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.