Pho (Vietnamese Beef & Rice Noodle Soup)

After coming back from  Brisbane, Australia. I had the cravings for some good Vietnamese food. As when i was there i could pretty much get my hands on good Vietnamese food easily there. But coming back to Holland that was tough. So i thought to myself why not give it a go and i did. And i was pretty happy with the results!

Pho


For broth
1 1/2kg Oxtail; cut into 11/2 to 2 inch pieces and fat trimmed
3 inch Piece of Ginger, unpeeled
1 Large onion
1/3 cup Fish sauce
8 Whole star anise
5 Whole cloves
3 inch Cinnamon stick
1 tsp Fennel seed
3 Bay leaves

Garnish
500g Flat rice noodles
2 Bunches Spring onions, Sliced thin
Fresh coriander
Fresh Thai basil
Bean Sprouts or Mung bean sprouts
Limes, cut into wedges
Red chilli paste or fresh red chilli, sliced
500g Filet mignon, trimmed of fat and sliced very thinly

• Put Oxtail into a large stockpot and add enough water to cover the bones by 4 inches. Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
• Meanwhile put the ginger and onion halves on a baking sheet and char them under the grill until lightly blacked. Turned them over halfway through cooking. When cool enough to handle rinse the onion and ginger under cold running water, using a knife to scrape away the charred surface.
• Cut the ginger to 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
• Put the star anise,clove and cinnamon sticks in a small skillet and toast them till you smell the aroma.Place the toasted spices and fennel seeds to a small cheesecloth and bundle it with a long piece of kitchen twine.
• Add spice bundle to the broth along with the bay leaves.
• Let the broth simmer, uncovered, skimming occasionally.After 3 hrs remove the spice bundle, onion,bay leaves and ginger from pot and discard. Remove oxtail from pot and set aside.
• Let the broth continue to simmer.When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return the broth. 
• Continue to simmer until the broth is rich and flavorful, add more fish sauce or salt if needed.
• Meanwhile soak the rice noodles in hot water before cooking. Arrange the herbs, bean sprouts and lime wedges on a plate.
• Cook the noodles as directed on the pack.
• Before serving, return the broth to a full boil. Divide the noodles, arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve along with the herb garnish.

Recipe is adapted from Nguyen Thi Thai Moreland