Vietnamese Pho with Beef and Fresh Herbs

Ingredients

Instructions

1. 1 Rinse the beef bones and oxtail under cold water to remove any impurities.
2. 2 In a large pot, bring 8 cups of water to a boil. Add the bones and oxtail, and boil for 5 minutes. Drain and rinse the bones.
3. 3 In a clean large pot, add the rinsed bones, oxtail, onion, ginger, star anise, cloves, cinnamon, salt, and fish sauce. Cover with 8 cups of water.
4. 4 Bring to a boil and then reduce heat to a simmer. Skim off any foam and fat that rises to the surface. Simmer for 1.5 to 2 hours.
5. 5 Soak the rice noodles in warm water for 30 minutes, then drain.
6. 6 Prepare the fresh herbs and garnishes: wash and dry the basil, cilantro, and mint. Slice the jalapeños and quarter the limes.
7. 7 Strain the broth, discarding the solids, and return the liquid to the pot. Adjust seasoning with additional fish sauce or salt if needed.
8. 8 Bring a pot of water to a boil and cook the rice noodles for 1-2 minutes. Drain and divide among serving bowls.
9. 9 Top the noodles with thinly sliced beef. Ladle the hot broth over the beef to cook it.
10. 10 Serve with bean sprouts, fresh herbs, jalapeños, and lime wedges on the side.