Authentic Beef Pho with Oxtail and Bone Broth

Gather all the necessary ingredients beforehand.

Make a rich beef broth by placing large quantities of beef bones in a substantial pot; add 1 teaspoon of salt to enhance flavor. Pour water into the container and bring it to a rolling boil, then gradually reduce heat and let simmer for approximately 2 hours.

In the meantime, position an oven rack about 6 inches away from the heat source and preheat the broiler to a high temperature. Line a 10x15-inch roasting pan with aluminum foil for easy cleanup.

Place sliced onions and unpeeled ginger on the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are nicely caramelized, taking around 10 to 15 minutes.

Allow the vegetables to cool slightly. Chop them into smaller pieces, then peel and slice the ginger; set aside separately for later use.

Carefully skim excess fat from the surface of the simmering broth, then add oxtail, radish, and charred onions to the pot. Create a bouquet garni by tying together charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth; add it to the broth. Stir in sugar, fish sauce, and the remaining 2 teaspoons of salt to balance flavors. Let the mixture simmer over low heat for at least 4 hours, with longer cooking times yielding better results. Season the broth with additional salt to taste.

Strain the broth through a fine-mesh sieve, discarding the bones and bouquet garni. Reserve any leftover meat from the bones for future use. Refrigerate the broth overnight, allowing it to chill and concentrate flavors.

Remove excess fat from the top of the chilled broth. Pour the broth into a new pot and bring it to a boil, then reduce heat and keep hot until serving time.

In another pot, bring water to a boil. Turn off the heat and stir in rice noodles, allowing them to sit for 6 to 10 minutes until they are tender yet still chewy.

Meanwhile, slice frozen sirloin into thin strips for serving. Divide cooked noodles among bowls, approximately 1 1/2 cups per serving. Top each bowl with a few sirloin slices and ladle hot broth over the top.

Serve the dish immediately, enjoying its rich flavors and textures.