Vietnamese Spicy Beef Pho

Heat a generous amount of oil in a substantial cooking vessel over an elevated heat setting. Sear beef shank, oxtail pieces, and ginger in the hot oil, rotating occasionally, until they develop a rich brown color on both sides. Introduce star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and cook until they release a captivating aroma, approximately 30 seconds.

Combine water, onion, garlic, white sugar, and bay leaf with the beef mixture; bring to a rolling boil, then decrease heat to a low simmer and let it cook for an extended period until the broth is rich in flavor and the meat falls apart easily, around 5 to 6 hours. Remove the meat from the pot and reserve it for later use. Strain the broth into a separate cooking vessel; discard any remaining spices and vegetables.

Chop the beef shank meat into smaller pieces and add it back to the broth in the pot; stir in fish sauce and soy sauce. Bring the broth to a gentle simmer and reduce heat to a low setting to maintain its warmth.

Prepare rice noodles in a large serving container by submerging them in hot water. Allow the noodles to soften for about 5 minutes, then drain and rinse them under cold running water.

Place a substantial amount of bean sprouts at the bottom of a large soup bowl. Add a generous serving of prepared rice noodles on top of the bean sprouts, followed by a few slices of jalapeño. Ladle the beef broth into the bowl to cover the noodles, ensuring they are fully immersed in the flavorful liquid.