Back to 5 servings broth 3 lb oxtail 3 lb beef bones, marrow or knuckle 6 liter water, plus more to cover bones 1 celery root, cut into chunks 1 yellow onion, halved 3 inch fresh ginger, halved lengthwise, skin on 8 star anise, toasted 0.5 tbsp MSG, optional 0.5 tbsp sea salt 1 tbsp sugar, or rock sugar 2 tbsp fish sauce 3 tbsp beef flavor paste serving 1 lb dried or fresh wide rice noodles, pho noodles 1 lb beef round eye, sliced paper-thin against the grain, slightly frozen 1 lb white stomach lining (tripe), cleaned 15 beef meatballs, about 1 packet garnish celery, for garnish cilantro, chopped mint green onion, chopped Thai basil bean sprouts lime, cut into wedges bird's eye chili, fresh, sliced lettuce, leaves separated condiments fermented fish sauce (padaek), optional shrimp paste sriracha hoisin sauce chili oil fried garlic fried shallots sugar, to taste black pepper, to taste
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1 Step 1: Cover the bones and oxtail with water in a large stock pot, bring to a boil and simmer 15 minutes, skimming the scum as it rises.2 Step 2: Drain the bones, rinse them under cold water, and scrub out the pot.3 Step 3: Halve the onion, cut the celery root, and slice the ginger with skin on. Broil the aromatics and bones on a baking tray until charred, about 20 minutes.4 Step 4: Toast the star anise in a small dry pan for 2 to 3 minutes until fragrant.5 Step 5: Put the bones and aromatics back in the stock pot and add the star anise, MSG, salt, and sugar. Pour in 6 liters of water and bring it up to a boil. Turn the heat down, cover, and let the broth simmer for 8 hours or overnight. Keep the surface barely bubbling the whole time; a hard boil will cloud the broth.6 Step 6: Stir in the fish sauce and beef flavor paste, then taste and adjust seasoning.7 Step 7: Thinly slice the beef round against the grain, cut the meatballs, and cut the tripe into bite-sized pieces.8 Step 8: Cook the noodles in a separate pot of hot water until wilted and tender, then drain.9 Step 9: Cook the tripe and meatballs in the hot broth or water for a few minutes until tender, then cook the sliced beef for just a few seconds until it changes color.10 Step 10: Assemble each bowl with noodles, beef, tripe and meatballs, ladle in hot broth, then add condiments to taste and top with herbs.getsaucepan.com/r/11f5ff70-002a-5abf-882f-66e13b21ee27
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