• Wash the bones, oxtail and stewing beef thoroughly under tap water and place into the stock pot. Cover with 4L of water and bring to a simmer. (If the water doesn’t fit in your pot, you can top it up later after it has reduced.)
  1.5 lb beef bones, 1 lb brisket or chuck, 1.5 lb oxtail, 4 L water
• Place the ginger and the onion halves, cut side up, on a baking sheet, and place under the broiler for about 10 minutes, or until the onions are slightly charred. Slice the broiled ginger lengthwise into a few pieces, or smash it with a pestle until broken.
  5 inches ginger, 1 large onion
• Toast the spices: Add the cinnamon stick, star anise, black cardamom, and green cardamom into a dry skillet and toast over high heat for a few minutes, moving the pan constantly, until the green cardamom browns slightly. Remove from the pan, then reduce the heat to medium and add the coriander seeds. Move the pan constantly until they darken slightly - this should take less than a minute. Remove from the pan.
  1 pod black cardamom, 6 inches cinnamon stick, 3 pods green cardamom, 2 pieces star anise, 1 teaspoon coriander seeds
• Crush the black and green cardamom pod with a pestle or something heavy until they break open, then place all the spices in a soup infusion bag or wrap them in cheesecloth.
• By this time your water should be close to simmering. Add the salt, sugar and beef stock powder and stir briefly. Let the broth simmer gently (don’t let it boil) for 1 hour, skimming off the scum after you see a bunch collected on the surface.
  2 teaspoon fine grain salt, 2 tablespoon sugar, 2 tablespoon beef stock powder
• After 1 hour of simmering, do a final skim of the scum, then add the onion, ginger, spice bag, and the daikon. Simmer for at least 2-2.5 more hours, or however long it takes for the largest piece of meat or oxtail to be fork tender. As the broth simmers, top it up with just enough water to keep everything submerged; do not add too much water however or you will dilute the broth.
  ¾ lb daikon
• While the broth is simmering, prepare your pho bowl supplies. Soak noodles in room temp water for 20-30 minutes or until they turn an opaque white and are fully pliable; drain well. Prepare all your other toppings: cut the lime, soak the onion in cold water, and pick your herbs. Keep everything in the fridge until ready to use, and be sure the noodles are in an airtight container so they don't dry out.
  1 lb dry rice noodles, ¼ white or yellow onion, 1 lime, Any of these fresh herbs to your liking: green onions, Thai basil, cilantro, sawtooth coriander
• Once the broth is done, remove the spice bag, ginger and onion and discard. Remove the bones, and if you see any meat or tendon attached to them, pick them off before you discard the bones as they are delicious!
• Remove the brisket, and if serving right away, slice into thin pieces once it’s cool enough to handle then place on a serving platter. If not serving right away, soak it in cold water for 5 minutes to cool it down then refrigerate in a covered container; this will prevent it from drying and turning dark.
• Remove the daikon and cut them into smaller pieces and place on the same serving platter as the brisket. Leave the oxtail in the broth.
• Final seasoning of the broth: Add all of the fish sauce, and then taste the broth and add more hot water as needed until it is no longer too salty. If you find that it needs more fish sauce rather than more water, go ahead and add more fish sauce or salt. The broth should taste a little too strong right now, because it will be diluted once it goes over the noodles. You can also add a little more sugar if you think it needs it.
  4 tablespoon fish sauce

Assembly:

• When ready to serve, bring a large pot of water to a boil for blanching the noodles and beansprouts. At the same time, bring the broth to a boil. If serving meatballs, cut them in half and put them in the broth so they can heat up together.

  Meanwhile, separate the soaked noodles into portions and put these into their own serving bowls. Set out all the toppings for people to garnish their own bowl - that is the lime wedges, Thai basil, onion, green onions and any other herbs.
  7 oz beansprouts, 10 pieces Asian style beef meatballs
• Blanch the bean sprouts in boiling water for 5 seconds and use a slotted spoon or skimmer to fish them out and place on a serving plate. Put them out with the rest of the toppings.
• Bring the water back to a boil, then cook the noodles. (I recommend watching the video to view the technique). Place a portion of noodles in the strainer and wiggle it in the boiling water for 5 seconds. Lift the noodles out, and to heat the serving bowl, use it to catch the dripping water, then swirl the water around and pour it back out. Put the noodles into the bowl. Repeat with all portions.
• Top the noodles with the raw thin-sliced beef, making sure they are not on top of each other. Ladle boiling hot broth over the beef until the noodles are submerged. Place a piece of oxtail and meatballs (if you used them) in the bowl, and then at this point I hand the bowls over to people and let them put their own toppings on. This is so that the noodles don’t have to sit and swell for too long in the kitchen while you garnish everyone’s bowls. It’s also more fun for everyone!
  ¾ lb thinly sliced hotpot-style beef