How to Make Pho - Vietnamese Beef Noodle Soup

Ingredients

• 1/2 large onion
• 3 cloves of garlic
• 1/2 inch piece of ginger
• 4-6 oxtail pieces
• 1 - 1/2 pound piece of beef brisket
• 1/2 pound of tripe (you may omit)
• 4 inch piece of cinnamon bark
• 1 tsp whole cloves
• 1 whole cardamom
• 1 1/2 tsp. whole fennel seeds
• 1 star anise
• 2 tsp. whole coriander
• 2 tsp. of pepper
• 3-5 tsp. of salt or use 5-6 beef boullion cubes
• 1 - 16 oz. package of pho/phad thai rice noodles (the thinner the better)
• 2 green onions
• 1/4 cup sugar
• 5 springs of fresh cilantro 

1. Bring a large pot of water to boil (about 6 cups).
2. Add oxtail & brisket. Bring to boil and reduce to simmer for 4 hours.

3. Take a piece of cheesecloth and wrap up the coriander, fennel, cloves, cardamom, star anise, into a neat package.

4. During the final hour, add the onion, cloves, seasoning package, ginger, pepper, sugar and salt. Let simmer for 1/2 hour. Remove and let the broth simmer another 1/2 hour. After 4 hours the oxtail should be nice and tender, if not, simmer a little longer. Also add the tripe.

5. Bring another pot of water to boil. Add one package of pho rice nooodles to boil until soft.

6 Taste the broth to see if you need more seasonings, if so add what you like.

7 Chop cilantro and green onions and sprinkle on top of broth.

8 Drain noodles.

9 Divide into bowls and serve.