Directions GETTING READY 1. Preheat oven to 400 degrees.
Roast onion and ginger in the oven for 30 minutes.
Dry roast the coriander seeds, star anise, cumin seeds, cloves, black peppercorns, cinnamon stick and cardamom. Cool them and put them in a tea bag.
In a tea bag, put the cilantro leaves.
In boiling water, blanch the oxtails for 3-4 minutes. Drain and keep aside.
MAKING 6. In a stock pot, add the oxtails, beef, roasted onion and ginger, the spice pouch, the cilantro pouch, bay leaves, fish sauce, salt, sugar and water.
Bring to a boil and let it simmer for an hour.
In a pan of boiling water, cook the rice noodles until they are done. Drain and set aside.
FINALIZING 9. For the toppings, chop the vegetables as directed.
. Arrange the chopped veggies, mung sprouts, lemon wedges and the basil leaves in a platter.
. Fish out the beef loins and thinly slice them.
. In a big bowl, add the noodles.
. Add the beef slices.
. Pour in the beef broth.
. Sprinkle in the green onions, red onions, chilies, basil leaves and mung sprouts.
. Add a dash of Sriracha.
SERVING 17. Serve alongside a bowl of Hoisin sauce and Chili Garlic sauce.
