In a large pot add bones and oxtail, cover with water and bring to boil. boil 5 minutes.
while it is coming to a boil, Prep aromatics, Chop onion and ginger in half and broil in the oven on both sides 5-10min each or char on a skillet.
After the meat boils, strain and rinse meat well with cold water a few times to get all the gunk off.
in the pot again add all beef and bones back in, add the onions and ginger, rock sugar and salt. and fill with 10q water and bring to boil.
reduce heat and simmer 2-3 hours. After simmering remove ribs and oxtail and place them in an ice bath. and fill more water.
Once the meat has cooled in the ice bath, place in the fridge in an air tight container.
Simmer the broth and bones for 8 more hours. at 6hr mark, add 1-2C more water (just add as much as you lost during the simmering time.
In a skillet, pour the spices from the pho spice bag and toast them for 5 minutes. Add the spices to the spice bag provided and tie it up. Then add spice bag in the broth for the last 30 minutes and remove it.
Now, remove bones, the onion and ginger and strain the broth through a mesh strainer into another pot or big bowl. then strain again back in the original pot. (clean out the pot first)
Cool the broth to room temp for AT MOST 2 hours. Leaving this on the counter too long can introduce bacteria and cause sickness. Cover with lid and refrigerate.
The next day, the fat will have solidified. remove the fat from the top. set the fat aside for later.
bring broth back to a boil and season with the fish sauce, some salt, chicken or beef bouillon and msg
In a large skillet, Add the oxtail and ribs from the fridge with a little water, place a lid on and let it steam to cook for 10-15 minutes until it is hot.
In another pot, boil water and cook your noodles per the instructions and place them in your bowl.
For the the fat we have set aside- melt down in a small skillet and add some chopped scallion and garlic, cook for a couple minutes. This is called Nuoc Beo! A must have topping.
Place the thinly sliced beef in the bowl with your noodles, oxtail and short ribs, then pour the hot broth over. The hot broth will cook the thinly sliced beef.
top with all of your toppings of choice and enjoy!
