1. To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred. 2. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids. 3. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes). 4. Skim fat from surface; discard fat. Keep warm. 5. To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water. 6. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls. 7. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round. 8. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
