1Toast fennel seeds, coriander, star anise, cinnamon sticks, and cardamom pods on a dry skillet until fragrant. (Measurements will be listed below the video).
2Toast fennel seeds, coriander, star anise, cinnamon sticks, and cardamom pods on a dry skillet until fragrant. (Measurements will be listed below the video).
3Toast fennel seeds, coriander, star anise, cinnamon sticks, and cardamom pods on a dry skillet until fragrant. (Measurements will be listed below the video).
4Add all toasted spices to a cheesecloth to create a spice bag.
5Add all toasted spices to a cheesecloth to create a spice bag.
6Add all toasted spices to a cheesecloth to create a spice bag.
7Toast aromatics (onion, ginger) on a dry skillet, open fire, air fryer, or oven. Add a little oil to the skillet if using.
8Toast aromatics (onion, ginger) on a dry skillet, open fire, air fryer, or oven. Add a little oil to the skillet if using.
9Toast aromatics (onion, ginger) on a dry skillet, open fire, air fryer, or oven. Add a little oil to the skillet if using.
10Set the toasted aromatics aside.
11Set the toasted aromatics aside.
12Set the toasted aromatics aside.
13In a large stock pot, combine parboiled beef bones, parboiled oxtail, toasted onion, toasted ginger, toasted spices (in the bag), and a chunk of rock sugar.
14In a large stock pot, combine parboiled beef bones, parboiled oxtail, toasted onion, toasted ginger, toasted spices (in the bag), and a chunk of rock sugar.
15In a large stock pot, combine parboiled beef bones, parboiled oxtail, toasted onion, toasted ginger, toasted spices (in the bag), and a chunk of rock sugar.
16Fill the pot with 8 liters of water.
17Fill the pot with 8 liters of water.
18Fill the pot with 8 liters of water.
19Turn the heat to high and bring the mixture to a boil.
20Turn the heat to high and bring the mixture to a boil.
21Turn the heat to high and bring the mixture to a boil.
22Once boiling, reduce the heat and simmer for at least 8 hours (or up to 12 hours).
23Once boiling, reduce the heat and simmer for at least 8 hours (or up to 12 hours).
24Once boiling, reduce the heat and simmer for at least 8 hours (or up to 12 hours).
25At the 1.5 hour mark, remove the spice bag.
26At the 1.5 hour mark, remove the spice bag.
27At the 1.5 hour mark, remove the spice bag.
28At the 2 hour mark, remove the oxtail.
29At the 2 hour mark, remove the oxtail.
30At the 2 hour mark, remove the oxtail.
31After simmering, discard the onion, ginger, and beef bones from the broth.
32After simmering, discard the onion, ginger, and beef bones from the broth.
33After simmering, discard the onion, ginger, and beef bones from the broth.
34Pour the remaining broth through a fine strainer into another pot.
35Pour the remaining broth through a fine strainer into another pot.
36Pour the remaining broth through a fine strainer into another pot.
37Combine the strained broth back into the big stock pot.
38Combine the strained broth back into the big stock pot.
39Combine the strained broth back into the big stock pot.
40Remove the layer of fat from the top of the broth if desired (or google methods to do so).
41Remove the layer of fat from the top of the broth if desired (or google methods to do so).
42Remove the layer of fat from the top of the broth if desired (or google methods to do so).
43Season the broth with salt, fish sauce (Deer Mom brand recommended), chicken/mushroom bouillon, sugar, and MSG.
44Season the broth with salt, fish sauce (Deer Mom brand recommended), chicken/mushroom bouillon, sugar, and MSG.
45Season the broth with salt, fish sauce (Deer Mom brand recommended), chicken/mushroom bouillon, sugar, and MSG.
46Cut the oxtail in half (if it has tendon, that's preferred).
47Cut the oxtail in half (if it has tendon, that's preferred).
48Cut the oxtail in half (if it has tendon, that's preferred).
49Bring the broth back to a boil before assembling bowls.
50Bring the broth back to a boil before assembling bowls.
51Bring the broth back to a boil before assembling bowls.
52Melt the removed fat from the broth in a separate pan.
53Melt the removed fat from the broth in a separate pan.
54Melt the removed fat from the broth in a separate pan.
55Add garlic and scallion to the melted fat.
56Add garlic and scallion to the melted fat.
57Add garlic and scallion to the melted fat.
58Assemble a bowl with pho noodles, oxtail, chopped scallion, chopped cilantro, thinly sliced onions, Thai basil, rice patty herbs, bean sprouts, black pepper, hoisin sauce, sriracha, and lime.
59Assemble a bowl with pho noodles, oxtail, chopped scallion, chopped cilantro, thinly sliced onions, Thai basil, rice patty herbs, bean sprouts, black pepper, hoisin sauce, sriracha, and lime.
60Assemble a bowl with pho noodles, oxtail, chopped scallion, chopped cilantro, thinly sliced onions, Thai basil, rice patty herbs, bean sprouts, black pepper, hoisin sauce, sriracha, and lime.
61Ladle boiling hot broth over the assembled pho bowl.
62Ladle boiling hot broth over the assembled pho bowl.
63Ladle boiling hot broth over the assembled pho bowl.
64Top the pho with the garlic and scallion infused fat.
65Top the pho with the garlic and scallion infused fat.
66Top the pho with the garlic and scallion infused fat.