Pho

Directions

1. 1

   STOCK----- 2-3 pounds oxtails 6 qt Water 2-3 stars star anise 1 ea Big onion 5-6 cloves garlic 1 tb (a small soupspoon) black -peppercorns S

2. 2

   Combine all the ingredients and simmer for hours, the stock should be fragrant and about the color density of fine tea, if it is very dark i

3. 3

   Solids: pho noodles, flat rice sticks, we have been known to use Japanese udon before the real thing was widely available (precooked) Very t

4. 4

   This way doesn't squirt in your eyes!) Original method: put noodles in bowl, top with single layer of sliced beef, pour on boiling broth whi

5. 5

   soupspoon in left hand for broth, chopsticks in right) Americanized: put a small serving of sliced beef in a ladle, dip in boiling broth to

6. 6

   Substitute _small_ quantities of soy sauce for nuoc mam

7. 7

   The broth is not supposed to be dark brown! Pho