Phở

Preparing the broth:

1. 1Put the pieces of meat in a stockpot and cover with 4 L of water.
2. 2Heat until simmering.
3. 3Peel the onion and cut it in half.
4. 4Peel and cut the daikon radish into slices 2.5 cm thick.
5. 5Place the ginger and onion halves, cut side up, on a baking sheet and grill under the oven broiler for about 10 minutes, until lightly charred.
6. 6Cut the grilled ginger lengthwise or crush it with a pestle to break it open.
7. 7Toast the spices (black cardamom, cinnamon, green cardamom, star anise) in a dry pan over high heat, stirring constantly until lightly browned.
8. 8Reduce to medium heat and add the coriander seeds.
9. 9Toast until they darken slightly.
10. 10Crush the green and black cardamom pods to open them.
11. 11Put all the spices in an infusion bag.
12. 12When the broth water starts to simmer, add the salt, sugar, and powdered beef stock.
13. 13Simmer gently for 1 hour, skimming off impurities regularly.
14. 14Add the onion, ginger, spice bag, and daikon.
15. 15Simmer for another 2 to 2.5 hours, until the meat is tender.
16. 16Keep the ingredients submerged by adding a little water if needed, without over-diluting the broth.

Preparing the toppings:

1. 17Soak the noodles in room-temperature water for 20 to 30 minutes, until pliable, then drain them.
2. 18Cut the lime into wedges.
3. 19Thinly slice the spring onions.
4. 20Wash the fresh herbs.
5. 21Set aside in the refrigerator until ready to use.

Finishing the broth:

1. 22Remove the spice bag, ginger, and onion.
2. 23Remove the bones and take off any meat or tendon still attached.
3. 24Remove the meat (brisket or chuck).
4. 25If serving immediately, slice it into thin strips.
5. 26Otherwise, soak it in cold water for 5 minutes to cool it down, then store it in the refrigerator in an airtight container.
6. 27Cut the daikon into smaller pieces for serving.
7. 28Leave the oxtail in the broth.
8. 29Add the fish sauce and adjust the seasoning to taste.
9. 30Dilute with a little hot water if the broth is too salty, or add more fish sauce or salt as needed.

Assembly:

1. 31Boil a large pot of water to blanch the mung bean sprouts and cook the noodles.
2. 32Also bring the broth to a boil.
3. 33Blanch the sprouts for 5 seconds and remove them with a slotted spoon. Arrange them on a plate with the toppings.
4. 34Cook the noodles by dipping them in the boiling water with a strainer for 5 seconds.
5. 35Drain and place in the bowls.
6. 36Add the raw beef slices onto the noodles, avoiding stacking them.
7. 37Pour the boiling broth over them to cook the meat.
8. 38Add a piece of oxtail and meatballs (if using).
9. 39Let each guest garnish their bowl with herbs, sprouts, and lime juice.