Ingredients

For the soup

5

star anise

1 tsp.

peppercorns

1 tsp.

coriander seed

1 stick

cinnamon, cut into pieces

1

medium yellow onion, cut in half

4 cloves

garlic, cut in half lengthwise

1 piece

ginger, cut sideways

2 kg ( 4 lb )

of oxtail

450 g ( 1 lb )

chuck roast, cut into large pieces

125 ml ( 1/2 t )

of fish sauce

3 pieces

rock sugar (or 3 tsp. granulated sugar)

2 tsp.

of salt

450 g ( 1 lb )

beef ribeye or sirloin tip, frozen for one hour

1 package

rice noodles (pho style)

For the herb plate

2 thin slices

onion

6 sheets

Thai basil, coarsely chopped

2-3 handles

cooked rice noodles a small handful of bean sprouts