Beef Phở

5 lbs beef knuckle with meat
2 lbs beef oxtail

1 white daikon, sliced

2 onions, chopped

2 oz whole anise pods

1/2 cinnamon stick

2 whole cloves

1 t black peppercorns

1 slice fresh ginger root

1 T sugar

1 T salt

1 T fish sauce

1 1/2 lbs dried flat rice noodles

1/2 lb frozen beef sirloin

Sriracha

Hoison

Thinly sliced onion

Chopped cilantro

Bean sprouts

Sweet Thail basil

Thinly sliced green onion

Limes, quartered

Place beef knuckle in a stock pot at least 9 quarts in size.

Season with salt, add 2 gallons water, and boil 2 hours.

Skim fat from the surface and discard.

Add oxtail, radish, and onions.

Place anise, cinnamon, cloves, peppercorns, and ginger into a mesh bag.

Add spice bag, sugar, salt, and fish sauce to broth.

Simmer on medium low at least 4 hours.

Add salt to taste, strain broth, and return to pot to simmer.

Reserve beef knuckle meat for some other use.

Soak rice noodles in water for 20 minutes.

Bring a pot of lightly salted water to boil.

Cook soaked noodles in boiling water 5 mins or until soft but not overcooked.

Slice frozen beef paper thin.

Place noodles, raw beef, and boiling broth in serving bowls.

Serve with Sriracha, hoison, onion, bean sprouts, basil, green onion, and lime.

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