Prep time 30 minutes
Cook time 150 minutes
Yield: Serves or Makes 4-6
Put the beef bone, ox tail, and beef chuck in a large pot with enough water to cover the meat. Bring to a boil. Once the water boils, take the meat out and set aside. Pour out all the water and put the meat back into the pot. (Throwing away the water gets rid of most of the impurities and any gross flavors from the meat.) Add fresh water to the soup pot until it just covers the meat. Be careful not to add too much water as it will make the soup weak in flavor.
While the water is boiling in the step above, place the onion and ginger in the oven for 20 minutes on broil. Set aside.
Bring the water in the soup pot to a boil. Scoop away any impurities you see. Put the coriander seeds, fennel seeds, cardamom seeds, star anise, and cinnamon stick in a spice pouch. Add the spice bag, daikon, onion, and ginger to the broth. Simmer for an hour. Continue to check on the soup every 15 minutes and scoop away any impurities you see. This will ensure that your soup appears clean.
Once the soup has simmered for an hour, take out the beef chuck, beef bone, and ox tail. Slice the beef into thin pieces and set aside. Put the bones back into the broth. These will include the bone from the beef bone and bone portion of the ox tail.
Simmer for half an hour more. The soup should be done after this time period. Take the spice pouch out of the soup and throw away.
Cooking the noodles: Boil water and add in the pho noodles. Let it simmer for about 2 minutes or until noodles are done. If you are using fresh noodles, submerge noodles in boiling water for 5-10 seconds and they're done!
Put some noodles in a soup bowl. Add fish sauce, bean sprouts, cilantro, and green onions on top. Top it off with some of the beef chuck, beef bone meat, and ox tail meat you set aside earlier. Finally, ladle enough soup into the bowl so that it covers the noodles and toppings to your liking.
Optional: Season with hoison sauce and sriracha to your liking.