Fill a large stock pot with water and bring it to a boil.

While waiting for the water to come to a boil, rinse the oxtail under cold running water. Wash the oxtail at least 3 times to remove the blood or until the water runs clear.

Then wash the beef bones twice.

Add the beef bones and oxtail to the stock pot.

As it comes back to a boil, scum will appear on the top of the water. Continuously skim off the foam. Reduce the heat only slightly to prevent it from spilling over the pot. Boil for 10 minutes.

Transfer the beef bones and oxtail to a colander and rinse the bones under cold running water. Wash each bone thoroughly. This is a very important step for a clear broth.

Now place the beef bones and oxtail into the 16 quarts stock pot. Then pour in 30 cups of DISTILLED water.

Add 2 tablespoons of salt to the stock pot and bring to a boil.

While the broth is simmering, peel the daikon radish and cut into 1” chunks. Set aside.

Next, prepare to char the ginger and onions. Peel the ginger and cut in half lengthwise. The ginger does not have to be completely skinless.

Peel the onions and cut a crisscross about 1/2" inch deep on the top part of the onion

Place the ginger and onions in a grill basket and char over an open flame on a gas stove . If you do not have a grill basket or a gas stove, you can roast/broil in the oven until charred. You can also char the vegetables in a dry cast iron skillet.

Rinse the ginger and onions under cold running water until the water turns clear.

Add the ginger, onions, and daikon radish to the stock pot.

Once the broth has come to a boil, reduce the heat to medium low. Simmer the broth UNCOVERED and UNDISTURBED for 3 hours. Do not stir the bones ! At this point set 2 separate timers. Set one for the 2 hour mark. After simmering the broth for 2 hours, remove the ginger, onions, and daikon radish. Once the timer goes off, remove the 3 vegetables from the pot and discard. Then place in the small white pouch of spices. Set the timer for 1 hour and then remove the spice pouch from the pot. If you wish, you can leave the spice pouch in the broth up to 1 1/2 hours. Now set another timer for the 3 hour mark. At this time, check on the oxtail for doneness. It should only take about 3 to 3 1/2 hours for the oxtail to become tender. If it is not yet tender enough, continue to cook it for another 30 minutes or until it is as tender as desired.

Toast the aromatics. Remove the small white pouch from the spice packet and momentarily set it aside. Pour the rest of the spices plus one additional cinnamon stick and 4 additional star anise into a dry pan ( no oil is needed). Toast on medium heat until fragrant. It should only take a a minute or two. Be careful not to burn the spices.

Pour the spices into the small white pouch and tie tightly to prevent any of the spices from escaping. Set it momentarily aside. Do not add it to the stock pot yet until the 2 hour mark!

Prep the garnish. Chop the green onions ( top green part only ), rough chop the cilantro and thinly slice the onion. Throw the bottom part of the green onions into the stock part or discard. Then place on a plate.

Wash and prep the herbs. Place the saw tooth coriander (optional) , thai basil, beansprouts, lemon wedges, and sliced jalapeno on a serving platter.

At the 2 hour mark, skim off the fat and any foam or scum from the top of the broth.

Remove the ginger, onions and daikons from the broth. Discard the vegetables.

Then add in the rock sugar, fish sauce and the small white pouch of spices. Now set a timer for 1 hour. Once the timer goes off, remove the small white pouch of spices from the broth and discard. You can leave the spices in broth up to 1 ½ hours.

Make the vinegared onions ( optional ). Thinly slice an onion. Squeeze an entire lemon over the sliced onions and mix. Add 1 tablespoon of sugar and mix. Add 1 tablespoon of sriacha hot sauce or adjust the amount of sriracha to your spice level and mix. Let stand for 30 to 45 minutes. The longer you let it stand, the softer the onions will become. I don't like them too soft, I prefer that they still have a bit of bite in them.

At the 3 hour mark, remove the small white pouch of spices and the bottom part of the green onions. Check on the tenderness of the oxtail. If it is not yet tender enough for you, then continue to cook oxtail until it is as tender as desired. At this point, if you wish you can remove the beef bones from the broth and discard. I like to leave the bones in the broth until the very end. Once the oxtail is tender, dump in the Vietnamese meatballs and bring the broth to a boil. The meatballs are pre-cooked so you only need to cook them in the broth for about 5 minutes or until they are heated through. Time to taste and adjust the broth! Add more fish sauce if necessary, one tablespoon at a time until it is as salty as desired. If you need it to be a bit sweeter, add another very small piece of rock sugar. Be careful to not add too much rock sugar as it may make the broth too sweet and pho should not be sweet.

Get ready to serve the pho ! Blanch the noodles. Fill a saucepan with water and bring it to a boil. Place some pho noodles in a strainer with a handle and then place the strainer into the boiling water. Blanch for 10 seconds and transfer the noodles to a bowl. Be careful not to overcook the noodles as they will become mushy.

Add the garnishes. Place some of the sliced onions, chopped green onions and chopped cilantro into the bowl.

Also add the oxtail and Vietnamese meatballs if you are using any.

Then ladle the boiling broth over the noodles and sprinkle on some black pepper.

Serve with a plate of herbs and vegetables. Place the thai basil, saw tooth coriander, beansprouts, sliced jalapenos and lime wedges onto a serving platter.

Serve with the vinegared onions as well ( optional ).

For the dipping sauce, squirt some sriracha and hoisin sauce into a small dipping bowl. If you like to add some spice to it then add some sate sauce and mix. You can also squirt some sriracha and hoisin sauce directly into your bowl of pho for additional flavor.

Must serve immediately.