A little over a month ago, I found myself on the wrong end of a flu bug. Tara, being the ever willing participant to ensure my comfort in my time of need, demanded I eat something, as I had forgone a regular meal for a day or so. I hemmed and hawed a bit and then settled on the fact that I could stomach "Pho", or at least a chicken variant of the dish.

We came up with a list of what was needed, and Tara made a trip to the QFC to purchase the required items. Afterwards, I wrote up the Chicken Pho recipe for the rest of the world to see.

It was through this post that I was told, unequivocally, that what I had made was not Pho.

I defended my position at first, but after the third or fourth comment, I relented. What I had made was not Pho, and I would rectify this situation when time was available.

Said time is now.

Soup

• 2 Star Anise
• 1 teaspoon fennel seeds
• 1 bay leaf
• 1 cinnamon stick
• 1 wine cork sized hunk of peeled ginger
• 8 cups beef stock
• 1lb oxtail
• 1 white onion, peeled and sliced
• 3 Tablespoons Fish Sauce
• 1 Tablespoon Lime Juice
• 3/4 lb bottom round, sliced
• 1/2 lb rice noodles

Toppings

• Bean sprouts
• Basil
• green onions, chopped
• Jalapenos, sliced
• Limes, quartered

Place the star anise, bay leaf, fennel seeds, cinnamon stick and ginger in a mortar. Grind together with the pestle until well...uh...ground. Place ingredients in cheese cloth, creating a bouquet garnet. Tie it off at the top and place in the stockpot.

Add the beef stock and oxtail to the stock pot as well, and place on a stovetop over medium heat. Bring to a boil, and the lower the heat to a simmer and cook for 30 minutes. Remove the bouquet garnet.

To the broth, add the onions, fish sauce, lime juice and beef. Again, bring to a boil and then lower to a simmer. Cook for another 30 minutes.

Meanwhile, cook the rice noodles as per instructions on the package.

Afer the final 30 minutes, place a serving of the noodles in a soup bowl, and ladle the soup over top. Add your favorite toppings and serve.

Serves 4-6

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