Ingredients
STOCK:3 pounds oxtails4 ounces gingerroot, peel on and slightly crushed3 large sweet onions, halved2 tablespoons whole white peppercorns2 tablespoons whole allspice2 tablespoons whole juniper berries2 tablespoons coriander seeds5 whole star anise2 cinnamon sticks (3 inches)2 bay leaves5 tablespoons fish sauce2 tablespoons soy sauce2 tbsp sugarSHRIMP:2 pounds uncooked shrimp (26-30 per pound), peeled and deveined 1 teaspoon dried oregano3 tablespoons fish sauce3 teaspoons grated lime zest (about 2 limes)1/4 cup Sriracha chili sauce1/2 cup canola oilTO SERVE:1 package (14 ounces) thick rice noodles (banh pho)Optional garnishes: Thinly sliced green onions, sliced red onion, lime wedges, chopped cilantro, fried sage leaves, hoisin sauce, sriracha chili sauce and basil oil
Preparation
In a stockpot, cover oxtails with 3 quarts water. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15 minutes. Meanwhile, arrange onions and ginger on a baking sheet. Broil 4 in. from the heat until charred, 5-8 minutes, turning once. Peel off and discard charred skin from onion and ginger. In a dry skillet over medium heat, cook and stir spices until fragrant, 3-5 minutes. Drain and discard water from oxtails; return oxtails to clean pan. Cover with 3 quarts water. Stir in onions, ginger, toasted spices, fish sauce, sugar, soy sauce and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 6 hours. While cooking, add water to keep oxtails covered with water. Remove oxtails and set aside until cool enough to handle. Remove and discard bones. Set beef aside for soup or save for another use. Strain stock through a cheesecloth-lined colander, discarding solids. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months.
For the shrimp, in a shallow dish, combine oil, fish sauce, sriracha, lime zest and oregano. Add shrimp and stir to coat. Cover and refrigerate 45 minutes. Preheat oven to 375°. Drain and discard marinade. Arrange shrimp on a 15x10x1-in. baking sheet. Bake until shrimp turn pink, 8-10 minutes. Meanwhile, prepare noodles according to package directions. Drain and rinse with cold water. In a large saucepan, bring stock to a boil. If desired, season stock with additional fish sauce, salt and pepper. To serve, add noodles and, if desired, beef to serving bowls. Cover with stock. Arrange shrimp and garnishes as desired.
