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1
Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
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2
Bring to a full boil and then lower the heat to a rapid simmer.
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3
Skim the scum that rises to the surface.
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4
Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
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5
Turn them over halfway through cooking.
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6
When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
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7
Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
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8
Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
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9
Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
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10
Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
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11
Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
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12
Let the broth simmer slowly, uncovered, skimming occasionally.
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13
After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard.
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14
Remove the oxtails from the pot and set aside.
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15
Let the broth continue to simmer.
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16
When the meat is cool enough to handle, pull the meat from the bones.
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17
Set the meat aside and return the bones to the broth.
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18
Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
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19
Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
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20
Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
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21
Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
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22
Bring a large pot of water to a boil and add the drained rice noodles.
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23
Give the noodles a quick stir and cook until tender but firm, about 1 minute.
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24
Rice noodles can quickly become gummy, so don't let them overcook.
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25
Drain the noodles.
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26
Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
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27
Just before serving, return the broth to a full boil.
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28
Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
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29
Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
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30
Serve immediately, along with the platters of garnish.
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31
Yield: 3 quarts of broth; serves 4 as a main course.
