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1
Grill peeled ginger, parsnips and onion on the grill, or broil them, for 10 minutes.
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2
5 minutes on each side.
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3
If you are choosing to use all of the Vietnamese spices instead of the spice bag, you can broil or grill them too.
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4
Boil beef bones for ten 10 minutes.
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5
This will get all of the protein and crud off of the bones and bring it to the top.
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6
After 10 minutes strain the bones, rinse them and dump out the water.
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7
Throw the bones, brisket, ox tail, onion, parsnip, ginger, spice bag, fish sauce, and salt in the crockpot.
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8
Fill with water until about 1 or 1.5 inches from the top.
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9
Put on low for 8 hours.
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10
30 minutes before serving, soak the noodles in cold water for 30 minutes.
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11
Put some water on the stove and have it coming to a boil by the time the 30 minutes are up.
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12
Pull out the beef brisket and thinly slice it.
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13
Set it aside.
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14
Pull all of the ingredients out of the broth.
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15
Strain the broth through a cheese cloth into a container.
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16
Take the noodles out of the cold water and place them in a bowl.
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17
Pour the boiling water into the bowl for 15 seconds, then strain the noodles.
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18
Distribute the noodles into the serving bowls.
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19
Add the sliced beef, cilantro, sliced onion, bean sprouts and any other garnishes.
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20
Ladle out the strained pho broth into each bowl.
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21
Add sriracha, hoisin, and chili oil to taste.
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22
Enjoy.
