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.
Bring to a full boil and then lower the heat to a rapid simmer.
Skim the scum that rises to the surface.
Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
Turn them over halfway through cooking.
When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
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.
Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
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.
Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
Let the broth simmer slowly, uncovered, skimming occasionally.
After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard.
Remove the oxtails from the pot and set aside.
Let the broth continue to simmer.
When the meat is cool enough to handle, pull the meat from the bones.
Set the meat aside and return the bones to the broth.
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.
Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
Bring a large pot of water to a boil and add the drained rice noodles.
Give the noodles a quick stir and cook until tender but firm, about 1 minute.
Rice noodles can quickly become gummy, so don't let them overcook.
Drain the noodles.
Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
Just before serving, return the broth to a full boil.
Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
Serve immediately, along with the platters of garnish.
Yield: 3 quarts of broth; serves 4 as a main course.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	716 Kcal (2998 kJ)
Calories from fat	236.39 Kcal
		% Daily Value*
Total Fat	26.27g	40%
Cholesterol	85.03mg	28%
Sodium	2881.49mg	120%
Potassium	337.25mg	7%
Total Carbs	124.89g	42%
Sugars	8.83g	35%
Dietary Fiber	6.04g	24%
Protein	36.05g	72%
Vitamin C	34.4mg	57%
Iron	189.9mg	1055%
Calcium	114.9mg	11%

Amount Per 100 g
Calories	89.81 Kcal (376 kJ)
Calories from fat	29.65 Kcal
		% Daily Value*
Total Fat	3.29g	40%
Cholesterol	10.67mg	28%
Sodium	361.42mg	120%
Potassium	42.3mg	7%
Total Carbs	15.67g	42%
Sugars	1.11g	35%
Dietary Fiber	0.76g	24%
Protein	4.52g	72%
Vitamin C	4.3mg	57%
Iron	23.8mg	1055%
Calcium	14.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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