Beef Broth, South Vietnamese Pho Soup Base

7 lbs ox-tails, organic, grass-fed, small, local ranch (or use: organic, grass-fed only beef short ribs, beef shanks, but simmer that for 7 - 8 hours)

2 onions, yellow, organic, large, pre-roasted in oven with the organic seasonings: 7 TBL coriander seeds, 7 TBL cardamom pods, 7 extra-long/wide cinnamon sticks, 7 cloves, 7 nutmegs (whole). Peel the onions, trim ends off, cut into quarters. You can also add: 7 peeled, organic, end trimmed off, large, garlic cloves or 7 fresh, organic, large shallots. Oven-roast those also. 10 minutes, center rack, preheated oven to 325°F will increase the flavor.

1 - 2 red Thai chili peppers, organic, washed, stems removed, de-seeded, minced
(Omit for children)

Salt, to taste

1 large boiling pot, at least a foot-high, big enough to fit two soccer balls into

Directions:

Put ox tails into boiling pot. Wrap all seasonings and onions in a cheesecloth bundle and tie it closed with cooking twine (a bouquet garni). Place into pot and bring to a full boil for 10 minutes. Then lower temperature to low-medium. Cover the pot with a lid, and simmer everything for four hours. Check, stir and add more water every 30 minutes. Then, allow broth to cool for 10 minutes. Remove the seasoning bag and ox tails.

Serve with boiled, flat, wide, rice noodles (twice as wide as Italian linguini). Boil the noodles in a separate pot. Also, boil finely-sliced, organic, grass-fed only, rare beef, cut to the size of a half of a deck of cards, thinly or 1/4-inch thick.  Let the water come to a boil, in a separate pot. Put the rare beef in and cook to taste.

Garnish the noodles with fresh herbs (soaked in 4 cups cold water, and 2 TBL of chlorine bleach liquid, then rinsed off well with cold water): organic, Thai purple basil leaves, organic cilantro leaves, chopped into 1/4-inch pieces, and green scallions/onions, 1/4-inch pieces. Remove all stems from herbs, including bottom 2-inches of scallions/green onions, prior to soaking them in cleaning solution.

Have a plate of cut, organic lemons, limes (cut into quarters) on the table, in a separate bowl/platter, with fresh, washed, red Thai chili peppers, and more pho herbs.  Hoisin sauce and sriracha chili sauces are typically served with pho.