Ingredients

Equipment
Cast-Iron skillet
Slow cooker
Small cooking pot

Broth
4 cups water
1 medium onion, sliced
4 cloves garlic, smashed
3 whole star anise
5 slices of fresh ginger
1 teaspoon ground cinnamon
2 tablespoons patis (fish sauce)
Salt & pepper (to taste)
1 lb oxtail pieces
1 tablespoon favorite meat seasoning (I use sprinkling of salt, ground black pepper, and garlic powder)
1 teaspoon canola oil

Noodles
1 package pho rice noodles
2 cups water

Garnishes
Fresh bean sprouts
Fresh cilantro
Lime weges
Scallions, thinly sliced
Jalapeños, sliced
Thai Basil
Hoisin Sauce
Garlic Sriracha Sauce

Preparation

Prepare broth:

1. Season oxtail with olive oil and your favorite meat seasoning (salt, black pepper & garlic powder).
2. Place oxtail on a very hot cast-iron skillet, just long enough to get a nice sear on each side (about 2 minutes on each side), but not long enough to cook through the interior.
3. Remove meat from pan and remove excess oil.
4. Line bottom of the slow cooker with meat.
5. Cover with 4 cups of water, and add onion, garlic, star anise, ginger, cinnamon, patis (fish sauce).
6. Cook on low heat for 4-6 hours.

Prepare noodles:

1. Transfer 1 ½ cup of broth from the slow cooker to the small cooking pot, and add ¾ cup of water and put on medium heat.
2. Add noodles to the pot until cooked “al dente.”
3. Remove noodles and broth from the pot and transfer to a large bowl.
   
4. Serve with garnishes of your choice!