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Pho

2-3 pounds oxtails
6 quarts water
2-3 star anise
1 large onion
5-6 cloves garlic
1 tablespoon black peppercorns
2-3 tablespoons nuoc mam (fish sauce)

pho noodles (flat rice sticks)
very thin sliced beef

chopped green onions (include green part)
chopped fresh mint
cilantro
sliced lemons

Roast the onion and garlic or skewer over a flame until it starts
to blacken. Combine all the ingredients and simmer for hours, the
stock should be fragrant and about the color density of fine tea,
if it is very dark it is too thick, add some more water.

Original method: put noodles in bowl, top with single layer of
sliced beef, pour on boiling broth which cooks beef, garnish to
taste, add fresh cayenne pepper (ot), black pepper, and nuoc mam
to taste, eat. (soupspoon in left hand for broth, chopsticks in
right)

Americanized: put a small serving of sliced beef in a ladle, dip
in boiling broth to cook beef, pour cooked beef and broth onto
noodles, garnish and eat. Substitute _small_ quantities of soy
sauce for nuoc mam. The broth is not supposed to be dark brown!

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