Roast the onion, shallots (with skins on), and ginger over medium heat until fragrant and cooked through. Be careful to roast over medium heat so the ingredients cook evenly without burning the skins. After roasting, peel the ginger and remove the skins from the shallots and onion, then rinse everything clean. Smash the ginger and cut the onion into quarters.
- Place the rice noodles in a cool, airy place. Trim the roots from the bean sprouts.
- Rinse the beef thoroughly and let it drain.
- Wash the cilantro roots, green onions, and cilantro.

Add enough cold water to cover the oxtail and beef in a pot. Bring to a boil over high heat. Once boiling, reduce to low and simmer for a few more minutes, then remove the beef and rinse to clean off any scum or residue. Discard the boiling water.
- Transfer the oxtail and beef to a large pot, add 6 large bowls (about 12 cups/2.8 liters) of cold water. Place the star anise, coriander seeds, black cardamom, cinnamon, ginger, onion, and cilantro roots in a spice bag and add to the pot. Bring to a boil over high heat, then reduce to a gentle simmer and skim off any foam. Simmer for 1 hour. Remove the beef and strain the broth.

When the beef is just tender, take it out and let it cool, then slice thinly.
- Chop the green onions and thinly slice the onion.
- Boil water to quickly blanch the rice noodles and bean sprouts, then add them to each bowl.

Add the rice noodles, beef slices, onion, and green onions to each bowl. Bring the broth back to a boil, add the pho seasoning packet and 1 tablespoon sugar, taste and adjust seasoning, then ladle the hot broth over the bowls. Sprinkle with ground black pepper and serve.

Enjoy with fresh herbs, a bit of blanched bean sprouts in true Saigon style 😁, a squeeze of lime, a few slices of chili, and add chili sauce and hoisin sauce to taste. Dig in! Yummy!!