Auntie Jacqueline's oxtail beef pho

Wash the bones, oxtail and brisket (under hot tap water, no blanching); put in a pot of at least 7 quarts, cover with 4 liters of water and bring to a simmer.

Broil the onion and ginger about 10 minutes until the onion is charred.

Toast the cinnamon, star anise, black and green cardamom in a dry skillet over high heat a few minutes until the green cardamom browns slightly; toast the coriander seeds separately, under a minute.

Crush the cardamom pods slightly and put all the spices in a soup bag or cheesecloth.

When nearly simmering, add salt, rock sugar and a little beef stock powder; simmer 1 hour.

Skim the scum with a fine mesh strainer, which also picks up fat.

After an hour, skim again and add the sliced ginger, onion, spice bag and daikon; simmer gently at least 2 more hours, until the biggest oxtail is fork tender.

Remove the bones, ginger, spice bag and onion, picking off any meat or tendon; strain the broth through a fine mesh strainer if wanted.

Add a fixed amount of fish sauce for the servings wanted, then taste and add water until no longer too salty.

Soak the dry rice noodles in room temperature or lukewarm water 20 to 30 minutes until pliable; drain.

Slice the brisket, cut the daikon and ready the raw sliced beef; prepare the toppings, soaking the sliced onions in water.

Blanch the bean sprouts in boiling water five seconds.

Blanch one portion of noodles at a time in a noodle strainer for five seconds, draining the hot water into the bowl to warm it, then pour it out and add the noodles.

Spread the raw beef over the noodles, add brisket, daikon and oxtail, and pour over boiling broth to cook the beef; top with onions, bean sprouts, green onions, cilantro, Thai basil and lime.