Pho Vietnamese Beef and Rice Noodle Soup

Ingredients

• 4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
• 3-inch piece of ginger, unpeeled
• 1 large onion, halved and unpeeled
• 1/3 cup nuoc mam (fish sauce)
• 8 whole star anise
• 5 whole cloves
• 3-inch cinnamon stick
• 1 teaspoon fennel seeds
• 3 bay leaves
• 1 pound 1/4-inch rice noodles
• 2 bunches scallions, sliced thin
• 1/2 cup tightly packed fresh cilantro leaves, roughly chopped
• 1/2 cup parsley, roughly chopped
• 1/2 cup basil, approximately, whole fresh plants (minus roots) if possible
• 1 1/2 cups mung bean sprouts
• 3 large limes, cut into wedges and seeds removed
• 3 large limes, cut into wedges and seeds removed
• Red chile paste or sliced fresh hot chilies (optional)
• 3/4 pounds filet mignon, trimmed of fat and sliced very thin

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