Whenever the gray clouds begin to roll in, and the rain drops start to fall, my tummy starts to grumble for a nice bowl of pho. When I lived next to the Durant Food Court (aka Asian Ghetto) in South Berkeley, it was really easy to fulfill this craving! When I moved to North Berkeley where the suburban neighborhood  was devoid of restaurants, I actually had to drive (!!!) to Monster Pho to fulfill my cravings.

Moving to Stanford and living on campus, I seem to find myself too far from any pho places around. PLUS, the one pho place I did try – Pho Vi Hoa – in Los Altos was the worst pho I had ever tasted! Devoid of depth of flavor – basically, the bowl was everything a pho is not supposed to be!!!!! insert sobs here

Thus, I decided to come up with my own recipe for pho. Yes, it is supposed to simmer for countless HOURS on the stove (EEEK!!!) but with the use of a crockpot, the process becomes easier.

The first time (and the successive time) I have made these, Matty and I have both devoured 2nd helpings! Try the recipe and let me know how it went! I would also love to know some of the yummy pho places around Stanford if y’all know of any!

Ingredients (for 4 servings):

• 2 lbs Oxtail Bones (or other Beef Soup Bones)
• 2 onions, cut into quarters

• 3 slices of fresh ginger
• salt
• pepper
• 1 pod of star anise (It is okay if you cannot find it – the soup tastes amazing without as well!)
• 8 cups of water
• 1 tbsp fish sauce
• 1 package of pho noodles
• 1 lb of beef top sirloin in thin slices
• Optional:
  • Thai Basil
  • Bean Sprouts
  • Jalapeño Peppers
  • Cilantro
  • Green Onion
  • Lime
  • Sriracha

Instructions:

1. Preheat oven to 425 degrees F.
2. Place oxtail bones on a baking sheet & roast for 15 minutes. Then, place the onion in the oven with the bones. Roast for an additional 45 minutes.    
3. In a large pot, place bones, onion, ginger, star anise, and fish sauce. Cover with water. Bring to a boil & let boil for 2 minutes. 
4. In a crockpot, simmer on low for 6-10 hours. Occasionally, using a spoon, skim the fat from the top.
5. Strain the soup into a large pot once more to get out all the chunks. Make sure to get the oxtail bones out from the strainer and place back into the stock – the meat is so tender and yummy – you will want to eat it too!
6. Boil the soup stock. When boiling, place the brisket slices to cook for 30 seconds. Turn off heat. 
7. Cook rice noodles according to instructions on package. Drain. 
8. TO SERVE:
   1. Place rice noodles in bowl.
   2. Pour soup on top!
   3. Garnish with toppings!