Parboil the oxtail

• Place the oxtail in a stockpot, cover with water and bring to a boil to release impurities.
• Drain and rinse the oxtail well, then clean the pot.

Char the aromatics

• Arrange the ginger, red onion and shallots on a baking tray.
• Broil in the oven until deeply charred on the edges.

Start the broth

• Bring fresh water to a boil in the stockpot.
• Add the rinsed oxtail and the charred ginger, onion and shallots.

Season the broth

• Add the fish sauce, chicken bouillon, pho beef broth mix, celery, and the cilantro and green onion stems.
• Stir to combine and bring back to a boil.

Simmer the broth

• Reduce the heat to low and simmer gently, skimming occasionally, until the oxtail is tender and the broth is deeply flavored.

Cook the noodles

• Boil the rice noodles in water for about a minute until just softened.
• Drain and divide between serving bowls.

Build the bowls

• Top the noodles with the oxtail and ladle over the hot broth.
• Add hoisin sauce, sriracha, beef paste, chili crunch oil, jalapeno, lime, cilantro, green onion and fried garlic to taste.