Char the aromatics

• Halve the red onion and slice the ginger into thick coins.
• Sear the onion and ginger cut-side down in a dry frying pan until deeply charred.
• Set aside.

Blanch the oxtail

• Rinse the oxtail well under cold water.
• Cover with water in a stockpot, bring to a boil and blanch to remove impurities.
• Drain and rinse the oxtail and clean the pot.

Simmer the broth

• Return the oxtail to the pot with the water, charred onion and ginger, carrot chunks and the white parts of the green onion.
• Add the beef pho broth mix, chicken bouillon and fish sauce.
• Bring to a boil, then lower the heat and simmer gently, skimming the surface, until the oxtail is tender and the broth is flavorful.

Prepare the toppings

• Slice the jalapeño and cut the lime into wedges.
• Chop the remaining cilantro and green onion.
• Set out the hoisin, sriracha and chili garlic crunch oil.

Cook the noodles

• Soak or boil the rice noodles according to the package until just tender.
• Drain and divide among bowls.

Assemble and serve

• Ladle the hot broth over the noodles and top with the oxtail and carrots.
• Finish with fried garlic, cilantro, green onion and jalapeño.
• Serve with lime wedges, hoisin, sriracha and chili garlic crunch oil on the side.