Servings: 8 servings.
STOCK: 3 pounds oxtails 4 ounces gingerroot, peel on and slightly crushed 3 large sweet onions, halved 2 tablespoons whole white peppercorns 2 tablespoons whole allspice 2 tablespoons whole juniper berries 2 tablespoons coriander seeds 5 whole star anise 2 cinnamon sticks (3 inches) 2 bay leaves 5 tablespoons fish sauce 2 tablespoons soy sauce 2 tbsp sugar SHRIMP: 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined 1 teaspoon dried oregano 3 tablespoons fish sauce 3 teaspoons grated lime zest (about 2 limes) 1/4 cup Sriracha chili sauce 1/2 cup canola oil TO SERVE: 1 package (14 ounces) thick rice noodles (banh pho) Optional garnishes: Thinly sliced green onions, sliced red onion, lime wedges, chopped cilantro, fried sage leaves, hoisin sauce, sriracha chili sauce and basil oil
