A hearty stew-like soup inspired by Vietnamese pho. The hot and sour elements are great paired with Asian beer. Start preparing this soup one day before serving.
01Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
02Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
03Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
04Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
05*Available at Asian markets and some supermarkets nationwide.