Hanoi Beef and Rice Noodle Soup (Pho Bo)
Traditionally a northern Vietnamese breakfast specialty, pho bo is now eaten through-out the country at any time of day. Charring the meat, ginger, and shallots gives the broth its complexity. Beef oxtail, although bony and tough, is very flavorful, so it's good for making broth. Partially freeze eye-of-round roast to make it easier to slice. You can also use regular sweet basil in place of Thai basil.