IN MY PREVIOUS COOKBOOK, SECRETS OF THE RED LANTERN, I SHARED A PHO RECIPE FROM SAIGON, WHICH WAS PASSED DOWN THROUGH THE NGUYEN FAMILY. THIS RECIPE, HOWEVER, STAYS TRUE TO THE HANOIAN STYLE: SIMPLE, CLEAN AND UNCOMPLICATED. I USE OXTAIL HERE AS I FIND IT RELEASES DEEPER FLAVOURS THAN THE ORDINARY SHIN BONE, AND IT TENDS
