Slow-cooked oxtails noodle soup (4 servings)

Brush the cut side of onion with some oil. Char the onion on stove top until they get a nice dark spots (but not burnt). Set aside

Combine the oxtais and water in a small saucepan and place over high heat. Bring the water just to a boil, then remove the pot from the heat, drain the water, and rinse the oxtails and pot well. Make sure you DO rinse your pot too, sorry, can't be lazy here!

Return the oxtails to the pot and add water until it covers the oxtails. Add in onions. Set the pot over high heat and bring to a boil. Decrease the heat to low and cover the pot. Simmer the liquid until the meat falls off the bone, about 5 hours. While cooking, add more water, if necessary, to keep the oxtails fully submerged

When the meat has finished cooking, removed the oxtails from the pot. Strain the stock into another clean pot. Place the oxtails pieces back into the pot. Cover and put into refrigerator

Skim the whitish fat layer off the top of the broth. Heat the broth on stove again and then add the soy sauce, fish sauce, sugar, sake, pinch of salt and pepper. Have a taste and adjust to your liking. It should be savory with tinge of sweetness

When ready to serve, bring the broth to a rolling boil. Portion the noodles our into individual serving bowl. Place 1 to 2 oxtail pieces. Generously ladle the hot broth over the noodles. Garnish with chopped scallions, fried shallots crisp (if using), cilantro leaves, jalapeno slices and fresh herbs like basil if you like