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Oxtail Pho
200 min6 servingsAdvanced
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Rich, authentic comfort food featuring tender oxtail and beef brisket in a deep, clear, slow-simmered broth with aromatic spices.
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Recipe Details
Prep20m
Cook180m
Total200m
Servings: 6
Difficulty: Advanced
Per serving: 1 large bowl (~600g)
1096
Calories
57.6g
Protein
80.9g
Carbs
61g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
PhoOxtailSoupComfort FoodVietnamese
Ingredients
Main
- 1.2kgOxtail(cut into pieces)
- 500gBeef Brisket
- 2largeOnion(halved)
- 150gGinger Root(halved lengthwise)
- 5wholeStar anise
- 1pieceCinnamon stick(10cm)
- 4wholeCloves
- 1tbspCoriander Seeds
- 4tbspFish Sauce(estimated)
- 1tbspSugar
- 2wholeBeef Stock Cubes
- Garlic powder
- All-pepper seasoning
- pinchMsg
- Medium rice noodles
Garnish
- Fresh coriander(chopped)
- Spring Onions(sliced)
- Bean Sprouts
- Lime wedges
- Fresh red and green chilli(sliced)
- Hoisin Sauce
- Sriracha
Instructions
- 1 Blanch oxtail and brisket in boiling water for 5-10 minutes to remove impurities.
- 2 Remove meat, rinse thoroughly, and discard the water.
- 3 Char the halved onions and ginger on a baking sheet under a broiler or with a kitchen torch.
- 4 In a dry pan, toast star anise, cinnamon stick, cloves, and coriander seeds until fragrant.
- 5 Place toasted spices into a spice bag or cheesecloth.
- 6 In a clean pot, add the blanched meat, charred onion, ginger, spice bag, beef stock cubes, fish sauce, sugar, garlic powder, all-pepper seasoning, and MSG.
- 7 Simmer for several hours until the oxtail is tender.
- 8 Cook rice noodles according to package instructions and drain.
- 9 Assemble bowls by placing noodles and bean sprouts at the bottom, topping with meat, and pouring hot broth over.
- 10 Serve with fresh herbs, lime, chili, hoisin, and sriracha.
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