Authentic Oxtail Pho Recipe: Step-by-Step Guide to Vietnamese Comfort Food

There’s something magical about a steaming bowl of pho, isn’t there? The rich, aromatic broth, the tender meat, and the fresh herbs all come together in perfect harmony. With oxtail as the star of this recipe, we’re taking this beloved Vietnamese classic to a whole new level of flavor and depth.

Ingredients

To prepare this delicious oxtail pho recipe, we’ll need to gather fresh and quality ingredients for each component. Let’s break them down into categories for easy organization.

For The Broth

• 2 lbs oxtails, rinsed and patted dry
• 2 lbs beef knuckle or marrow bones
• 1 large yellow onion, peeled and halved
• 1 piece fresh ginger, about 4 inches, halved lengthwise
• 1 gallon water
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 2 tablespoons sugar

For The Spices

• 1 cinnamon stick, about 3 inches
• 4 star anise pods
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 5 whole cloves
• 1 black cardamom pod (optional)
• 1 sachet or cheesecloth for spices

For The Toppings

• 1 cup fresh bean sprouts, rinsed
• 1 small bunch Thai basil, leaves separated
• 1 small bunch cilantro, roughly chopped
• 2 green onions, thinly sliced
• 1 lime, cut into wedges
• 2 small red chilies, thinly sliced (optional)
• Hoisin sauce and sriracha, as desired

For The Noodles

• 1 lb flat rice noodles (pho noodles)
• Water for boiling noodles

Tools And Equipment

To prepare our flavorful Vietnamese oxtail pho recipe, having the right tools and equipment is crucial. Here’s what we’ll need to ensure everything comes together smoothly:

• Large Stockpot: Essential for simmering the oxtail and bones to create a rich, deep broth. Aim for a pot that holds at least 8 quarts.
• Mesh Strainer or Fine Sieve: Useful for straining the broth to remove any impurities and achieve a clear consistency.
• Tongs: Handy for flipping the oxtail and retrieving larger ingredients like bones and charred aromatics.
• Roasting Tray: For roasting the ginger and onions to enhance their flavors before adding them to the broth.
• Ladle: Perfect for serving the aromatic broth over our noodles and toppings.
• Knife and Cutting Board: For slicing fresh herbs, chopping onions, and preparing other garnishes.
• Kitchen Twine or Spice Bag: Keeps spices like star anise and cinnamon in one place, making it easier to remove them after simmering.
• Serving Bowls and Chopsticks: Deep bowls work best for holding the noodles, broth, and toppings, while chopsticks are ideal for enjoying the full pho experience.

Directions

Follow these step-by-step instructions to create a flavorful and authentic Vietnamese oxtail pho recipe. We’ll guide you through each stage for a smooth and enjoyable cooking experience.

Prep The Oxtail

1. Rinse 2 pounds of oxtail under cold water to remove any debris or blood.
2. Place the oxtail and 2 pounds of beef knuckle or marrow bones into a large stockpot. Cover with water.
3. Bring to a boil over high heat. Allow it to roll for about 10 minutes to release impurities.
4. Drain the pot and rinse both the oxtail and bones under cold water to ensure all scum is removed. Clean the pot thoroughly before proceeding.

Prepare The Spices

1. Roast a 4-inch piece of fresh ginger and 2 medium onions by placing them directly over a gas flame or under a broiler. Char them until the skins are blackened and the aroma is released. Wash off the burnt skin, then set them aside.
2. In a dry skillet over medium heat, toast the essential pho spices: 1 cinnamon stick, 2 tablespoons of coriander seeds, 4 cloves, 2 star anise, and 1 cardamom pod. Stir constantly for 2 minutes until fragrant.
3. Place the toasted spices into a spice bag or wrap them securely in kitchen twine for easy removal after cooking.

Assemble The Broth

1. Add the cleaned oxtail and bones back into the stockpot.
2. Add the charred ginger and onions, alongside the prepared spice bag or tied spices.
3. Fill the pot with 4 quarts of water. Bring everything to a boil, then immediately reduce to a gentle simmer.

Cook The Broth

1. Allow the broth to simmer for 6-8 hours, skimming off scum and excess fat every 30 minutes to maintain clarity.
2. Add 1 tablespoon of salt, 1 tablespoon of sugar, and 3 tablespoons of fish sauce to season the broth. Adjust seasoning to taste as it cooks.
3. Once the broth is done simmering, strain it through a fine mesh strainer into a clean pot to ensure a clear, delicate broth. Discard the solids.

Prepare The Noodles

1. Bring a pot of water to a boil. Prepare 12 ounces of dried or fresh pho noodles as per package instructions.
2. Drain the noodles and rinse them with cold water to prevent sticking. Set aside.

Assemble The Pho

1. In serving bowls, evenly portion the cooked pho noodles.
2. Top the noodles with cooked oxtail pieces, thinly sliced raw beef (optional), and your choice of toppings such as fresh cilantro, Thai basil, bean sprouts, sliced green onions, and lime wedges.
3. Pour the hot broth over the noodles and toppings until everything is submerged.
4. Serve immediately with hoisin sauce and sriracha on the side for customization.

Tips For Success

Crafting the perfect oxtail pho recipe requires a little attention to detail. These expert tips will help ensure your Vietnamese oxtail pho recipe turns out full of flavor and authenticity.

How To Choose The Best Oxtail

Selecting quality oxtail is crucial for a rich and flavorful broth. Look for oxtail pieces that are meaty with a good balance of fat to enhance the depth of the broth. Opt for cuts that have bright red meat and white, firm fat. Avoid oxtail that appears gray or has an overly strong odor. Purchasing from a butcher or a trusted source ensures the freshest and best-quality oxtail for our pho.

Storage And Reheating Tips

Store leftover pho components separately for the best results. Place the strained broth in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Keep cooked noodles and toppings in separate containers to prevent them from becoming soggy.

Conclusion

Oxtail pho is more than just a meal; it’s a comforting and flavorful experience that brings warmth to any table. From the rich, aromatic broth to the tender oxtail and fresh toppings, every step of the process is worth the effort.

Whether we’re cooking for loved ones or treating ourselves, this recipe lets us enjoy a classic Vietnamese dish with an elevated twist. Let’s savor each bowl, knowing we’ve created something truly special. Happy cooking!

Frequently Asked Questions

What is oxtail pho?

Oxtail pho is a Vietnamese noodle soup made with a rich, flavorful broth that uses oxtail as the primary ingredient. It’s served with rice noodles, fresh herbs, and optional toppings like raw beef, creating a hearty and delicious meal.

What tools are essential for making oxtail pho?

Key tools include a large stockpot, a mesh strainer, tongs, a roasting tray, a ladle, and a knife with a cutting board. Spice bags or kitchen twine and serving bowls with chopsticks are also recommended for perfect preparation.

What ingredients are needed for making oxtail pho?

The dish requires oxtail, beef knuckles or marrow bones, fresh ginger, various spices (like star anise, cinnamon, and cloves), rice noodles, and fresh herbs like cilantro and Thai basil. Optional toppings include raw beef slices and sauces like hoisin or sriracha.

How long does it take to prepare oxtail pho?

Preparing oxtail pho typically takes several hours. The broth alone requires a long simmering process (4-6 hours) to develop its signature rich flavor. Additional time is needed to prep ingredients and assemble the dish.

How do I ensure a clear broth for oxtail pho?

To achieve a clear broth, rinse and parboil the oxtail and bones before simmering. Use a mesh strainer to remove impurities, and strain the broth after simmering to eliminate particles.

Can I store leftover oxtail pho?

Yes, you can store leftover pho components separately. Keep the broth in an airtight container in the fridge for up to 3 days or freeze it. Store cooked noodles and toppings in separate containers to maintain freshness.

What are some tips for choosing the best oxtail?

Look for oxtail pieces with a good balance of meat and fat. Avoid pieces that appear gray or have a strong odor. Fresh, pink-colored meat ensures better flavor and texture.

Can I customize the toppings in oxtail pho?

Absolutely! Popular toppings include raw beef slices, bean sprouts, lime wedges, Thai basil, cilantro, and green onions. Add hoisin sauce or sriracha for extra flavor.

Is oxtail pho spicy?

Traditionally, oxtail pho is not spicy. However, you can customize the spice level by adding chili, sriracha, or spicy peppers to your bowl.

Can I prepare oxtail pho ahead of time?

Yes, you can make the broth in advance and store it in the fridge or freezer. When ready to serve, reheat the broth and assemble the pho with noodles and fresh toppings.

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