Oxtail Pho
Oxtail Pho
Ingredients
For the Oxtail
- 2 pounds oxtail
- as needed water, to cover oxtail
For the Broth
- 8 cups beef broth
- 1 1/2 cups water
- 1 onion, large, halved
- 1 piece ginger, large, halved
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 tablespoon salt
- 1 tablespoon sugar
For Serving
- as needed pho noodles, vermicelli style, cooked according to package directions
- as needed rare beef, thinly sliced (e.g., sirloin, eye of round)
- as needed fresh cilantro, chopped
- as needed scallions, sliced
- as needed white onion, thinly sliced
- as needed lime wedges
- as needed jalapeños, sliced
- as needed bean sprouts
- as needed hoisin sauce
- as needed sriracha
Instructions
- 1
Place the oxtail pieces in a large pot. Add enough water to fully cover the oxtail. Bring the water to a boil and boil for 10 minutes to remove impurities. Drain the oxtail and rinse thoroughly under cold water. Clean the pot as well.
⏱️ 20 min
- 2
Place the halved onion and ginger directly on a gas burner or under a broiler. Char them until they are significantly blackened, turning occasionally. This process adds depth of flavor to the broth.
⏱️ 10 min
- 3
In a small pan, gently toast the star anise, cinnamon stick, coriander seeds, and fennel seeds over medium heat until fragrant. Be careful not to burn them.
⏱️ 5 min
- 4
Return the cleaned oxtail to the large pot. Add the charred onion and ginger to the pot. Add the toasted spices (star anise, cinnamon stick, coriander seeds, fennel seeds) to the pot. Pour in 8 cups of beef broth and 1 1/2 cups of water. Season with 1 tablespoon of salt and 1 tablespoon of sugar.
⏱️ 5 min
- 5
Bring the broth to a boil, then reduce the heat to low. Simmer, covered, for 3 to 4 hours, or until the oxtail is very tender and falling off the bone. Skim off any foam or excess fat that rises to the surface during simmering.
⏱️ 240 min
- 6
Once the oxtail is tender, remove the oxtail, charred aromatics, and spices from the broth. Shred the meat from the oxtail bones. Strain the broth through a fine-mesh sieve to remove any small particles, ensuring a clear broth.
⏱️ 15 min
- 7
Prepare pho noodles according to package directions (typically by soaking or boiling briefly). Arrange the cooked pho noodles in a serving bowl. Top with shredded oxtail meat and thinly sliced rare beef. Garnish generously with fresh cilantro, sliced scallions, and thinly sliced white onion. Ladle the hot, clear broth over the noodles and meat. Serve immediately with a side plate of fresh lime wedges, sliced jalapeños, and bean sprouts. Offer hoisin sauce and sriracha for personal customization.
⏱️ 15 min
Kitchen Tools
Oxtail Pho
For the Oxtail
- 2 pounds oxtail
- as needed water, to cover oxtail
For the Broth
- 8 cups beef broth
- 1 1/2 cups water
- 1 onion, large, halved
- 1 piece ginger, large, halved
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 tablespoon salt
- 1 tablespoon sugar
For Serving
- as needed pho noodles, vermicelli style, cooked according to package directions
- as needed rare beef, thinly sliced (e.g., sirloin, eye of round)
- as needed fresh cilantro, chopped
- as needed scallions, sliced
- as needed white onion, thinly sliced
- as needed lime wedges
- as needed jalapeños, sliced
- as needed bean sprouts
- as needed hoisin sauce
- as needed sriracha
Instructions
- 1
Place the oxtail pieces in a large pot. Add enough water to fully cover the oxtail. Bring the water to a boil and boil for 10 minutes to remove impurities. Drain the oxtail and rinse thoroughly under cold water. Clean the pot as well.
⏱️ 20 min - 2
Place the halved onion and ginger directly on a gas burner or under a broiler. Char them until they are significantly blackened, turning occasionally. This process adds depth of flavor to the broth.
⏱️ 10 min - 3
In a small pan, gently toast the star anise, cinnamon stick, coriander seeds, and fennel seeds over medium heat until fragrant. Be careful not to burn them.
⏱️ 5 min - 4
Return the cleaned oxtail to the large pot. Add the charred onion and ginger to the pot. Add the toasted spices (star anise, cinnamon stick, coriander seeds, fennel seeds) to the pot. Pour in 8 cups of beef broth and 1 1/2 cups of water. Season with 1 tablespoon of salt and 1 tablespoon of sugar.
⏱️ 5 min - 5
Bring the broth to a boil, then reduce the heat to low. Simmer, covered, for 3 to 4 hours, or until the oxtail is very tender and falling off the bone. Skim off any foam or excess fat that rises to the surface during simmering.
⏱️ 240 min - 6
Once the oxtail is tender, remove the oxtail, charred aromatics, and spices from the broth. Shred the meat from the oxtail bones. Strain the broth through a fine-mesh sieve to remove any small particles, ensuring a clear broth.
⏱️ 15 min - 7
Prepare pho noodles according to package directions (typically by soaking or boiling briefly). Arrange the cooked pho noodles in a serving bowl. Top with shredded oxtail meat and thinly sliced rare beef. Garnish generously with fresh cilantro, sliced scallions, and thinly sliced white onion. Ladle the hot, clear broth over the noodles and meat. Serve immediately with a side plate of fresh lime wedges, sliced jalapeños, and bean sprouts. Offer hoisin sauce and sriracha for personal customization.
⏱️ 15 min