Khao Piak Sen with Oxtail
Khao Piak Sen with Oxtail
Ingredients
For the Oxtail Broth
- 3 pounds oxtail, cut into 2-inch pieces
- 1 yellow onion, quartered
- 6 garlic cloves, smashed
- 2 inches ginger, sliced
- 2 star anise pods
- 2 tablespoons fish sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black peppercorns
- 10 cups water
For the Noodles and Toppings
- 1 pound tapioca noodles, fresh or dried, prepared according to package directions
- 4 teaspoons chili oil, or chili paste, to taste
- 1/2 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 4 tablespoons fried garlic, or fried shallots
- 4 dried red chilies, crushed or whole, for garnish
- 4 pieces fried dough, for serving, optional
Instructions
- 1
Rinse the oxtail pieces under cold water. In a large stockpot, add the oxtail and cover with water. Bring to a boil, then drain immediately. This step helps to remove impurities.
⏱️ 10 min
- 2
Return the blanched oxtail to the clean stockpot. Add the quartered yellow onion, smashed garlic cloves, sliced ginger, star anise pods, fish sauce, salt, black peppercorns, and 10 cups of fresh water.
⏱️ 5 min
- 3
Bring the broth to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 2 1/2 to 3 hours, or until the oxtail is very tender and easily pulls from the bone. Skim any foam or fat from the surface periodically.
⏱️ 180 min
- 4
Once the oxtail is tender, remove the oxtail pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Taste the broth and adjust seasoning with additional salt or fish sauce if needed. Shred the meat from the oxtail bones.
⏱️ 15 min
- 5
Prepare the tapioca noodles according to package directions. If using fresh noodles, they may only require a quick blanching. If using dried, they will need to be boiled until tender.
⏱️ 5 min
- 6
To assemble each serving bowl, place a portion of the cooked tapioca noodles into the bottom of the bowl. Top with generous pieces of the shredded oxtail meat.
⏱️ 2 min
- 7
Ladle the hot oxtail broth over the noodles and oxtail, ensuring everything is submerged.
⏱️ 1 min
- 8
Add a spoonful of chili oil or paste to each bowl, according to individual preference for spice.
⏱️ 1 min
- 9
Garnish generously with chopped green onions, fresh cilantro, fried garlic (or shallots), and dried red chilies. Serve immediately, optionally with a side of fried dough.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Khao Piak Sen with Oxtail
For the Oxtail Broth
- 3 pounds oxtail, cut into 2-inch pieces
- 1 yellow onion, quartered
- 6 garlic cloves, smashed
- 2 inches ginger, sliced
- 2 star anise pods
- 2 tablespoons fish sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black peppercorns
- 10 cups water
For the Noodles and Toppings
- 1 pound tapioca noodles, fresh or dried, prepared according to package directions
- 4 teaspoons chili oil, or chili paste, to taste
- 1/2 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 4 tablespoons fried garlic, or fried shallots
- 4 dried red chilies, crushed or whole, for garnish
- 4 pieces fried dough, for serving, optional
Instructions
- 1
Rinse the oxtail pieces under cold water. In a large stockpot, add the oxtail and cover with water. Bring to a boil, then drain immediately. This step helps to remove impurities.
⏱️ 10 min - 2
Return the blanched oxtail to the clean stockpot. Add the quartered yellow onion, smashed garlic cloves, sliced ginger, star anise pods, fish sauce, salt, black peppercorns, and 10 cups of fresh water.
⏱️ 5 min - 3
Bring the broth to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 2 1/2 to 3 hours, or until the oxtail is very tender and easily pulls from the bone. Skim any foam or fat from the surface periodically.
⏱️ 180 min - 4
Once the oxtail is tender, remove the oxtail pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Taste the broth and adjust seasoning with additional salt or fish sauce if needed. Shred the meat from the oxtail bones.
⏱️ 15 min - 5
Prepare the tapioca noodles according to package directions. If using fresh noodles, they may only require a quick blanching. If using dried, they will need to be boiled until tender.
⏱️ 5 min - 6
To assemble each serving bowl, place a portion of the cooked tapioca noodles into the bottom of the bowl. Top with generous pieces of the shredded oxtail meat.
⏱️ 2 min - 7
Ladle the hot oxtail broth over the noodles and oxtail, ensuring everything is submerged.
⏱️ 1 min - 8
Add a spoonful of chili oil or paste to each bowl, according to individual preference for spice.
⏱️ 1 min - 9
Garnish generously with chopped green onions, fresh cilantro, fried garlic (or shallots), and dried red chilies. Serve immediately, optionally with a side of fried dough.
⏱️ 3 min