Oxtail Pho

I’d never tried oxtail before and I’m sad I hadn’t. It’s SO good! This soup is sinfully good, but feels good too. It takes 2 days to make, but totally worth it. I even grew the sprouts myself on our counter!

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For the beef broth:
  • 1 large onion, halved
  • Two 3-inch pieces fresh ginger
  • 6 quarts chicken broth
  • 4 lbs oxtail
  • 6 garlic cloves
  • 2 tablespoons sugar
  • 1 tablespoon black peppercorn
  • 1 tablespoon fish sauce
  • 4 star anise
  • 3 whole cloves
  • 1 black cardamom pod
  • 1/2 cinnamon stick
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
    For the beef pho’:
  • 2 tablespoons fish sauce
  • 8 ounces udon noodles
  • 2 cups bean sprouts
  • 1/4 cup fresh cilantro
  • 1/4 cup mint leaves
  • 1/2 cup Thai basil
  • 4 scallions, sliced
  • chili flakes, to taste
  • 3 limes
    For the beef broth:
  • Heat a heavy pan or cast iron over high heat. Add the onions halves cut side down and the ginger pieces and cook until well charred (black) on all sides.
  • Fill a stock pot with 6 quarts of chicken broth. Add the oxtail and bring to a simmer. Add the charred onion, ginger, garlic, sugar, peppercorns, fish sauce, star anise, cloves, cardamom, fennel seeds and coriander seeds. Bring to a simmer. Cook for 2 1/2 hours, until the meat is fork tender. Turn off the heat and cool. Refrigerate overnight.
    For the beef pho’:
  • Remove the beef from the broth. Trim meat into bite sized chunks, removing most of the fat and connective tissue. Strain into a clean pot and bring to a simmer. Add fish sauce.
  • Put broth on medium heat and add noodles. Bring to a boil until noodles are ready.
  • Divide the noodles among the bowls, add some of the meat, bean sprouts, cilantro, mint, basil and scallions.
  • Add some of the hot beef broth to each bowl and serve with lime wedges and chili flakes.
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Oxtail Pho

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