Oxtail Pho / Phở Đuôi Bò
Like many Asian moms, mine didn't show love through words of affirmation. She expressed her love through acts of service, primarily through cooking pho. Her pho was the ultimate labor of love; she would start it the night before and let it simmer the entire night so that it would be ready for my siblings
- Prep time
- 1 hr
- Cook time
- 12 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 lb oxtails
- 32 oz pho noodles
- 8 quart water
- 1 yellow onion
- 2 inch knob ginger
- 1 medium daikon
- 4 tbsp fish sauce
- 2 tbsp MSG
- 1 inch nub rock sugar
- 4 dried cloves
- 3 dried star anise
- 1 dried cardamom pod
- 1 cinnamon stick
- 1 tbsp dried coriander seeds
- 1 tbsp dried fennel seeds
- Green onions
- Cilantro
- White onion
- Thai basil
- Lime
- Jalapeno
- Beansprouts
Instructions
- 1
Cut onion and ginger in half, char on an open flame, dry pan, or broil on high. Peel and cut the daikon into 2-inch pieces. Toast dried spices in a dry pan and put them in a spice bag
- 2
Parboil oxtails, then scrub and rinse under cold water
- 3
To a clean stock pot, add water, bring up to a boil, and add oxtails, charred aromatics, daikon, and spice bag
- 4
Bring back up to a boil, skim off the impurities, and simmer on low, covered, for one and a half hours. Remove aromatics and spice bag to clean the broth clean
- 5
Simmer broth for another 9-10 hours
- 6
Season with fish sauce, sugar, MSG, and salt to taste
- 7
To serve: Cook noodles to the package's instructions, assembly bowl by adding noodles, oxtails, and garnishes