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Pho with Oxtail
Rich, deeply flavoured Vietnamese pho using oxtail for an even more gelatinous, unctuous broth. Blanching the oxtail first and discarding that water keeps the final broth clear instead of cloudy and scummy.
Total time
400 min
Prep
20 min
Cook
380 min
Difficulty
medium
Cuisine
Vietnamese
comfortsoupslow-cooked
Ingredients
2 lbsoxtail
1onion, charred
2 inchginger, charred
3 star anise
1cinnamon stick
3cloves
1 tspcoriander seeds
fish sauce and saltto taste
rice noodlesto serve
brisket, bean sprouts, Thai basil, limeto serve
Instructions
1
Blanch oxtail 10 min; drain.
2
Simmer with charred aromatics and whole spices 5-6 hours.
3
Strain broth; season with fish sauce and salt.
4
Cook noodles; assemble bowls with oxtail meat.
5
Serve with garnishes on the side.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
61
Protein
1.5g
Fat
2.2g
Carbs
14.6g
Fiber
6.8g
Sodium
44mg
Reviews
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