Oxtail Pho Recipe
If you love pho, you will really enjoy my oxtail pho recipe. Growing up, I remember eating oxtail pho for dinner at least once a week. My mom prepared the pho broth on Sundays, and we waited until Friday evening to eat the pho. The kitchen filled with the smell of pho, and the excitement swelled inside me because I was ready to fill my tummy with good ‘ole pho and garnish my noodles with Sriracha, Hoisin sauce, lemon, peanuts, green onions and cilantro.
Pho is eaten with rice stick noodles, but I always preferred thin egg noodles in my pho. Nowadays, I make my pho with rice noodles. On some occasions, I eat my pho dry and set the soup on the side in a separate bowl.
My oxtail pho recipe is a simple recipe that I learned from my mom. My family is not Vietnamese, but my mom developed a great Vietnamese oxtail pho recipe! Her knack for cooking and experimentation with all sorts of ethnic dishes lends no surprise to her amazing recipes. Now let’s get started on this oxtail pho recipe!
I’ve had many kinds of pho such as chicken, beef ball, flank, and brisket, but oxtail pho can’t beat any of those. As the oxtail is simmered in the pot, it infuses the broth with a rich and deep flavor. The oxtail tenderizes into a wonderful texture, transforming the pho into a mouthwatering dish!
Directions
As a side note before you start cooking, you will need to make the pho broth a day before you plan to eat the pho.
On medium heat, char the yellow onion and ginger on a small pan for 10 to 15 minutes. Charring the onion and ginger creates a flavorful and smoky aroma to the pho broth.
Next, fill a pot with 4 cups of water and add the oxtail, star anise, onion and ginger. Let the water boil and cook the oxtail for 5 to 7 minutes. Bring to a simmer after 5 to 7 minutes. Skim off the scum that accumulates at the top of the broth. Simmer for 3 hours.
After 1 hour of simmering, add the Better Than Bouillon Roasted Beef Base and soy sauce. You can purchase Better Than Bouillon Beef Base from Costco, Target or Walmart. Continue to simmer for the next 2 hours
When 3 hours has passed, turn off the stove and let the pot cool down. Once cooled, place the pot in the fridge. The next day you will notice fat and oil in white solid clumps at the top of the broth, remove and skim off.
Prepare your rice noodles according to the package. Once noodles are cooked, place noodles in a bowl, pour broth and oxtail into the bowl. Garnish with green onions, cilantro, hoisin sauce, and Sriracha. Now you’re ready to devour your freshly made oxtail pho recipe!
Oxtail Pho Recipe
My oxtail pho recipe is a simple recipe that I learned from my mom. My family is not Vietnamese, but my mom learned to develop a great Vietnamese oxtail pho recipe! Her knack for cooking and experimentation with all sorts of ethnic dishes lends no surprise to her amazing recipes. Now let’s get started on this oxtail pho recipe
Ingredients
- 4 cups water
- 1 pound oxtail bones
- 1 slice ginger 3 inch long slice
- 1/2 onion
- 2 star anise
- 4 tsp Better Than Bouillon Roasted Beef Base
- 2 tsp light soy sauce or soy sauce
- Rice Stick Noodles
Garnishes
- green onion
- cilantro
- crushed peanuts
- lemon wedges
- Sriracha sauce
- hoisin sauce
Instructions
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On medium heat, char the yellow onion and ginger on a small pan for 10 to 15 minutes.
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Fill a pot with 4 cups of water and add the oxtail, star anise, onion and ginger. Boil and cook the oxtail for 5 to 7 minutes. Bring to a simmer after 5 to 7 minutes. Skim off the scum at the top of the broth. Simmer for 3 hours.
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After 1 hour of simmering, add the Better Than Bouillon Beef Base and soy sauce. Continue to simmer for the next 2 hours.
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When 3 hours has passed, turn off the stove and let the pot cool down and place in fridge. The next day, remove fat and oil at the top of the broth.
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Prepare your rice noodles according to the package. Pour broth and oxtail into the bowl with the noodles. Garnish with green onions, cilantro, hoisin sauce, and Sriracha