Authentic Vietnamese Pho with Oxtail and Fresh Herbs
Experience the rich and aromatic flavors of traditional Vietnamese beef pho, a comforting noodle soup that is both satisfying and nourishing. Using succulent oxtail as the base, this recipe captures the essence of Vietnamese cuisine with a medley of spices, fresh herbs, and vibrant garnishes. Each bowl is a delightful combination of tender meat, silky rice noodles, and a fragrant broth that has been simmered to perfection. Enjoy the interactive experience of customizing your bowl with fresh herbs, lime, and sauces, making every spoonful a celebration of flavors!
6
Servings
400
Calories
22
Ingredients
Ingredients
Oxtails
3 lbs (fresh)
Water
2 gallons (for broth)
Ginger
4 inches (sliced)
Onions
2 (halved and peeled)
Nuoc Nam (Fish Sauce)
1/2 cup (liquid)
Star Anise
10 whole (spices)
Cloves
5 whole (spices)
Cinnamon Stick
1 stick (about 1-4 inch)
Fennel Seeds
1/2 teaspoon (spices)
Salt
2 tablespoons (to taste)
Bay Leaves
4 (spices)
Rice Noodles
1 lb (preferably 1/4 inch)
Scallions
1 bunch (sliced)
Cilantro
1 bunch (fresh, for garnish)
Basil Leaves
1 bunch (fresh, for garnish)
Mint Leaves
1 bunch (fresh, for garnish)
Thinly Sliced Onion
1 (raw, for garnish)
Bean Sprouts
4 cups (fresh, for garnish)
Limes
2 (cut into wedges)
Filet Mignon or Top Sirloin Steak
1 lb (sliced very thinly)
Hoisin Sauce
to taste (for serving)
Sriracha Sauce
to taste (for serving)
Instructions
1
In a large stockpot, add the oxtails and 2 gallons of water. Bring to a rolling boil over high heat.
2
Once boiling, reduce the heat to low and allow to simmer gently. Skim off any scum that rises to the surface and discard it.
3
While the broth simmers, prepare the aromatics. Cut the onions in half and peel them. Place them along with the ginger on a baking sheet and broil in the oven for about 20 minutes, turning halfway, until they are slightly charred but not blackened. Set aside to cool.
4
In a piece of cheesecloth, combine the star anise, cloves, cinnamon stick, and fennel seeds. Tie the cheesecloth securely with twine to make a spice bag.
5
Add the spice bag, charred onion halves, ginger, bay leaves, salt, and fish sauce to the simmering broth. Allow the broth to simmer uncovered for at least 5 to 6 hours, adjusting for taste as desired.
6
After simmering, remove and discard the spice bag, onion halves, ginger, and bay leaves.
7
Carefully remove the oxtails and set them aside to cool. Once cooled, trim off any excess fat, and shred the meat from the bones. Return the bones to the broth for additional flavor.
8
Continue to simmer the broth for an extra hour or two, an additional flavor enhancement can be made at this stage with a little salt if necessary, but aim for a balanced taste.
9
Soak the rice noodles in cold water for 15-20 minutes. In a separate large pot, bring water to a boil.
10
Prepare the garnishes by arranging the cilantro, basil, mint, sliced onions, scallions, and bean sprouts on a serving platter.
11
Once the rice noodles are soaked, cook them quickly in the boiling water just until tender (about 2-3 minutes). Rinse with cold water if not serving immediately.
12
When ready to serve, bring the broth to a rolling boil again. In a bowl, place the cooked rice noodles and top with the sliced beef (either the filet mignon or the leftover oxtail meat).
13
Ladle the boiling broth over the noodles and meat, ensuring that it is fully submerged. Serve immediately with the garnish platter, hoisin sauce, and sriracha sauce on the side.
14
Allow each person to customize their own bowl with fresh herbs, lime, and sauces to taste.
Nutrition Information
13g
Fat
36g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Vietnamese Pho with Oxtail?
It is a traditional Vietnamese beef noodle soup featuring a rich, aromatic broth made from simmered oxtails, spices like star anise and cinnamon, and served with rice noodles and fresh herbs.
How many servings does this recipe yield?
This recipe is designed to make 6 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How long does the pho broth need to simmer?
The broth should simmer for at least 5 to 6 hours to develop a deep, rich flavor, followed by an additional hour or two after shredding the meat.
What are the primary aromatics used in the broth?
The primary aromatics are charred onions and sliced ginger.
What spices are included in the spice bag?
The spice bag contains star anise, cloves, a cinnamon stick, and fennel seeds.
How do I prepare the onions and ginger for the broth?
Cut the onions in half and peel them, then broil them with the ginger for about 20 minutes until they are slightly charred.
What type of noodles are used in Pho?
This recipe uses rice noodles, preferably 1/4 inch in width.
How much oxtail is required?
You will need 3 lbs of fresh oxtails for this recipe.
What is Nuoc Nam?
Nuoc Nam is Vietnamese fish sauce, used in this recipe to provide a savory depth to the broth.
Which beef cuts are used for the topping?
You can use either thinly sliced filet mignon, top sirloin steak, or the shredded meat from the oxtails.
What fresh herbs are recommended for garnish?
The recommended herbs include cilantro, basil, and mint.
How do I cook the rice noodles?
Soak them in cold water for 15-20 minutes, then boil them quickly for 2-3 minutes until tender.
What is the protein content per serving?
Each serving provides 23g of protein.
How much fat is in one serving of this pho?
There are 13g of fat per serving.
Are there any specific vegetables used as garnish?
Yes, the recipe calls for sliced onions, scallions, and bean sprouts as garnishes.
What sauces are served on the side?
Hoisin sauce and sriracha sauce are typically served on the side for customization.
How much water is needed to start the broth?
The recipe starts with 2 gallons of water in a large stockpot.
What should I do with the oxtail meat after simmering?
Remove the oxtails from the broth, trim any excess fat, and shred the meat from the bones to be used as a topping.
How many carbohydrates are in a serving?
Each serving contains 36g of carbohydrates.
What should I do with the foam that rises to the top of the pot?
You should skim off any scum or foam that rises to the surface and discard it to keep the broth clear.
Is there salt in the broth?
Yes, 2 tablespoons of salt are added initially, and you can adjust with more later for flavor enhancement.
How many bay leaves are used?
The recipe calls for 4 bay leaves to be added to the simmering broth.
Can I add lime to the pho?
Yes, lime wedges are served on the side so each person can add juice to their taste.
What is the purpose of the cheesecloth?
The cheesecloth is used to create a spice bag, which holds the whole spices together so they can be easily removed after simmering.
When should I add the raw sliced beef to the bowl?
Place the thinly sliced raw beef on top of the cooked noodles right before ladling the boiling hot broth over them.
Should the oxtail bones be discarded immediately?
No, after shredding the meat, the bones should be returned to the broth for an additional hour or two to enhance the flavor.
How long should the aromatics be broiled?
They should be broiled for about 20 minutes, turning halfway through.
What is the total ingredient count for this recipe?
This recipe utilizes 22 different ingredients.
Is this pho recipe considered comfort food?
Yes, it is described as a comforting, satisfying, and nourishing noodle soup.