vietnamese oxtail pho recipe

Written ByJenny Smyth Posted on
vietnamese oxtail pho recipe
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The Best vietnamese oxtail pho recipe

I’m so excited to share this Vietnamese oxtail pho recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends.

The combination of tender oxtail, flavorful broth, and fresh herbs is just perfect. My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of the soft, comforting noodles and the rich, meaty broth.

As a busy mom, I appreciate how easy it is to make this recipe – just throw everything into a big pot and let it simmer away while you get on with other things. Plus, it’s a great way to use up any leftover bones or scraps we have lying around.

The health benefits are another bonus – all that slow-cooked meat and veggies make for a nutritious and filling meal. I like to serve it on special occasions, like holidays or birthdays, but it’s also a great weeknight dinner option when we’re short on time.

So go ahead and give it a try – your taste buds (and your family) will thank you!

Vietnamese Oxtail Pho

Vietnamese Oxtail Pho

4.9 from 1158 votes

A deeply aromatic and rich beef noodle soup made by simmering oxtail with charred onions, ginger, and warm spices. The broth is served over flat rice noodles and topped with fresh herbs, bean sprouts, and lime.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Broth

3 lbs oxtail, cut into pieces
2 large onions, halved
4 inch piece ginger, halved lengthwise
2 cinnamon sticks
4 star anise
1 tbsp coriander seeds
6 whole cloves
1 tbsp salt
2 tbsp fish sauce
1 tbsp sugar
10 cups water

For the Bowl

1 lb flat rice noodles (banh pho)
1 cup bean sprouts
1 cup Thai basil leaves
1 cup cilantro sprigs
2 limes, cut into wedges
2 jalapeños, thinly sliced
Hoisin sauce and Sriracha for serving

👨‍🍳Directions

1Place oxtail pieces in a large stockpot and cover with cold water.
2Bring to a boil over high heat, then boil for 5 minutes until scum rises.
3Drain the oxtail and rinse under cold water, then clean the pot.
4Char the onion halves and ginger pieces under a broiler or in a dry skillet over medium-high heat for 5 to 7 minutes, turning occasionally, until they are blackened and fragrant.
Set aside.
5Toast cinnamon sticks, star anise, coriander seeds, and cloves in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until fragrant.
6Transfer to a spice bag or a piece of cheesecloth tied with kitchen twine.
7Return the cleaned oxtail to the pot and add the charred onions, ginger, spice bag, salt, fish sauce, sugar, and 10 cups of water.
8Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 3 hours, skimming any foam or fat occasionally, until the oxtail is tender and the broth is rich.
9Remove the oxtail pieces from the broth and set aside.
10Strain the broth through a fine mesh strainer into a clean pot, discarding solids.
11Skim off excess fat with a spoon.
12Taste and adjust seasoning with more fish sauce or salt if needed.
13Cook the rice noodles according to package directions until tender but chewy, usually 4 to 6 minutes in boiling water.
14Drain and rinse with cold water to stop cooking, then divide among serving bowls.
15Place a few pieces of oxtail on top of the noodles in each bowl.
16Ladle the hot broth over the oxtail and noodles until the bowl is nearly full.
17Serve immediately with bean sprouts, Thai basil, cilantro, lime wedges, jalapeño slices, hoisin sauce, and Sriracha on the side.

🔧Equipment

Large stockpot (8 quart)
Skillet or broiler
Fine mesh strainer
Cheesecloth or spice bag
Large bowl
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a clearer broth, parboil the oxtail as directed and skim thoroughly. The broth can be made a day ahead and refrigerated, making it easy to remove solidified fat before reheating.

Watch Video Of How Vietnamese Oxtail Pho Works

This Vietnamese oxtail pho recipe is a staple in our household – we love serving it up on special occasions or just as a cozy night-in meal.

One of the best things about this recipe is how well it stores – just let it cool completely before refrigerating or freezing for later use.

When reheating, simply add some fresh herbs and lime juice to bring out all the flavors again.

❓ Frequently Asked Questions About Vietnamese Oxtail Pho

1. What is oxtail pho?

Oxtail pho is a traditional Vietnamese noodle soup made with braised oxtail meat, beef broth, and rice noodles.

2. Can I use beef shank instead of oxtail?

Yes, you can use beef shank as a substitute for oxtail in this recipe. However, keep in mind that the flavor and texture may be slightly different.

3. How long does the broth need to simmer?

The broth should simmer for at least 2-3 hours to extract all the flavors from the oxtail and bones.

4. Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker by browning the oxtail and onions in a pan before transferring everything to the slow cooker.

5. What type of noodles should I use?

You can use either rice noodles or egg noodles for this recipe.

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