VIETNAMESE OXTAIL PHO

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VIETNAMESE OXTAIL PHO

Yield 4-6

Prep time

30 Min

Cook time

2 Hour

Total time

2 H & 30 M

Ingredients

For the Broth

• 3–4 lbs oxtail, cut into sections and thouroughly rinsed
• 1 lb (2-3) beef marrow bones (optional)
• 1 large onion, halved
• 3 shallows, halved
• 1 large piece ginger (4–5 inches), cut into rounds
• 1 tbsp salt
• 1 Tbsp MSG
• 2 tbsp fish sauce (or to taste)
• 1–2 rock sugar pieces (or 1 tbsp regular sugar)
• 4 quarts (16 cups) water

Spice Mixture:

• 5–6 star anise
• 1 cinnamon stick
• 4–5 cloves
• 1 black cardamom pod
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds

To Serve:

• ½ cup rice noodles, cooked according to package instructions
• Thinly sliced white onion
• Finely chopped green onion
• Thinly sliced basil and mint leaves
• Sambal or sriracha to taste

Instructions

1. Par boil the meat and bones: Add the oxtail and marrow bones to a large pot and cover with water. Bring the pot to a boil and let boil for 10 minutes, removing any foam or scum with a large spoon or strainer that rises to the surface of the pot. Remove the pot from the stove and drain the oxtail and bones. Rinse them thoroughly with water and place into the pot of a pressure cooker. (This step ensures you have a clear and clean broth)
2. On a large sheet tray place the halved onion, halved shallot and sliced ginger. Place into a preheated broiler for 5-6 minutes, until everything is deeply charred and aromatic. Remove any burnt onion skins and then transfer all of the onion shallot and ginger to the pot with the oxtail.
3. Add all the spices to a clean saute pan and set over medium high heat. Toast the spices for 2-3 minutes until they become fragrant but be careful not to burn or your broth will be bitter. Remove the spices to a mesh spice bag, or tie up into a piece of cheesecloth.
4. Add the 4 quarts of water to the pressure cooker to cover the meat, spice baggy and aromatics (or use as much water as your pressure cooker pot holds). Stir in the salt, MSG, fish sauce and rock sugar, then cover with the lid and pressure cook on high for 1 hour and 15 minutes. Allow the pressure cooker to naturally depressurize for maximum flavor.
5. Carefully remove the oxtail pieces from the pressure cooker and set aside. Strain the broth of all the solids and set aside.
6. To make your bowl of Pho: place cooked rice noodles into a large soup bowl and add a couple oxtails, sliced onion, green onion, basil, mint and sambal to taste. Pour over as much broth as you like to cover the noodles and serve.

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