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Oxtail Pho
Hoofdgerecht

Oxtail Pho

3 u 30 minVoor 4Nutri-Score C€€€
van @cookingismydestiny8 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

4 personen
  • oxtail (rinsed, trimmed of excess fat)Vlees1,2 kg
  • waterOverig2,5 liter
  • fish sauceVoorraadkast45 ml
  • beef pho broth mixVoorraadkast30 g
  • Maggi chicken bouillon (cubes)Voorraadkast2 stukken
  • fried garlicVoorraadkast15 g
  • red onion (halved)Groente en fruit1 stuk
  • ginger (sliced into thick coins)Groente en fruit40 g
  • green onion (sliced, divided)Groente en fruit4 stukken
  • cilantro (bunch, chopped, divided)Groente en fruit1 stuk
  • carrots (peeled, cut into chunks)Groente en fruit2 stukken
  • jalapeño (sliced)Groente en fruit1 stuk
  • lime (cut into wedges)Groente en fruit1 stuk
  • chili garlic crunch oilVoorraadkast30 ml
  • hoisin sauceVoorraadkast30 ml
  • sriracha sauceVoorraadkast30 ml
  • rice noodles (flat pho noodles)Granen300 g

per portie

Voedingswaarden

646kcal

Koolhydraten
66 g
Eiwitten
36 g
Vetten
26 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Koekenpan
  • Steelpan
  • Vergiet
  • Soeplepel

stap voor stap

Bereiding

  1. Char the aromatics

    • Halve the red onion and slice the ginger into thick coins.
    • Sear the onion and ginger cut-side down in a dry frying pan until deeply charred.
    • Set aside.
    Stap 1

  2. Blanch the oxtail

    • Rinse the oxtail well under cold water.
    • Cover with water in a stockpot, bring to a boil and blanch to remove impurities.
    • Drain and rinse the oxtail and clean the pot.
    Stap 2

  3. Simmer the broth

    • Return the oxtail to the pot with the water, charred onion and ginger, carrot chunks and the white parts of the green onion.
    • Add the beef pho broth mix, chicken bouillon and fish sauce.
    • Bring to a boil, then lower the heat and simmer gently, skimming the surface, until the oxtail is tender and the broth is flavorful.
    Stap 3

  4. Prepare the toppings

    • Slice the jalapeño and cut the lime into wedges.
    • Chop the remaining cilantro and green onion.
    • Set out the hoisin, sriracha and chili garlic crunch oil.
    Stap 4

  5. Cook the noodles

    • Soak or boil the rice noodles according to the package until just tender.
    • Drain and divide among bowls.
    Stap 5

  6. Assemble and serve

    • Ladle the hot broth over the noodles and top with the oxtail and carrots.
    • Finish with fried garlic, cilantro, green onion and jalapeño.
    • Serve with lime wedges, hoisin, sriracha and chili garlic crunch oil on the side.
    Stap 6
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