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Oxtail Pho
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Oxtail Pho

3 godz. 30 minPorcje: 4Nutri-Score C€€€
od @cookingismydestiny8 importówugotowano 0 razy
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Składniki

4 osoby
  • oxtail (rinsed, trimmed of excess fat)Mięso1,2 kg
  • waterInne2,5 litry
  • fish sauceSpiżarnia45 ml
  • beef pho broth mixSpiżarnia30 g
  • Maggi chicken bouillon (cubes)Spiżarnia2 kawałki
  • fried garlicSpiżarnia15 g
  • red onion (halved)Warzywa i owoce1 kawałek
  • ginger (sliced into thick coins)Warzywa i owoce40 g
  • green onion (sliced, divided)Warzywa i owoce4 kawałki
  • cilantro (bunch, chopped, divided)Warzywa i owoce1 kawałek
  • carrots (peeled, cut into chunks)Warzywa i owoce2 kawałki
  • jalapeño (sliced)Warzywa i owoce1 kawałek
  • lime (cut into wedges)Warzywa i owoce1 kawałek
  • chili garlic crunch oilSpiżarnia30 ml
  • hoisin sauceSpiżarnia30 ml
  • sriracha sauceSpiżarnia30 ml
  • rice noodles (flat pho noodles)Produkty zbożowe300 g

na porcję

Wartości odżywcze

646kcal

Węglowodany
66 g
Białko
36 g
Tłuszcz
26 g
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Przybory

  • Garnek
  • Patelnia
  • Rondel
  • Durszlak
  • Chochla

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Cook the noodles

    • Soak or boil the rice noodles according to the package until just tender.
    • Drain and divide among bowls.
    Krok 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.
    Krok 6
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