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Oxtail Kathiew Khmer Cambodian Beef Noodle Soup
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Oxtail Kathiew Khmer Cambodian Beef Noodle Soup

5 h 30 minServes 10Nutri-Score C€€€
from @cookwithchefharris4 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • beef oxtail (parboiled, rinsed)Meat2 kg
  • beef neck bones (parboiled, rinsed)Meat1.4 kg
  • yellow onion (halved, charred)Produce1 piece
  • ginger (half bulb, charred)Produce1 piece
  • cinnamon sticks (charred)Spices2 pieces
  • star anise (charred)Spices3 pieces
  • carrots (charred)Produce180 g
  • celery stalk (bottom ends only)Produce1 piece
  • rock sugarPantry85 g
  • chicken bouillonPantry80 ml
  • fish saucePantry60 ml
  • sugarPantry50 g
  • beef paste (Por Kwan brand)Pantry570 g
  • five spice seasoning tea bagsSpices2 pieces
  • waterOther18 litres
  • rice noodles (cooked)Grains500 g
  • cilantro (chopped)Produce20 g
  • scallions (sliced)Produce40 g
  • lime (wedged)Produce2 pieces
  • srirachaPantry30 ml
  • fried garlicPantry20 g
  • fried onionsPantry20 g
  • chili oilPantry30 ml

per serving

Nutrition

872kcal

Carbs
48 g
Proteins
62 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Saucepan
  • Ladle

step by step

Method

  1. Parboil the beef bones

    • Bring a pot of water to a boil and parboil the beef oxtail and beef neck bones.
    • Strain, wash and clean the bones to remove the gunk and gaminess.
    Step 1

  2. Char the aromatics

    • Char the yellow onion, cinnamon sticks, star anise and carrots.
    • Cut the bottom end portion of the celery stalk.
    Step 2

  3. Start the broth

    • Add the water to a large pot and bring to a boil.
    • Add the beef oxtail and beef neck bones.
    • Add the charred ingredients followed by the celery stalk.
    Step 3

  4. Season the broth

    • Add the rock sugar.
    • Add the chicken bouillon, fish sauce, beef paste and five spice seasoning tea bags.
    Step 4

  5. Simmer and top up the broth

    • After an hour the broth level evaporates; bring it back to its original level with additional water.
    • Repeat with more water for the second hour, then remove the spice bag.
    • Continue cooking, topping up with water each hour; taste and preview the broth flavor.
    • Fish out and remove the ginger, star anise and cinnamon stick as they will get mushy.
    • Keep topping up and cooking until the oxtail is fork tender and falling off the bone.
    Step 5

  6. Finish the broth

    • Add the final water, bring it to a boil, then bring the heat down to a low simmer.
    Step 6

  7. Assemble the bowls

    • Cook the rice noodles.
    • Add your desired proteins and condiments: sriracha, fried garlic, fried onions and chili oil.
    • Top with cilantro, scallions and lime, then ladle the desired amount of broth into your personal bowl.
    Step 7
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