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Oxtail Pho
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Oxtail Pho

3 h 30 minServes 4Nutri-Score C€€€
from @cookingismydestiny8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • oxtail (rinsed, trimmed of excess fat)Meat1.2 kg
  • waterOther2.5 litres
  • fish saucePantry45 ml
  • beef pho broth mixPantry30 g
  • Maggi chicken bouillon (cubes)Pantry2 pieces
  • fried garlicPantry15 g
  • red onion (halved)Produce1 piece
  • ginger (sliced into thick coins)Produce40 g
  • green onion (sliced, divided)Produce4 pieces
  • cilantro (bunch, chopped, divided)Produce1 piece
  • carrots (peeled, cut into chunks)Produce2 pieces
  • jalapeño (sliced)Produce1 piece
  • lime (cut into wedges)Produce1 piece
  • chili garlic crunch oilPantry30 ml
  • hoisin saucePantry30 ml
  • sriracha saucePantry30 ml
  • rice noodles (flat pho noodles)Grains300 g

per serving

Nutrition

646kcal

Carbs
66 g
Proteins
36 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Saucepan
  • Colander
  • Ladle

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Cook the noodles

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