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Oxtail Thai Beef Rice Noodle Soup
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Oxtail Thai Beef Rice Noodle Soup

1 h 50 minServes 6Nutri-Score C€€€
from @cookwithchefharris4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • oxtail (or beef chuck roast, short ribs or back ribs)Meat900 g
  • cilantro stems (one big bundle, roots if available)Produce1 piece
  • star anise (toasted)Spices4 pieces
  • galangal (thinly sliced)Produce2 pieces
  • black peppercorn (ground)Spices2 g
  • bay leavesSpices2 pieces
  • garlic cloves (slightly bruised or minced)Produce6 pieces
  • cinnamon sticks (toasted)Spices2 pieces
  • fennel seeds (toasted)Spices1 g
  • cloves (toasted)Spices1 g
  • seasoned soy saucePantry60 ml
  • thin soy saucePantry15 ml
  • thick soy saucePantry15 ml
  • fish saucePantry60 ml
  • rock sugar (big pieces)Pantry3 pieces
  • beef paste (Pok Wan brand)Pantry567 g
  • chicken bouillon (or chicken broth)Pantry60 ml
  • sugarPantry50 g
  • water (to the max line of the pot)Other2.5 litres
  • rice noodles (dehydrated, soaked in cold water)Grains400 g
  • beef meatballs (frozen, fully cooked)Meat300 g
  • bean sprouts (washed)Produce200 g
  • Chinese broccoli (cut into bite-size pieces, stems thinly sliced)Produce250 g
  • baby bok choy (washed and cleaned)Produce200 g
  • Thai chiliesProduce4 pieces
  • lime (cut into wedges)Produce2 pieces
  • scallions (minced)Produce3 pieces
  • cilantro (minced)Produce20 g
  • fried garlic (for topping)Pantry20 g
  • chili powder (for topping)Spices5 g
  • sriracha (for topping)Pantry30 ml
  • chili oil (for topping)Pantry30 ml

per serving

Nutrition

678kcal

Carbs
70 g
Proteins
43 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Pressure cooker
  • Mortar and pestle
  • Colander
  • Mixing bowl
  • Stockpot

step by step

Method

  1. Toast and grind the spices

    • Toast the star anise, cinnamon sticks, fennel, cloves, peppercorn, garlic cloves and bay leaves.
    • Grind the black peppercorn in a mortar and pestle or processor.
    • Place all the toasted spices in a cheesecloth or spice ball and tie it up.
    Step 1

  2. Add the meat and aromatics to the pot

    • Unlock the lid and add the oxtail to the Instant Pot.
    • Add the cilantro stems, galangal, garlic and rock sugar.
    • Add the spice bag.
    Step 2

  3. Add the seasonings and water

    • Add the seasoned soy sauce, thin soy sauce, thick soy sauce, fish sauce, beef paste, chicken bouillon and sugar.
    • Rinse the beef paste jar with hot water and pour it in so nothing goes to waste.
    • Fill with water up to the max line.
    Step 3

  4. Pressure cook the broth

    • Close and lock the lid.
    • Select the pressure cook button and set it for 1 hour 20 minutes.
    • If the meat is thawed, pressure cook for 45 minutes instead.
    Step 4

  5. Prepare the vegetables and herbs

    • Cut the Chinese broccoli into bite-size pieces and thinly slice the stems.
    • Wash the bean sprouts, baby bok choy, Thai chilies and lime.
    • Mince the cilantro and scallions.
    Step 5

  6. Soak the rice noodles

    • Soak the dehydrated rice noodles in cold water.
    Step 6

  7. Release the pressure and open the pot

    • Press down on the quick release knob and lock it down to release the steam, or let it cool down for a natural release.
    • Once the pressure is fully released, twist the lid open.
    Step 7

  8. Add the meatballs and strain the broth

    • Add the fully cooked beef meatballs to the pot.
    • Strain the broth through a colander to remove all the spices.
    Step 8

  9. Blanch the noodles and vegetables

    • Blanch the noodles for a couple of seconds and put them in a bowl.
    • Blanch the vegetables.
    Step 9

  10. Assemble the bowls

    • Add the desired amount of oxtail, beef meatballs and broth over the noodles.
    • Top with fried garlic, chili powder, Sriracha, chili oil, bean sprouts, herbs and your choice of vegetables.
    • Mix it all up and enjoy.
    Step 10
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