Authentic Oxtail Pho
Ingredients
- water to cover
- 1 ½ pounds beef oxtail, or to taste
- 2 Spanish onions, peeled, divided
- 1 tablespoon fish sauce, or to taste
- 1 tablespoon whole star anise pods
- 1 cinnamon stick
- salt to taste
- 3 tablespoons beef pho flavor paste
- 2 bunches scallions, chopped
- 1 bunch fresh cilantro, chopped
- 1 (16 ounce) package dried rice noodles, or to taste
- 1 (12 ounce) package beef pho meatballs, halved, or to taste
- ½ pound sirloin steak, thinly sliced, or to taste
- 1 lime, cut into 8 wedges
- 4 teaspoons white sugar, or to taste
- 1 (8 ounce) package bean sprouts
- 1 bunch Thai basil leaves, torn into bite-size pieces
- 1 (2.8 ounce) can crispy fried shallots, or to taste
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Instructions
- Bring water and oxtail to a boil in a pot. Skim the foam and oil off the surface. Add 1 onion, fish sauce, star anise, cinnamon, and salt. Stir in pho flavor paste; cover loosely with a lid. Reduce heat and simmer broth for at least 6 hours.
- Cut the remaining onion in half and slice very thinly. Place in a bowl with scallions and cilantro.
- Place noodles in a large bowl and rinse. Cover with warm water and let soak for 1 hour.
- Drop meatballs into the soup 20 minutes before broth is done.
- Bring a small saucepan of water to a boil. Drain noodles and dip into the boiling water for 30 seconds. Transfer noodles into 8 large bowls.
- Top each bowl with sliced sirloin. Ladle in broth, meatballs, and oxtail. Taste and season as needed. Squeeze 1 or 2 lime wedges into each bowl and mix in 1/2 teaspoon sugar. Top with the cilantro-onion mixture, bean sprouts, basil, and shallots.
Source
Original recipe: View Original