Recipe Instructions:
Ingredients:
For the broth:
2-3 pounds oxtail pieces
1 onion, peeled and halved
3-4 inches ginger, sliced and lightly crushed
1 cinnamon stick
2-3 star anise pods
3-4 cloves
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon salt (adjust to taste)
1 tablespoon sugar
Water
For assembling:
8 oz rice noodles (pho noodles)
Cooked oxtail meat (from the broth)
Fresh herbs (cilantro, Thai basil, mint)
Bean sprouts
Lime wedges
Sliced chili peppers (optional)
Hoisin sauce and Sriracha sauce (optional, for dipping)
Instructions:
Place the oxtail pieces in a large pot and cover them with water. Bring to a boil and then lower the heat to a simmer. Skim off any foam or impurities that rise to the surface.
Add the onion halves, ginger slices, cinnamon stick, star anise, cloves, coriander seeds, and fennel seeds to the pot.
Add salt and sugar to the pot, and let the broth simmer gently for about 2 to 3 hours, until the oxtail meat is tender and the flavors are infused. You may need to add more water during the simmering process to maintain the liquid level.
Once the oxtail meat is tender, remove the oxtail pieces from the pot and shred the meat. Set the shredded oxtail meat aside.
Strain the broth through a fine-mesh strainer to remove the solids.
Return the strained broth to the pot and keep it warm on low heat.
Prepare the rice noodles according to the package instructions. Drain and set aside.
To assemble the Phở Đuôi Bò bowls, place a portion of cooked rice noodles in each bowl. Top with shredded oxtail meat.
Pour the hot broth over the noodles and oxtail meat.
Serve with a plate of fresh herbs (cilantro, Thai basil, mint), bean sprouts, lime wedges, and sliced chili peppers.
Diners can customize their bowls by adding herbs, sprouts, and squeezing lime over the soup. You can also provide hoisin sauce and Sriracha sauce for dipping.
Phở Đuôi Bò has a rich and deep flavor due to the oxtail, and it's a hearty and satisfying variation of traditional pho. Enjoy your homemade bowl of Phở Đuôi Bò!
