Authentic Oxtail Pho recipe
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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
Nutrition Info
- 566.5 caloriescarbohydrate: 69.7 gcholesterol: 91.8 mgfat: 18.3 gfiber: 4.9 gprotein: 30.4 gsaturatedFat: 6.3 gservingSize: -sodium: 743.8 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Authentic Oxtail Pho
Directions
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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.