| Level: | Easy |
| Yield: | 16 cups of broth |
| Level: | Easy |
| Yield: | 16 cups of broth |
Ingredients
- 4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
- 3-inch piece of ginger, unpeeled
- 1 large onion, halved and unpeeled
- 1/3 cup nuoc mam (fish sauce)
- 8 whole star anise
- 5 whole cloves
- 3-inch cinnamon stick
- 1 teaspoon fennel seeds
- 3 bay leaves
- 1 pound 1/4-inch rice noodles
- 2 bunches scallions, sliced thin
- 1/2 cup tightly packed fresh cilantro leaves, roughly chopped
- 1/2 cup parsley, roughly chopped
- 1/2 cup basil, approximately, whole fresh plants (minus roots) if possible
- 1 1/2 cups mung bean sprouts
- 3 large limes, cut into wedges and seeds removed
- 3 large limes, cut into wedges and seeds removed
- Red chile paste or sliced fresh hot chilies (optional)
- 3/4 pounds filet mignon, trimmed of fat and sliced very thin
Instructions
- Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
- Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
- Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they’re slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
- Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
- Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
- Bring a large pot of water to a boil and add the drained noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don’t let them overcook. Drain the noodles. Warm 6 large bowls by rinsing the with hot water and divide the noodles among the bowls.
- Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 306 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 19 g |
| Cholesterol | 62 mg |
| Sodium | 402 mg |
| Serving Size | 1 of 24 servings |
| Calories | 306 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 19 g |
| Cholesterol | 62 mg |
| Sodium | 402 mg |
Reviews
to learn how to do pho went to the asian market picked up the items did research on it everyone
has different way’s to cook pho found some recipes that were same chose the one that i thought
was most like the one I had I used knuckle bone which takes 3 hours to cook down after I parboiled the bones for ten minutes I drained them rinsed them and put them back in clean
pot of water and boiled it for 10 minutes turned to simmer and yes I add fish sauce at the same time I add my spices and it did not turn it sour it was delicious and my soon to daughter in law thought it was great
the Pho soup never have any cilantro, parsley or bay leaves in the soup or on the side but serve with saw leaf, basil, mung bean sprouts, and lime wedge.
the other thing is, the ox tails should be on full boil for at least an hour, then turn to low medium heat, then add ginger, onion and other spies
never cover the pot because it will discolourate the broth and contain the fat… and it should cook for more than 4 hours before the ox tails can be eaten, the fish sauce added to the pot before serving…
the hoison sauce is optional, i prefer chillie pepper with fish sauce on the side instead of hoison sauce
1. PHO broth needs to have sugar and MSG! IF you just use salt and fish sauce, good luck! U can skip the MSG but gotta sugar man!
Actually NO fish sauce in the broth until you are about to eat PHO. When you put fish sauce inside the broth to cook the broth, it cause the broth to have sour tasting. (very important)
2. NEVER put bay leave inside PHO BROTH. I will smell like curry! (unless you want curry hehehehe)
3. I think the spice needs black pepper corn, and allspice (about 1 teaspoon of black pepper corn and 1/2 teaspoon of allspice)
4. MOST important sauce they forgot is HOISIN SAUCE! (Tuong an pho)
gotta have it to dip the beef in while you eat pho and pour some into the bowl with lime juice.
5. NO filet mignon!!!! DON’T need to and don’t waste your money. Eye round, flank…. bottom roast…. london broil… ALL works. Just slice it as thin as you can against the grain of meat.
IF you use FILET MIGNON, it is much more difficult to slide it thin ’cause FILET is very soft, It would break up when you try to slide it.
ONe last thing, when your pho broth finish, it should be clear. If not, you should add a cornish hen in the broth w/ the rest of the oxtails. The hen will help make the broth more flavorful and clear out the bone marel. Also be sure to skim the discolored bubles when you see it while the broth was in high boil.
The bubbles only flares up while the broth is in high boil (about 10-15 mintues) If you miss that buble, it will disolve back into the broth that makes it unclear broth but still ok to eat. No biggie
OK guys/gals, hope that help, have any question, just email me, more than happy to help: dooman@yahoo.com