Craving a deeply flavorful, comforting bowl of pho? Look no further! This Vietnamese oxtail pho recipe delivers a rich, intensely savory broth that’s far superior to anything you’ll find in a takeout container. While it might seem daunting at first, making pho from scratch is surprisingly rewarding and far easier than you think. Get ready to impress yourself and your loved ones with this delicious and healthy meal, perfect for a cozy night in or a special occasion. It's a fantastic addition to your collection of easy recipes and quick dinner ideas.
Ingredients:
This recipe serves 4-6. Adjust quantities as needed.
For the Broth:
- 2 lbs oxtail, cut into 2-inch pieces
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2-inch piece of ginger, smashed
- 2 star anise
- 4 cinnamon sticks
- 4 cardamom pods
- 1 tbsp black peppercorns
- 1 tsp coriander seeds
- 1/2 cup fish sauce
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 12 cups water
For the Pho:
- 1 lb dried wide rice noodles
- 1 cup thinly sliced onion
- 1 cup bean sprouts
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
- 1 lime, cut into wedges
- Sriracha (optional)
- Hoisin sauce (optional)
Instructions:
Preparing the Broth:
- Rinse the oxtail thoroughly under cold water. This helps remove any impurities.
- In a large stockpot or Dutch oven, combine the oxtail, onion quarters, smashed garlic, ginger, star anise, cinnamon sticks, cardamom pods, peppercorns, and coriander seeds.
- Add the water and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for at least 3 hours, or up to 6 hours for an even richer broth. Skim off any foam or impurities that rise to the surface during the simmering process.
- After simmering, strain the broth through a fine-mesh sieve or cheesecloth, discarding the solids. This is a crucial step in achieving a clear and delicious broth.
- Return the strained broth to the pot. Stir in the fish sauce, brown sugar, and soy sauce. Adjust seasoning to your taste. You can add more fish sauce for saltiness or brown sugar for sweetness.
Cooking the Noodles and Assembling the Pho:
- While the broth simmers, prepare the rice noodles according to package directions. Usually, this involves cooking them in boiling water until tender but still slightly firm.
- Once the noodles are cooked, drain them and rinse under cold water to prevent sticking.
- To serve, divide the cooked noodles among bowls. Ladle the hot oxtail broth over the noodles.
- Top with sliced onions, bean sprouts, cilantro, and basil.
- Serve immediately with lime wedges, Sriracha, and Hoisin sauce on the side for added flavor.
Cooking Tips and Variations:
- For an even richer flavor, roast the oxtail in the oven before simmering it in the broth.
- Feel free to experiment with the spices. Add a few Thai chilies for a spicier broth.
- You can substitute beef shank or short ribs for the oxtail, but the cooking time may need adjustment.
- Leftover pho broth can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary based on serving size and specific ingredients used. However, oxtail pho is generally a good source of protein and various vitamins and minerals. For precise nutritional values, use a nutrition calculator with your specific ingredients and serving sizes. Consider it a healthy and delicious addition to your weekly healthy meals.
This Vietnamese oxtail pho recipe is a testament to the beauty of homemade cooking. It’s a delicious dish that is sure to become a family favorite, offering a warm and satisfying culinary experience. Enjoy this best recipe – a flavorful and rewarding culinary journey awaits!