Oxtail Pho

Ingredients

• 1.5 kg oxtail
• 1 kg beef bones or marrow bones, recommended
• 4–4.5 litres water
• 2 onions
• 1 large piece ginger, about 100 g
• 4 shallots
• 3 star anise
• 1 cinnamon stick
• 1 black cardamom pod, lightly cracked
• 4 cloves
• 1 tbsp coriander seeds
• 1½ tbsp salt
• 1–1½ tbsp rock sugar, or regular sugar
• 3–4 tbsp good fish sauce
• Flat rice noodles, for serving
• Spring onions, coriander, bean sprouts, lime and chilli, for serving
• Hoisin sauce and chilli sauce, for serving

Method

1. Blanch the bones and oxtail. Put them in a large pot, cover with water and boil hard for 10 minutes. Drain, rinse each piece well under running water, and wash the pot thoroughly. This step helps keep the broth clear.
2. Char the aromatics. Roast the onions, ginger and shallots until the outside is lightly blackened. You can do this under a grill, over a flame, or in an air fryer at 200°C for 15–20 minutes.
3. Toast the pho spices. Dry-toast the star anise, cinnamon, black cardamom, cloves and coriander seeds over low heat for 2–3 minutes, just until fragrant. Put them in a spice bag if you have one.
4. Start the broth. Add the blanched oxtail and bones, 4–4.5 litres fresh water, and the charred aromatics to a clean pot. Bring to a boil, then immediately lower to a gentle simmer.
5. During the first 45 minutes, skim the foam regularly to keep the broth clean and clear.
6. After about 1½ hours, add the toasted pho spice bag to the pot.
7. Simmer gently for 5–6 hours in a regular pot. If using a pressure cooker, cook on high pressure for 60–75 minutes, then let it naturally release. The oxtail should be very tender, with the connective tissue almost melting.
8. Season at the end with salt, rock sugar and fish sauce. The broth should taste clean, aromatic, lightly sweet from the bones, and clearly beefy. Add a little more fish sauce for depth or a little more sugar if it needs roundness.
9. Cook the rice noodles, place them in bowls, add pieces of oxtail and beef, then ladle over very hot broth.
10. Finish with spring onions, coriander and black pepper. Serve with bean sprouts, lime, chilli, hoisin sauce and chilli sauce on the side.
11. Pro tip: do not let the broth boil aggressively, and do not keep the lid fully closed while simmering. Oxtail pho often tastes even better the next day.