Imported from Instagram

Oxtail Pho

Name: Oxtail Pho
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 5 servings
Cuisine: Southeast Asian
Ingredients: 1.5 kg oxtail; 400 g phở noodles; 2 white onions; ginger root (large piece; transcript also mentions ginger crystals, amount unspecified); 1 tbsp coriander seeds; 4 star anise; 3 cardamom pods; 6.5 cloves (6–7 cloves); 1 tsp fennel seed; 1 cinnamon stick; 2 palm sugar (unit unspecified in source); 1 tbsp salt; 2 tbsp chicken/pork seasoning powder (source gives chicken/pork as alternatives; transcript says chicken seasoning); 5 tbsp Squid fish sauce (4–6 tbsp; add near the end); coriander (handful; garnish; transcript says finely chopped); spring onions (handful; garnish; transcript says finely chopped); Thai basil (large bunch; garnish; transcript says finely chopped); mint (garnish; amount unspecified; transcript says finely chopped); 3 limes (garnish); red chilies (garnish; amount unspecified; transcript says finely chopped); egg yolks (for serving; amount unspecified); cold water (enough to fully submerge the oxtail)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A deeply aromatic Vietnamese noodle soup with long-simmered oxtail broth, toasted spices, and fresh herbs. The broth is seasoned with fish sauce and served with pho noodles, lime, chilies, and egg yolk.

5 servings390 minSoutheast Asian

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Ingredients

1.5 kg oxtail
400 g phở noodles
2 white onions
ginger root (large piece; transcript also mentions ginger crystals, amount unspecified)
1 tbsp coriander seeds
4 star anise
3 cardamom pods
6.5 cloves (6–7 cloves)
1 tsp fennel seed
1 cinnamon stick
2 palm sugar (unit unspecified in source)
1 tbsp salt
2 tbsp chicken/pork seasoning powder (source gives chicken/pork as alternatives; transcript says chicken seasoning)
5 tbsp Squid fish sauce (4–6 tbsp; add near the end)
coriander (handful; garnish; transcript says finely chopped)
spring onions (handful; garnish; transcript says finely chopped)
Thai basil (large bunch; garnish; transcript says finely chopped)
mint (garnish; amount unspecified; transcript says finely chopped)
3 limes (garnish)
red chilies (garnish; amount unspecified; transcript says finely chopped)
egg yolks (for serving; amount unspecified)
cold water (enough to fully submerge the oxtail)

Steps

1
Roast the onions and ginger until slightly fragrant.
2
Part-boil the oxtail for a few minutes, then strain it in the sink.
3
Toast the spices until fragrant.
4
Put the oxtail pieces into a clean pot. Add the onions, ginger, and toasted aromatics, bagging the aromatics as described in the source.
5
Pour in enough cold water to fully submerge the oxtail.
6
Skim away impurities as the broth cooks.
7
Add the salt, chicken seasoning, palm sugar, and ginger crystals mentioned in the transcript; the transcript does not specify an amount for the ginger crystals.
8
Cook the oxtail broth for six hours.
9
Finely chop the coriander, spring onions, Thai basil, mint, and red chilies for garnish.
10
Near the end of cooking, add the fish sauce to the broth.
11
Break down the cooked oxtail before serving.
12
Cook the phở noodles according to package directions; no noodle-cooking method is specified in the source.
13
Serve the broth and oxtail with the noodles and chopped garnishes. Add lime and red chili to taste. Pour hot broth directly over egg yolk when serving.

Notes

The post says the full recipe is pinned in the comments, but no comments are supplied. The source does not specify water volume, how the aromatics are bagged, noodle-cooking instructions, or exact amounts for the garnish and egg yolk. The transcript mentions ginger crystals, which are not listed in the description; their amount is unspecified. Palm sugar is listed as “2” without a unit.