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RELATED RECIPES
Bun Bo Hue: Vietnamese Spicy Lemongrass Noodle Soup
Vietnamese Beef Pho
Oxtail Pho
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4.8 hours
4 servings
Adjust servings
Yields 2 large bowls or 4 small bowls
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
oxtail
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
oxtail
granulated sugar
vegetarian
(?)
Not vegetarian due to:
oxtail
pescetarian
(?)
Not pescetarian due to:
oxtail
paleo
(?)
Not paleo due to:
granulated sugar
rice noodle
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
inches
leave as one piece.
 
2
whole
halved.
 
1
tsp
 
1
tsp
 
4
whole
 
2
lbs
 
5
quarts
 
1
whole
 
1
whole
large, peeled, cut into large chunks.
 
1
whole
small size, peeled and cut into large chunks.
 
2
tbsp
or to taste.
 
2
tbsp
or to taste.
 
8
ounces, weight
one package. these are sometimes called "pho noodles".
 
1
bunch
sliced, for garnish.
 
1/2
cups
roughly chopped, more to taste.
 
2
whole
can leave whole as a garnish, or can seed and dice. about 1.6oz.
 
4
leaves
more to taste.
 
1
whole
cut into wedges, more to taste.
 
 
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PREPARATION
MAKING THE BROTH
1.
Toast your ginger and onions in the oven on broil until the onions are sweaty everything is nicely charred.
2.
Peel the ginger and onions and set aside until you’re ready to start your broth.
3.
Toast the coriander seeds, cloves, and star anise in a dry pan on low heat until they are aromatic, about 2-3 minutes.
4.
Tie the spices up in cheesecloth for easy removal from your soup.
5.
Put your oxtail pieces in a large pot with cold water and bring to a hard boil for 5-10 minutes to force the scum and impurities out.
6.
Drain, rinse the oxtails and wash your pot.
7.
Fill your clean pot with about 5 quarts of water and add the oxtail, ginger, onions, spice packet, cinnamon stick, carrots, and daikon.
8.
Bring to a boil and lower to a very gentle simmer. Simmer for 4 hours; reducing it will intensify the flavour.
9.
Take out the oxtails and set aside. Remove everything else from the stock and discard.
10.
Strain the stock into a new clean pot and cool. Once cool, put in the fridge overnight.
11.
Remove the meat from the oxtails and discard the bones. Shred the meat, cover and put in the fridge for the next day.
MAKING THE SOUP
12.
The next day a large amount of fat will have coagulated on the top of your stock. Skim and discard.
13.
Gently heat the stock up and season with fish sauce and sugar. Add the sugar and fish sauce in increments until you’re happy with the flavour.
14.
Bring the stock to a roiling boil.
15.
Prepare your noodles according to the package, strain and place in a large bowl.
16.
Add a generous amount of oxtail meat (the stock will heat the meat up), top with broth, and garnishes.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 6769
Protein 28.4 g
Carbohydrates 72.0 g
Iron 0.70 mg
Fiber 7.55 g
Calcium 34.3 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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