Auntie Jacqueline's Oxtail Pho

Name: Auntie Jacqueline's Oxtail Pho
Ingredients: as needed Beef bones (joint bones or marrow bones); as needed Stewing beef (brisket or chuck); as needed Thinly sliced raw beef; as desired Oxtail; 1-2 Onion; 1 piece Ginger; 1 Cinnamon stick; as needed Star anise; as needed Black cardamom; as needed Green cardamom; as needed Coriander seeds; to taste Salt; to taste Rock sugar or granulated sugar; 1 tsp Beef stock powder (optional); as needed Fish sauce; as needed Dry rice noodles (small size); as needed Bean sprouts; 1 piece Daikon radish; to taste Lime wedges; as needed Thinly sliced onions (soaked); a few leaves Thai basil; as desired Green onions or cilantro

22 ingredients · 23 steps · from Pailin's Kitchen

Ingredients

as needed Beef bones (joint bones or marrow bones)
as needed Stewing beef (brisket or chuck)
as needed Thinly sliced raw beef
as desired Oxtail
1-2 Onion
1 piece Ginger
1 Cinnamon stick
as needed Star anise
as needed Black cardamom
as needed Green cardamom
as needed Coriander seeds
to taste Salt
to taste Rock sugar or granulated sugar
1 tsp Beef stock powder (optional)
as needed Fish sauce
as needed Dry rice noodles (small size)
as needed Bean sprouts
1 piece Daikon radish
to taste Lime wedges
as needed Thinly sliced onions (soaked)
a few leaves Thai basil
as desired Green onions or cilantro

Watch the original video

Steps

Wash all the bones, oxtail, and brisket thoroughly.
Place the washed ingredients in a pot (at least 7 quarts) and cover with four liters of water. Bring to a simmer.
While the broth simmers, prepare aromatics: place onion and ginger under the broiler for about 10 minutes until charred.
Toast spices: heat a dry skillet over high heat and toast cinnamon stick, star anise, black cardamom, and green cardamom for a few minutes until fragrant. Remove them from the pan.
Separately, toast coriander seeds in the hot pot for less than a minute until aromatic.
Crush the cardamom pods slightly to break them open.
Place all toasted spices into a soup bag or wrap them in cheesecloth.
Add seasoning: add salt and rock sugar (or granulated sugar) to the simmering broth. Add beef stock powder if using.
Allow the broth to simmer for one hour.
Skim any scum that floats to the top of the broth using a fine mesh strainer.
After one hour, perform a final skim of the surface impurities.
Add the sliced aromatics (onions and ginger), the spice bag, and daikon radish to the pot.
Simmer gently for at least two more hours until the oxtail is fork tender. You may top up with water if needed to keep ingredients submerged.
Remove all non-edible items from the broth: bones, ginger, and the spice bag (you may eat the onion). Check the bones for any meat or tendon stuck on them before discarding.
Strain the final broth through a fine mesh strainer to remove coagulated beef juices if desired.
Perform final seasoning by adding fish sauce gradually until it is salty enough. Taste and add water as needed to ensure there is enough liquid for all servings.
Soak dry rice noodles (small size) in room temperature or lukewarm water for 20-30 minutes until fully pliable, then drain them.
Blanch the bean sprouts in boiling water for five seconds. Remove and set aside.
Blanch the soaked noodles one portion at a time in boiling water for five seconds. Drain immediately into serving bowls.
Top the noodles with raw sliced beef, ensuring it is spread out to cook properly.
Pour the hot broth over the cooked noodles and raw beef until everything is submerged.
Garnish each bowl with white onions, bean sprouts, green onions or cilantro, and a few pieces of Thai basil.
Serve immediately.

Recipe extracted by Foodle from “AUNTIE'S PHO - The Best I've Ever Had” by Pailin's Kitchen. Quantities follow the video and may be approximate — watch the original for technique.