Auntie Jacqueline's Legendary Beef Oxtail Pho
ID: 934c5d11...
A rich, deeply flavorful Vietnamese beef pho recipe passed down from Auntie Jacqueline. Featuring a sweet, aromatic broth made with oxtail, beef bones, daikon radish, and toasted spices, this comforting noodle soup is a true labor of love.
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🍳 Cooking Flow
Clean the beef bones, brisket, and oxtail, then simmer with salt, rock sugar, and beef stock powder for 1 hour. → Char the onions and ginger under a broiler, toast the spices, and bundle them into a spice bag. → Add charred aromatics, the spice bag, and daikon radish rounds to the broth; simmer for another 2 hours until tender, then strain out the solids. → Season the strained broth with fish sauce, adjust with water to taste, and prepare the soaked noodles and raw beef toppings. → Blanch the noodles and bean sprouts for 5 seconds, assemble in a pre-warmed bowl, pour boiling broth over the raw beef to cook it, and garnish with fresh herbs and lime.
Cooking Steps
Brief Cooking Order
Clean the beef bones, brisket, and oxtail, then simmer with salt, rock sugar, and beef stock powder for 1 hour. → Char the onions and ginger under a broiler, toast the spices, and bundle them into a spice bag. → Add charred aromatics, the spice bag, and daikon radish rounds to the broth; simmer for another 2 hours until tender, then strain out the solids. → Season the strained broth with fish sauce, adjust with water to taste, and prepare the soaked noodles and raw beef toppings. → Blanch the noodles and bean sprouts for 5 seconds, assemble in a pre-warmed bowl, pour boiling broth over the raw beef to cook it, and garnish with fresh herbs and lime.
Introduction
A rich, deeply flavorful Vietnamese beef pho recipe passed down from Auntie Jacqueline. Featuring a sweet, aromatic broth made with oxtail, beef bones, daikon radish, and toasted spices, this comforting noodle soup is a true labor of love.
Step 1
Wash the beef bones, oxtails, and brisket thoroughly under warm running tap water. Place them into a large stockpot (at least 7 quarts) and cover with 4 liters of fresh water. Bring to a gentle simmer over medium-high heat.
Step 2
Place the halved yellow onions and unpeeled ginger under the oven broiler. Broil for about 10 minutes until the surface is nicely charred. Remove, let cool slightly, and slice the charred ginger.
Step 3
Toast the cinnamon stick, star anise, black cardamom, and green cardamom pods in a dry skillet over high heat for 2-3 minutes until fragrant. In a separate pan, toast the coriander seeds for under a minute (to prevent burning). Lightly crush the cardamom pods, then place all toasted spices into a soup filter bag.
Step 4
Add salt, rock sugar, and the Korean beef stock powder (Dasida) directly into the simmering broth. Stir well and let it simmer uncovered for 1 hour.
Step 5
Use a fine mesh strainer to skim off all the scum and impurities floating on top of the broth.
Ingredients List
Important Notes
Do not skip charring the onions and ginger, as this steps imparts the signature sweet and smoky depth of traditional pho broth.
Toasting coriander seeds separately is highly recommended because their small size makes them burn much faster than larger spices like cinnamon.
Soaking the sliced white onions in cold water helps mellow out their sharp bite and keeps them crispy.
Ensure the broth is boiling hot when ladling it into the bowl so that it thoroughly and quickly cooks the thinly sliced raw beef.
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