Beef Pho & Oxtail Fried Rice
ID: 6c912aa2...
Learn how Chef Helen Nguyen of Saigon Social crafts her unique beef pho broth and savory oxtail fried rice. By incorporating 60-day dry-aged rib bones into a rich master stock, she creates a deeply beefy broth and uses the remaining rendered fats and meats to execute a perfect wok-tossed fried rice.
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🍳 Cooking Flow
Boil beef shanks, neck bones, and brisket for 4 hours to create the base master stock, skimming constantly. → Remove brisket and shank meat, then add dry-aged rib bones and oxtails to simmer for another 2-3 hours. → Infuse the stock with charred aromatics, toasted spices, and cilantro stems, then season with rock sugar and salt to finish the pho broth. → Render dry-aged beef fat to stir-fry jasmine rice with pulled oxtail and shank meat, topping it with a fried egg. → Assemble bowls with blanched noodles, cooked brisket, raw ribeye, and boiling hot broth, then garnish with fresh herbs.
Cooking Steps
Brief Cooking Order
Boil beef shanks, neck bones, and brisket for 4 hours to create the base master stock, skimming constantly. → Remove brisket and shank meat, then add dry-aged rib bones and oxtails to simmer for another 2-3 hours. → Infuse the stock with charred aromatics, toasted spices, and cilantro stems, then season with rock sugar and salt to finish the pho broth. → Render dry-aged beef fat to stir-fry jasmine rice with pulled oxtail and shank meat, topping it with a fried egg. → Assemble bowls with blanched noodles, cooked brisket, raw ribeye, and boiling hot broth, then garnish with fresh herbs.
Introduction
Learn how Chef Helen Nguyen of Saigon Social crafts her unique beef pho broth and savory oxtail fried rice. By incorporating 60-day dry-aged rib bones into a rich master stock, she creates a deeply beefy broth and uses the remaining rendered fats and meats to execute a perfect wok-tossed fried rice.
Step 1
【Master Stock】Fill a massive stockpot with water. Add the prepared beef shank bones, neck bones, and the whole brisket slab to begin the master stock.
Step 2
【Master Stock】Bring the pot to a rolling boil and keep it boiling for at least 15 minutes. Constantly skim the impurities and foam off the surface to keep the stock clear. Move the bones slightly to allow the stock to breathe.
Step 3
【Master Stock】After simmering for about 4 hours, remove the cooked brisket and beef shank meats. Set them aside to cool. Skim and reserve the rendered fat from the top of the pot.
Step 4
【Master Stock】Add the 60-day dry-aged rib bones and whole oxtails into the stockpot. Continue to simmer for another 2 to 3 hours to extract the rich flavors.
Step 5
【Prep】Remove the oxtails from the stockpot and shred the tender meat from the bones. Shred the cooled beef shank and slice the brisket into thin pieces for serving.
Ingredients List
Important Notes
Vigorous and continuous skimming is essential during the initial boil to guarantee a crystal-clear pho broth.
Save all rendered fat from both the stockpot and the dry-aged rib rack trimmings; it is highly flavorful and acts as the perfect cooking medium for the fried rice.
Monitor the steeping time of spices and cilantro stems closely to prevent the broth from becoming bitter or overly medicinal.
The brisket and shank meats should have a bouncy, slightly chewy bite rather than being cooked until they completely fall apart.
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