Vietnamese Phozilla (Lobster, Oxtail, and A5 Wagyu Pho)
ID: 532a3b71...
A luxurious home-cooked version of the famous San Francisco 'Phozilla', featuring a deeply flavored, overnight-simmered beef broth topped with succulent lobster, tender oxtail, rich short ribs, roasted bone marrow, and melt-in-your-mouth A5 Wagyu beef.
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🍳 Cooking Flow
Blanch the beef bones and meats for 20 minutes, then rinse them clean to ensure a clear broth. → Simmer the bones, oxtails, and brisket with charred aromatics, toasted spices, fish sauce, rock sugar, and dried scallops; remove the brisket after 2 hours and simmer the rest overnight for 8 hours. → Prepare the toppings by slicing the cooked brisket, roasting the seasoned bone marrow, and boiling and shelling the lobster. → Cook the rice noodles and prep the fresh herbs, lime, and chilis. → Assemble the bowl with noodles, cooked meats, lobster, and raw A5 Wagyu slices, then pour boiling hot broth over the top to par-cook the beef.
Cooking Steps
Brief Cooking Order
Blanch the beef bones and meats for 20 minutes, then rinse them clean to ensure a clear broth. → Simmer the bones, oxtails, and brisket with charred aromatics, toasted spices, fish sauce, rock sugar, and dried scallops; remove the brisket after 2 hours and simmer the rest overnight for 8 hours. → Prepare the toppings by slicing the cooked brisket, roasting the seasoned bone marrow, and boiling and shelling the lobster. → Cook the rice noodles and prep the fresh herbs, lime, and chilis. → Assemble the bowl with noodles, cooked meats, lobster, and raw A5 Wagyu slices, then pour boiling hot broth over the top to par-cook the beef.
Introduction
A luxurious home-cooked version of the famous San Francisco 'Phozilla', featuring a deeply flavored, overnight-simmered beef broth topped with succulent lobster, tender oxtail, rich short ribs, roasted bone marrow, and melt-in-your-mouth A5 Wagyu beef.
Step 1
Prepare the beef joint bones, oxtails, and brisket by washing them thoroughly.
Step 2
Toast the Pho spices in a dry pan over low heat until highly aromatic, then transfer them to a secure cheesecloth or spice sachet.
Step 3
Submerge the joint bones, oxtails, and brisket in a large pot of water. Bring to a boil and let cook for 20 minutes to extract blood and impurities. Drain and thoroughly rinse the meats and bones under cold running water, scrubbing the pot clean.
Step 4
Place the cleaned bones and meats back into the clean pot, cover with fresh water, and bring to a simmer.
Step 5
Char the halved onions and ginger knobs over an open flame with a blowtorch until blackened, then add them to the simmering pot.
Ingredients List
Important Notes
Do not skip the initial blanching and washing step of the beef bones, as it is key to achieving a clear and clean-tasting broth.
Chilling the cooked brisket in the refrigerator before slicing makes it much easier to cut into thin, uniform pieces.
Pouring boiling-hot broth is essential to cook the raw, thinly sliced A5 Wagyu directly in the serving bowl.
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