Oxtail Noodle Soup (Phở Đuôi Bò)
This is a really easy Phở recipe when you need your fix but don’t want to go through the hassle of sourcing beef bones or additional meat cuts. As a working mom with a husband who loves Phở, I’ve found a way to simplify this recipe with some short cuts that don’t sacrifice on flavor but saves me some valuable time and effort.
Cooking Method
Stovetop or Instant Pot
Time
🕒🕒🕒
Stovetop Recipe
Ingredients (4-6 Servings)
—Broth & Noodles
2.5-3 LB OXTAIL
4 L + 2 L WATER
2 YELLOW ONIONS
2 THUMB SIZED PIECE OF GINGER
1 PHO SEASONING PACK
4 TBSP FISH SAUCE
3 TBSP MUSHROOM POWDER
1 TSP SALT
PHO NOODLES
—Toppings
1 YELLOW ONION, SLICED
1 BUNCH CILANTRO, CHOPPED
1 BUNCH GREEN ONIONS, SLICED
JALAPEÑOS, SLICED
THAI BASIL
LIME WEDGES
BEANSPROUTS
Instructions
Soak oxtail in cold water for 1 hour, changing the water halfway through.
In a toaster oven, roast onions and ginger skin on at 350 degrees for 1 hour. When it’s done, peel the onion skin and slice the ginger skin on.
Drain, rinse and add oxtail to a large stock stock pot with onion, ginger and 4 L of water. Bring to a boil then simmer on medium low partially covered for 3 hours. Skim off scum occasionally as needed.
Add up to 2 L of water and pho seasoning pack and simmer for 1 more hour. While waiting, cook noodles according to instructions and prep toppings.
Add salt, then fish sauce and mushroom power a tablespoon at a time until you reach desired flavor. Mix well and adjust as needed. Set meat aside and strain broth.
Assemble bowls and serve with desired toppings.
Instant Pot Recipe
Ingredients (4-6 Servings)
—Broth & Noodles
2.5-3 LB OXTAIL
4 L WATER
2 YELLOW ONIONS
2 THUMB SIZED PIECE OF GINGER
1 PHO SEASONING PACK
4 TBSP FISH SAUCE
3 TBSP MUSHROOM SEASONING
1 TSP SALT
1 (14 OZ.) PACK PHO NOODLES
—Toppings
1 YELLOW ONION, SLICED
1 BUNCH CILANTRO, CHOPPED
1 BUNCH GREEN ONIONS, SLICED
JALAPEÑOS, SLICED
THAI BASIL
LIME WEDGES
BEANSPROUTS
Instructions
Parboil meat in pot for 5 minutes, then drain and rinse under water.
Add vegetable oil, onions and ginger and brown for about 5 minutes each side.
Add in a cup of water and deglaze the bottom. Then drop in oxtail, the remaining water, 2 tbsp. fish sauce, 1 tsp. salt and pho seasoning pack.
Set instant pot to cook for 60 minutes on high pressure. When it's done, allow for natural pressure release for 30 minutes before releasing the pressure and opening.
While broth is cooking prep the toppings and noodles according to package.
When the broth is done, take out the meat and strain the broth into a large pot, add remaining salt fish sauce and mushroom seasoning one tablespoon at a time until you reach desired flavor. Mix well and adjust as needed.
Assemble bowls and serve with desired toppings.
Process
