Oxtail Pho

 Super low 24 hour simmered beef pho with brisket, oxtail, thinly sliced beef shank and beef meatballs with tendon. Delish!

12qt stockpot

10 lbs beef leg bones

1.5 lb Beef Brisket

2 lbs Oxtail

2 Packs Beef Meatballs with Tendon

1 Large Daikon or 2 Korean Radish

8oz Ginger, thinly sliced slabs

2 large or 3 medium White Onions

3-4 tbsp Salt, more to taste*

2 tbsp Rock Sugar

Dried Spices:

-4 small Cinnamon Sticks

-6 Whole Cloves

-9 Whole Star Anise

-3 tbsp coriander seeds

-3 tbsp fennel seeds

-5 Whole Black Cardamom

For Serving:

2 Packs Fresh Noodles

Green Onions

Ngò / Cilantro

Bean Sprouts

Húng Quế / Viet Basil

Ngò Om / Rice Paddy Herb (optional)

Ngò Gai / Culantro (optional)

Hoisin Sauce

Sriracha

Lime

Par boil bones, brisket and oxtail for 3-5 minutes. Dump and wash everything well.Place bones at the bottom then the brisket. It’s best to place the oxtail in a boiling bag or basket for easy removal. Bring the pot up to a low boil on high heat then turn down to simmer. There should be slight bubbling and not boiling. Add the salt so the meat has some seasoning. The bones will simmer for 24 hours, but the meat will not need more than 3 hours, depending on the strength of your burner so remove the lid, if necessary. Check the tenderness of the brisket and oxtail after 2.5 hours. Remove when done, let cool, then refrigerate and slice later.

Char the onions and ginger on low heat so they don’t burn. Wash off the ashes and loose onion skins then place in the pot after the meat is done. Add the daikon / radish and if planning to eat them then check tenderness after 1.5 hours and remove at the desired texture. Remove the onions at the end or before, if they get too soft.

The last hour before your broth is done, toast the whole spices in a fry pan on low heat starting with the black cardamom and cinnamon. Add the star anise and cloves after the larger spices are hot. Add the rest at the end and turn off the heat to avoid burning the seeds. Finish by using the remaining heat on the burner off. Transfer to a heat safe large spice ball or bag. Add to the soup and submerge completely. Only leave in for no longer than 1 hour to avoid bitterness or discoloring your broth.

Season with more salt and/or rock sugar, as needed. If the broth is too concentrated from evaporation, it’s best to add water after you have finished balancing the seasoning to avoid diluting too much.

Preparing dry noodles:

Fresh noodles are the best, but if you dont have them then Three Ladies is good. Add about 3 cups water to a big bowl then pour boiling water until very hot, but you can still put your hand in without scalding. Add the dry noodles and soak until completely pliable and soft. Soak time depends on thin to thicker noodles so tender accordingly. Rinse and add to individual bowls when ready to serve. The boiling hot broth will cook the noodles to perfect slightly chewy texture.