Phở Đuôi Bò is a variant of phở featuring oxtail as the star protein. This beef noodle soup highlights the rich, gelatinous texture that oxtail provides when slowly simmered in broth. The complex layers of flavor from beef bones, aromatic spices, and subtle sweetness from charred onions make phở đuôi bò a beloved dish in Vietnam. Phở đuôi bò represents the culinary spirit of Vietnam through its complex broth, diverse textures, aromatic spices, and highly customizable nature. Slurping up this oxtail noodle soup offers a truly special food experience. Learn how to make oxtail pho at Cheen Huaye now.
Why Is Phở Đuôi Bò So Special?
Uses oxtail as the starring protein instead of the more common beef cuts like brisket or flank.
- Oxtail has incredible richness and depth of beef flavor.
- The fat and collagen from oxtail results in a velvety, lip-smacking broth.
- Satisfying, succulent meat that falls right off the bone after long cooking.
- An intimate, soul-warming dish that takes time and care.
- Layering of flavors like charred ginger and onion, warm spices, and beef bones.
- Contrasting textures from tender oxtail, chewy rice noodles, and fresh herbs.
- Customizable with garnishes like bean sprouts, lime, chiles, and hoisin-sriracha sauce.
- A quintessential Vietnamese comfort food turned into an elevated experience.
Ingredients & Preparation For Phở Đuôi Bò
The key components that go into a perfect bowl of phở đuôi bò are:
For the phở broth:
- 3-4 lbs oxtail, cut into 2-3 inch chunks
- 3 lbs beef bones (preferably leg and knuckle bones)
- 1 large yellow onion, halved
- 4″ ginger, halved lengthwise
- 5 whole star anise
- 3 whole cloves
- 1 cinnamon stick
- 1 black cardamom pod
- Salt and fish sauce to taste
For the phở:
- 1 lb dried or fresh banh pho noodles
- Thinly sliced beef sirloin or flank steak
- Sliced yellow onion
- Chopped cilantro, Thai basil, mint, bean sprouts
- Lime wedges
- Chile sauce like Sriracha
- Hoisin sauce.
How Do I Prepare The Oxtail For Phở Đuôi Bò?
- Rinse and pat dry the oxtail pieces.
- Option to blanch the oxtail in boiling water for 5 minutes to clean and remove scum. Rinse.
- Browning the oxtail before simmering develops deeper flavor. sear in batches until well browned.
- Add browned oxtail back to pot, draining excess fat.
Cooking Phở Đuôi Bò Process
Making a stellar phở đuôi bò requires care and attention at each step:
Cook the Oxtail
- In a stockpot, cover oxtail with water and bring to a boil
- Lower to a simmer and cook 2-3 hours until tender
- Remove oxtail and set aside
- Reserve broth in pot
Prepare the Broth
- Toast spices in dry pan until fragrant
- Wrap in cheesecloth into a bundle
- Add bundle to pot with charred onions, ginger and beef bones
- Simmer for 6-12 hours, regularly skimming fat
- Season with fish sauce, salt, sugar
Cook the Noodles
- Boil water in a separate pot
- Add rice noodles and cook 1-2 min until just tender
- Drain and rinse with cold water
Assemble & Serve
- Place cooked oxtail and noodles in a bowl
- Ladle hot broth over top
- Garnish with herbs, sprouts, lime, chilies
- Offer hoisin and sriracha as dipping sauces
The long simmering time extracts maximum flavor from the oxtail and bones to develop a rich, viscous broth. Gentle cooking preserves the bouncy texture of the fresh rice noodles. Thoughtful assembly and personalized garnishes allow diners to craft their ideal phở experience.
Tips & Tricks Cooking Phở Đuôi Bò
Here are some tips for phở success:
- The broth can be made 1-2 days in advance then reheated gently when ready to serve.
- For a deeper flavor, roast the oxtail before simmering or double the amount of spices used.
- Leftover phở broth keeps for 5 days refrigerated or 2 months frozen. Recook noodles to serve.
- For variation, add fresh shrimp, chicken, or extra herbs like basil or mint. Can also garnish with bean sprouts, julienned carrots, daikon radish etc.
- To store leftovers, keep broth and noodles separate. Reassemble when reheating to avoid soggy noodles.
Proper preparation is key but don’t be afraid to experiment with different add-ins. Phở is meant to be versatile and customizable based on preferences.
How Do I Store Leftovers Of Phở Đuôi Bò?
- Store broth and noodles separately.
- Refrigerate noodles in an airtight container up to 5 days.
- Cool broth completely before storing in the refrigerator for 2-3 days or freezing for months.
- Reheat broth gently over medium-low heat while cooking fresh noodles to serve.
Frequently Asked Questions
Is phở đuôi bò time-consuming to make?
Yes, phở đuôi bò is a dish that requires patience and time to allow the flavors to properly develop. With a total cook time around 8-14 hours, it is a labor of love! However, active cooking time is not that long. The long simmer does most of the work.
What are the main spices used to create the phở flavor profile?
The key spices are star anise, cinnamon, fennel seeds, coriander seeds, cloves, and black cardamom. This blend of warm, licorice-y spices marries beautifully with the beefy oxtail broth.
What are some different ways to customize phở đuôi bò with garnishes?
Some garnish ideas are: fresh herbs like basil, cilantro, mint; spicy chilies; bean sprouts; lime wedges; shredded cabbage; mung beans; fried shallots; hoisin and sriracha sauce. The possibilities are endless.
How does phở đuôi bò compare in terms of flavor and complexity to other Vietnamese noodle soups?
Phở đuôi bò is more robust, rich, and layered in flavor compared to soups like bun bo hue that use pork and lemongrass as the backbone. The oxtail and long simmered broth give phở đuôi bò a deeper, heartier character.
Conclusion: Phở Đuôi Bò
In summary, phở đuôi bò requires finding quality oxtail, slowly coaxing flavor from bones through gentle simmering, freshly cooking delicate rice noodles, and thoughtfully assembling each bowl with herbs and sauces. When crafted with care, this Vietnamese oxtail noodle soup delivers serious depth and soulful satisfaction. Though time-consuming, the complex aromas and silky broth make phở đuôi bò a truly rewarding dish for any food lover to master.
How To Make Phở Đuôi Bò (Vietnamese Oxtail Noodle Soup)
Notes
-
· Leftovers: Phở Đuôi Bò can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop.
· Adjusting Spice Level: The amount of chili sauce or sriracha you add is entirely up to your preference. Start with a small amount and add more to taste.
· Pre-made Pho Spice Packets: As mentioned in the ingredients list, you can substitute pre-made pho spice packets for the individual spices listed in the broth recipe.
· Alternative Protein Combinations: While oxtail is the traditional protein for Phở Đuôi Bò, you can also use beef shank, brisket, or a combination for a richer flavor.
Ingredients
- Broth:
- • 2 lbs oxtail, cut into 2-inch pieces
- • 1 lb beef bones (marrow bones or knuckle bones work well) - optional for extra richness
- • 1/2 onion, charred
- • 2-inch knob of ginger, charred
- • 4 whole cloves
- • 2 cinnamon sticks
- • 2 star anise pods (or 1 black cardamom pod)
- • 1 tsp coriander seeds
- • 1 tsp fennel seeds (optional)
- • Water (enough to cover bones by 2 inches)
- Noodles & Vegetables:
- • 1 package dried rice noodles (banh pho)
- • 1/2 daikon radish, cut into thick slices (optional)
- • 1 small yellow onion, thinly sliced
- • 3 scallions, thinly sliced (green parts only for garnish, white parts for broth)
- • 1 cup bean sprouts
- • Fresh herbs (optional): Thai basil, spearmint, cilantro
- Garnishes:
- • Lime wedges
- • Sriracha or chili sauce (optional)
- • Hoisin sauce (optional)
- • Fish sauce (optional)
Instructions
- Prep the Oxtail: Soak the oxtail in cold water for at least 1 hour. Drain and rinse well. You can blanch the oxtail in boiling water for a few minutes to remove any impurities. Rinse again and set aside.
- Char the Aromatics: Preheat your oven to broil. Place the onion and ginger halves on a baking sheet and broil until charred on all sides. Alternatively, you can char them directly over a gas stove burner.
- Make the Broth: In a large stockpot, combine the oxtail, beef bones (if using), charred onion and ginger, whole cloves, cinnamon sticks, star anise pods, coriander seeds, fennel seeds (if using), and water. Bring to a boil, then reduce heat to low and simmer partially covered for 3-4 hours, skimming off any scum that rises to the surface occasionally.
- Simmer for Rich Flavor (Optional): For an even richer broth, you can simmer for an additional 4-10 hours on very low heat. This step is optional but will result in a deeper, more intense flavor.
- Strain the Broth: Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Season the broth with salt and fish sauce to taste.
- Cook the Noodles: While the broth simmers, prepare the noodles according to package instructions. Typically, dried rice noodles (banh pho) need to be soaked in hot water for 20-30 minutes until softened.
- Prepare the Vegetables: Thinly slice the yellow onion and white parts of the scallions. Cut the daikon radish into thick slices (optional).
- Assemble the Soup: In individual bowls, place some cooked noodles, sliced yellow onion, and a few slices of daikon radish (if using). Ladle the hot broth over the noodles and vegetables. Top with sliced oxtail meat from the broth.
- Serve and Enjoy: Garnish each bowl with chopped scallion greens, bean sprouts, and your choice of fresh herbs like Thai basil, spearmint, or cilantro. Serve with lime wedges, sriracha or chili sauce, hoisin sauce, and fish sauce on the side, allowing everyone to customize their flavor profile.
Nutrition Facts
How To Make Phở Đuôi Bò (Vietnamese Oxtail Noodle Soup)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 800 | |
| % Daily Value* | ||
| Total Fat 30 | 46.2% | |
| Saturated Fat 15 | 75% | |
| Trans Fat 0 | ||
| Cholesterol 150mg | 50% | |
| Sodium 1200mg | 50% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 4 | 16% | |
| Sugars 10 | ||
| Protein 40 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!