Oxtail Pho

Ingredients

• For the Oxtail Broth :
• Oxtail, about 1 kg
• 1 large onion
• 1 large piece of ginger
• 2-3 star anise
• 1 tsp of cardamom pod
• 1 tbsp coriander seeds
• 1 cinnamon sticks
• 4l of Water
• Beef stock powder, to taste
• Fish sauce, to taste
• For Serving :
• Flat rice noodles
• 1 onion, thinly sliced
• Fresh coriander, chopped
• Lime or lemon wedges
• Cooked oxtail

Instructions

1. Toast the spices - Dry toast the star anise, cardamom, coriander seeds and cinnamon sticks in a dry pan over low to medium heat. No oil is needed. Slowly toast until fragrant. Once done, place the toasted spices into a herb/spice bag and set aside.
2. Char the onion and ginger - Place the onion and ginger directly onto a dry pan and slowly char them over the stove. You can also char them in an air fryer or oven if you prefer.
3. Prepare the oxtail - Blanch the oxtail in boiling water to remove the impurities. Drain and rinse the oxtail thoroughly. Trim away any excess fat if you prefer a cleaner broth.
4. Pressure cook the broth - Place the blanched oxtail, spice bag, charred onion and ginger into a pressure cooker. Add 4l of water to cover everything. Pressure cook for 59 minutes. Once the cooking is complete, allow the pressure to release naturally if you have the time.
5. Prepare the garnishes - While the broth is cooking, prepare your toppings. Slice the onion thinly, chop the coriander and cut some lime or lemon wedges. Boil the rice noodles separately according to the package instructions.
6. Finish the broth - Once the broth is ready, remove the spice bag, onion and ginger. Season the broth with beef stock powder and fish sauce to taste.
7. Assemble - Place the cooked flat rice noodles into a bowl. Top with thinly sliced raw onions and fresh coriander, then add the tender oxtail. Ladle the hot broth over everything.
8. Serve with lime or lemon and cut chillies.