Directions
- 1Toast fennel seeds, coriander, star anise, cinnamon sticks, and cardamom pods on a dry skillet until fragrant. (Measurements will be listed below the video).
- 2Add all toasted spices to a cheesecloth to create a spice bag.
- 3Toast aromatics (onion, ginger) on a dry skillet, open fire, air fryer, or oven. Add a little oil to the skillet if using.
- 4Set the toasted aromatics aside.
- 5In a large stock pot, combine parboiled beef bones, parboiled oxtail, toasted onion, toasted ginger, toasted spices (in the bag), and a chunk of rock sugar.
- 6Fill the pot with 8 liters of water.
- 7Turn the heat to high and bring the mixture to a boil.
- 8Once boiling, reduce the heat and simmer for at least 8 hours (or up to 12 hours).
- 9At the 1.5 hour mark, remove the spice bag.
- 10At the 2 hour mark, remove the oxtail.
- 11After simmering, discard the onion, ginger, and beef bones from the broth.
- 12Pour the remaining broth through a fine strainer into another pot.
- 13Combine the strained broth back into the big stock pot.
- 14Remove the layer of fat from the top of the broth if desired (or google methods to do so).
- 15Season the broth with salt, fish sauce (Deer Mom brand recommended), chicken/mushroom bouillon, sugar, and MSG.
- 16Cut the oxtail in half (if it has tendon, that's preferred).
- 17Bring the broth back to a boil before assembling bowls.
- 18Melt the removed fat from the broth in a separate pan.
- 19Add garlic and scallion to the melted fat.
- 20Assemble a bowl with pho noodles, oxtail, chopped scallion, chopped cilantro, thinly sliced onions, Thai basil, rice patty herbs, bean sprouts, black pepper, hoisin sauce, sriracha, and lime.
- 21Ladle boiling hot broth over the assembled pho bowl.
- 22Top the pho with the garlic and scallion infused fat.
Ingredients
- 5 lbs beef bones
- 3 lbs oxtail
- 1 large onion
- 1 large ginger
- 8 liters water
- 2 TBSP coriander seeds
- 2 TBSP fennel seeds
- 0.5 tsp cloves
- 3 cardamom pods
- 2 cinnamon sticks
- 4 star anise
- 1 chunk rock sugar
- 1 little bit oil
- salt
- fish sauce
- chicken bouillon
- sugar
- MSG
- pho noodles
- chopped scallion
- chopped cilantro
- thinly sliced onions
- Thai basil
- rice patty herbs
- bean sprouts
- black pepper
- hoisin sauce
- sriracha
- lime
- garlic
- scallion for topping
Equipment
dry skilletcheeseclothfine strainerbig stock potpanair fryeroven
Tips
- Don't add fish sauce or seasonings until done simmering the broth.
- Remove spice bag at 1.5 hour mark and oxtail at 2 hour mark during simmering.
- You can turn off the stove overnight and resume simmering the next morning.
- Remove the fat layer from the broth if desired.
- Always ladle boiling hot broth over your pho.
- The recommended fish sauce brand is Deer Mom.
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