I’m super, super, super excited to be sharing with you this recipe today. In one of my previous post I told you that my mother-in-law came to stay with us for one week over the Easter break. Well…hmmm…I rope her in to making me Vietnamese beef pho tai whilst I took the photos. That’s the kind of daughter-in-law that I am! She did think I was a bit nuts but if I didn’t do that, then you lovely people wouldn’t get to know how to make this Vietnamese national dish. Well…on second thoughts… you probably would as this recipe is plastered all over the internet…duh!
Seriously does the broth need to be cooked for 8 hours?
Techincally the answer is no if you don’t mind using Knorr bo sung, which is pork bone granules. It’s made using pork bone extract, pork extract, pork loin powder and pork marrow. But it does contain flavour enhancers and wheat. Which unfortunately means that people who follow a gluten-free diet cannot use this. Many Vietnamese here in the UK and in Vietnam have this in their pantry and they use it to make any type of pho bo. I don’t see the harm in using these granules as I rarely eat Vietnamese beef pho tai. I think anything in moderation is fine.
If you don’t want to use this then you can substitute it for sugar and cook the broth for a longer period of time.
The other thing you are not required to do with this recipe is chargrilled the onions. My mother-in-law believes that it poisons the broth so she never does it. Adding chargrilled onions will add smokiness to the broth but I don’t think it makes a huge difference to the outcome in terms of flavour
Usually when I make pho bo for the family to eat. We would eat it for lunch and then again for dinner. It’s an all day event in our family. It’s just such a simple dish to master. If I can cook pho bo then I’m sure you can too!
Happy cooking! 🙂
- 1 kg Oxtails
- 3 litre of water
- 1 onion (peeled)
- 2 pieces of peeled ginger (4cm long)
- 1.5 tbs of salt
- 5 star anise
- 2 cinnamon sticks
- 1.5 tbs of fish sauce
- 1tbs of pork bone granules
- 300g sirloin beef
- 500g rice noodles
- bunch of coriander
- 300g beansprouts
- 1 lemon
- 1 lime
- chillies (optional)
- 01. First of all we want to clean the oxtails. Place the oxtails in a large pot/pan and cover it with water and boil. Once the oxtail turn brown take them out and discard the water and give the pot/pan a quick rinse.
- 02. Quickly rinse the oxtail underneath cold water.
- 03. Turn on the heat to medium. Put the oxtail back in the large pot and fill it with approx 3 litres of water.
- 04. Add onion, ginger and salt. Give the broth a good stir
- 05. Skim out at any scum that comes to the surface of the broth
- 06 Add in the star anise and cinnamon sticks
- 07. Bring to boil and then simmer for 1hr
- 08. Cook the rice noodles following the instruction on the packet
- 09. Add 1.5 tbs of fish sauce and 1tbs of pork bone granules
- 10. Cook for a further 20 mins
- 11. Start slicing the sirloin beef 5 mins before the broth finish cooking
- 12. Once cooked, take out the onion, ginger, star anise and cinnamon before serving
- 13. Place the noodles and oxtails in a bowl. Add a few slices of sirloin beef and then pour the broth on top. Since the slice of beef is so thin the heat from the broth should cook straight away.
- To enhance the flavour of the beef pho you can add beansprouts, coriander, chilli, lemon or lime to you broth.
- You have to carry on skimming out any scum that comes to the surface of the broth so it doesn't leave the broth greyish and cloudy.
Preparing the other ingredients such as slicing the beef and making the noodles
Once the broth is cook then take out the onion, star anise and cinnamon. The broth is now ready to be served.