Pho is a type of Vietnamese noodle soup made out of rice noodles served with either beef or chicken, basil, mint and bean sprouts. This wonderful dish originated during the 1920’s in Nam Dinh province Northern Vietnam.
- 1 kg oxtails
- 3 litres water
- 1 thumb sized ginger, cut into 4 pieces
- 2 large onions, quartered
- 5 pcs star anise
- 2 pcs whole cloves
- 1 pc cinnamon stick
- 3 pcs bay leaves
- 1 tsp whole black pepper
- pinch of fennel seeds
- fish sauce, adjusted according to taste
- Place onion and ginger in a greased grill then grill until it browns on all side. Set this aside
- In a pot combine together oxtail and water, bring it to a boil then skim off the scum.
- In a muslin cloth combine together gilled ginger, grilled onions, star anise, cloves, cinnamon stick, bay leaves, black pepper and fennel seeds, make sure it’s tied properly so spices won’t go out. Place this on the pot
- Add the spices on the muslin cloth on the pot and simmer the stock for 4 hours.
- Season with fish sauce then continue to simmer until ready.
- Cook rice noodles according to packet instructions. Once cooked set it aside.
- Place bean sprouts and lemon on a serving dish.
- Place cooked noodles, raw beef slices, onion slices, spring onions, coriander and deep fried shallots on a bowl.
- Pour the hot broth on the bowl then serve immediately together with bean sprouts, lemon, fish sauce, hoisin sauce and chillies.
You can use the meat from the ox tail, just separate them out and discard the bones.