How To Make Phở Đuôi Bò (Vietnamese Oxtail Pho) 🍜🥩

Roast beef bones in a preheated oven at 400°F until browned, about 30 minutes.

Char onions and ginger over an open flame or in a dry skillet until blackened, about 5-10 minutes.

Place roasted bones, charred onions, and ginger in a large pot.

Add water to the pot, covering the bones completely, and bring to a boil.

Skim off any foam that rises to the surface for a clearer broth.

Add star anise, cinnamon stick, cloves, and cardamom to the pot.

Reduce heat to low and simmer for at least 6 hours, adding water as needed.

Remove bones and strain the broth through a fine mesh sieve.

Return the broth to the pot and season with fish sauce and sugar to taste.

Cook rice noodles according to package instructions and drain.

Divide noodles among bowls and top with sliced brisket.

Ladle hot broth over the noodles and meat to cook the brisket.

Garnish with bean sprouts, basil, lime wedges, jalapeños, and green onions.

Serve immediately and enjoy the fragrant flavors.

Spice Level:

Allergens