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Recipe courtesy of Diep Tran.
Ingredients

SPICE BLEND:

  • 7 star anise pods
  • 2 cloves
  • 1 oz whole cinnamon

BEEF STOCK:

  • Spice blend
  • 3 lbs oxtail
  • 3 oz ginger
  • 1 lb large onion, kept whole
  • ½ C Red Boat fish sauce
  • 4 t sugar
  • ½ lb napa cabbage or daikon
  • water, to cover

PHO NOODLES:

  • cilantro leaves
  • green onions, thinly sliced
  • white onions, thinly sliced, soaked in cold water for an hour
  • serrano chilies, thinly sliced
  • limes
  • black pepper, ground

Diep Tran – Beef Pho - Home & Family

INSTRUCTIONS:

MAKE BEEF STOCK:

1. Prep oxtails:

  • Blanch oxtails to rid of impurities (boil on high heat for 5-7 minutes)
  • Drain and rinse 3 times in clean water, use your fingers to rub off an impurities clinging to the oxtail. Set aside.

2. Char aromatics over open flame: onions, ginger

3. Toast dried spices in a hot, dry skillet – you’ll know when it’s properly toasted by the aroma.

4. Put oxtail, aromatics, and dried spices in the Instant Pot. Add napa or daikon, sugar, ¼ C Red Boat fish sauce. Add water so that it just covers the ingredients.

5. Pressure for 45 minutes.

6. Remove oxtails and transfer to a colander set inside a bowl of ice water. Let soak in ice water for 15 minutes. Remove oxtails and let drain. Reserve the ice water.

7. Strain beef stock into another pot. Add ¼ C Red Boat fish sauce. Add reserved ice water to bring stock to 3 ½ QT. Bring back to a gentle boil and cook for 5 minutes, then take off heat.

ASSEMBLE PHO:

1. Bring a pot of water to a boil, then reduce to a very low simmer. Using a wire mesh strainer, blanch pho noodles for 20 seconds. Let drain and transfer to a soup bowl.

2. Add oxtail, green onions, white onions, and cilantro. Then ladle stock into bowl.

3. Serve with chilies, limes, and a small ramekin of black pepper with fresh squeezed lime juice.

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