A rich, comforting bowl of pho made at home with deeply simmered oxtail broth, warming spices, tender shrimp, and a spicy kick. This recipe brings restaurant-style depth and aroma into your kitchen while staying hearty, halal-friendly, and incredibly satisfying.
Why You’ll Love This Recipe
This pho delivers layers of flavor from slow-simmered oxtail bones, fragrant spices, and fresh aromatics. The shrimp add a light seafood sweetness that balances the richness of the broth, while chili and spices bring gentle heat without overpowering the dish. It’s perfect for cozy dinners, special weekend cooking, or when you want an impressive homemade meal that feels nourishing and bold.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the broth:
2.5 lb oxtail, cut into pieces
12 cups water
1 large onion, halved
4-inch piece fresh ginger, sliced lengthwise
3 whole star anise
1 cinnamon stick
4 whole cloves
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1.5 teaspoons salt, or to taste
For the pho bowls:
12 oz dried rice pho noodles
12 oz raw shrimp, peeled and deveined
1 teaspoon chili oil (adjust to taste)
1 teaspoon chili paste or crushed red chili
2 green onions, thinly sliced
1 cup bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
2 limes, cut into wedges
1 fresh red chili, thinly sliced (optional)
Directions
Place the oxtail in a large pot, cover with water, and bring to a boil. Boil for 5 minutes, then drain and rinse the oxtail to remove impurities.
Return the cleaned oxtail to the pot with 12 cups of fresh water. Bring to a gentle simmer.
Char the onion and ginger in a dry pan over medium-high heat until lightly blackened, about 4–5 minutes. Add them to the pot.
In a small pan, lightly toast the star anise, cinnamon, cloves, coriander seeds, fennel seeds, and peppercorns for 2–3 minutes until fragrant. Add the spices to the broth.
Simmer the broth uncovered on low heat for 3 to 3.5 hours, skimming any foam occasionally.
Strain the broth, discarding solids, then return the liquid to the pot. Add fish sauce, soy sauce, sugar, and salt. Adjust seasoning to taste.
Cook the rice noodles according to package instructions, then drain and divide among serving bowls.
Bring the broth back to a gentle boil. Add shrimp and cook for 2–3 minutes until pink and just cooked through.
Ladle the hot broth and shrimp over the noodles. Drizzle chili oil on top and garnish with green onions, herbs, bean sprouts, lime, and chili slices as desired.
Servings and timing
Servings: 4 large bowls
Prep time: 30 minutes
Cook time: 3 hours 30 minutes
Total time: Approximately 4 hours
Variations
Use beef shank or short ribs alongside oxtail for extra meatiness.
Add thinly sliced mushrooms for an earthy, vegetarian-friendly addition to the bowls.
Increase chili oil or add chili flakes for a spicier broth.
Replace shrimp with thinly sliced beef sirloin added raw to the bowl and cooked by the hot broth.
Storage/Reheating
Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove until hot, then add fresh shrimp or reheat cooked shrimp briefly to avoid overcooking. Noodles are best reheated by dipping them quickly in hot water before serving.
FAQs
Can I make this pho less spicy?
Yes, simply reduce or omit the chili oil and chili paste, and serve fresh chili on the side.
Do I need to skim the broth?
Yes, skimming helps keep the broth clear and clean-tasting.
Can I use frozen shrimp?
Yes, thaw them completely and pat dry before cooking.
What size shrimp works best?
Medium to large shrimp work best, around 21–30 count per pound.
Can I make the broth ahead of time?
Yes, the broth can be made up to 2 days in advance and refrigerated.
Is fish sauce necessary?
It adds authentic depth, but you can slightly increase soy sauce if needed.
Can I cook the shrimp directly in the bowl?
Yes, pour boiling broth over raw shrimp in the bowl; they will cook quickly.
How do I keep the noodles from getting mushy?
Cook them just until tender and rinse briefly with cold water before serving.
Can I freeze the broth?
Yes, freeze the broth without noodles or shrimp for up to 2 months.
What herbs are traditional for pho?
Cilantro, Thai basil, and green onions are the most common.
Conclusion
This spicy oxtail and shrimp pho is a deeply flavorful, comforting dish that proves homemade pho is worth the time. With its rich broth, tender shrimp, and customizable heat, it’s a satisfying meal that brings warmth and bold taste to your table every time.
A deeply flavorful, spicy pho made with slow-simmered oxtail broth, aromatic spices, and tender shrimp. This halal-friendly version brings rich, bold flavors and satisfying warmth to your table.
Ingredients
2.5 lb oxtail, cut into pieces
12 cups water
1 large onion, halved
4-inch piece fresh ginger, sliced
3 whole star anise
1 cinnamon stick
4 whole cloves
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1.5 teaspoons salt, or to taste
12 oz dried rice pho noodles
12 oz raw shrimp, peeled and deveined
1 teaspoon chili oil (adjust to taste)
1 teaspoon chili paste or crushed red chili
2 green onions, thinly sliced
1 cup bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
2 limes, cut into wedges
1 fresh red chili, thinly sliced (optional)
Instructions
Place oxtail in a large pot, cover with water, and bring to a boil. Boil for 5 minutes, then drain and rinse to remove impurities.
Return oxtail to the pot with 12 cups of fresh water. Bring to a simmer.
Char onion and ginger in a dry pan until blackened. Add to the pot.
Toast star anise, cinnamon, cloves, coriander, fennel, and peppercorns for 2–3 minutes in a dry pan. Add to the broth.
Simmer uncovered on low heat for 3 to 3.5 hours, skimming foam as needed.
Strain broth and discard solids. Return liquid to pot. Stir in fish sauce, soy sauce, sugar, and salt. Adjust to taste.
Cook rice noodles per package directions. Drain and divide into serving bowls.
Bring broth to a gentle boil. Add shrimp and cook 2–3 minutes, until pink.
Ladle hot broth and shrimp over noodles. Top with chili oil, green onions, bean sprouts, herbs, lime, and chili slices as desired.
Notes
Use beef shank or short ribs for added richness.
Adjust chili levels for more or less heat.
Fresh shrimp can be cooked by pouring boiling broth directly over them in the bowl.
Store broth and noodles separately to avoid sogginess.
