Description
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.
- Freeze extra broth for quick future pho meals.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 160mg
