12 Delicious Authentic Oxtail Pho Variations

Nothing warms the soul quite like a bowl of authentic oxtail pho, with its rich broth and tender meat. Whether you’re a seasoned pho enthusiast or new to this Vietnamese classic, our roundup of 12 delicious variations will inspire your next kitchen adventure. From traditional takes to creative twists, there’s a recipe here to satisfy every craving. Let’s dive into the comforting world of oxtail pho together!

Spicy Authentic Oxtail Pho with Star Anise

Guess what? There’s nothing like a bowl of spicy authentic oxtail pho to warm you up and spice up your day. It’s rich, flavorful, and packed with those deep, aromatic spices that make pho so irresistible.

Ingredients

• 2 lbs oxtail (I like them meaty for more flavor)
• 8 cups water (cold, straight from the tap works fine)
• 1 large onion (peeled and halved, char it for extra smokiness)
• 3-inch piece of ginger (sliced, no need to peel if it’s organic)
• 2 star anise pods (the star of the show, literally)
• 1 cinnamon stick (because pho isn’t pho without it)
• 1 tbsp coriander seeds (toasted, for that nutty aroma)
• 1 tbsp fennel seeds (they add a sweet licorice note)
• 1 tsp black peppercorns (freshly cracked is best)
• 2 tbsp fish sauce (the good stuff, no substitutes)
• 1 tbsp sugar (just a touch to balance the flavors)
• Salt (to season, but go easy, the fish sauce is salty)
• 8 oz rice noodles (soaked in warm water until soft)
• Fresh herbs (cilantro, Thai basil, and mint for serving)
• Lime wedges (because a squeeze of lime makes everything better)
• Thinly sliced chili (if you like it extra spicy)

Instructions

1. Rinse the oxtail under cold water, then pat dry. This ensures your broth is clear and not cloudy.
2. In a large pot, add the oxtail and cover with 8 cups of water. Bring to a boil over high heat, then skim off any foam that rises to the top.
3. Add the onion, ginger, star anise, cinnamon stick, coriander seeds, fennel seeds, and black peppercorns to the pot. Reduce heat to low, cover, and simmer for 3 hours. Tip: Keep the lid slightly ajar to prevent boiling over.
4. After 3 hours, remove the oxtail and strain the broth through a fine-mesh sieve. Discard the solids.
5. Return the broth to the pot and add the fish sauce and sugar. Season with salt if needed. Bring to a gentle simmer.
6. Add the oxtail back to the broth and heat through for about 10 minutes.
7. While the oxtail heats, drain the rice noodles and divide them among bowls.
8. Ladle the hot broth and oxtail over the noodles. Top with fresh herbs, lime wedges, and sliced chili if using.

You’ll love the tender oxtail that falls off the bone and the broth that’s fragrant with star anise and cinnamon. Serve it with extra herbs and lime on the side for everyone to customize their bowl.

Slow-Cooked Authentic Oxtail Pho with Ginger

Unbelievably tender and packed with flavor, this slow-cooked oxtail pho is your next comfort food obsession. You’ll love how the ginger adds a warm, spicy kick that’s just right.

Ingredients

• 2 lbs oxtail (get them with some meat on the bones for extra richness)
• 1 large onion, halved (I like to leave the skin on for a deeper color)
• 3-inch piece of ginger, sliced (peel it if you’re not a fan of the texture)
• 2 star anise (they’re the secret to that authentic pho aroma)
• 1 cinnamon stick (just one—it’s powerful!)
• 6 cups beef broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tbsp fish sauce (don’t skip this—it’s the umami booster)
• 8 oz rice noodles (soak them in warm water to save cooking time)
• Fresh herbs: cilantro, Thai basil (the more, the merrier)
• Lime wedges (for that essential zing)

Instructions

1. Preheat your oven to 300°F. Slow cooking is key here.
2. In a large pot, sear the oxtail over medium-high heat until browned on all sides, about 3 minutes per side. This locks in the flavors.
3. Add the onion, ginger, star anise, and cinnamon stick to the pot. Stir for a minute until fragrant.
4. Pour in the beef broth and fish sauce. Bring to a simmer, then cover and transfer to the oven. Cook for 4 hours. Tip: Check halfway to ensure it’s not boiling—just a gentle simmer.
5. Remove the pot from the oven. Skim off any fat from the surface for a clearer broth.
6. While the broth is still hot, prepare the rice noodles according to package instructions. Tip: Rinse them under cold water to stop the cooking and prevent sticking.
7. Divide the noodles into bowls. Ladle the hot broth and oxtail over them.
8. Garnish with fresh herbs and serve with lime wedges on the side. Tip: Let everyone customize their bowl with herbs and lime to their liking.

Zesty, rich, and utterly comforting, this pho is a bowl of warmth. Try serving it with a side of sriracha for those who like it extra spicy.

Rich Authentic Oxtail Pho with Cinnamon

Warm up your kitchen with this rich, authentic oxtail pho that’s packed with deep flavors and a hint of cinnamon. It’s the kind of dish that makes you feel like a pro, even if you’re just starting out.

Ingredients

• 2 lbs oxtail (get them with some meat on the bones for the best flavor)
• 1 large onion, halved (I like to leave the skin on for extra color)
• 3-inch piece of ginger, smashed (trust me, smashing releases more flavor)
• 2 cinnamon sticks (the secret weapon for that warm, spicy note)
• 1 tbsp coriander seeds (toasted lightly in a dry pan for maximum aroma)
• 1 star anise (because pho isn’t pho without it)
• 6 cups beef broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tbsp fish sauce (don’t skip this—it adds that umami depth)
• 8 oz rice noodles (soak them in warm water for about 20 minutes before using)
• Fresh herbs: cilantro, Thai basil (the more, the merrier)
• Lime wedges (for that bright, tangy finish)

Instructions

1. Preheat your oven to 400°F. Place the oxtail on a baking sheet and roast for 30 minutes to brown. This step is key for developing flavor.
2. In a large pot, add the roasted oxtail, onion, ginger, cinnamon sticks, coriander seeds, and star anise. Pour in the beef broth and bring to a boil.
3. Once boiling, reduce the heat to low and let it simmer for 3 hours. Skim off any foam that rises to the top for a clearer broth.
4. After simmering, remove the oxtail and shred the meat off the bones. Strain the broth to remove the solids.
5. Return the shredded meat to the broth and stir in the fish sauce. Taste and adjust the seasoning if needed.
6. Cook the soaked rice noodles according to package instructions, then divide them among bowls.
7. Ladle the hot broth and meat over the noodles. Top with fresh herbs and serve with lime wedges on the side.

Mmm, the oxtail is so tender it falls apart at the touch of a fork, and the broth? Deep, aromatic, with just the right hint of cinnamon. Try serving it with a side of sriracha and hoisin sauce for dipping the meat—it’s a game-changer.

Herbal Authentic Oxtail Pho with Lemongrass

Now, imagine coming home to a bowl of Herbal Authentic Oxtail Pho with Lemongrass that’s just bursting with flavors. It’s the kind of dish that warms you up from the inside out, perfect for those days when you need a little extra comfort.

Ingredients

• 2 lbs oxtail (I like to get mine from the butcher for extra freshness)
• 8 cups water (filtered makes a difference here)
• 1 large onion, halved (keep the skin on for a richer color)
• 3-inch piece of ginger, sliced (no need to peel, just give it a good wash)
• 2 stalks lemongrass, bruised (this releases all those amazing aromas)
• 1 cinnamon stick (trust me, it adds a subtle warmth)
• 2 star anise (they’re the secret to that authentic pho flavor)
• 1 tbsp salt (I always start with less and adjust later)
• 1 tbsp sugar (just a touch to balance the flavors)
• 8 oz rice noodles (soak them in warm water for about 20 minutes before using)
• Fresh herbs: cilantro, Thai basil, and mint (the more, the merrier)
• Lime wedges (for that essential zing)
• Bean sprouts (for a nice crunch)

Instructions

1. Rinse the oxtail under cold water, then pat dry with paper towels. This helps get rid of any impurities.
2. In a large pot, add the oxtail and cover with water. Bring to a boil over high heat, then skim off any foam that rises to the top.
3. Add the onion, ginger, lemongrass, cinnamon stick, and star anise. Reduce the heat to low, cover, and let it simmer for 3 hours. Tip: The longer it simmers, the more flavorful the broth.
4. After 3 hours, remove the oxtail and strain the broth to remove all the solids. Return the broth to the pot and season with salt and sugar. Tip: Taste as you go to get the seasoning just right.
5. Shred the oxtail meat off the bones and return it to the broth. Keep warm on low heat.
6. Cook the rice noodles according to the package instructions, then divide them among bowls.
7. Ladle the hot broth and oxtail over the noodles. Tip: Make sure each bowl gets a good mix of meat and broth.
8. Top with fresh herbs, bean sprouts, and a squeeze of lime. Serve immediately.

Combining the tender oxtail with the aromatic broth creates a dish that’s both hearty and refreshing. For an extra kick, serve with sliced jalapeños or a drizzle of sriracha.

Classic Authentic Oxtail Pho with Beef Broth

You’re in for a treat with this Classic Authentic Oxtail Pho with Beef Broth. It’s the kind of dish that warms you up from the inside out, perfect for those days when you need a little extra comfort.

Ingredients

• 2 lbs oxtail (ask your butcher for pieces with a good amount of meat)
• 1 large onion, halved (no need to peel, the char adds flavor)
• 1 3-inch piece of ginger, sliced (I like to smash it a bit to release the oils)
• 8 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 1 cinnamon stick (trust me, it makes a difference)
• 2 star anise pods (they’re the secret to that authentic pho aroma)
• 1 tbsp coriander seeds (toasted lightly for extra flavor)
• 1 tbsp fennel seeds (same as the coriander, a quick toast does wonders)
• 1 tbsp sugar (just a touch to balance the flavors)
• 1 tbsp fish sauce (don’t skip this, it’s essential)
• 8 oz rice noodles (soak them in warm water while the broth simmers)
• Fresh herbs: cilantro, Thai basil, and mint (the more, the merrier)
• Lime wedges and sliced chili (for serving, adjust to your heat preference)

Instructions

1. Preheat your oven to 400°F. Place the oxtail on a baking sheet and roast for 30 minutes until browned. This step adds depth to the broth.
2. While the oxtail roasts, char the onion and ginger directly over a gas flame or under the broiler until blackened in spots, about 5 minutes per side.
3. In a large pot, combine the roasted oxtail, charred onion, ginger, beef broth, cinnamon stick, star anise, coriander seeds, fennel seeds, sugar, and fish sauce. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top.
4. Simmer the broth for at least 3 hours, covered. The longer it simmers, the richer the flavor. Tip: Keep the heat low to maintain a gentle simmer.
5. About 30 minutes before serving, prepare the rice noodles according to package instructions. Drain and set aside.
6. Strain the broth into a clean pot, discarding the solids. Taste and adjust seasoning with more fish sauce or sugar if needed.
7. Divide the noodles among bowls, top with the oxtail meat, and ladle the hot broth over. Serve with a plate of fresh herbs, lime wedges, and sliced chili on the side.

Final thoughts: The broth is rich and aromatic, with the oxtail meat falling off the bone tender. For a fun twist, try adding a soft-boiled egg or some thinly sliced raw beef to the bowl before pouring in the broth.

Vegetarian Twist Authentic Oxtail Pho with Mushrooms

Unbelievable as it may sound, this vegetarian version of oxtail pho packs all the depth and richness of the traditional dish, thanks to a clever use of mushrooms and spices. You’ll love how the flavors come together in this comforting bowl.

Ingredients

• 8 cups vegetable broth (homemade or store-bought, but go for low-sodium to control the saltiness)
• 1 lb mixed mushrooms (shiitake and oyster are my favorites for their meaty texture)
• 1 large onion, halved (no need to peel, it adds color and flavor)
• 3-inch piece of ginger, sliced (keep the skin on for extra earthiness)
• 2 cinnamon sticks (because nothing says pho like a hint of warmth)
• 2 star anise pods (they’re the secret to that authentic aroma)
• 1 tbsp coriander seeds (toasted, if you’re feeling fancy)
• 1 tbsp fennel seeds (they add a subtle sweetness that’s just perfect)
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tbsp brown sugar (it balances the flavors beautifully)
• Rice noodles (about 8 oz, because what’s pho without noodles?)
• Fresh herbs (basil, cilantro, and mint, for that fresh finish)
• Lime wedges (because a squeeze of lime makes everything better)
• Bean sprouts (for crunch, if you’re into that)

Instructions

1. In a large pot, combine the vegetable broth, mushrooms, onion, ginger, cinnamon sticks, star anise, coriander seeds, and fennel seeds. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and let it simmer for 45 minutes. This slow cooking extracts all the flavors. Tip: Skim off any foam that rises to the top for a clearer broth.
3. After 45 minutes, strain the broth into another pot, discarding the solids. Stir in the soy sauce and brown sugar until dissolved. Tip: Taste and adjust the seasoning now, it’s your last chance!
4. Bring a separate pot of water to boil and cook the rice noodles according to package instructions, usually about 3-5 minutes. Drain and rinse under cold water to stop the cooking. Tip: Rinsing prevents the noodles from sticking together.
5. Divide the noodles among bowls, ladle the hot broth over them, and top with fresh herbs, lime wedges, and bean sprouts.

Final thoughts: The broth is deeply aromatic, with the mushrooms lending a satisfying umami punch. Serve it with extra herbs and lime on the side for everyone to customize their bowl.

Authentic Oxtail Pho with Bone Marrow

Ever craved a bowl of pho so rich and flavorful it feels like a hug from the inside? This Authentic Oxtail Pho with Bone Marrow is your answer, combining deep, savory notes with the comfort of a traditional Vietnamese staple.

Ingredients

• 2 lbs oxtail (get them with some meat on for extra flavor)
• 1 lb beef bone marrow (ask your butcher to cut them into 2-inch pieces)
• 1 large onion (peeled and halved, because who has time for small pieces?)
• 1 piece ginger (about 3 inches, smashed but whole—trust me on this)
• 5 star anise pods (they’re the secret stars of the show)
• 1 cinnamon stick (just one, it’s potent)
• 2 tbsp fish sauce (the good stuff, no substitutes)
• 1 tbsp sugar (to balance the flavors)
• 8 cups water (filtered if you’re fancy)
• Salt (to taste, but you won’t need much with all these flavors)
• Pho noodles (about 8 oz, dried or fresh, your call)
• Fresh herbs (cilantro, Thai basil—go wild)
• Lime wedges (for that zesty kick)

Instructions

1. Preheat your oven to 425°F. Roast the oxtail and bone marrow on a baking sheet for 30 minutes until browned. This step is non-negotiable for depth of flavor.
2. In a large pot, char the onion and ginger over medium heat until they’re slightly blackened. It smells amazing and adds a smoky note.
3. Add the roasted oxtail, bone marrow, star anise, cinnamon stick, fish sauce, sugar, and water to the pot. Bring to a boil, then simmer for 6 hours. Yes, 6. Patience is key.
4. Strain the broth into another pot. Pick the meat off the oxtails and return it to the broth. Discard the bones and spices.
5. Cook the pho noodles according to package instructions. Drain and divide among bowls.
6. Ladle the hot broth and meat over the noodles. Top with fresh herbs and a squeeze of lime.

Now, the broth should be rich and velvety, with the bone marrow adding an unbelievable creaminess. Serve it with extra herbs and lime on the side for those who love a brighter flavor. Not your average pho, but oh, so worth it.

Quick Authentic Oxtail Pho with Pressure Cooker

Ready to dive into a bowl of comfort that’s bursting with flavor? This quick authentic oxtail pho made in a pressure cooker is your ticket to a delicious meal without the all-day simmer.

Ingredients

• 2 lbs oxtail (get them meaty for the best flavor)
• 1 large onion, halved (keep the skin on for a richer broth)
• 3-inch piece of ginger, smashed (trust me, it releases more flavor)
• 5 star anise pods (they’re the secret to that authentic pho aroma)
• 1 cinnamon stick (just one, it’s potent)
• 1 tbsp coriander seeds (toasted, if you’re feeling extra)
• 1 tbsp fennel seeds (they add a subtle sweetness)
• 6 cups beef broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1/4 cup fish sauce (this is non-negotiable for that umami punch)
• 1 tbsp sugar (balances the saltiness perfectly)
• 8 oz rice noodles (soak them in warm water for 10 minutes before using)
• Toppings: bean sprouts, Thai basil, lime wedges, sliced jalapeños (go wild with these)

Instructions

1. Set your pressure cooker to sauté mode. Add the oxtail and brown on all sides, about 3 minutes per side. This step is crucial for depth of flavor.
2. Toss in the onion and ginger. Let them char slightly for about 2 minutes. It’s okay if they blacken a bit—it adds character.
3. Add the star anise, cinnamon stick, coriander, and fennel seeds. Stir for 30 seconds until fragrant. Toasting the spices unlocks their full potential.
4. Pour in the beef broth, fish sauce, and sugar. Lock the lid and set to high pressure for 45 minutes. The wait is the hardest part.
5. Once done, let the pressure release naturally for 10 minutes, then quick release the rest. Skim off any excess fat for a cleaner broth.
6. While the broth is finishing, prepare your rice noodles according to package instructions. Pro tip: rinse them under cold water to stop the cooking and prevent mushiness.
7. Divide the noodles among bowls. Ladle the hot broth and oxtail over the top. Let everyone customize their bowl with toppings.

Fall in love with the tender oxtail and aromatic broth that’s rich yet not overpowering. Serve it with a side of crispy spring rolls for the ultimate pho experience.

Authentic Oxtail Pho with Fresh Rice Noodles

Hey there, if you’re craving something hearty and packed with flavor, this Authentic Oxtail Pho with Fresh Rice Noodles is your go-to. It’s a comforting bowl that brings the vibrant tastes of Vietnam right to your kitchen.

Ingredients

• 2 lbs oxtail (get them with some meat on the bones for extra richness)
• 8 cups water (filtered makes a difference in clarity)
• 1 large onion, halved (char it for a smoky depth)
• 3-inch piece of ginger, sliced (smash it to release the aromas)
• 2 star anise pods (toast them lightly for more fragrance)
• 1 cinnamon stick (Vietnamese cinnamon if you can find it)
• 2 tbsp fish sauce (I like Three Crabs brand for its balance)
• 1 tbsp sugar (palm sugar adds a nice caramel note)
• 1 lb fresh rice noodles (they’re softer and soak up the broth better)
• Fresh herbs: cilantro, Thai basil (the more, the merrier)
• Lime wedges (squeeze right before eating for a bright kick)

Instructions

1. Rinse the oxtail under cold water, then blanch in boiling water for 5 minutes to remove impurities. Drain and rinse again.
2. In a large pot, add the oxtail and 8 cups of water. Bring to a boil, then skim off any foam that rises to the top.
3. Char the onion and ginger over an open flame or under a broiler until blackened, about 5 minutes. Add to the pot.
4. Toast the star anise and cinnamon in a dry pan for 30 seconds until fragrant, then add to the pot.
5. Simmer the broth on low heat for 4 hours, covered. The oxtail should be tender and the broth rich.
6. Strain the broth into a clean pot. Season with fish sauce and sugar, adjusting to your liking.
7. Prepare the rice noodles by soaking in hot water for 1 minute, then drain.
8. Divide the noodles among bowls, top with oxtail pieces, and ladle the hot broth over.
9. Garnish with fresh herbs and serve with lime wedges on the side.

Best enjoyed when the broth is piping hot, the noodles are silky, and the oxtail falls off the bone. Try adding a splash of sriracha for a spicy twist or hoisin for sweetness.

Authentic Oxtail Pho with Thai Basil

Just imagine coming home to a steaming bowl of oxtail pho, rich with deep flavors and fragrant Thai basil. It’s the kind of meal that feels like a hug after a long day.

Ingredients

• 2 lbs oxtail (ask your butcher for pieces with nice marbling)
• 8 cups beef broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 large onion, halved (no need to peel, it adds color)
• 3 star anise pods (they’re the secret to that authentic pho aroma)
• 1 cinnamon stick (go for the Vietnamese kind if you can find it)
• 2 tbsp fish sauce (this is your flavor booster, don’t skip it)
• 1 tbsp sugar (balances the savory notes)
• 1 bunch Thai basil (the leaves should be bright green and perky)
• 8 oz rice noodles (soak them in warm water for 15 minutes to save time later)
• Lime wedges and sliced jalapeños for serving (because a little heat never hurt anybody)

Instructions

1. Preheat your oven to 400°F. Roast the oxtail on a baking sheet for 30 minutes until browned. This step builds flavor.
2. In a large pot, combine the oxtail, beef broth, onion, star anise, and cinnamon stick. Bring to a boil, then simmer for 3 hours. Skim off any foam that rises to the top.
3. After 3 hours, remove the oxtail and shred the meat. Strain the broth to remove solids. Tip: A fine mesh strainer gives you the clearest broth.
4. Return the shredded meat to the broth. Add fish sauce and sugar. Simmer for another 30 minutes. Taste and adjust seasoning if needed.
5. Cook the rice noodles according to package directions. Drain and divide among bowls.
6. Ladle the hot broth and meat over the noodles. Top with Thai basil, lime wedges, and jalapeños. Tip: Tear the basil leaves to release their aroma.

Unbelievably tender oxtail meets a broth that’s both sweet and savory, with Thai basil adding a fresh punch. Serve it with extra lime and jalapeños on the side for those who like it bold.

Authentic Oxtail Pho with Lime and Bean Sprouts

Ever craved a bowl of pho so rich and flavorful it feels like a hug from the inside? This authentic oxtail pho, with its tender meat and aromatic broth, topped with fresh lime and crunchy bean sprouts, is just what you need.

Ingredients

• 2 lbs oxtail (the more marrow, the better the broth)
• 8 cups water (filtered makes a difference)
• 1 large onion, halved (char it for extra flavor)
• 3-inch piece of ginger, sliced (peel on for more zest)
• 2 star anise (trust me, it’s the secret weapon)
• 1 cinnamon stick (just one, it’s potent)
• 1 tbsp coriander seeds (toasted, if you’re feeling fancy)
• 1 tbsp fennel seeds (little flavor bombs)
• 2 tbsp fish sauce (the good stuff, no substitutes)
• 1 tsp sugar (balances the saltiness)
• 8 oz rice noodles (soak them first, saves time)
• 1 cup bean sprouts (the crunchier, the better)
• 2 limes, quartered (for that zing)
• Fresh cilantro and Thai basil (a handful each, because why not?)

Instructions

1. Rinse the oxtail under cold water, then blanch in boiling water for 5 minutes to remove impurities. Drain and rinse again.
2. In a large pot, add the oxtail, water, onion, ginger, star anise, cinnamon stick, coriander, and fennel seeds. Bring to a boil, then lower to a simmer. Skim off any foam that rises to the top.
3. After 1 hour, add fish sauce and sugar. Continue simmering for another 2 hours until the oxtail is fork-tender.
4. While the broth simmers, soak the rice noodles in warm water for 20 minutes, then drain.
5. Remove the oxtail from the broth. Strain the broth through a fine mesh to remove solids, then return the oxtail to the clear broth.
6. Divide the noodles among bowls, ladle the hot broth and oxtail over them. Top with bean sprouts, lime wedges, cilantro, and Thai basil.

Rich broth, tender oxtail, and fresh toppings make this pho a bowl of comfort. Serve it with extra lime wedges and a side of hoisin sauce for dipping the meat. Perfect for a cozy night in.

Authentic Oxtail Pho with Hoisin and Sriracha

Nothing beats the comfort of a steaming bowl of pho, especially when it’s packed with rich, tender oxtail. You’re in for a treat with this authentic recipe that brings the vibrant flavors of Vietnam right to your kitchen.

Ingredients

• 2 lbs oxtail (ask your butcher for pieces with a good amount of meat and marrow)
• 8 cups beef broth (homemade is best, but a good quality store-bought works in a pinch)
• 1 large onion, halved (no need to peel, it adds depth)
• 3-inch piece of ginger, smashed (helps release its aromatic oils)
• 2 star anise pods (they’re the secret to that signature pho aroma)
• 1 cinnamon stick (just one, it’s potent)
• 1 tbsp coriander seeds (toast them lightly for extra flavor)
• 1 tbsp fennel seeds (they add a subtle sweetness)
• 1 tbsp hoisin sauce (my favorite brand is Lee Kum Kee)
• 1 tbsp Sriracha (adjust to your heat preference)
• 8 oz rice noodles (soak them in warm water for 15 minutes to soften)
• Fresh herbs: cilantro, Thai basil, and mint (the more, the merrier)
• Lime wedges (for that essential zing)
• Bean sprouts (for crunch)

Instructions

1. In a large pot, brown the oxtail over medium-high heat for about 5 minutes per side. This step is crucial for building flavor.
2. Add the beef broth, onion, ginger, star anise, cinnamon stick, coriander seeds, and fennel seeds to the pot. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top.
3. Cover and simmer for 3 hours. The oxtail should be fork-tender. Tip: Check the water level occasionally and add more if needed.
4. Remove the oxtail from the broth and shred the meat, discarding any bones. Strain the broth to remove the solids.
5. Return the shredded meat to the broth. Stir in the hoisin sauce and Sriracha. Taste and adjust the seasoning if necessary.
6. Divide the soaked rice noodles among bowls. Ladle the hot broth and meat over the noodles.
7. Garnish with fresh herbs, lime wedges, and bean sprouts. Tip: Let everyone customize their bowl to their liking.

Gorgeous, isn’t it? The broth is deeply flavorful, with the oxtail adding a luxurious richness. Serve it with extra Sriracha on the side for those who like it spicy.

Conclusion

From the rich and aromatic to the uniquely spiced, these 12 oxtail pho variations offer a world of flavor to explore in your own kitchen. We hope you’re inspired to try one (or all!) and make these recipes your own. Don’t forget to leave a comment with your favorite and share the love by pinning this article on Pinterest. Happy cooking!