For those cold, rainy days.
The phở recipe for busy people.
Cookware & Appliances Needed
- 10 quart slow cooker
- Convectional oven
- 6′ nonstick pan
- Large disposable tea bag
- Cutting board
- Knife of choice
Ingredients
- Oxtail – 1.5-2 lbs
- Fresh phở rice noodles
- Yellow onion – 1 whole
- Garlic cloves – 2 whole
- Ginger – 2 slices
- Fennel seeds – 1 TBSP
- Cloves, whole – 4
- Star anise, whole – 1
- Cardamon, whole – 1
- Cinnamon stick, whole – 1
- Coriander seeds, whole – 1 TSP
- Fish sauce – 3 TBSP
- Mushroom seasoning – 1 TBSP
- Water – 10 cups
Instructions
PREP
- Wash and dry all herbs, vegetables, and meat.
- Parboil the oxtail. Remove excess scum and rinse, then set aside.
- Peel the outer layer of the onion. Cut the bottom and top portions but leave whole.
- Peel and remove the dry ends of the garlic.
- Slice a whole ginger.
- Char the onion, garlic, and ginger.
- Recommended method: broil on high until blackened and fragrant.
- Place the charred vegetables/herbs into a large disposable tea bag.
- In a 6′ nonstick pan, over low heat, add the fennel seeds, cloves, star anise, cardamon, cinnamon stick, and coriander seeds. Once fragrant remove.
- The goal is to release the aromas.
- Place the toasted dry herbs into a large disposable tea bag.
LET’S COOK
- In a 10 quart slow cooker, add the blanched oxtail and large disposable tea bags that contains the toasted dry herbs and charred vegetables/herbs.
- Add water.
- Add the fish sauce and mushroom seasoning.
- Cook on low for 8-9 hours or high for 6-7 hours.
- Once the oxtail becomes tender, the soup is ready.
- Best served with fresh phở rice noodles.
- For additional toppings, consider thinly sliced eye of round beef.
- Garnish with cilantro, green onions, thinly sliced onions, bean sprouts, Thai basil, Sriracha & Hoisin sauce.
- Enjoy!
