This recipe guides you through creating a rich, flavorful oxtail pho broth using beef bones, oxtail, aromatic spices, and slow simmering to develop deep, comforting flavors.
Place the beef bones, beef knuckle, and a piece of oxtail into a large pot.
Add just enough water to cover all the ingredients.
Meanwhile, prepare the aromatics: cut a piece of ginger the size of your hand in half lengthwise.
Prepare the onion—ideally one large onion or two small ones—removing only the root tip.
Char the onion by roasting it over the stove, in an air fryer, or directly on a flame until it shrinks and is nicely blackened; I prefer using the stove.
Prepare the spices: 2 tablespoons coriander seeds, 2 tablespoons fennel seeds (use less if you don’t have enough), 1 teaspoon cloves, 2 to 3 cardamom pods, 2 cinnamon sticks, and 4 star anise.
Toast the spices dry in a pan over medium heat until they darken slightly and become fragrant. Place them in a spice sachet or cheesecloth and tie it securely.
After boiling the initial water with the bones for 2 to 3 minutes, turn off the heat, strain the broth, and quickly rinse the bones.
Transfer the bones to a clean pot along with the charred onion, ginger, and the spice sachet. Fill with fresh water.
Bring the mixture to a boil, then reduce to a gentle simmer and cook for two hours.