Serving Pho Bo
Pho Bo with Beef Tendon and Tail
Serving Pho Bo
Pho Bo with Beef Tendon and Tail
stock ingredients: to char
stock ingredients: to flavor
stock ingredients: to season
to serve soup, adjust amounts to your taste
to char
  1. Prepare your 6-quart slow or pressure cooker. Fill the insert (referred to as pot later) with 3 quarts of cold water. The rest of the water — 2 more quarts — will be added later to dilute the stock before serving.
  2. Peel and quarter onion. Quarter or cut ginger to 3-4 large pieces. Arrange onion, ginger, oxtail, and beef tendons on a baking sheet.
  3. Broil them on top rack for 5 minutes until oxtail is brown on both sides. Transfer tendons and oxtail to the cooker insert. Continue charring the onions and ginger under the broil for about ten more minutes. Transfer them to the pot.
to prep spices
  1. Break cinnamon to smaller pieces. Dry-toast all spices — star anise, cloves, cinnamon pieces, coriander and fennel seeds, and cardamom pods — on a hot skillet. Place and tie them up in a cheesecloth sack. Add to the pot insert.
to make stock
  1. With all the ingredients in the pot, make sure the water level is not above the MAX marker. Add seasoning ingredients — fish sauce, salt, and palm sugar. I also like adding scallions or chives, but it’s optional. Close the lid and turn on the cookers.
    For slow cooker, cook on HIGH for 1 hour to bring water to boiling, then switch to LOW and leave it cooking for 6-7 more hours, undisturbed.
    For Instant Pot pressure cooker, press SOUP button and leave it undisturbed for about 2-2.5 hours.
  2. Your cooked stock will look like on this picture. Discard vegetables.
  3. Strain tendons, place them in a container, add stock to cover them competely, and refrigerate until ready to use.
  4. Strain oxtail segments, place them in a container, add stock to cover them competely, and refrigerate until ready to use.
  5. Strain the rest of the stock and keep refrigerated in a separate contaner until ready to use.
to serve soup
  1. Prepare soup toppings. Slice key limes and Thai chiles. Chop chives. Pick cilantro and Thai basil leaves.
  2. Slice tendons across 1/4-1/5″ thick. Place tendons and oxtail in a pot, add all stock and 2 quarts of water and bring to simmer on high heat, reduce to low and keep simmering.
  3. Follow packaging instruction to prepare dry rice noodles. I like serving no more than 2 oz of dry noodles per portion. Portion cooked noodles into each bowl and add about 1/3 cup of hot stock into each one to cover noodles.
  4. Blanch soybean sprouts in simmering stock for for 30 sec. Portion them into each bowl.
  5. In every bowl, arrange thin slices of raw meat, cooked oxtail and tendons. Laddle piping hot stock to fill each bowl. Top with key lime wedges, Thai chile slices, and herbs. Enjoy!
Recipe Notes

Offal meats like oxtail (ox tail, beef tail, Kobe tail) are available in regular supermarkets (H-E-B, CM) from time to time. Ask meat mongers when they get them. Beef/ox tail and beef tendons, as well as Asian herbs, are almost always available in Asian markets.

Pho Bo/вьетнамский суп Фа на говяжьих хвостах и сухожилиях

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