Oxtail Pho is a Vietnamese broth-based soup built on a fragrant, crystal-clear stock made from pressure-cooked oxtails, beef bones, and a blend of toasted star anise, cinnamon, cardamom, cloves, and fennel. The pressure cooker method delivers fork-tender meat and deep, layered flavor in a fraction of traditional simmering time.
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Place washed oxtails and optional bone marrow bones in a large stockpot. Cover with water and bring to a rolling boil to parboil.
While the bones are boiling, place sliced ginger, halved onions, and shallots on a baking sheet. Broil until well-charred on the outside.
Remove the charred aromatics from the broiler and peel off the burnt outer skin of the onions and shallots.
Skim the scum that rises to the surface of the boiling pot. Drain the bones and rinse them thoroughly under cold water to remove any remaining impurities.
In a dry skillet, toast the star anise, cinnamon stick, black cardamom, cloves, fennel seeds, and coriander seeds for a few minutes until fragrant. Place the toasted spices into a spice bag or cheesecloth.
Transfer the cleaned oxtails and bones to a pressure cooker. Add the charred aromatics, rock sugar, fish sauce, the spice bag, salt, and optional MSG.
Fill the pressure cooker with about 6 quarts of water. Secure the lid and cook on high pressure for 1 hour and 15 minutes.
Once cooked, allow the pressure cooker to depressurize naturally for the clearest broth.
Carefully open the pressure cooker. Remove the oxtails and set them aside. Strain the entire broth through a cheesecloth-lined strainer into a clean pot.
To assemble, place a portion of cooked rice noodles in a large bowl. Top with thinly sliced white onion, chopped green onions, fresh basil, and fresh mint.
Add a few pieces of the tender oxtail to the bowl.
Ladle the hot, clear broth over everything in the bowl.
Garnish with sambal, lime wedges, and bean sprouts if desired. Serve immediately.
Store broth in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months; reheat gently on the stovetop and skim solidified fat from the surface before serving.
pressure cooker · fine-mesh strainer or cheesecloth
Yes. Simmer oxtails and bones in a pot for 3–4 hours instead, skimming impurities frequently. The pressure cooker cuts cooking time to about 1 hour while achieving similar tenderness and broth clarity.
Toasting star anise, cinnamon, cardamom, cloves, and fennel releases their oils and deepens their flavor, creating a more fragrant and complex broth than raw spices.
Use a pressure cooker to reduce cooking time and foam buildup. Skim any scum from the surface early in cooking. Avoid stirring vigorously, which clouds the broth. Strain through fine mesh or cheesecloth at the end.
Yes. Beef chuck, brisket, or short ribs work well. Oxtail is preferred for its collagen content and rich marrow flavor, but these cuts still produce flavorful pho with slightly less body in the broth.
Make the broth up to 3 days ahead and refrigerate; skim fat from the surface once cooled. Reheat gently before serving with noodles and garnishes.
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