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My Favorite Pho

Source of Recipe

From "The Home Cook" by Alex Guarnaschelli


Recipe Introduction

"Oxtails are so beefy and almost sweet when browned. The bones and the meat really build the foundation for this pho. The warm spices—cinnamon and star anise—give this pho an aroma that makes my stomach growl as the soup cooks. Let the pho sit for a bit before you serve it (if you can resist). It's all about the beef..."

List of Ingredients

â—¦ 2 tablespoons canola oil
â—¦ 4 pounds beef oxtails, cut into 3-inch pieces (ask your butcher to do this)
â—¦ Kosher salt
â—¦ 2 small yellow onions, thinly sliced
â—¦ 4 medium cloves garlic, minced
â—¦ 1 (3-inch) cinnamon stick
â—¦ 5 star anise pods
â—¦ 1 tablespoon dark soy sauce
â—¦ 3 tablespoons sugar
â—¦ 10 cups beef stock
â—¦ 12 ounces dried flat rice stick noodles (banh pho)
â—¦ 8 ounces boneless beef round steak, cut into ½-inch-thick slices
â—¦ 2 small serrano chiles, thinly sliced
â—¦ ¼ cup tightly packed fresh cilantro leaves
â—¦ 1 cup tightly packed fresh basil leaves
â—¦ 4 scallions (green and white parts), minced
â—¦ 1 ½ cups fresh bean sprouts
â—¦ 1 tablespoon red wine vinegar


Recipe

Preheat the oven to 350° F. Heat a large ovenproof skillet over medium heat and add the canola oil. Season the oxtails on all sides with 2 tablespoons salt. When the oil begins to smoke lightly, remove the skillet from the heat and add the oxtail pieces in a single layer. Return it to medium heat and brown the oxtails on one side, 5 to 8 minutes. Use a pair of metal tongs to turn the oxtails over, and brown on the other side for 5 to 8 minutes. Add the onions and garlic, and continue cooking until the onions become tender, 3 to 5 minutes.

Add the cinnamon, star anise, soy sauce, sugar, beef stock, and 2 cups water to the meat. Bring to a boil, and then lower the heat and simmer for 8 to 10 minutes, skimming off any impurities that rise to the surface. Put the skillet in the oven, uncovered, and cook until the oxtail meat is tender and falling away from the bone, 2 ½ to 3 hours. Check the oxtails at the 1 ½-hour mark as cooking time may vary depending on the thickness and size of the meat.

After the oxtails have cooked for about 2 ½ hours, submerge the noodles in a large bowl of cold water. Fill a medium pot with water, add ¼ cup salt, and bring the water to a boil.

When the oxtails are completely cooked, combine the beef round steak, chiles, cilantro, ½ cup of the basil leaves, the scallions, bean sprouts, and red wine vinegar in a large bowl. Use a pair of metal tongs to carefully transfer the oxtails to the bowl. Pour the broth over the vegetables.

Drain the noodles from the cold water and add to the pot of boiling water. Boil the noodles until they become tender, 1 to 2 minutes, and then immediately drain them. Add the noodles to the soup. Allow the soup to sit for a few minutes and taste for seasoning. Ladle it into bowls and top with the remaining basil leaves.

Serves 6 to 8