Oxtail Pho

Yields about 5–8 bowls. Perfect for gloomy-weather comfort pho.

Ingredients

• 1.5 lbs oxtail

• 2 lbs beef bones

• 1/2 lb beef round eye, thinly sliced (for serving)

• 2 yellow onions, roasted

• 2 pieces ginger, roasted

• 10 star anise

• 2 sticks cinnamon

• 2 tsp peppercorns

• 2 tbsp salt (for broth)

• 1 tsp ground black pepper (for broth)

• 2 tbsp fish sauce

• 1–2 tbsp habaNANO hot sauce (for broth)

• Fresh banh pho (pho noodles)

Garnish

• Basil

• Green onions

• Cilantro

• Bean sprouts

• White onion, thinly sliced

• Lime wedges

• Extra habaNANO hot sauce (instead of siracha, for individual bowls)

Instructions

1. Soak the oxtail and beef bones in ice-cold water for 30 minutes to draw out impurities.

2. Parboil the oxtail and bones in boiling water for 5 minutes. Drain, then rinse and clean thoroughly.

3. Place the cleaned oxtail and bones into the Instant Pot. Fill with water up to the max fill line (6 qt IP), add 2 tbsp salt and 1 tsp ground black pepper, then pressure cook on HIGH for 1 hour.

4. While the Instant Pot runs, add about 1 gallon of water to a large pot on the stove.

5. Roast the onions and ginger (air fryer at 390°F for 10 minutes, or in the oven until charred and fragrant).

6. Roast the dry spices (star anise, cinnamon sticks, peppercorns) at 360°F for about 2 minutes, just until aromatic.

7. Add the roasted onions and ginger to the large pot of water and bring to a gentle simmer over medium heat.

8. When the Instant Pot is done, carefully remove the oxtail pieces and set them aside so the meat does not fall off the bone into the broth.

9. Transfer the remaining contents of the Instant Pot (broth and bones) into the large pot on the stove.

10. Place the roasted spices (star anise, cinnamon sticks, peppercorns) in a spice or tea ball and add it to the pot. Turn the heat to high and boil with the spice ball for 30 minutes.

11. Remove the spice ball and set it aside. Lower the heat to maintain a gentle boil and cook the broth for another 1–2 hours, skimming any foam or excess fat as needed.

12. Season the broth with 2 tbsp fish sauce and 1–2 tbsp habaNANO hot sauce. Start with 1 tbsp for a mild heat and go up to 2 tbsp for a spicier broth, tasting and adjusting to your preference.

13. About 30 minutes before you plan to serve, return the spice ball to the pot for extra depth, then remove it again before serving. Add the reserved oxtail pieces back into the broth to warm through.

14. Cook fresh banh pho noodles according to package directions. Arrange cooked noodles in serving bowls and top with slices of raw beef round eye.

15. Ladle the hot oxtail broth over the noodles and beef so the heat gently cooks the thin slices. Add a piece of oxtail to each bowl.

16. Garnish with basil, green onions, cilantro, bean sprouts, and white onion. Serve with lime wedges and extra habaNANO on the side so everyone can customize their heat level.