Vietnamese Oxtail Noodle Soup (Pho Duoi Bo): A Comforting Delight

Imagine sitting down to a steaming bowl of broth so fragrant it warms your soul. The tender oxtail, silky noodles, and fresh herbs transport you straight to the heart of Vietnam. This is Pho Duoi Bo, or Vietnamese Oxtail Noodle Soup. With its bold, rich flavors and wholesome ingredients, this dish has become a beloved staple of Vietnamese cuisine. Ready to bring this classic to your table? Let’s explore the ingredients and simple steps to create it yourself.

What is Pho Duoi Bo?

Pho Duoi Bo, or Vietnamese Oxtail Noodle Soup, is a rich and flavorful variation of the traditional Vietnamese pho. This dish features tender oxtail slow-cooked in a fragrant broth infused with aromatic spices like cinnamon, star anise, and cloves. The broth, simmered for hours, develops a deep, hearty flavor that pairs perfectly with silky rice noodles and fresh herbs like cilantro and Thai basil. Often served with bean sprouts, lime wedges, and chili slices on the side, Pho Duoi Bo offers a comforting and customizable dining experience. It’s a beloved dish in Vietnamese cuisine, celebrated for its nourishing qualities and soul-warming flavors.

Key Ingredients

For the Broth

• Oxtail: 1kg
• Beef Bones: 500g
• Ginger: 1 large knob
• Onion: 1 large
• Star Anise: 3 pieces
• Cinnamon Stick: 1 stick
• Cloves: 4 pieces
• Fish Sauce: 3 tablespoons
• Salt and Sugar: To taste

For the Noodles and Garnish

• Rice Noodles: 400g
• Cilantro (Coriander): 1 small bunch
• Thai Basil: A handful
• Green Onions: 2 stalks
• Bean Sprouts: 1 cup
• Lime Wedges: 1 lime
• Chili Slices:5 slices.

Optional Condiments

• Hoisin Sauce: 2 tablespoons
• Sriracha or Chili Sauce: 2 teaspoon

Step-by-Step Process to Make Pho Duoi Bo

Step 1: Prepare the Oxtail and Beef Bones

1. Blanch the Meat:
   • Place 1kg of oxtail and 500g of beef bones in a large pot of boiling water. Boil for 5 minutes to remove impurities.
   • Drain the water and rinse the oxtail and bones under cold water.
2. Char the Aromatics:
   • Roast 1 large onion (halved) and 1 large knob of ginger (sliced) over an open flame or in an oven until lightly charred. This step enhances the depth of flavor in the broth.

Step 2: Make the Broth

1. Combine Ingredients:
   • In a large stockpot, add the blanched oxtail, beef bones, charred onion, and ginger.
   • Add 3 pieces of star anise, 1 cinnamon stick, and 4 cloves.
2. Add Water:
   • Fill the pot with 4 liters of water, ensuring the ingredients are fully submerged.
3. Simmer Gently:
   • Bring the pot to a boil, then reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface.
4. Season the Broth:
   • Add 3 tablespoons of fish sauce, and adjust with salt and sugar to taste.
   • Cover and simmer for 3-4 hours to allow the flavors to develop and the oxtail to become tender.

Step 3: Prepare the Noodles and Garnishes

1. Cook the Noodles:
   • Soak or boil 400g of rice noodles as per package instructions. Drain and set aside.
2. Prepare the Garnishes:
   • Wash and chop fresh herbs like cilantro, Thai basil, and green onions.
   • Rinse 1 cup of bean sprouts and slice 1 lime into wedges.
   • Thinly slice chili peppers for those who enjoy a spicy kick.

Step 4: Assemble the Pho

1. Portion the Noodles:
   • Divide the cooked rice noodles into serving bowls.
2. Add the Oxtail:
   • Place tender pieces of oxtail on top of the noodles in each bowl.
3. Ladle the Broth:
   • Strain the hot broth to remove the aromatics and spices, then ladle it over the noodles and oxtail.
4. Add Garnishes:
   • Top with cilantro, Thai basil, green onions, and bean sprouts. Squeeze lime juice over the soup and add chili slices if desired.

Step 5: Serve and Enjoy

Serve the Pho Duoi Bo hot with optional condiments like hoisin sauce and sriracha on the side. Encourage diners to customize their bowls to suit their taste.

How to Store the Leftover

– Separate the Components

• Broth: Pour the broth into an airtight container, ensuring it is free of any garnishes or noodles. This prevents the broth from absorbing unwanted flavors or becoming cloudy.
• Noodles: Place the cooked rice noodles in a separate container. Add a small amount of cold water to prevent sticking.
• Toppings and Garnishes: Store fresh herbs, bean sprouts, and lime wedges in a resealable bag or container with a damp paper towel to keep them fresh.

– Cool Everything Quickly

• Allow the broth and other components to cool to room temperature (no longer than 2 hours) before refrigerating. Cooling quickly minimizes bacterial growth and preserves freshness.

– Refrigerate or Freeze

• Refrigerate: Store the broth, noodles, and toppings in the refrigerator if you plan to eat them within 2-3 days.
• Freeze: For longer storage, freeze the broth in freezer-safe containers or zip-top bags. It can last up to 3 months. Avoid freezing noodles or fresh herbs as they may lose texture.

Pro Tips from My Mother and Grandmother for Cooking Pho Duoi Bo

– Start with the Best Ingredients

• Oxtail: Choose fresh, meaty oxtail with a good balance of fat and lean meat. The fat adds richness to the broth, while the lean meat becomes tender and flavorful after simmering.
• Spices: Use whole, high-quality spices like cinnamon sticks, star anise, and cloves for the most aromatic broth. Toasting the spices briefly before adding them to the pot can amplify their flavors.

– Char the Aromatics for Depth

• My grandmother always said, “The secret to a fragrant broth is in the char.” She would char onions and ginger until their skins turned black, releasing smoky, sweet notes that make the broth unforgettable.

– Blanch the Bones and Meat

• My mother taught me to always blanch the oxtail and beef bones before simmering. This step removes impurities, ensuring a clear and clean-tasting broth. “A cloudy broth,” she’d say, “distracts from the beauty of the dish.”

– Simmer Low and Slow

• Patience is key! Both my mother and grandmother emphasized simmering the broth on low heat for at least 3-4 hours. This gentle cooking process extracts all the flavors from the oxtail and bones without making the broth greasy or overpowering.

– Skim Regularly

• “A good cook never leaves the pot unattended,” my grandmother would say. She insisted on regularly skimming the surface of the broth to remove foam and excess fat, keeping the broth clear and flavorful.

– Toast Spices for Maximum Aroma

• Before adding spices like cinnamon sticks, star anise, and cloves to the pot, my mother would toast them in a dry pan for 1-2 minutes. She believed this step “wakes up” the spices and releases their full aroma, making the broth more fragrant and layered.

Conclusion

Pho Duoi Bo (Vietnamese Oxtail Noodle Soup) is the epitome of comfort food, combining the rich, slow-cooked flavors of tender oxtail with the aromatic spices that define Vietnamese cuisine. Each bite offers a perfect balance of hearty broth, silky noodles, and fresh garnishes, making it a dish that nourishes both the body and soul. Whether you’re exploring pho noodles soup near me for the first time or recreating a cherished favorite, this dish is a celebration of tradition, warmth, and flavor.

Ready to savor the rich and hearty flavors of Pho Duoi Bo? Gather your ingredients, follow the simple steps, and enjoy this Vietnamese classic right in your own kitchen. Don’t forget to share your delicious creation with VNIFood or tag us on social media to inspire others to try this comforting dish. Let’s celebrate the joy of Vietnamese cuisine together!