It’s winter time here in SoCal and you already know what time it is. It’s noodle soup time! One of my favorites to make is Phở Đuôi Bò! Also known as Vietnamese oxtail noodle soup.

Now I only use oxtail when I want to be a little luxurious with my noodle soups because they can get a little expensive.

Fun fact back in the day oxtail used to be a super cheap cut because not a lot of people knew about it but fast forward to present day. It’s one of the more expensive cuts because it’s jampacked with protein as well as collagen. Which is super good for your body and your skin.

I also like the texture of the soft and gelatinous kind of meat that it becomes after cooking in pho broth for a while. To make this even more luxurious, I added beef tendon, beef tripe, as well as the flank slices.

To make this quicker and easier I’ve also used the pho soup base from Quoc Viet Foods, it comes with enough soup base and spice packets for two full recipes. So for this one, I only use one spice packet and a little less than half the container. You can buy it with this link here and use my coupon code “Jenhdao” for a discount! You can also find a local Asian, grocery stores.

I hope you enjoy this recipe until next time! 

How To Make Phở Đuôi Bò (Vietnamese Oxtail Noodle Soup)

Recipe by Jen H. DaoCourse: RecipesCuisine: viet, vietnamese, asianDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

3

hours 

Ingredients

• 2 lbs of oxtail

• 1 lb beef eye round (sliced thinly)

• 1 lb beef tendon

• 1 lb beef tripe

• Soup

• 12 c water + 10 c (after removing protein)

• 1/2 onion

• 2 in knob ginger

• 1/2 small daikon

• 2 tsp fish sauce

• 2 tsp sugar

• 1 tsp chicken bouillon

• 4 tbsp Beef Pho Soup Base

• 1 pho spice packet (included with soup base)

• Additional Ingredients/Garnishes

• 1 pack rice noodles

• 1 lemon/lime (sliced)

• 3-4 green onions (sliced thinly)

• Handful Thai Basil

• Handful bean sprouts

Directions

• Bring a pot 3/4 full of water to a boil. Parboil the oxtail for 5 mins to remove impurities. Remove and rinse. Repeat with beef tendon for 5 mins and then tripe for 3-4 mins. Set aside and dump water.
• In an airfryer or oven, roast the onion and ginger for 15 mins at 400F. (If using the oven, keep an eye out in case it burns. Oven/airfryer times may vary)
• Bring a fresh pot of water to a boil (12 c of water), then add the spice packet, oxtail, tendon, onion, ginger and daikon. Simmer for 2 1/2 hours.
• Remove tendon, oxtail and spice packet. Cut tendon and tripe into small pieces. Add 10 c of water, fish sauce, soup base, sugar and chicken bouillon to taste. Simmer for another 30 mins.
• Cook noodles to package instructions (I like to wet mine with water and microwave for 1-2 mins). Add into a bowl, noodles, meat cuts and broth. Top with veggies and serve.

Recipe Video