Oxtail Pho
A deeply savory Vietnamese beef bone broth — oxtail and bones roasted, then long-simmered with charred aromatics and warm spices, ladled over noodles with a pile of herbs, sprouts, and lime. Collagen-rich comfort in a bowl.
Why it works
Collagen for joints
Slow-simmered bones give collagen that supports joints, skin, and hair.
beef bonesBright & fresh
Fresh herbs and lime add antioxidants and brightness on top.
herbs · limeHeart-smart
Chilling and skimming the fat, and easing up on the fish sauce, keeps it light.
skimmed broth01 Roast the bones & aromatics
Roast the bones & aromatics
- 3 lboxtail + beef bonescollagen for joints, skin & hair
- 2 + 1onions, halved + ginger, slicedcharred for depth
- 1 headgarlic, top cut off & wrapped in foil
- to seasonsalt & pepper
- Blanch the bones to remove impurities.
- Season with salt & pepper; on a sheet tray add the halved onions, sliced ginger, and foil-wrapped garlic.
- Roast at 375°F for 20 min; remove the aromatics, turn the oxtail and bones, and roast 15 min more.
02 The bone broth
The bone broth
- 1 satchel3 star anise, 1 Tbsp coriander, 1 tsp cloves, 1 tsp black pepperwarm spices
- 2 stickscinnamon or cassia
- 8 cups ×2water
- 3 Tbspfish saucethe one salt
- 1 Tbspvinegar
- Unwrap the roasted garlic and squeeze the soft cloves into the pot with the bones and aromatics.
- Pressure-cook the bones, oxtail, aromatics, and spice satchel with 8 cups water for 1 hour (or simmer 2 hr on the stove).
- Drain and chill the broth to lift off the fat; repeat with another 8 cups water (or simmer 3–4 hr total in a big pot).
- Discard the bones, set the oxtail meat aside; stir the fish sauce and vinegar into the broth; strain and skim.
03 Build the bowl
Build the bowl
- 2 oz / bowlmung bean noodleslight, gluten-free
- set asidethe oxtail meatiron + protein
- to servebean sprouts, thai basil, limefiber, antioxidants, vitamin C
- Bring 2 cups broth per serving to a boil; cook the noodles right in the broth.
- Ladle into a bowl with the oxtail meat.
- Serve with sprouts, thai basil, and a squeeze of lime.
Make it work harder (optional)
Make it work harder: wilt a handful of spinach into the hot broth for extra iron, or add a lean protein like sliced chicken or tofu.
What's in it & what it does
Oxtail & beef bones
The long simmer draws out collagen for joints, skin, and hair.
Star anise & cinnamon
Warm, gently anti-inflammatory spices that define pho's aroma.
Thai basil & lime
Fresh antioxidants and brightness stirred in at the table.
Mung bean noodles
Light and gluten-free — they soak up the broth without weighing it down.