Delicious Bowl of Pho Bo Duoi Bo

Oxtail Pho


  • 3 lbs beef oxtails
  • 2 large onions, quartered
  • 5-inch piece of ginger, halved lengthwise
  • 6 cloves garlic
  • 1 cinnamon stick
  • 1 tsp whole coriander seeds
  • 4 whole star anise
  • 1 tsp fennel seeds
  • 1 tbsp vegetable oil
  • 1/4 cup fish sauce
  • 2 tbsp sugar
  • 12 cups beef broth
  • 1 lb pho noodles
  • 1/2 lb beef sirloin, sliced thin
  • 1/2 cup chopped scallions
  • 1 cup fresh cilantro leaves
  • 2 cups bean sprouts
  • 2 limes, cut into wedges
  • Sriracha sauce (optional)
  • Hoisin sauce (optional)


  1. Rinse the oxtails under cold water and place them in a large pot. Add enough cold water to cover the oxtails by 2 inches. Bring the water to a boil and cook for 10 minutes. Drain the oxtails and rinse them again under cold water.
  2. In a large pot, add the oxtails, onions, ginger, garlic, cinnamon stick, coriander seeds, star anise, and fennel seeds. Add enough water to cover the ingredients by 2 inches. Bring to a boil over high heat, then reduce the heat to low and let simmer for 3-4 hours, or until the meat is tender.
  3. Remove the oxtails from the pot and set them aside to cool. Strain the broth through a fine-mesh sieve and discard the solids. Return the broth to the pot and keep warm over low heat.
  4. In a small saucepan, heat the vegetable oil over medium heat. Add the fish sauce and sugar and cook until the sugar is dissolved.
  5. Cook the pho noodles according to the package instructions. Drain and rinse with cold water.
  6. When the oxtails are cool enough to handle, remove the meat from the bones and shred the meat into bite-sized pieces.
  7. To serve, divide the noodles among six bowls. Top each bowl with some of the shredded oxtail meat and the sliced beef sirloin. Pour the hot broth over the top of the meat and noodles. Garnish with scallions, cilantro leaves, and bean sprouts. Serve with lime wedges, Sriracha sauce, and hoisin sauce on the side.

Enjoy your delicious bowl of pho bo duoi bo!