When I’m not in the gym or studio, you can always find me in the kitchen cooking up a storm. Whether it is a hearty meal or light, refreshing pick-me-up, it gives me a peace of mind to know what I fuel my body with.

One of my favorite foods to make after a long run or marathon is oxtail pho. Now, while this dish is easily found in your local Vietnamese restaurant, nothing beats homemade stock packed with the rich, deep and luscious flavor of oxtail.

And, yes, this is a 2-day affair. But like all things worth waiting for, this baby needs a lot of  tender loving and care! But so unforgettably delicious and satisfying!

Stock Ingredients:

  • 2 lbs Oxtail
  • 2 lbs Beef Bone
  • 5 Quarts of Water
  • 3-4 Onions, Halved
  • 1 ¾ Chunk of Ginger
  • 1 Cinnamon Stick
  • 4 Whole Star Anise
  • ½ Teaspoon of Whole Cloves
  • ½ Teaspoon of Fennel Seeds
  • ½ Teaspoon of Coriander Seeds
  • ½ Teaspoon of Black Cardamom
  • 1 Tablespoon of Po Lo Ku Mushroom Seasoning, or to taste
  • 1 Tablespoon of Salt, or to taste

To Serve Ingredients:

  • Pho Noodles (Rice Noodles)
  • ½ – 1 cup of Fresh Cilantro
  • ½ – 1 cup of Fresh Thai Basil
  • ½ – 1 cup of Fresh Mint
  • ½ – 1 cup of Bean Sprouts
  • 1-2 Limes (Cut into Wedges)
  • Hoisin Sauce
  • Sriracha


1. Pre-heat the oven to 350ºF, and place your ginger and onions on a rack for 5-10 minutes, remembering to flip to the other side until both sides are charred. If you have a gas stove, you can use a tongue and place your ginger and onions over the fire to char each side (as seen above). This process brings out the aromatics and natural sweetness that’ll lend a complexity to your stock that you won’t get if you just popped them in raw. Once charred, set aside.

2. Toast the coriander seeds, star anise, whole cloves, fennel seeds black cardamom and cinnamon in a dry pan on low heat until they are aromatic – about 2-3 minutes. Then tie the spices up in a cheesecloth for easy removal from your stock.

3. Place the oxtail and beef bone in a large pot with cold water and bring to a hard boil for 5-10 minutes. Remove any scum out, and then drain and rinse the oxtails and beef bones. Set aside.


4. Fill a clean pot with 5 quarts of water and add in the ginger, onions, spice packet, salt and mushroom seasoning. Bring this to boil, and allow the sweetness and aroma to rise before adding in the oxtails and beef bones. Allow the stock to re-boil one more time, and then reduce to low heat. Allow this to simmer for another 4-5 hours, removing any scum every 30-45 minutes and taste as needed. This process will allow the complexity of flavors to build and intensify.

5. At 4-5 hours, strain the stock into a new clean pot and allow it to cool before putting it in the fridge overnight. Remove/shred the meat from the oxtails and beef bones, or set them aside whole. Cover and put in the fridge for the following day.

6. The next day, the fat will rise to the top of your stock which will need to be skimmed and discarded. Once complete, add in the whole or shredded oxtail meat and reheat over medium heat.

7. Prepare and cook your pho noodles according to the package. Then strain and place in a large bowl. Add in a generous amount of stock (including the oxtail meat), top with garnishes and grub away!!!!!!

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