Oxtail & Steak Pho

This is the most important step and you do not want to skip this! To make the pho broth clear, follow these simple steps to par-boil the bones. Using a stockpot, add the bone marrow bones, oxtail pieces, and brisket into the pot and fill with cold water. Place on the stove top on medium-high heat and boil for 20 minutes to blanch the bones. Once complete, discard the water into the sink, rinse the bones one by one with cold water, and place into a new stockpot (or into the current stockpot after throughly washing).

*Optional step for a more rich flavorful broth, roast par-boiled bones in the oven for 15 minutes at 450 degrees.

While the bones are being par-boiled, cut the ginger into half. Remove the outer layer of the yellow onions and cut into half as well. Place the ginger and onions on a baking sheet and broil in the oven for 10 minutes.

*Optional step using a culinary torch, evenly char the ginger and onion on both sides.

Using a frying pan, toast the star anise, cinnamon sticks, cardamon, and cloves on medium-low heat for 5 minutes. Remove from the pan and add into a mulling spice ball for later use (if you do not have a spice ball, you can add the spices into the pot directly or use a mesh to tie up).

Once all the preparation for the spices and the bones are ready, fill up the stockpot with water. Add the onions, ginger, and spices into the pot. Let the pot boil first on medium-high heat and then turn down to low to simmer for 7 hours. *Skim the fat as needed.

After 4 hours of simmering, remove oxtail and brisket from stock and let it cool down. You do not want to over cook either cuts and have the meat falling apart. The desired texture is for the meat to be tender, while still holding its shape. Refrigerate the brisket to cool it down.

While the broth is simmering, you will want to use this time to prep all the toppings and garnishes to add into your pho!

First, prepare the cilantro, scallions, and yellow onions for garnishing. Take a bunch of cilantro, rinse, remove the stems, chop, and set aside into a container. Repeat the same process with the scallions. For the onions, remove the outer later and cut into thin slices and place into separate containers.

For the bean sprouts and thai basils, you will want to rinse the greens with cold water (3) times. Once that is completed, set the greens in a strainer, and set aside.

For the brisket, slice into thin slices (or thicker slices if that is your preference). If you are using flank steak or skirt steak, you will want to do the same and prepare the steak into thin slices (or thicker slices). Once cut, place the meats into separate glass containers for later use.

*Optional Season skirt steak with salt and pepper to taste. Grill on a cast iron skillet or frying pan for 3 minutes per side on high to get a nice char. Let it rest for 5 minutes.

Once everything is removed from the stockpot besides the broth, add 2 tbsp salt, 6 tbsp fish sauce (nuc mam), and 3 sugar rocks. Boil on medium heat for a couple of minutes and turn off. Try the broth, if it is to your liking then you are done. Add more seasoning to your liking if needed.

Prepare the bowl with rice noodles (follow cooking instructions on package) and the meat options. Pour the broth into the bowl, garnish with toppings and spices (don’t forget Fix Signature Sriracha hot sauce). Now, you are ready to dig in!