Cooking Off the Cuff Ly Nguyen's Pho Recipe

Christy Innouvong

Ingredients (4-6 Servings)

—Broth & Noodles
2.5-3 LB OXTAIL
4 L + 2 L WATER
2 YELLOW ONIONS
2 THUMB SIZED PIECE OF GINGER
1 PHO SEASONING PACK
4 TBSP FISH SAUCE
3 TBSP MUSHROOM POWDER
1 TSP SALT
PHO NOODLES
—Toppings
1 YELLOW ONION, SLICED
1 BUNCH CILANTRO, CHOPPED
1 BUNCH GREEN ONIONS, SLICED
JALAPEÑOS, SLICED
THAI BASIL
LIME WEDGES
BEANSPROUTS

Instructions

Soak oxtail in cold water for 1 hour, changing the water halfway through.

In a toaster oven, roast onions and ginger skin on at 350 degrees for 1 hour. When it’s done, peel the onion skin and slice the ginger skin on.

Drain, rinse and add oxtail to a large stock stock pot with onion, ginger and 4 L of water. Bring to a boil then simmer on medium low partially covered for 3 hours. Skim off scum occasionally as needed.

Add 2 L of water and pho seasoning pack and simmer for 1 more hour. While waiting, cook noodles according to instructions and prep toppings.

Add salt, then fish sauce and mushroom power a tablespoon at a time until you reach desired flavor. Mix well and adjust as needed. Set meat aside and strain broth.

Assemble bowls and serve with desired toppings.

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