Cooking Off the Cuff Ly Nguyen's Pho Recipe
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
1 YELLOW ONION, SLICED
1 BUNCH CILANTRO, CHOPPED
1 BUNCH GREEN ONIONS, SLICED
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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