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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the oxtails in a large stockpot and add the water. | 2. Bring the water to a full boil, then reduce heat and bring water to a simmer. | 3. Scrape any scum off the top of the water and discard. | 4. Cut the onion in half and peel off the outer portion. | 5. Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it. | 6. Turn over halfway through. | 7. Allow to cool. | 8. Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine. | 9. Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth. | 10. Allow the broth to simmer at least 5-6 hours (to your taste) uncovered. | 11. Remove the spice pack, onions, ginger, and bay leaves and discard. | 12. Remove the oxtails and set them aside. | 13. When cool enough to handle, remove the meat and trim of any remaining fat. | 14. Set the meat aside and return the bones to the broth. | 15. Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones. | 16. You may adjust the salt, but you don't want it too salty. | 17. Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling. | 18. While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter. | 19. After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy. | 20. It should only take a couple minutes. | 21. Rinse the noodles in cold water if not serving immediately. | 22. When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil. | 23. Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them. | 24. Ladle the boiling broth over the noodles and beef, making sure to cover the meat. | 25. Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oxtail	3	lb		1210.4027	0.0	269.2806	6.8
water	2	gallons		0.0	0.0	0.0	0.0
ginger	4	inches		-	-	-	-
onion	2			128.0	29.888	3.52	0.32
nuoc nam	1/2	cup		1210.4027	0.0	269.2806	6.8
star anise	10			1210.4027	0.0	269.2806	6.8
clove	5			28.77	6.8806	0.6268	1.365
cinnamon	1			-	-	-	-
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
salt	2	tablespoons		-	-	-	-
bay leaf	4			-	-	-	-
rice noodle	1	lb		1659.8438	365.6216	27.1321	2.5536
scallion	1	bunch	sliced	-	-	-	-
cilantro	1	bunch		-	-	-	-
basil leaf	1	bunch		1210.4027	0.0	269.2806	6.8
mint leaf	1	bunch		1210.4027	0.0	269.2806	6.8
onion	1	thinly	sliced	128.0	29.888	3.52	0.32
bean sprout	4	cups		1210.4027	0.0	269.2806	6.8
lime	2		cut	-	-	-	-
filet mignon	1	lb	sliced	1210.4027	0.0	269.2806	6.8
hoisin sauce				-	-	-	-
sriracha sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.