Oxtail and Beef Neck Pho

Pho: A Bowl of Comfort for Chilly Days

There’s something about the combination of a good glass of wine and a steaming bowl of brothy, braised meat that feels like the ultimate remedy for the damp chill of a late Fall Vermont drizzle. Unable to choose between my cravings, I decided to satisfy both: whipping up a batch of oxtail pho alongside a classic French pot-au-feu, France's hearty version of a boiled beef dinner.

As I laid out the ingredients on my counter and started cooking, I quickly realized just how similar these two dishes are. Both rely on meats braised for hours in aromatic broths with similar spices. The true difference lies in their finishing touches. While the Vietnamese serve pho with vibrant accompaniments like fresh basil, mint, bean sprouts, and rice noodles, the French opt for earthy simplicity with potatoes, cabbage, and root vegetables.

There’s a distinct kind of magic to pho, though—perhaps it’s the bold spicing, the punch of hot peppers, or the way it fills the air with warmth. It has this remarkable way of chasing away even the dreariest weather.

If you’ve never tried making pho, this is your sign to dive in. Don’t forget to tag me—I’d love to see what you whip up!

Oxtail and Beef Neck Pho Recipe

A soul-warming dish perfect for a cold, dreary day.

Ingredients

Broth

• 1 onion

• 1 (3-inch) piece of ginger root

• 1 pound oxtails

• 1 pound beef neck

• 1–2 gallons of water

• 2 cinnamon sticks

• 5 cardamom pods

• 1 teaspoon coriander seeds

• 5 cloves

• 4 star anise

• 1 teaspoon black peppercorns

• 3 bay leaves

Finishing the Pho

• Fish sauce (to taste)

• 4 ounces cooked wide rice noodles

• Fresh basil leaves

• Fresh mint leaves

• Bean sprouts

• Lime wedges

• Jalapeño slices

• Hoisin sauce

• Sriracha

Instructions

Make the Broth

1. Prepare the aromatics:
   Cut the onion in half (leave it unpeeled) and place it, along with the split ginger root, on a baking sheet. Broil until charred, about 5 minutes.

2. Blanch the meat:
   Place the oxtails and beef neck in a large pot, cover with cold water, and bring to a boil. Once boiling, discard the water and rinse the meat thoroughly.

3. Cook the broth:
   Transfer the meat to a pressure cooker and add about 1 gallon of water. Add the cinnamon sticks, cardamom pods, coriander seeds, cloves, star anise, black peppercorns, and bay leaves. Follow the instructions for your pressure cooker and cook for 1 hour.

4. Let the pressure release:
   Allow the pressure cooker to sit for 15 minutes before opening it.

5. Strain the broth:
   Open the cooker and strain the broth through a fine-mesh sieve to remove solids. The broth should be richly fragrant and full of flavor.

Assemble the Pho

1. Season the broth:
   Add fish sauce to the broth, starting with ½ cup. Taste and adjust until the flavor is balanced and salty enough for your liking.

2. Prepare the bowls:
   Arrange cooked rice noodles and pieces of the oxtail and beef neck meat in large serving bowls.

3. Add the broth:
   Pour the hot broth over the noodles and meat.

4. Serve with garnishes:
   On a separate plate, arrange fresh basil, mint, bean sprouts, lime wedges, and jalapeño slices for guests to customize their bowls. Offer hoisin sauce and sriracha on the side for added flavor.

Notes

• Feel free to substitute beef neck with more oxtails or other cuts of meat based on availability or preference.

• Get creative with your protein options—be limited only by your imagination and good sense!

Enjoy this comforting, aromatic bowl of pho that’s sure to warm both body and soul.