L'emblématique soupe Phô à la queue de bœuf

Ingredients

• 1.5 kg Beef Tail (Oxtail) (cut into 2‑3 inch pieces)
• 3 L Water (for broth)
• 2 tbsp Salt (adjust to taste)
• 3 tbsp Fish Sauce (Thai or Lao style)
• 1 tsp Sugar (optional, to balance flavor)
• 100 g Ginger (peeled and halved crosswise)
• 1 large Onion (peeled and halved crosswise)
• 1 tsp Coriander Seeds (toasted)
• 1 tsp Fennel Seeds (toasted)
• 1 tsp Black Peppercorns (toasted)
• 2 pieces Star Anise (toasted)
• 2 pods Black Cardamom Pods (toasted)
• 3 pieces Cloves (toasted)
• 1 small stick Cinnamon Stick (toasted)
• 200 g Rice Noodles (dehydrated) (1 mm width, soak then blanch 30 s)
• 100 g Mango Bean Sprouts (rinsed)
• 4 large Lettuce Leaves (for serving plate)
• 1 bunch Fresh Cilantro (coarsely chopped)
• 1 bunch Fresh Mint (leaves torn)
• 2 stalks Scallions (Ciboulette) (sliced into rounds)
• 0.5 fruit Lemon (quartered)
• 2 pieces Fresh Bird’s Eye Chili (sliced thin)
• 1 tsp Fermented Shrimp Paste (Capi) (diluted in broth before serving)
• 3 cloves Garlic (minced)
• 5 tbsp Vegetable Oil (for frying garlic)
• 1 tbsp Lao Chili Oil (for finishing)
• to taste Ground Black Pepper

Instructions

1. Soak Rice Noodles

   Place the dehydrated rice noodles in a bowl of cold water and let them soak while you prepare the broth.

   Time: PT30M

2. Prep Aromatics

   Trim a 100 g piece of ginger and a large onion; cut each in half crosswise.

   Time: PT10M

3. Toast Spices

   In a dry frying pan over low heat, toast coriander seeds, fennel seeds, black peppercorns, star anise, black cardamom, cloves and cinnamon stick until they turn fragrant and lightly brown, about 5 minutes.

   Time: PT5M

   Temperature: low heat

4. Bag the Spices

   Transfer the toasted spices to a clean tea‑bag or cheesecloth, seal tightly and set aside.

   Time: PT2M

5. Fry Ginger & Onion

   In the same pan, add a splash of oil and fry the ginger and onion halves over medium‑low heat until lightly charred, about 5 minutes.

   Time: PT5M

   Temperature: medium‑low

6. Start the Broth

   In the large stockpot, add 3 L of water and the beef tail pieces. Bring to a rolling boil, then skim off the foam for 5‑6 minutes.

   Time: PT10M

   Temperature: high heat

7. Add Aromatics & Simmer

   Add the salt, fried ginger, fried onion and the spice‑bag to the pot. Reduce to a gentle simmer, cover, and cook for 3‑4 hours (minimum).

   Time: PT3H30M

   Temperature: low simmer

8. Prepare Garnish Plate

   On a serving plate arrange lettuce leaves, cilantro, mint, sliced scallions, lemon quarters, fresh chilies and a small dollop of fermented shrimp paste (capi). Refrigerate until serving.

   Time: PT10M

9. Freeze Beef for Slicing

   Two hours before serving, place the remaining beef tail meat in the freezer to firm up, making it easier to slice thinly (≈1 mm).

   Time: PT2H

   Temperature: freezer

10. Slice Beef Thinly

    Using a sharp knife, slice the chilled beef into very thin ribbons (about 1 mm thick).

    Time: PT5M

11. Prepare Garlic Oil

    Mince three garlic cloves. Heat 5 tbsp oil in a small pan over low heat, add the garlic and stir continuously until it turns golden brown, about 5 minutes. Remove from heat and let cool.

    Time: PT5M

    Temperature: low heat

12. Finish the Broth

    After the 3‑4 hour simmer (or after a total of 16 hours if you prefer a richer stock), remove the onion, ginger and spice‑bag. Season the broth with fish sauce, a pinch of sugar, and adjust salt as needed. Optionally add meatballs and cook 10 minutes.

    Time: PT15M

    Temperature: medium heat

13. Soften Noodles

    Bring a pot of water to a boil and dip the soaked rice noodles for 30 seconds, then transfer to a bowl.

    Time: PT30S

    Temperature: boiling

14. Assemble the Soup

    In each serving bowl place softened noodles, bean sprouts, pieces of beef tail, sliced beef and optional meatballs. Ladle three generous scoops of hot broth over the ingredients. Drizzle a spoonful of the garlic‑oil, sprinkle cilantro and scallions, add sliced fresh chili, a dab of diluted capi, a squeeze of lemon juice, a grind of black pepper and a drizzle of Lao chili oil.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Tail (Oxtail): Beef shank, Beef short ribs
• Instead of Fish Sauce: Soy sauce
• Instead of Sugar: Honey
• Instead of Ginger: Galangal
• Instead of Onion: Shallot
• Instead of Rice Noodles (dehydrated): Vermicelli
• Instead of Mango Bean Sprouts: Regular bean sprouts
• Instead of Lettuce Leaves: Cabbage leaves
• Instead of Scallions (Ciboulette): Green onions
• Instead of Lemon: Lime
• Instead of Fresh Bird’s Eye Chili: Thai chili
• Instead of Fermented Shrimp Paste (Capi): Fish sauce
• Instead of Vegetable Oil: Canola oil
• Instead of Lao Chili Oil: Sambal oelek

Equipment Needed

• Large Stockpot (3‑5 L)
• Frying Pan (medium)
• Tea‑Bag/ Cheesecloth
• Sharp Knife
• Cutting Board
• Mixing Bowls
• Ladle
• Measuring Spoons
• Tongs (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Toasting the whole spice blend until fragrant
• Skimming the broth during the first boil to keep it clear
• Freezing the beef before slicing to achieve ultra‑thin ribbons
• Softening the rice noodles only 30 seconds to retain chewiness
• Seasoning the broth at the end with fish sauce, sugar and optional shrimp paste

Chef Tips from the Video

• Toast the whole spice blend in a dry pan – this releases essential oils and gives the broth depth.
• Freeze the beef for a short time; it slices like butter and stays tender in the soup.
• Add a tiny pinch of sugar at the end; it balances the salt and fish sauce without making the soup sweet.

Troubleshooting

Storage

Refrigerator: Store broth in airtight containers for up to 3 days. Keep cooked meat and noodles separate for best texture.

Freezer: Broth freezes well for up to 2 months; freeze in portion‑size bags.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• The broth can be prepared 1‑2 days ahead and refrigerated; reheat gently before serving
• Garlic‑oil can be made ahead and stored in a sealed jar in the fridge
• Freeze the sliced beef if you won’t use it within a few hours

Frequently Asked Questions