Oxtail pho, a rich and deeply flavorful Vietnamese noodle soup, is a culinary masterpiece that transcends a simple meal; it's an experience. The tender, melt-in-your-mouth oxtail, slow-cooked to perfection, infuses the broth with an unparalleled depth of savory goodness. Aromatic spices like star anise, cinnamon, and cloves dance on the palate, creating a symphony of warmth and complexity. This luxurious soup is often reserved for special occasions, but with our easy Instant Pot recipe, you can enjoy its exquisite taste anytime. The rich, collagen-laden broth is unbelievably comforting, and the tender oxtail pieces practically fall off the bone.
Forget hours of simmering on the stovetop; this recipe utilizes the convenience of the Instant Pot to achieve restaurant-quality results in a fraction of the time. We'll guide you through each step, ensuring your oxtail pho is both authentic and unbelievably delicious. Ready to embark on this culinary journey? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Instant Pot
- large pot
- dry pan
- fat skimmer
- tea bag (optional)
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sear Meat
- Parboil oxtail and beef bones in separate large pots until water boils. Discard the gunk, rinse the meat until clean, and set aside.
- Start the saute function of the Instant Pot. Add onion halves and smashed ginger; no oil needed.
- Toast spices (cinnamon stick, coriander seeds, fennel seeds, black cardamom pod, star anise) in a dry pan over medium heat until fragrant. Place in a tea bag (optional).
- Once onions are charred, add oxtail (sear optionally), water, spice bag, fish sauce, apple, and sugar to the Instant Pot.
Step 2. Pressure Cook the Broth
- Close the lid, ensuring the steam valve is in the sealing position. Pressure cook on high for 40 minutes.
- Allow pressure to naturally release completely. Remove any scum or fat using a fat skimmer. Remove the spice bag.
Step 3. Chill, Skim, and Prepare Garnishes
- Refrigerate soup if not serving immediately; remove coagulated fat before reheating the next day for clearer soup.
- Cook noodles according to package directions. Prepare toppings (bean sprouts, basil, scallions, lime, Sriracha, hoisin sauce).
Step 4. Serve and Enjoy!
- Serve oxtail pho with noodles and desired toppings.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Cleaning the oxtail and beef bones thoroughly results in clearer soup.
- Using a tea bag for spices simplifies cleanup.
Nutrition
- N/A
FAQs
1. Can I use frozen oxtail?
Yes, but you'll need to add about 15-20 extra minutes to the pressure cooking time to ensure it's fully cooked through.
2. What if I don't have all the spices listed?
Don't worry! The most important spices are star anise, cinnamon, and cloves. You can still make a delicious pho even if you're missing a few.
3. How can I make this recipe even faster?
Pre-brown the oxtail in a pan before pressure cooking to add extra depth of flavor and reduce overall cooking time slightly.
This Instant Pot Oxtail Pho recipe delivers a restaurant-quality experience with minimal effort, proving that authentic Vietnamese flavors can be easily enjoyed at home. The rich, comforting broth and tender oxtail will leave you feeling satisfied and wanting more. So gather your ingredients, fire up your Instant Pot, and savor the delicious results!