I Made Oxtail Pho… and It Turned Into a Whole Moment

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Издатель Sep 22, 2026

OXTAIL PHO

INGREDIENTS
2–3 lbs oxtail
1 bag pho spice (small 1.5 oz)*
1 yellow onion, peeled + charred
1 knob ginger, peeled + charred
2 pieces rock sugar (about thumb size)*
5 TBSP pho seasoning (@quocvietfoodusa)*
15 cups hot water*

- If you don’t have a pho spice kit, you can make your own… measurements below.
- If you don’t have rock sugar, use regular granulated sugar (start with 3 TBSP).
- If you don’t have pho seasoning, season after cooking with salt, fish sauce, chicken bouillon, MSG, and/or sugar.
- Room temp water works too… your pressure cooker will just take longer to come to pressure.

DIY PHO SPICE
2 star anise
1 cinnamon stick
1 cardamom pod
½ tsp cloves
1 TBSP fennel seeds
1 TBSP coriander seeds

FOR SERVING
Pho noodles
Beef balls (bo vien)
Whites of scallion
Scallion, cilantro, thinly sliced onions, bean sprouts, Thai basil, lime, rice paddy herbs, etc.

INSTRUCTIONS
1. Parboil the oxtail on your stovetop. Rinse and drain under cold water.
2. Char the onion and ginger. You can do this directly in the Instant Pot on sauté mode, over an open flame, in the air fryer, or under the broiler. (Airfry 400F for 10 mins)
3. Add everything to the Instant Pot: charred onion + ginger, parboiled oxtail, rock sugar, pho seasoning, and your water.
4. Pressure cook for 45 minutes, then let it NPR for 15 minutes.
5. Switch to sauté mode. Remove aromatics (onion, ginger, spice bag).
6. Add beef balls (if using) and the whites of your scallions. I used about 10.
7. Once the broth comes back to a boil, ladle over your prepared pho bowl and serve with your toppings. Make sure your brother is piping hot!