Oxtail Pho

This homemade Vietnamese oxtail pho recipe slow simmers rich beef bones and aromatics to achieve a rich and savory broth packed with bold, comforting flavors. From charring the aromatics to the final splash of savory fish sauce, every step is designed to create a restaurant-quality Vietnamese beef soup that is both nutritious and incredibly satisfying.

Why this Oxtail Pho is the Best

• Rich, collagen-packed broth that’s both nourishing and deeply satisfying
• Makes a big batch—perfect for a big family meal.
• Homemade oxtail pho is an affordable and delicious restaurant-quality pho at home with leftovers
• Great for meal prep as the broth stores and reheats well.

What is Oxtail Pho?

Pho (pronounced “fuh”) is one of the most iconic Vietnamese dishes, with distinct regional variations across Vietnam. It’s a comforting rice noodle soup made by slowly simmering beef with fragrant aromatics like ginger and onion, along with warm spices.

For this version, beef oxtail is the star ingredient. It’s one of the best cuts for pho because it’s packed with collagen, marrow, and connective tissue that break down during cooking that results in a deeply flavorful broth with a rich, silky texture. 

Is Oxtail Pho Healthy?

For many Vietnamese, pho is the go-to comfort food when you’re feeling under the weather. It’s warm, aromatic, and filled with nourishing ingredients that come together in a bowl that feels both soothing and satisfying.

While it’s not a cure for illness, the hot broth, fresh herbs, and protein can help you feel better and more refreshed. Pho is composed of healthy ingredients that are rich in collagen like the oxtail bone broth to support joint health and the combination of herbs and spices may offer anti-inflammatory benefits.

That said, pho can also be higher in sodium, and the noodles add to the overall calorie content, so it’s best enjoyed in balanced portions.

Ingredients

Beef oxtail (duoi bo) - Oxtail is the tail of the cow. It’s the perfect cut for pho and makes a rich broth and yields tender meat when it’s braised, slow-cooked, or pressurized. You can get beef oxtail at most Asian supermarkets and main markets like Costco. 

Pho spices - Essential for pho, you can buy the spices individually or save the time and effort and get them prepackaged at most Asian stores. I like to use this Gia Vi Nau Pho Bac brand.

Mushroom powder - You can get this at most Asian markets. It adds additional umami flavor to the broth. 

Rock sugar - Helps to balance out the richness of the broth with a bit of sweetness.

Fish sauce - Adds saltiness and umaminess to the broth. I use Three Crabs fish sauce.

Aromatics  - Onion and ginger are charred on the outside, to provide a slight smokey flavor to the broth. 

Rice Noodles - Pho noodles can be found at most major Asian stores. They are sold fresh in the refrigerator aisle or as packaged dried noodles. Fresh noodles are usually quick to cook and taste great. 

Traditional Oxtail Pho Toppings and Add-Ons

• Thai basil - Adds a fresh, slightly peppery aroma that instantly lifts the richness of the broth.
• Bean sprouts - Adds a crunch to contrast the soft noodles and tender beef.
• Fresh cilantro and green onions - Bring a bright, herbaceous flavor; cilantro adds a citrusy zest that really wakes up the dish.
• Onions -sliced thin
• Chili peppers - Perfect for adding a spicy kick to each bite. Make sure to add sparingly and adjust based on your spice tolerance.
• Lime wedges - A must! A squeeze of lime adds acidity that balances and brightens the rich oxtail pho broth.
• Thinly sliced raw beef (ribeye cut) – Cooks instantly in hot broth, it adds an extra boost of protein and a beefy taste if you want to make the soup more filling.
• Bò viên (Vietnamese beef meatballs) - Adds extra protein and texture to bowl.

Equipment

• Use a large stock pot (around 10-quart) to comfortably hold the oxtail, stock, and aromatics. Any pot will work as long as it’s deep and spacious enough to avoid overcrowding.

• A broiler pan (or oven-safe tray) is ideal for charring the onion and ginger. Make sure your pot allows for steady, long simmering without spilling over.

• If using an Instant pot, I use a 6 quart DUO Instant Pot.

How to Make Oxtail Pho

1. Prep and char aromatics

Char the onion and ginger in an oven broiler for 20 minutes, make sure to turn until blackened on all sides. Alternatively you can char on top of your gas range, rotating with tongs when each side gets black. Rinse and clean the roasted onion and ginger.

2. Clean the meat and prep the spices.

Clean the oxtail by boiling it in hot water for 5-10 minutes. Rinse the oxtail with cold water, rubbing any scum and residue off. 

Toast the pho spices in a skillet on the stovetop. Then add it to a filter bag. (If you’re using a spice packet like Pho Hoa, you simply add the packet to the water.)

3. Simmer the broth.

Add all ingredients to the stock pot. Add the water, oxtails, ginger, onion, rock sugar, pho seasoning and salt. Take it to a boil and simmer for 2 hours, lid ajar. At the 2 hour mark, take the oxtail out and remove the meat from the bones. Add some broth to the meat and set aside until ready to serve.  Add the bones back in the stock pot, add fish sauce and mushroom powder and simmer for another 2 hours with the lid ajar.

4. Strain the soup 

After four hours, use a strainer to filter the soup into another stock pot. Add the meat back into the broth to heat through. 

5. Season to taste

Add fish sauce and mushroom powder in small amounts to your taste. You should be aiming for a rich, deep flavor, but it shouldn’t be too salty or overpowering.

How to Assemble a Pho Bowl

1. Cook the noodles.

When ready to serve, cook the rice noodles in hot water according to the package instructions. 

Place a portion of cooked pho noodles into a large serving bowl.

2. Add the oxtail and other meats. Arrange the cooked oxtail meat on top of the noodles. If you’re using additional meats, add them to the bowl as well.

3. Cook the bò viên (optional). If using bò viên (Vietnamese beef meatballs), add them directly to the hot broth and let them boil for about 5 minutes, or until fully heated through.

4. Ladle in the hot broth. Carefully pour the hot pho broth over the noodles and meat. Make sure there is enough broth to fully warm everything in the bowl.

5. Top with fresh herbs and garnishes. Finish with your favorite pho toppings such as Thai basil, cilantro, green onions, sliced onions, and bean sprouts. Serve with lime wedges, hoisin sauce, and sriracha on the side.

How to Eat Oxtail Pho

Add a squeeze of fresh lime on your pho to add a nice zip of acidity, and to brighten the broth. Hold a soup spoon in one hand and with the other hand, use chopsticks to scoop up some noodles, meat, soup and herbs into the spoon. Dip some meat and noodles into the hoisin and sriracha sauce mixture and enjoy!

Pro Tips

• Use fresh pho noodles - fresh noodles instead of the dried instant one.
• Cook the noodles right before you eat them.  Try not to cook the noodles in big batches as they can easily overcook and get mushy
• Do not overcook the pho noodles.  When cooking fresh noodles, it only takes about 10 seconds to cook in hot water.  Immediately after you strain the noodles, assemble your pho bowl. 
• Skim the top of the broth continuously for a cleaner broth.

Substitutions

• If you can’t find oxtail, you can use a combination of beef bones and other types of beef cuts for the best flavor and texture:
  • Beef marrow bones – Best alternative since this is also gelatinous, which adds depth and richness to the broth
  • Brisket – Soft, sliceable meat for serving
  • Beef knuckles - This lean cut from the cow’s hind leg is a great alternative: tender, richly flavorful, and much more affordable than many other cuts. 
• If you don't have mushroom powder, substitute with MSG or beef bouillon .
• Use an apple cut in half to replace the rock sugar. 

What to Serve with Oxtail Pho

Vietnamese Pork and Shrimp Spring Rolls (Goi Cuon) - Fresh, light, and packed with herbs—these balance the richness of oxtail pho and keep the meal from feeling too heavy.

Authentic Vietnamese Chicken Salad (Goi Ga) - A bright, herb-forward dish with a tangy dressing that complements pho without overpowering it.

Air Fryer Panko Breaded Chicken Wings - These crispy, health chicken wings add a crunchy contrast to balance the soft noodles and tender meat.

Storage, Freezing, and Meal Prep Tips

Storing Pho:

• Broth: Let it cool completely, then store in an airtight container in the fridge for up to 4–5 days.
• Noodles: Ideally, you should keep noodles that are uncooked in a resealable bag and just cook them when ready to eat. But if you have excess cooked noodles, store them in a separate container and rinse lightly before reheating to prevent sticking.
• Meat and toppings: Keep in individual containers to maintain freshness and texture.
• Avoid storing fully assembled pho, as the noodles will absorb too much liquid and become mushy.

To Freeze Pho:

• Let the broth cool completely before transferring to freezer-safe containers or bag.
• Leave a little space at the top for expansion
• Store for up to 3 months
• Avoid freezing cooked noodles and herbs.
• Tip: Freeze in individual portions (I recommend using Souper Cubes to freeze individual portions) so it’s easy to reheat just what you need.

Reheating Pho:

• Broth: Reheat on the stovetop over medium heat until hot and simmering
• Noodles: Quickly dip in hot water for 10–20 seconds to loosen and warm

Frequently Asked Questions

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