Pho Uti is a playful, internet-driven twist on traditional Vietnamese pho that swaps the usual beef or chicken broth for a rich, savory oxtail soup, served with the classic pho accompaniments. It’s called a “program” because once you start, you can’t stop—each bowl is deeply flavorful, warming, and surprisingly simple to assemble at home. This recipe gives you a clear, step-by-step path to a restaurant-quality pho uti in your own kitchen, with a broth that’s worth every minute of simmering.
Ingredients
- 3 lb (1.4 kg) oxtail, cut into 2-inch pieces
- 1 large yellow onion, halved
- 1 (3-inch) piece fresh ginger, halved lengthwise
- 2 cinnamon sticks
- 2 star anise
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 4 whole cloves
- 1 tablespoon sugar
- 1 tablespoon fish sauce, plus more to taste
- 1 teaspoon salt, plus more to taste
- 8 cups (1.9 L) beef broth (low-sodium)
- 2 cups (470 ml) water
- 1 lb (450 g) flat rice noodles (bánh phở), dried
- 1 lb (450 g) beef sirloin, very thinly sliced (optional, for rare beef topping)
- For serving: bean sprouts, fresh Thai basil, cilantro, lime wedges, sliced jalapeño, hoisin sauce, sriracha
Instructions
- Place the oxtail in a large pot and cover with cold water. Bring to a boil over high heat, then drain and rinse the oxtail under cold water. This removes impurities and ensures a clear broth.
- In a dry skillet over medium heat, char the onion and ginger, cut-side down, until blackened in spots, about 5–7 minutes. This adds a smoky depth to the broth.
- In the same skillet, toast the cinnamon, star anise, fennel, coriander, and cloves for 1–2 minutes until fragrant, shaking the pan often. Be careful not to burn.
- Return the oxtail to the clean pot. Add the charred onion, ginger, toasted spices, sugar, fish sauce, salt, beef broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer gently for 4 hours, skimming any foam that rises to the surface.
- After 4 hours, the oxtail should be tender. Remove the oxtail pieces and set aside. Strain the broth through a fine-mesh sieve, discarding the solids. Skim off excess fat from the surface. Taste and adjust seasoning with more fish sauce or salt if needed. Keep the broth hot over low heat.
- While the broth simmers, cook the rice noodles according to package directions until just tender. Drain and rinse with cold water to stop cooking. Set aside.
- If using raw beef sirloin, freeze it for 15–20 minutes to make slicing easier, then slice very thin against the grain.
- To serve, divide the noodles among 6 large bowls. Top with oxtail pieces and, if using, a few slices of raw sirloin. Ladle the hot broth over the top—the heat will cook the raw beef to medium-rare (if you prefer it more done, let it sit longer).
- Serve immediately, letting each person add their own bean sprouts, herbs, lime, and sauces.
Tips
- Substitutions: If oxtail is hard to find, use beef shank or short ribs. The broth will be slightly less gelatinous but still rich. For a lighter version, use chicken broth and chicken thighs, adjusting cooking time to 1.5 hours.
- Storage: Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 4 days. The noodles will absorb liquid if stored together.
- Common mistake: Don’t skip the charring step—it builds the signature pho flavor. Also, avoid boiling the broth vigorously after adding the noodles; a gentle simmer keeps the broth clear.
- Make ahead: The broth can be made 2 days ahead and refrigerated. The fat will solidify on top, making it easy to remove before reheating.
Serving Suggestions
Serve pho uti as a complete meal with a platter of fresh herbs (Thai basil, cilantro, mint), bean sprouts, lime wedges, and sliced jalapeños. Offer hoisin sauce and sriracha on the side so everyone can customize their bowl. A side of crispy spring rolls or Vietnamese summer rolls makes a great starter.
Variations
- Chicken Pho Uti: Use bone-in chicken thighs instead of oxtail; simmer for 1.5 hours, then shred the meat.
- Vegetarian Pho: Replace oxtail with 2 lbs (900 g) of mixed mushrooms (shiitake, oyster) and use vegetable broth. Add a piece of kombu (kelp) to the broth for extra umami, and simmer for 30 minutes.
- Spicy Pho Uti: Add 2–3 Thai chilies or 1 tablespoon of sriracha to the broth while simmering for a kick.
- Seafood Pho: Swap the oxtail for a mix of shrimp and fish fillets; simmer the broth for only 20 minutes, then add the seafood in the last 5 minutes.
Storage and Reheating
Store the broth and oxtail in an airtight container in the refrigerator for up to 4 days. Keep cooked noodles separately in a zip-top bag. To reheat, bring the broth to a boil on the stovetop, then add the noodles and heat through for 1–2 minutes. The broth can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat leftovers to 165°F (74°C) before serving.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. Sear the oxtail, then pressure cook with the broth and aromatics on high for 45 minutes, followed by a natural release. The broth will be slightly less clear but very flavorful.
What is the best cut of beef for the rare topping? Sirloin or ribeye, sliced paper-thin. Freezing the meat for 15–20 minutes makes slicing easier. The hot broth will cook it perfectly.
Can I make this gluten-free? Use gluten-free fish sauce (check labels) and ensure your beef broth is gluten-free. Rice noodles are naturally gluten-free.
Why is my broth cloudy? Cloudiness can result from boiling too vigorously or not skimming the foam. Simmer gently and skim often for a clear broth.
Can I skip the oxtail and use just beef broth? Yes, but you’ll miss the collagen and depth that oxtail provides. Add a couple of beef bones or a spoonful of gelatin to mimic the richness.
How do I make it less salty? Use low-sodium broth and add salt gradually. You can always add more at the end, but you can’t take it out.
Related
- Tofu Resident Evil: Crispy Tofu Stir-Fry Recipe
- Madeleine Grand Hotel Birmingham Recipe
- Pho John St NYC Recipe: A Hearty Bowl at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).