Ang Cooks

1: To clean your oxtail, put them into a pot and cover them with cold water. Then bring the pot to boil with 1 tbsp salt and allow to boil for 5 minutes. Then drain, rinse, and clean your oxtail under clean water.

2: Char your onion and ginger (with skin on) over an open flame. Once your onion and ginger are charred on all sides, remove them from heat. Peel the onion skin off and peel your ginger skin off. Rinse under water to remove any charring dust from the vegetables.

3: In a medium pan, add your aromatics (star anise, cinnamon stick, white peppercorns) and heat over medium-low heat until warm. Once the peppercorns start popping, turn off the heat and allow to cool. Add them to a cheesecloth bag.

4: In your 6 qt instant pot, add the cleaned oxtail bones, charred white onion, charred ginger, spice pouch, and fill with water until you reach the ‘max’ line. Add your rock sugar and 1 tbsp salt.

5: Allow it to cook on high pressure (set to ‘sealing’) for 45 mins. Release pressure.

6: Once the broth is finished cooking, remove the spices, onion, and ginger. Discard them and remove excess fat from the broth.

7: Season the broth with 6 tbsp fish sauce, 3/4 tbsp sugar, and 1/2 tsp MSG.

8: Cook your rice noodles according to the package in a separate small pot.

9: Assemble your pho bowl with noodles and oxtail meat. Ladle in your broth and garnish with sliced green onions, cilantro, sliced white onions, and black pepper.

10: Serve with sriracha, hoisin sauce, beansprouts, limes, and Thai basil. Serve hot.