It's the final moments in the lead up to my partner Becki and I's second child. In the period leading up to birth one of the most common things a mother to be can experience is low iron levels.
This recipe is not only a hit with my 19 month year old who likes to slurp the broth and play with the noodles but also addresses this issue.
It is rich, fragrant, jam packed with nutrients and completely delicious.
traditional dates would be a different proposition but work well with their sweet chewy texture
salt, pepper, sugar
3 teaspoons of each Teaspoons
1 handful leaves
Spread the love
roast oxtail at 240 degrees for 25 minutes, add cinnamon and star anise for the last 3 minutes
transfer oxtail and spices to a big pot, add the onions, garlic, carrot and dates chilli and ginger and simmer for 4 hours
skim oil and foam off the top add shiitake and continue to simmer for 10 more minutes. season with salt, pepper and sugar to taste
boil rice noodles until almost soft
in seperate bowls add rice noodles in the bottom. 2 pieces of oxtail (or one depending on size) on top of the noodles and fill three quarters of the way up with broth
finally stack beansprouts on the top and arrange the dates and shiitake from the broth on top.
Serve in deep ramen style bowls stacked high with bean sprouts and herbs, with a wedge of lemon or lime for each bowl.
Traditionally the vietnamese serve a range of condiments with their pho ( pronounced fer, not ph'O') for everyone to season their bowls to their own taste. I like to lay extra herbs and nettle leaves in the middle of the table, lime wedges, sliced fresh chilli, sriracha chilli sauce, plum sauce, and crispy chilli and shrimp oil. All these condiments can be purchased at any good asian store, just have fun with blending the salt, sweet, spicy and acid until your mouth is a party of dancing fresh herbs, vibrant chilli and salty sweet goodness.