The most important (and time-consuming) aspect of a good bowl of pho is the broth. It takes hours to simmer bones and beef into rich yet clean soup. For the best results, combine marrow (from the leg) ...

You may have tried to replicate the herby, aromatic flavor of restaurant-style pho and found your dish lackluster. There's ...

Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...

It needs to taste balanced and, well, beefy if you're making beef noodle soup or beef pho. That said, I discovered the best beef cut to use is something bony, be it beef bones like knuckle bone or, if ...

Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish ...

Braised oxtail is a leisurely dish to make - after blanching and browning the meat, just let it simmer for several hours, stirring it every once in a while. The dish goes well with stir-fried ...

First, cut the oxtail into pieces through the natural joints – the joints are made of cartilage, so you won’t need a saw. If this seems like too much of a challenge, ask your butcher to ...

In addition to pho, another dish at the restaurant suggested by Chad was ‘pho tho da’ (hot stone pho), priced at VND100,000. The broth is created with simmered bones and oxtail and served in a hot ...

The rabo encendido or oxtails in red wine tomato sauce with ... SUP Vietnamese, a growing brand of upscale pho restaurants that now sports three Long Island locations, focuses on soup, which ...