How To Cook Vietnamese Oxtail Soup? | Easy Recipe & Tips

Dive into the warmth and richness of Vietnamese Oxtail Soup, a culinary gem that captures the essence of Vietnam’s profound food culture. Known locally as Súp Đuôi Bò, this traditional dish is a symphony of fork-tender oxtail, aromatic spices, and hearty vegetables, all simmered slowly to create a broth that’s bursting with flavor. Celebrated for its comforting qualities and depth of taste, Vietnamese Oxtail Soup is more than just a meal; it’s a journey through the vibrant landscapes and culinary traditions of Vietnam.

Each spoonful offers a taste of the country’s rich culinary heritage, with carefully balanced flavors that speak to the soul. Whether enjoyed as a warming breakfast, a light lunch, or a satisfying main course, this soup stands as a testament to the art of Vietnamese cooking, showcasing the delicate interplay of ingredients and techniques that make Vietnamese cuisine beloved worldwide. Join us as we explore the intricacies of Súp Đuôi Bò, a dish that’s sure to nourish the body and comfort the heart.

Cultural and Historical Background

Vietnamese Oxtail Soup emerged in the wet markets of North Vietnam, where cuts like oxtail provided sustenance for the working class. Slow-simmering oxtail into a soup stretched the meat into multiple servings while coaxing out delicious, nutritious collagen and bone marrow. This dish celebrates making the most of humble ingredients.

In the countryside, Súp Đuôi Bò graced community tables at festivals and holidays. Serving this celebratory soup expressed hospitality, care, and generosity by offering a labor-intensive dish. Even in fast-paced modern life, this soup retains its social significance. Urban restaurants packed with groups chatting over steaming bowls keep alive the communal spirit of Súp Đuôi Bò.

Ingredients and Flavor Profile

Súp Đuôi Bò layers simple ingredients into an intricately flavored broth.

• Oxtail – This cut defines the soup’s hearty character. Browning oxtail before simmering deepens its flavor.
• Aromatics – Onions, garlic, lemongrass, and ginger form the flavor base. Leeks add nuanced sweetness.
• Herbs – Cilantro, culantro, basil, and lime juice brighten with freshness.
• Fish Sauce – This umami-rich seasoning seasons the broth. Maggi seasoning amplifies savoriness.
• Spices – Star anise, cinnamon, and black pepper give warmth.
• Vegetables – Carrots, tomato, bok choy, and celery provide balance.
• Masterfully combining these ingredients creates layers of savory, sweet, herbal notes in a soul-soothing broth.

How To Cook Vietnamese Oxtail Soup?

Authentic Súp Đuôi Bò depends on careful prep and cooking techniques:

1. Searing – Cooking oxtail over high heat until browned deeply caramelizes flavors.
2. Simmering – Gentle, extended simmering for 2-3 hours tenderizes oxtail and extracts collagen into the broth.
3. Skimming – Regularly skimming fat and scum preserves clarity and clean flavor in the broth.
4. Staggered Adding – Adding aromatics, veggies, and herbs in stages layers flavors.
5. Seasoning – Adjusting seasoning throughout boosts overall taste.
6. Resting – Allowing the soup to rest off heat before serving lets flavors fuse and meld together.

Serving and Pairings

Súp Đuôi Bò is best enjoyed communally with traditional accompaniments:

• Rice or noodles – Rice or chewy rice noodles boost satisfaction.
• Fresh herbs and lime – Lettuce, mint, basil, bean sprouts and lime wedges balance richness.
• Chili and pepper – Chili and black pepper amp up spice upon serving.
• Fish sauce – Extra fish sauce and Maggi seasoning allow customization.
• Beer or soda – Classic pairings like Saigon beer or soda match the soup’s boldness.

Eaten for lunch or dinner, Súp Đuôi Bò shines as the star of a meal, especially when shared with good company!

Nutritional Information

This hearty soup delivers a nutritional punch:

• Protein – Oxtail provides protein, collagen, and bone marrow.
• Fats – Healthy fats from oxtail satiate appetites.
• Vitamin A – Carrots, leeks, and tomatoes contain antioxidant vitamin A.
• Iron – Oxtail, veggies and herbs supply iron.
• Calcium – Oxtail bone broth contributes calcium.
• Gelatin – Simmering extracts gelatin from oxtail for gut and joint health.

With satisfying protein, nutrients from veggies, and collagen-rich broth, this soup nourishes from the inside out.

Variations and Adaptations

While traditional at its core, Súp Đuôi Bò allows room for personal flair:

• North – Dill and lemongrass accentuate fragrance in northern versions.
• South – Spicier southern renditions feature chili and shrimp paste.
• Vegetarian – Mushrooms like shiitake added to the broth can provide hearty umami flavors.
• Seafood – Adding shrimp or squid boosts marine richness.
• Vermicelli Noodles – Replacing rice noodles with thin vermicelli soaks up more flavor.
• Coconut Milk – For milder flavor, coconut milk mellows spiciness.

Practical Advice

Follow these tips for savoring Súp Đuôi Bò at its best:

• Storage – Refrigerate leftover soup up to 3 days or freeze up to 2 months.
• Reheating – Add extra broth when reheating to account for evaporation.
• Prep – Cut all ingredients uniformly for even cooking.
• Skimming – Be diligent in skimming fat to prevent greasiness.
• Browning – Ensure oxtail is well browned to bring out flavors.
• Simmering – Gently simmer on low heat and avoid boiling.
• Seasoning – Taste and adjust seasoning throughout cooking.

With care and patience, this soup delivers maximum flavor and enjoyment.

Conclusion: Vietnamese Oxtail Soup

From wet markets to family tables, Súp Đuôi Bò feeds more than just appetites in Vietnam. This carefully crafted soup nourishes bodies, traditions, and community bonds. Savoring its depth of flavor provides insight into Vietnamese cuisine and culture. With an open mind and empty stomach, a steaming bowl welcomes you into the spirit of Vietnam.

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Vietnamese Oxtail Soup

Cuisine Vietnamese

Category Main Soup

Persons

4

Serving Size

1 cup

Prep Time

30 minutes

Cook Time

6 hours

Total Time

6 hours, 30 minutes

Ingredients

1. Broth:
2. 2 lbs oxtail, cut into pieces
3. 2-3 quarts water (adjust depending on your pot size)
4. 1 large yellow onion, charred
5. 1 large knob of ginger, peeled and bruised
6. 2-3 cloves garlic, smashed
7. Whole spices:
8. - 1 cinnamon stick
9. - 2-3 star anise pods
10. - 1 black cardamom pod (optional)
11. Ground spices (to taste):
12. - Cloves
13. - Coriander seeds
14. Sweeteners (to taste):
15. - Rock sugar or palm sugar
16. Seasonings (to taste):
17. - Fish sauce
18. Salt
19. Noodles and Garnishes:
20. 1 package dried banh pho noodles (fresh rice noodles)
21. Fresh herbs:
22. - Scallions, thinly sliced
23. - Cilantro, chopped
24. - Thai basil leaves
25. Other garnishes:
26. - Lime wedges
27. - Bean sprouts
28. Condiments (optional):
29. - Hoisin sauce
30. - Sriracha
31. - Chopped chilies

Instructions

1. Prep the Oxtail:
2. Rinse the oxtail pieces under cold running water and pat them dry with paper towels.
3. Using a sharp knife, cut the oxtail into 2-3 inch pieces.
4. Char the Aromatics:
5. Heat a large pot or Dutch oven over medium-high heat. Add the yellow onion and cook until charred on all sides.
6. You can char the onion directly in the pot or for a deeper flavor, char it on a grill or open flame.
7. Make the Broth:
8. Add the charred onion, oxtail pieces, ginger, garlic, water, and all the whole spices (cinnamon stick, star anise, cardamom pod) to the pot.
9. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 4-6 hours. The oxtail should be very tender and falling off the bone.
10. Tip: Skim any scum that rises to the surface of the broth during the simmering process.
11. Season the Broth:
12. After simmering, strain the broth into a clean pot, discarding the solids (cooked oxtail pieces, onion, ginger, garlic, and spices).
13. Taste the broth and season with fish sauce, rock sugar or palm sugar (to taste), and salt until it reaches your desired level of flavor.
14. Prepare the Noodles and Garnishes:
15. Cook the banh pho noodles according to package instructions. They are typically soaked in hot water for a few minutes until softened.
16. Prepare your desired garnishes: thinly sliced scallions, chopped cilantro, Thai basil leaves, lime wedges, and bean sprouts.
17. Assemble and Serve:
18. In a serving bowl, place some cooked banh pho noodles.
19. Top with a few pieces of cooked oxtail meat.
20. Ladle the hot broth over the noodles and oxtail.
21. Garnish with your prepared herbs, bean sprouts, and a squeeze of lime.
22. You can also offer optional condiments like hoisin sauce, sriracha, or chopped chilies on the side for individual customization.

Notes

• Cooking Time: The long simmering time is crucial for the oxtail to become very tender and flavorful.
• Adjusting Spices: Feel free to adjust the amount of whole spices used based on your preference. Some people prefer a more subtle spice profile.
• Leftovers: Súp Đuôi Bò reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
• Variations: Some variations of the recipe may include vegetables like carrots, daikon radish, or tomatoes added to the broth during simmering. You can also experiment with different fresh herbs for garnishing.

Nutrition Facts

Vietnamese Oxtail Soup

Serves: 4-6 servings

Amount Per Serving: 1 cup
Calories		400-600 kcal
% Daily Value*
Total Fat 20-35 g		30.8%
	Saturated Fat 10-15 g	50%
	Trans Fat 0g
Cholesterol 0g		0
Sodium 800+ mg		33.3%
Total Carbohydrate 40-50 g		13.3%
	Dietary Fiber 2-4 g	8%
	Sugars 4-6 g
Protein 30-40 g

Vitamin A 0 mg		Vitamin C Negligible
Calcium 80-100 mg		Iron 4.0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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