Oxtail Pho with Shrimp

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Oxtail pho with shrimp is the kind of dish that feels like a reward after a long day. It brings together a rich, slow-simmered beef broth with tender shrimp, soft noodles, and bright herbs. The flavors are deep and layered but come together in a way that is comforting and easy to love. This recipe walks you through every step to make this cozy, crave-worthy bowl at home, whether you’re already a pho fan or trying it for the first time.

Why This Pho is Always Worth the Wait

Oxtail pho with shrimp started as a late-night craving

When I started learning to cook, I mostly stuck with sweets and easy dinners. But one cold evening, I had some oxtail in the fridge and this urge to make something that felt both rich and nourishing. I remembered the pho my favorite takeout spot used to serve and decided to try making my own version.

I simmered the oxtail with onion, ginger, and warm spices. The broth filled my apartment with the kind of aroma that wraps around you like a blanket. On a whim, I pan-seared a few shrimp and dropped them into the bowl just before serving. The mix of slow-cooked beef and quick, sweet shrimp created this contrast that made the dish unforgettable.

It became my new favorite. If you enjoy comforting meals with bold flavor, you might also like my tomato beef noodle soup which shares the same soul-warming depth.

Slow steps and quick rewards

Oxtail takes a while to cook, and that is what gives this pho its richness. The long simmer draws out everything the bones have to give. Shrimp, on the other hand, needs only minutes to add its sweet touch. The result is a bowl of pho that balances bold beef flavor with light, clean seafood brightness.

Pair it with something vibrant like spicy beef noodle soup for a flavorful weekend dinner lineup. This dish is a great way to turn basic ingredients into something that feels special.

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Building the Flavor in Oxtail Pho with Shrimp

Start with a solid oxtail broth

The heart of oxtail pho with shrimp is the broth. That is where all the richness and soul of the dish live. Start by placing your oxtail in a large pot, covering it with water, and bringing it to a boil for about five minutes. This step helps release impurities and gives you a cleaner broth. After that quick boil, drain and rinse the oxtail before moving on.

Next, toast your spices. Add the star anise, cinnamon stick, cloves, and coriander seeds to a dry pan and toast them just until fragrant. It takes about a minute and makes a big difference. The spices open up beautifully and deepen the flavor of the broth.

Once toasted, add the oxtail back to the pot. Fill it with water and drop in the toasted spices, onion, ginger, salt, and sugar. Now let it simmer gently for four to six hours. This is where the magic happens. The broth reduces, the oxtail becomes tender, and the flavor builds into something bold and comforting.

When it is done, skim the fat if you want a cleaner finish or leave it for extra richness. Taste and adjust with fish sauce. This small step adds a layer of savory depth that pho always needs.

If you love a good base broth like this, my beef and broccoli stir fry makes a great pairing on the side for a full meal.

Sear the shrimp just before serving

Shrimp is the quick part of oxtail pho with shrimp, but it still brings so much. Heat a pan over medium-high heat and add a bit of cooking oil. Sear the shrimp for about one to two minutes per side. You are looking for pink, slightly firm shrimp that stay juicy. Lightly salt them once they are cooked.

You will drop them into the bowl just before serving so they keep their texture and contrast nicely with the rich broth. You can also poach them in the broth if you prefer, but searing adds more flavor to the final bowl.

Want another easy shrimp idea? Try my easy shrimp snow peas and mushrooms stir fry when you’re short on time but still want flavor.

Assembling the Perfect Bowl of Oxtail Pho with Shrimp

Noodles are the foundation

Rice noodles, often labeled pho noodles, are your base. Choose medium-width for that classic pho texture. Cook them according to the package directions, rinse with cool water to stop the cooking, then drain them well. This prevents extra water from diluting your broth.

Place a serving of noodles into each bowl. This step might seem basic, but getting the texture right matters. You want noodles that hold their shape and absorb flavor without turning soggy. Keep them springy and firm so they support everything else in the bowl.

If you like noodle-forward dishes, my shrimp and asparagus stir fry with mushrooms offers a fast, flavorful meal that hits similar notes in a completely different way.

Layer it with care

Once your noodles are in, it is time to add the oxtail and shrimp. You can leave the oxtail on the bone for presentation or shred it for easier eating. Place the shrimp on top gently so they stay tender. Now pour the hot, rich broth over everything to bring the dish together.

The broth activates the shrimp, loosens the noodles, and warms everything in the bowl. Finish with sliced green onion, chopped cilantro, jalapeño slices for heat, and lime wedges for brightness.

If you like extra kick, spoon in some chili crisp or add a drizzle of sriracha. A bit of hoisin on the side gives it that familiar pho-shop balance.

This is your moment to build the bowl your way. If you’re serving guests, let them choose their toppings. It’s a fun way to share this dish and make it feel personal.

For another satisfying option that brings shrimp and beef together in a creative way, try my steak and shrimp loaded potato. It delivers bold flavors and pairs well with a light soup or salad on the side.

Serving Tips, Storage, and Making It Yours

How to serve oxtail pho with shrimp like a pro

When it’s time to serve, make sure your broth is piping hot. This helps reheat the noodles and keeps the shrimp perfectly tender without needing extra cooking. Arrange bowls with care. Start with the noodles, then the oxtail and shrimp, and finish with broth ladled right on top. Let each person add their own toppings to keep the experience fun and flexible.

Fresh herbs are key. A handful of chopped cilantro or Thai basil adds brightness. Sliced jalapeños give it bite, while lime wedges on the side let guests control the acidity.

Offer condiments like chili oil, hoisin, or sriracha on the table. Everyone has a different idea of what pho should taste like, and that’s what makes it personal. This is a great dish for family-style meals or casual gatherings when you want something that feels a little special but still relaxed.

If you’re serving this dish with a starter, my viral cabbage boil with sausage, shrimp, and bacon adds a rich, hearty option that complements the broth beautifully.

Store and reuse like a meal-prep queen

Store leftover broth and oxtail separately from the noodles and shrimp. Broth can stay in the fridge for up to five days or be frozen for up to three months. When reheating, bring it to a boil before using it again. This keeps the flavor strong and the broth safe.

Shrimp is best eaten fresh, but you can store it in an airtight container in the fridge for up to two days. Reheat gently to avoid overcooking. Noodles can get mushy if left in broth, so always keep them separate until serving.

This recipe is great for making ahead. You can prepare the broth on a weekend and enjoy a hot bowl in minutes during the week. The leftovers also make a great base for other dishes. Add rice instead of noodles or toss in some vegetables for a new twist.

If you like that kind of flexibility in recipes, you might also enjoy my ginger cookies, which keep well and work for snacks, desserts, or even gifts.

FAQs

What noodles are best for oxtail pho with shrimp?

Medium-width rice noodles are the traditional choice. They hold their shape well and absorb broth without getting soggy. Avoid very thin or very thick cuts to maintain balance in the bowl.

Do I have to sear the shrimp, or can I poach them in the broth?

You can do either. Searing adds more flavor and a slightly caramelized texture, while poaching is gentler and blends the shrimp flavor into the broth. Choose the method that matches your taste.

Can I freeze oxtail pho with shrimp?

Freeze only the broth and oxtail. Shrimp and noodles do not freeze well and should be added fresh when reheating. Always store components separately for the best results.

Why Oxtail Pho with Shrimp Is Worth Making Again

Oxtail pho with shrimp combines comfort and complexity in a way few dishes can. The rich, slow-simmered broth, the sweet brininess of shrimp, and the fresh crunch of herbs create something memorable. Whether you’re making it for a cozy night in or serving friends who love bold flavors, this dish delivers every time.

You do not need a culinary degree to pull this off. Just patience, good ingredients, and the willingness to slow down in the kitchen. That is where the real magic happens.

From the first simmer to the last spoonful, oxtail pho with shrimp gives you a moment of calm, warmth, and pure flavor. Now go make it yours.