Disclaimer: Some links on this page are affiliate links which means that, if you choose to make a purchase, I may earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Vietnamese Oxtail Soup With Vegetables – Súp Đuôi Bò

Print Recipe Pin Recipe

Course Soup

Cuisine Vietnamese

Servings 5 People

Ingredients

BOIL FOR 2 1/2 HOURS :

4 Pounds Oxtail
2 Yellow Onions ( Peel and leave whole – cut an “X” at the bottom & top of the onions )
1 Knob Of Ginger ( 2 inches long – slice ¼ inch thick )
4 Cloves of Garlic ( Peel and leave whole )
22 Cups of Distilled Water ( Plus an additional 3 cups needed toward the end of the cooking process )
1 ½ Tablespoons Salt
1 Small Chunk of Rock Sugar
3 Tablespoons Totole Granulated Chicken Flavor Soup Base Mix
1 ½ Tablespoons Fish Sauce

ADD THE VEGETABLES :

2 Carrots ( Peel & Slice 1/4" thick )
4 Russet Potatoes ( Peel & Cut into chunks )
1/2 Of A Cabbage ( Sliced )

TOPPINGS :

Cilantro ( Rough Chop )
Green Onions ( Chop )
Crispy Fried Shallots
Black Pepper

DIPPING SAUCE:

Maggi Seasoning
Red Thai Chili Peppers ( Chop )

Tools Needed:

Large Stock Pot
Hand Mesh Strainer
Hand Strainer
Ladle

Instructions

Parboil the bones. Place the bones in a large pot and fill with tap water. Bring to a boil then reduce the heat to medium. Boil for 10 minutes.
Occasionally remove the impurities from the top of the water and discard.
Once the bones have been parboiled, drain and wash the oxtails. Be sure to wash them well. Then wash the pot clean. Set aside.
Peel the onions and cut an “X” on the top and bottom . Set aside.
Peel the ginger and slice it diagonally ¼” inch thick. Set aside.
Then peel the garlic and leave them whole. Set aside.
Return the oxtails to the pot along with the whole peeled onions, sliced ginger, and peeled garlic cloves.
Pour in 22 cups of distilled water.
Add in 1 ½ tablespoons of salt, 3 tablespoons of Totole Granulated Chicken Flavor Soup Base Mix and the piece of rock sugar. Bring the broth to a boil then reduce the heat to medium-low and simmer the broth for 2 ½ hours.
In the meantime, slice the cabbage. Set aside.
Peel the carrots and slice the carrots about ½” wide. Set aside.
Also peel the potatoes and cut them into chunks. Place them in a large bowl and pour in enough cold water to cover them. Then add in 1 tablespoon of salt. Keep them in the salted water until ready to use. Once you are ready to add them into the soup, give them a quick rinse. Keeping them in the salted water will prevent them from turning brown. Set aside.
Chop the cilantro and green onions. Set aside.
Occasionally skim the surface of the broth during the entire cooking process to remove any suds or impurities.
After 2 ½ hours of simmering the broth, remove the vegetables from the pot. Scoop out the onions, slices of ginger and garlic cloves . Allow to cool then discard them.
Then pour in 3 cups of distilled water .
Add the carrots to the pot, bring to a boil then reduce the heat to medium-low and continue to simmer the broth for 10 minutes.
After the 10 minutes, add in the potatoes. Bring the broth to a boil then reduce the heat to medium-low and simmer for 30 minutes more. Only cook the potatoes until they are tender. Be careful not to overcook the potatoes otherwise they will become mushy.
Add the sliced cabbage and cook for 5 minutes or until softened.
Add 1 1/2 tablespoons of fish sauce to the broth..
Check on the meat and vegetables to see if they are tender. Then taste and adjust the soup to your liking.
Once the soup is done cooking, ladle it into a bowl and top the soup with some chopped green onions, chopped cilantro, crispy fried shallots and a sprinkle of black pepper. I like to serve the soup over some white rice but you can also serve it with white rice on the side instead if you prefer.
Serve with a soy sauce dip. In a small bowl, pour in some Maggi Seasoning and add some chopped Thai chilis.