Mai Pham went out for oxtail pho with a side of raw veal at Pho Ga So 1 and loved it. Commenter Jay Francis is a fan of the soup too:
I agree with you. I came across a recipe that recommended oxtail for the base because of its perfect blend of bone marrow, fat and meat and I haven’t looked back. Another old school trick that really makes a difference is to roast your unpeeled shallots and ginger until black and then peel them.
Pho pros, the both of you…
This article appears in Apr 28 – May 4, 2011.