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Oxtail Pho
Pho: The Ultimate Remedy for Vermont Winters
There’s something about the combination of a good glass of wine and a steaming bowl of brothy, braised meat that feels like the perfect cure for the deep cold of a Vermont winter. On one especially dreary day, I found myself craving both. Instead of choosing, I decided to indulge in a culinary adventure by making two comforting classics: oxtail pho and a French pot-au-feu, France’s hearty take on a boiled beef dinner.
As I laid out the ingredients on my counter and began cooking, I couldn’t help but notice the striking similarities between these two dishes. Both rely on meats slowly braised in aromatic broths, with spice combinations that make your kitchen smell incredible. The true magic, though, lies in their finishing touches.
The Vietnamese elevate pho with vibrant accompaniments like fresh basil, mint, bean sprouts, and rice noodles. In contrast, the French embrace earthy simplicity, serving pot-au-feu with potatoes, cabbage, and root vegetables.
But there’s a special kind of enchantment to pho. Perhaps it’s the bold spices, the fiery kick of hot peppers, or the way the broth fills the room with warmth. It’s comfort food at its finest, with the power to chase away even the dreariest weather.
