Pho Jelly, and Pho Croquette Recipe.

Our love affair with Pho continues…

After making the “Pho Gras”, there was enough Oxtail left for making Croquettes.

Pho Oxtail is great for Croquettes. In a reversal of the Pho Gras recipe, we had to leave as much fat as possible on the meat, this would ensure that when the Croquettes were deep fried they would retain a moist interior.

We served them up on a clarified Pho Jelly.


The jelly, which is almost clear is “set” on to plates with a Rocket leaf.


This is a light jelly that has an intense flavour. It was clarified using egg whites that were gently whipped in to the cold stock before being brought to a simmer for a few hours. As the egg whites heat up, they become solid and rise to the top to form a “raft”.

The simmering stock pushes its way up through the raft, which collects all of the “debris”. After a while we are left with a clearer looking stock that still retains all of its flavour.


The cooked Pho Croquette is placed on top of the Jelly.


We open the Croquette before serving so that the customer can see all the lovely and succulent meat inside.

Our recipe for the croquettes is pretty simple. It all depends on the amount of meat that you have.

Along with chopped onions we use 10% of Flour and Butter to the weight of the meat and 60% of liquid, in our case, Pho stock.

Therefore a recipe could read as follows;

1000g Pho Oxtail Meat, shredded whilst warm, fat attached

100g Butter

100g Flour

½ a diced Onion

600ml of well seasoned Pho Stock (Broth)

You can also add some chopped herbs such as Mint and Chives.

For the coating we use, beaten egg, flour and bread crumbs or at times Panko.


In a large pan melt the butter and cook the onions without colouring, add the flour and mix well until a thick paste has formed. Slowly add the Pho Stock a little at a time, constantly stirring it in to the butter/flour paste, which is essentially a “Roux”.

You may not need all of the stock, so adding it in steps allows you to control the texture of the paste. If the mixture thickens quickly and becomes lumpy, keep cool and  just keep adding some more stock and keep stirring.

What you are looking for is a thick paste, think about the inside texture of the finished croquette, that is what you want to achieve. If the paste becomes too “liquidy” for your liking, just add a little more flour.

Once the desired texture is achieved add the Oxtail meat and mix well and cook for about 10 minutes, always stirring. Taste it and if need be, season a little with salt.

Once cooked, remove the mixture from the pan and place it on to a tray lined with grease proof paper and allow to cool, then place in to the fridge until it hardens. This will make it easier to handle when making the balls.

When the mixture has cooled and become hard, shape in to balls or cylinders. It is good to work with the mixture in batches, taking some from the fridge, shaping them then returning them to the chiller before moving on to the next batch.


Don’t make them too big otherwise they will not cook properly, (you will end up with Croquettes that are likely cold on the inside and/or burnt on the outside).

Once all of the mixture has been shaped it is time for the coating.

On separate dishes have ready the flour, beaten egg and breadcrumbs.

One by one, place a Croquette in to the flour to coat, then in to the beaten egg followed by the breadcrumbs. Make sure that the Croquette is completely covered by the coating otherwise the insides can leak out whilst cooking.

Once coated they must be returned to the chiller or can be frozen for use another day.

They will cook much better when they are cold, and will also keep their shape.

To cook, heat up oil to 180º and deep fry until golden brown, drain and let them rest of a few minutes before serving. Enjoy. 🙂 .


Talking about “resting”, the A-Team have been out and about.


We have started to fish during our spare time. 😆


There are many lakes near our town of Benalup, beaches and the Atlantic Ocean are also close by, so that gives us plenty of places to catch a “bite”.

What do we do with what we catch?


The small ones are released, however the meal-worthy ones are taken back to the house.


The meat is either made in to a “Goy” or “Larb”.


The bones and head are used in a Spicy Sour Soup, perfect for the cold evenings…. 😉 .


9 thoughts on “Pho Jelly, and Pho Croquette Recipe.

  1. I am not a big fan of croquettes but the Pho Croquette looks very tempting and will give it a try. If I don’t like it then I can always go over to the Laocook house for some goy pa. 🙂

    What kind of a fish is that? Can you make som pa from it? I bet the guys are very happy with their new hobby.

  2. Hey, congratulations on you blog! beautiful pictures and incredible recepies. being a pho fan (and also a croquette fan), what more can you ask for?
    umami madrid

  3. Hola Darly,

    I am not really a fan of croquettes either, but the Pho ones are so moist and Pho-ey! Commercial Croquettes seem to have too much flour or potato added, homemade ones are also better.

    The fish are Black Bass (I hope), and make a great Goy, and yes we can make Padek from it, but seeing as they are really fresh, we like to eat them straight away.


  4. Hola, Umami and thank you for your comments.

    I have been to your site in the past and enjoy the way you use Asiatic and Spanish ingredients. And thank you for linking to Laocook, I will put you link up later today. 🙂

    next time I am in Madrid, we should meet up for a Cerveza or two…

  5. hey! i’d love to meet for a beer! send me an email next time you come over.

    i have one question for you. do you use cinnamon o cassia on your pho? i’m asking because when i was in vietnam i only saw cassia in the market, so i was assuming they were using it for the broth.


    Umami madrid

  6. Hola Umami,

    We use Cinnamon in our Pho because it is easier to get hold of. Cassia is very similar, though it is stronger. It is grown in and around Burma, hence you will see it a lot in South East Asia.

    It must have been great in Vietnam. Where are you from Umami?

    We are based at Restaurante ASIA at Fairplay Golf Hotel in Benalup, Cádiz.

  7. yeah! vietnam was fantastic. i absolutly loved it. i have been all around south east asia (burma, cambodia, thailand, singapour), but unfortunately never to laos!!

    i made pho last night (also with oxtail), and i used cinnamon too, but i will use cassia next time, i think the flavour is much more interesting, a bit picant too. i will post it shortly. in madrid you can get hold of cassia very easily at asian supermarkets (i’m sure you can get them in seville to, there are quite a few asian supermarkets there).

    i’m spanish, but i lived in england for a few years when i was a child, that’s where i learned my english.


  8. Wow awesome site .. I have to try this I love oxtail
    Do  you have the recipe for the jelly you can share with me please
    The dish looks so so good well done

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