u003cstrongu003eQ:u003c/strongu003e How long does it take to cook oxtail until tender?

u003cstrongu003eA:u003c/strongu003e Typically 2–3 hours of simmering, depending on the size of the pieces.

u003cstrongu003eQ:u003c/strongu003e Can I make this soup in a slow cooker?

u003cstrongu003eA:u003c/strongu003e Absolutely! Cook on low for 6–8 hours, then add pineapple and herbs toward the end.

Easy Cambodian Oxtail and Pineapple Soup Recipe

Q: u003cstrongu003eQ:u003c/strongu003e Can I use beef instead of oxtail?

u003cstrongu003eA:u003c/strongu003e Yes, you can substitute beef shank or short ribs, but the flavor and richness will be slightly different.

Q: u003cstrongu003eQ:u003c/strongu003e Can I freeze leftovers?

u003cstrongu003eA:u003c/strongu003e Yes, store in airtight containers for up to 2 months. Reheat gently to avoid overcooking the meat.

5.0 from 1 vote

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There’s something truly comforting about a bowl of soup that reminds you of home. For me, that soup has always been Oxtail and Pineapple Soup. It’s a classic Khmer dish that’s both simple and delicious, perfect for family meals or cozy evenings. The combination of tender oxtail, sweet pineapple, and fragrant herbs creates a harmony of flavors that warms you from the inside out.

What I love most is how easy it is to make, even for beginners. You don’t need fancy equipment or hard-to-find ingredients, yet the results feel special. Every spoonful carries a bit of Cambodian tradition, and the aroma while it’s cooking always brings back memories of my childhood kitchen.

Whether you’re trying Cambodian food for the first time or revisiting a dish from your past, this soup is comforting, flavorful, and surprisingly easy to prepare.

Why You’ll Love This Soup

The first thing you’ll notice is the aroma. As the garlic sizzles in the hot oil, your kitchen fills with a warm, savory scent. Then comes the sweet fragrance of pineapple mingling with the tender oxtail, a combination that’s at once familiar and unique.

This soup is rich, but not heavy. The oxtail gives it a deep, hearty flavor, while the pineapple adds a gentle sweetness and a touch of freshness. It’s a balance of savory, sweet, and slightly tangy notes that dance in your mouth.

Plus, it’s versatile. You can adjust the heat with chili peppers or add more herbs for extra fragrance. It’s a dish that allows you to make it your own, just like many families in Cambodia do.

My Personal Experience

I remember the first time I cooked this soup on my own. My grandmother had made it countless times, and I was nervous to try. But once I tasted the broth after it simmered for hours, I realized that cooking this soup isn’t just about following a recipe—it’s about patience, care, and love.

Every time I make it, I think about the long conversations and laughter that used to fill our kitchen. The smell of roasted garlic, the gentle bubbling of the soup, and the sweetness of pineapple all remind me of those simple, happy moments.

I love sharing this recipe with friends, especially those who have never tried Cambodian food. Their faces light up when they taste the tender oxtail and the subtle sweetness of the pineapple. It’s proof that food can connect people and create memories.

Easy-to-Find Ingredients

One of the best things about this soup is that you don’t need to search far and wide for ingredients. Most of them can be found in local supermarkets or Asian grocery stores.

Fresh herbs like sweet basil and paddy leaves bring authentic Cambodian flavor. Pineapple adds natural sweetness, and the oxtail provides that rich, gelatinous texture that makes the soup comforting. Even if you’ve never cooked oxtail before, don’t worry—it’s forgiving and becomes wonderfully tender with slow cooking.

Ingredients List

2 tablespoons vegetable oil
3 cloves garlic, thinly sliced
2 lbs (900 grams) oxtail
1 yellow onion, sliced
1 teaspoon salt
7 cups water
1/2 pineapple, cut into chunks
1 tablespoon fish sauce
1 tablespoon sugar
2 stalks green onion, chopped
A handful of paddy herbs and sweet basil leaves, chopped
2 hot chili peppers, sliced (optional)

Why These Ingredients Are Used

Vegetable oil: For sautéing garlic and onions, giving the soup a flavorful base.
Garlic: Adds depth and aroma; roasting it enhances its sweetness.
Oxtail: The main protein; it creates a rich, hearty broth.
Yellow onion: Provides sweetness and balances the savory flavors.
Salt: Enhances all the natural flavors.
Water: Forms the broth; adjust quantity for desired consistency.
Pineapple: Adds natural sweetness and a subtle tang, balancing the richness of oxtail.
Fish sauce: Essential Khmer seasoning that adds umami.
Sugar: Balances acidity from pineapple and fish sauce.
Green onion, paddy herbs, sweet basil: Fresh herbs that bring brightness and fragrance.
Hot chili peppers: Optional, for those who like a little kick.

Cooking Equipment Needed

Large soup pot: For simmering the oxtail and creating the broth.
Knife and cutting board: For chopping pineapple, onions, and herbs.
Measuring spoons and cups: To ensure accurate seasoning.
Small bowl: For keeping roasted garlic aside.
Ladle: For serving and tasting the soup during cooking.

Cooking Instructions

Start by heating a large soup pot over medium heat. Add vegetable oil and sliced garlic. Fry the garlic gently until it turns golden brown, giving off a fragrant aroma. Remove the garlic and set aside—this will be used as a garnish later.

Next, add the oxtail pieces and sliced onion to the hot oil. Sprinkle with salt and stir well, ensuring each piece is lightly coated with oil. Pour in water, cover the pot, and bring it to a boil. Then reduce to a simmer, letting the oxtail cook slowly until tender—this usually takes a couple of hours, but the result is worth it.

Once the oxtail is tender, add the pineapple chunks and let the soup bubble gently. Season with fish sauce and sugar, adjusting to taste. Finally, add the roasted garlic, fresh herbs, and chili peppers if desired. Serve hot with rice, and enjoy the comforting warmth of this traditional Khmer dish.

Step-by-Step Directions

Heat the soup pot over medium heat.
Add vegetable oil and sliced garlic; sauté until golden brown.
Remove garlic and set aside in a small bowl.
Add oxtail and sliced onion; sprinkle with salt and stir to coat.
Pour in 7 cups of water and bring to a boil.
Reduce heat and simmer until oxtail is tender (about 2 hours).
Add pineapple chunks and let the soup bubble gently.
Season with fish sauce and sugar, adjusting to taste.
Add roasted garlic, chopped green onion, paddy herbs, sweet basil, and chili peppers.
Serve hot with steamed rice.

Tips for Best Flavor

Simmer slowly: Low and slow cooking makes the oxtail tender and flavorful.
Roast garlic carefully: Don’t burn it; golden brown is perfect.
Taste as you go: Adjust fish sauce and sugar to your preference.
Use fresh herbs: They make a huge difference in aroma and freshness.
Optional chili: Adds a gentle heat, but keep it mild if cooking for children.

Serving Suggestions

Serve with steamed jasmine rice to soak up the flavorful broth.
Pair with a light salad or pickled vegetables for contrast.
Offer extra fresh herbs on the side for guests to add as they like.
Enjoy it with warm crusty bread if you prefer a Western-style meal.

Final Thoughts

Cooking Oxtail and Pineapple Soup has always been more than just preparing a meal for me—it’s a way to connect with my roots and share a piece of Cambodian culture. Every time I stir the pot and smell the garlic and pineapple mingling with the rich oxtail, I feel a comforting sense of nostalgia.

I love seeing family and friends gather around the table, dipping rice into the soup and savoring every bite. This dish isn’t just about taste; it’s about love, patience, and tradition.

If you enjoy this Oxtail and Pineapple Soup, you may also like other easy Khmer soup recipes on our website, such as Oxtail Basil Stew and Curry Beef Tripe Soup, which are popular Cambodian family dishes. These recipes use similar cooking methods and flavors, making them perfect to try next.

For readers who want to learn more about soup cooking techniques and Asian-style broths, trusted food websites like Serious Eats provide helpful guides and tips that support better cooking results and deeper understanding of traditional soup preparation.

Frequently Asked Questions (FAQs)

Q: Can I use beef instead of oxtail?

A: Yes, you can substitute beef shank or short ribs, but the flavor and richness will be slightly different.

Q: How long does it take to cook oxtail until tender?

A: Typically 2–3 hours of simmering, depending on the size of the pieces.

Q: Can I make this soup in a slow cooker?

A: Absolutely! Cook on low for 6–8 hours, then add pineapple and herbs toward the end.

Q: Can I freeze leftovers?

A: Yes, store in airtight containers for up to 2 months. Reheat gently to avoid overcooking the meat.

Oxtail and Pineapple Soup

Recipe by Cambodia Recipe

5.0 from 1 vote

Course: Recipes, SoupCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

hour

minutes

A comforting and authentic Cambodian soup featuring tender oxtail, sweet pineapple, and fragrant herbs. Perfect for family meals, easy to prepare, and full of flavor.

Ingredients

Metric US

2 tablespoons 2 vegetable oil
3 cloves 3 garlic, sliced thin
2 lbs 2 (900 gram) of Oxtail
1 1 Yellow onion, sliced
1 1 Teaspoon of salt
7 Cups 7 water
1/2 1/2 Pineapple, cut chunks
1 Tablespoon 1 fish sauce
1 Tablespoon 1 sugar
2 2 Stalks green onion, chopped
A handful of chopped paddy herbs , and sweet basil leaves
2 2 Hot chili pepper or to your taste, sliced (option)

Directions

Pre-heat a large soup.
When the soup pot is hot, add oil and garlic, saute’ garlic till it turns brown, remove garlic from oil and put it in a small bowl, set aside.
Put ox tail, yellow onion and salt in with hot oil, stir well.
Add water, cook till ox tail tender.
Add pineapple, cook till water bubbles.
Seasoning soup with fish sauce and sugar.
Top with roasted garlic, onion, herbs and hot chili pepper.
Serve hot with rice.