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Fill a large stockpot with water and bring it to a rolling boil over high heat.

Carefully add the beef ribs, halved onions, peeled ginger, rock sugar, fish sauce, salt, and the pho spice bag to the boiling water.

Reduce the heat to a simmer, cover the pot with a lid, and let the pho broth cook for 3 hours. As the broth simmers, occasionally skim off any foam or scum that rises to the surface using a ladle.

About 10 minutes before the pho broth is ready, bring a separate pot of water to a boil for the rice noodles.

Add the rice noodles to the boiling water and cook for 30-60 seconds, or according to package directions, until just tender. Do not overcook.

Immediately drain the cooked rice noodles and rinse them thoroughly under cold water to stop the cooking process and prevent them from sticking together.

To serve, place a portion of the cooked rice noodles into individual serving bowls. Add a piece or two of the cooked beef rib to each bowl.

Using a fine-mesh strainer, ladle the hot pho broth over the noodles and beef ribs, ensuring the broth is clear and free of spices or onion pieces.

Garnish each bowl generously with fresh bean sprouts, chopped cilantro, and sliced green onions. Add fried garlic, Sriracha sauce, Hoisin sauce, and chili onion crunch to taste. Finish with a squeeze of fresh lime juice.


Fill a large stockpot with water and bring it to a rolling boil over high heat.

Carefully add the beef ribs, halved onions, peeled ginger, rock sugar, fish sauce, salt, and the pho spice bag to the boiling water.

Reduce the heat to a simmer, cover the pot with a lid, and let the pho broth cook for 3 hours. As the broth simmers, occasionally skim off any foam or scum that rises to the surface using a ladle.

About 10 minutes before the pho broth is ready, bring a separate pot of water to a boil for the rice noodles.

Add the rice noodles to the boiling water and cook for 30-60 seconds, or according to package directions, until just tender. Do not overcook.

Immediately drain the cooked rice noodles and rinse them thoroughly under cold water to stop the cooking process and prevent them from sticking together.

To serve, place a portion of the cooked rice noodles into individual serving bowls. Add a piece or two of the cooked beef rib to each bowl.

Using a fine-mesh strainer, ladle the hot pho broth over the noodles and beef ribs, ensuring the broth is clear and free of spices or onion pieces.

Garnish each bowl generously with fresh bean sprouts, chopped cilantro, and sliced green onions. Add fried garlic, Sriracha sauce, Hoisin sauce, and chili onion crunch to taste. Finish with a squeeze of fresh lime juice.
