Beef Rib Pho
Beef Rib Pho
Ingredients
For the Broth
- 3 pounds beef bones
- 1 yellow onion, large
- 3 ounces ginger, fresh
- 1 pound daikon radish, peeled and cut into 2-inch chunks
- 1 tablespoon salt, or to taste
- 1 ounce rock sugar, or palm sugar
- 2 cinnamon stick, 3-inch pieces
- 5 star anise, whole pods
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 5 cloves, whole
- 1/4 cup pho concentrate, or pho soup base, to taste
- 2 tablespoons fish sauce, or to taste
- 1/2 teaspoon MSG, optional, or to taste
- 4 quarts water, plus more as needed
For the Bowl
- 1 pound rice noodles, fresh or dried
- 1/2 yellow onion, thinly sliced
- 1/2 cup green onion, chopped
- 1/2 cup cilantro, fresh, chopped
- 2 cups bean sprouts, blanched
- 2 lime, cut into wedges
- 1/4 cup hoisin sauce, for serving
- 1/4 cup sriracha, for serving
Instructions
- 1
Place beef bones in a large stockpot and cover with cold water. Bring to a rolling boil and cook for 10 minutes to parboil, cleaning the bones and removing impurities. Drain the bones and rinse thoroughly under cold water. Clean the stockpot as well.
⏱️ 15 min
- 2
While bones are parboiling, char the yellow onion and ginger. You can do this by broiling in the oven, air frying, or using a stove flame until they are nicely toasted and fragrant but not burnt. Set aside.
⏱️ 10 min
- 3
Lightly toast the pho spices (cinnamon sticks, star anise, coriander seeds, fennel seeds, and whole cloves) in a dry pan over medium heat for 2-3 minutes until fragrant. Be careful not to burn them. Set aside.
⏱️ 5 min
- 4
Return the cleaned beef bones to the stockpot. Add the charred yellow onion and ginger, daikon radish, 1 tablespoon of salt, and 1 ounce of rock sugar (or palm sugar). Add 4 quarts of fresh water.
⏱️ 5 min
- 5
Bring the broth to a gentle simmer over medium-high heat, then reduce heat to low, cover partially, and simmer for 4 hours, or until the beef ribs are very tender. During this time, continuously skim off any excess fat and impurities that rise to the surface of the broth.
⏱️ 240 min
- 6
Carefully remove the tender beef ribs from the pot and set aside. Add more water to the broth to compensate for evaporation, ensuring there's enough liquid for your desired servings. Add the lightly toasted pho spices to the pot.
⏱️ 5 min
- 7
Season the broth with pho concentrate (or pho soup base), fish sauce, and salt/MSG to taste. Simmer for an additional 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 8
Remove the charred onion and ginger from the broth. Carefully remove the daikon radish and set aside. Strain the broth through a fine-mesh sieve to remove all the spices and any remaining solids, resulting in a clear pho broth.
⏱️ 10 min
- 9
Prepare rice noodles according to package directions. Slice the cooked beef ribs into serving portions. Thinly slice the yellow onion, chop the green onion and cilantro, and blanch the bean sprouts.
⏱️ 10 min
- 10
To assemble each bowl, place a portion of cooked rice noodles at the bottom. Arrange slices of the tender beef ribs on top. Garnish with thinly sliced yellow onion, chopped green onion, fresh cilantro, and blanched bean sprouts.
⏱️ 5 min
- 11
Ladle the hot, clear pho broth over the noodles and toppings. Serve immediately with lime wedges, hoisin sauce, and sriracha on the side for individual customization.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Rib Pho
For the Broth
- 3 pounds beef bones
- 1 yellow onion, large
- 3 ounces ginger, fresh
- 1 pound daikon radish, peeled and cut into 2-inch chunks
- 1 tablespoon salt, or to taste
- 1 ounce rock sugar, or palm sugar
- 2 cinnamon stick, 3-inch pieces
- 5 star anise, whole pods
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 5 cloves, whole
- 1/4 cup pho concentrate, or pho soup base, to taste
- 2 tablespoons fish sauce, or to taste
- 1/2 teaspoon MSG, optional, or to taste
- 4 quarts water, plus more as needed
For the Bowl
- 1 pound rice noodles, fresh or dried
- 1/2 yellow onion, thinly sliced
- 1/2 cup green onion, chopped
- 1/2 cup cilantro, fresh, chopped
- 2 cups bean sprouts, blanched
- 2 lime, cut into wedges
- 1/4 cup hoisin sauce, for serving
- 1/4 cup sriracha, for serving
Instructions
- 1
Place beef bones in a large stockpot and cover with cold water. Bring to a rolling boil and cook for 10 minutes to parboil, cleaning the bones and removing impurities. Drain the bones and rinse thoroughly under cold water. Clean the stockpot as well.
⏱️ 15 min - 2
While bones are parboiling, char the yellow onion and ginger. You can do this by broiling in the oven, air frying, or using a stove flame until they are nicely toasted and fragrant but not burnt. Set aside.
⏱️ 10 min - 3
Lightly toast the pho spices (cinnamon sticks, star anise, coriander seeds, fennel seeds, and whole cloves) in a dry pan over medium heat for 2-3 minutes until fragrant. Be careful not to burn them. Set aside.
⏱️ 5 min - 4
Return the cleaned beef bones to the stockpot. Add the charred yellow onion and ginger, daikon radish, 1 tablespoon of salt, and 1 ounce of rock sugar (or palm sugar). Add 4 quarts of fresh water.
⏱️ 5 min - 5
Bring the broth to a gentle simmer over medium-high heat, then reduce heat to low, cover partially, and simmer for 4 hours, or until the beef ribs are very tender. During this time, continuously skim off any excess fat and impurities that rise to the surface of the broth.
⏱️ 240 min - 6
Carefully remove the tender beef ribs from the pot and set aside. Add more water to the broth to compensate for evaporation, ensuring there's enough liquid for your desired servings. Add the lightly toasted pho spices to the pot.
⏱️ 5 min - 7
Season the broth with pho concentrate (or pho soup base), fish sauce, and salt/MSG to taste. Simmer for an additional 30 minutes to allow the flavors to meld.
⏱️ 30 min - 8
Remove the charred onion and ginger from the broth. Carefully remove the daikon radish and set aside. Strain the broth through a fine-mesh sieve to remove all the spices and any remaining solids, resulting in a clear pho broth.
⏱️ 10 min - 9
Prepare rice noodles according to package directions. Slice the cooked beef ribs into serving portions. Thinly slice the yellow onion, chop the green onion and cilantro, and blanch the bean sprouts.
⏱️ 10 min - 10
To assemble each bowl, place a portion of cooked rice noodles at the bottom. Arrange slices of the tender beef ribs on top. Garnish with thinly sliced yellow onion, chopped green onion, fresh cilantro, and blanched bean sprouts.
⏱️ 5 min - 11
Ladle the hot, clear pho broth over the noodles and toppings. Serve immediately with lime wedges, hoisin sauce, and sriracha on the side for individual customization.
⏱️ 5 min