Beef Rib Pho (Phở Sườn Bò)
PREP TIME
30 minutes
COOK TIME
2 hours
INGREDIENTS
26
Serves: 4
Ingredients
Ribs And Broth Base
- 2.2 lb2.2 lb2.2 lb Boneless Beef Short Ribs - US Wellness Meats, 1 kg; cut between bones into 2–3 inch (5–7.5 cm) pieces
- 3.5 quart3.5 quart3.5 quart Water, 3.3 L; broth base
- 111 Yellow Onion
- 222 Ginger Root
- 1.8 oz1.8 oz1.8 oz Jujube
Broth Spices
- 111 Pho Broth, pho spice mix For 3.5 quarts (3.3 L) broth; contains star anise, cinnamon, cloves, and cardamom
Broth Seasoning
- 2 tsp2 tsp2 tsp Salt
- 4 Tbsp4 Tbsp4 Tbsp Chicken Bouillon
- 111 Cane Sugar
- 111 Black Pepper
- 111 Fish Sauce
Noodles
- 2.2 lb2.2 lb2.2 lb Rice Noodles, 1 kg bánh phở; dried flat rice noodles can substitute
Herbs And Toppings
- 555 Green Onion (Scallion)
- 3 sprigs3 sprigs3 sprigs Cilantro
- 1 bunch1 bunch1 bunch Thai Basil
- 1 bunch1 bunch1 bunch Herbs, Fresh
- 111 Bean Sprouts
- 111 Lime
- 111 Chili Peppers
- 111 Hoisin Sauce
- 111 Sweet Chili Sauce
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- Place the beef ribs in a pot, cover with cold water, bring to a boil for 5 minutes, then drain and rinse the ribs thoroughly and clean the pot.
- Char the whole yellow onion and fresh ginger over an open flame or in a dry skillet until lightly blackened and fragrant, then remove the charred outer skin.
- Wash the green onions, cilantro, Thai basil, sawtooth herb, and bean sprouts; chop the green onions and cilantro and prepare the remaining herbs for serving.
- Toast the pho spice mix in a dry skillet over low heat for 2–3 minutes until aromatic, then transfer the spices to a cloth or cheesecloth bag and tie securely.
- Pour 3.5 quarts (3.3 L) water into the clean pot, add the charred onion, ginger, spice bag, and optional dried red dates, then bring the broth to a boil.
- Add the parboiled beef ribs and return the broth to a gentle boil, skimming away foam and impurities from the surface until the broth looks clear.
- Reduce the heat to a gentle simmer and partially uncover the pot; simmer the ribs for 1½–2 hours until tender, adding hot water when necessary and maintaining about 2½ quarts (2.4 L) of finished broth.
- Season the finished broth with 2 teaspoons salt, 2 teaspoons optional MSG, 4 tablespoons seasoning powder, sugar, black pepper, and fish sauce to taste.
- Bring a separate pot of water to a boil, blanch the fresh flat rice noodles for 10–15 seconds until loosened and tender, then drain immediately.
- Divide the noodles among 4 bowls, place 2–3 pieces of tender beef ribs over each portion, ladle piping-hot broth over the noodles, and finish with green onions and cilantro.
- Serve each bowl with Thai basil, sawtooth herb, bean sprouts, lime wedges, sliced chili, hoisin sauce, and chili sauce on the side.
Notes
Choose English-cut short ribs with plenty of meat because the ribs provide both the broth flavor and the main protein topping. Parboil the ribs for 5 minutes and rinse them before making the main broth to remove loose surface proteins and help keep the broth clear. Keep the broth at a gentle simmer rather than a rolling boil because vigorous boiling can mix impurities and excess fat back into the broth. Skim foam during the early stage of simmering for a cleaner finished broth. Toast the pho spices for 2–3 minutes to release their aroma before adding them to the broth. Remove the spice bag once the aroma is pronounced enough so the spices do not overpower the beef broth. Keep a thin layer of beef fat on the broth for flavor instead of removing all of it. Blanch fresh rice noodles for only 10–15 seconds to prevent them from becoming mushy. Store broth and ribs separately from noodles and fresh herbs.
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My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 825 |
| Fat: | 46 g |
| Carbohydrates: | 48 g |
| Protein: | 45 g |
| Cholesterol: | 176 g |
| Sodium: | 2730 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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