Back Rib Pho Soup Kimchi Recipe

Prep and Char Aromatics

Place the halved onion and halved ginger directly on a gas burner or under a broiler, charring the cut surfaces until blackened in spots (about 5-8 minutes). This adds smoky depth. Rinse briefly and set aside.

Parboil Ribs

In a large stockpot, add the beef back ribs and cover with cold water. Bring to a rolling boil over high heat for 8 minutes to remove impurities. Skim foam, then drain the ribs and discard the blanching water. Rinse ribs and the pot to remove scum.

Toast Spice Packet

In a dry skillet over medium heat, toast star anise, cloves, cardamom pods, cinnamon stick and coriander seeds until aromatic (1-2 minutes). Transfer to a spice sachet or tie in cheesecloth.

Simmer Broth

Return the cleaned ribs (and optional marrow/knuckle bones) to the stockpot. Add 4 liters of fresh cold water, charred onion and ginger, the toasted spice sachet, rock sugar, and 2 tsp kosher salt. Bring to a gentle boil, then immediately reduce to a low simmer. Skim any foam occasionally. Simmer gently, uncovered or partially covered, for 2 to 3 hours until ribs are tender and broth is deeply flavored. Maintain a gentle simmer—avoid a hard boil to keep broth clear.

Finish Broth

About 20 minutes before finishing, add 3 tablespoons fish sauce and taste. Adjust seasoning with additional salt or fish sauce. If broth tastes flat, add 1 tsp more sugar or a few extra minutes of simmer. Remove ribs and set aside in a covered bowl to keep warm. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot to remove solids and spices. Keep broth hot over low heat until serving.

Prepare Noodles

If using dried rice noodles, soak according to package instructions (typically 20-30 minutes in warm water) until pliable but still slightly firm. If using fresh noodles, separate and briefly dunk in very hot (not boiling) water for 10-20 seconds to loosen. Just before serving, fully cook noodles by plunging into boiling water for 30-60 seconds (follow package timing), then drain and divide into serving bowls.

Reheat/Finish Ribs

If ribs are already tender, slice meat off the bones into large pieces or leave on the bone for presentation. To rewarm and remove excess fat, place ribs briefly into the simmering strained broth for 2-3 minutes, then transfer to a cutting board and slice as desired. Reserve bones if presenting whole.

Assemble Bowls

Place a portion of drained rice noodles into each bowl (about 3-4 oz noodles per serving). Top with sliced rib meat (or a bone segment). Heat the strained broth to a vigorous simmer and ladle hot broth over the noodles and meat until just covering (about 3 cups per bowl).

Serve with Garnishes

Serve immediately with plates of bean sprouts, Thai basil, cilantro, sliced scallions, lime wedges, and sliced chiles. Offer hoisin and sriracha at the table for guests to finish their bowls to taste.

Salt the Cabbage

Separate or chop the napa cabbage into 1-2 inch pieces and place in a large bowl. Sprinkle 2 tablespoons kosher salt evenly over the layers, tossing to combine. Add just enough cool water to cover and press down with a plate to keep submerged. Let sit 1 to 2 hours, tossing once after 30 minutes. The cabbage should be wilted and slightly translucent.

Rinse and Drain

Rinse the cabbage thoroughly 2-3 times under cold running water to remove excess salt. Taste; it should be seasoned but not overly salty. Drain well and squeeze out excess water. Return to a clean bowl.

Make Kimchi Paste

In a small bowl, combine 3 tablespoons gochugaru, minced garlic, 1 tablespoon minced ginger, 2 tablespoons fish sauce, and 1 teaspoon sugar to form a thick paste. Add the thinly sliced scallions and julienned carrot and mix into the paste.

Mix and Store

Toss the drained cabbage with the kimchi paste until evenly coated (use gloves if preferred). Pack tightly into a clean jar or airtight container, pressing down to remove air pockets. Leave a little headspace. Refrigerate for at least 24 hours to develop flavor; you can serve sooner as a fresh, spicy side but flavor improves over 2-4 days. Keeps 2-3 weeks refrigerated.