Beef Back Rib Pho Recipe

Trim and parboil

Bring a large stockpot of water to a rolling boil. Meanwhile, pat the beef back ribs dry and trim excess surface fat if desired. Add the ribs and beef soup bones to the boiling water and parboil for 5 minutes to remove impurities. Use tongs to transfer ribs and bones to a large bowl. Reserve the blanching water briefly or discard. Rinse the bones and ribs under cold water and scrub the pot to remove sediment.

After rinsing the bones and ribs, place them back in the cleaned stockpot and cover with 6 quarts of fresh cold water.

Char onion and ginger

Halve the onion and ginger lengthwise (ginger already halved). Heat a heavy skillet or broiler on high. Lightly rub onion and ginger with 1 tablespoon neutral oil. Char cut sides directly on a hot skillet or under the broiler until blackened in spots, about 3–5 minutes per side for onion and 4–6 minutes for ginger. This deepens flavor and adds color to the broth.

Toast spices

In a dry skillet over medium heat, toast star anise, cardamom, cloves, cinnamon sticks and coriander seeds until fragrant and slightly darker, about 2–3 minutes, shaking frequently. Transfer toasted spices to a fine mesh tea infuser, cheesecloth bundle, or spice net for easy removal.

Simmer broth

Add the charred onion and ginger, toasted spice bundle, rock sugar, and 2 teaspoons kosher salt to the pot with ribs and bones. Bring to a gentle simmer over medium-high heat, then reduce to the lowest simmer (do not boil vigorously). Skim any scum that rises for the first 30–40 minutes. Partially cover and simmer gently for 3 to 4 hours, until the back ribs are tender and the broth is richly flavored. During the last 30 minutes add fish sauce and adjust salt to taste.

Remove ribs

When ribs are fork-tender (after 3–4 hours), carefully remove the back ribs from the pot. Set aside on a cutting board and tent with foil to keep warm.

Strain and clarify broth

Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or large bowl to remove solids and toasted spices. Taste and adjust seasoning with additional fish sauce, salt, or a pinch more rock sugar if needed. Keep broth hot on the lowest heat setting.

Finish ribs

If you prefer the ribs a bit glazed and slightly caramelized, preheat broiler to high. Brush ribs lightly with 1 tablespoon fish sauce or a mix of 1 tablespoon hoisin + 1 teaspoon fish sauce, then broil 2–4 minutes until edges caramelize (watch carefully). Alternatively, slice ribs between bones into serving portions without broiling.

Soak/ Cook noodles

If using dried flat rice noodles: soak according to package instructions in warm water until pliable (usually 20–30 minutes) then briefly dunk in boiling water for 20–45 seconds until tender but not mushy. If using fresh pho noodles, blanch in boiling water 10–20 seconds. Drain well and divide into serving bowls.

Prepare garnishes

Rinse and drain bean sprouts, pick leaves from Thai basil, thinly slice scallions and chilies, cut lime into wedges, and chop cilantro if using. Place hoisin and sriracha at the table for individual use.

Place a portion of prepared rice noodles in each warmed bowl. Arrange 1 rib portion (or several sliced segments) on top of the noodles. Scoop hot broth over the ribs and noodles, filling the bowl so the meat warms through. Garnish with scallion whites, cilantro stems, bean sprouts, Thai basil, sliced chilies and a squeeze of lime. Offer hoisin and sriracha on the side. Season with black pepper to taste and serve immediately.