Beef Back Rib Pho Recipe

blanch ribs

Place the beef back ribs in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil 10 minutes to remove impurities. Drain and discard blanching water. Rinse ribs and the pot lightly to remove scum.

char aromatics

While ribs blanch, char the halved yellow onions and halved ginger over an open flame, under a broiler, or in a dry skillet until deeply browned and slightly blackened (about 6–10 minutes), turning occasionally. This adds depth and classic pho flavor.

toast spices

In a dry skillet over medium heat, toast star anise, cassia bark, cardamom pods, and cloves until fragrant (about 2–3 minutes). Remove and place into a spice sachet or tie in cheesecloth.

simmer broth

Return cleaned ribs to the large stockpot and add 6 liters of fresh cold water. Add charred onion, ginger, toasted spices (in sachet), rock sugar, and 2 teaspoons kosher salt. Bring to a gentle boil, then reduce to a simmer. Skim foam/impurities from the surface for the first 30 minutes, then partially cover and simmer gently for 2.5–3 hours, or until the ribs are very tender and the broth is richly flavored.

finish broth

When ribs are nearly fall-off-the-bone (after ~2.5 hours), remove the ribs to a tray and tent with foil. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids and spices. Stir in 4 tablespoons fish sauce and adjust seasoning with additional salt or fish sauce to taste. Keep broth hot on low heat.

glaze ribs (optional)

If you prefer a slightly caramelized exterior and extra flavor: pat the cooked ribs dry. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Mix 1 tablespoon light soy sauce with 1 tablespoon brown sugar. Sear ribs in the skillet, brushing with the soy-sugar glaze, 1–2 minutes per side until glazed and slightly charred. Remove and rest 5 minutes, then slice between bones or into large pieces.

prep noodles

Bring a separate pot of water to a rolling boil. Add dried rice noodles and cook according to package instructions until just tender (typically 4–6 minutes), stirring to separate. Drain and rinse briefly under warm water to prevent sticking. Divide noodles among serving bowls (approximately 200–225 g cooked noodles per serving).

slice ribs

If ribs were not glazed, remove meat from the bones or slice between bones into portions. Arrange a generous portion of tender beef back rib meat on top of the noodles in each bowl (about 6–8 ounces cooked meat per serving).

heat and pour broth

Bring the strained broth to a vigorous simmer. Pour the hot broth directly over the noodles and meat in each bowl to warm everything through and to slightly cook any exposed thin meat. Aim for about 2–2.5 cups (480–600 ml) of broth per bowl.

garnish and serve

Top each bowl with sliced green onions, fresh cilantro leaves, thinly sliced shallot, and a grind of coarse black pepper. Serve with bean sprouts, Thai basil, lime wedges, and sliced chilies on the side so diners can customize with hoisin and sriracha as desired.