Ganh Pho Bowl Recipe

Blanch the ribs

Place the beef back ribs in a large stockpot and cover with cold water. Bring to a rapid simmer over high heat and simmer for 5 minutes to remove impurities. Drain and rinse the ribs under running water; discard the blanching water and clean the pot.

Char onion and ginger

While ribs are being blanched, halve the yellow onion and smash the ginger lightly with the flat of a knife. On an open flame or under a broiler, char the cut surfaces of the onion and the ginger until blackened in spots (5–8 minutes). This deepens the broth flavor.

Toast whole spices

In a dry skillet over medium heat, toast the star anise, cinnamon sticks, cloves, and black peppercorns for 1–2 minutes until aromatic. Remove from heat and wrap the spices in a square of cheesecloth or place in a spice infuser.

Simmer the broth

Return the cleaned ribs to the cleaned stockpot and add 3 liters (about 12 cups) of fresh water. Add the charred onion, charred ginger, the wrapped spices, and rock sugar. Bring to a gentle boil, then reduce to a low simmer. Skim any foam that rises during the first 20 minutes. Simmer uncovered gently for 2 to 2.5 hours until ribs are tender and the broth is deeply flavored.

Season the broth

Remove ribs and set aside to cool slightly. Continue simmering the broth, strain it through a fine-mesh sieve into a clean pot, discarding solids and spices. Add fish sauce and salt, taste and adjust (add up to 1–2 additional tablespoons fish sauce or salt to your preference). Keep the broth hot on low heat until assembly.

Prepare noodles

If using fresh pho noodles, briefly loosen them under warm water and portion into serving bowls. If using dried rice noodles, soak or boil according to package instructions until just tender, then rinse with cold water and portion into bowls.

Finish the ribs and optional raw beef

When ribs are cool enough to handle, remove meat from the bones with a knife, shredding or cutting into bite-sized pieces. If you included thinly sliced raw steak, partially freeze it for 15–20 minutes to make ultra-thin slicing easier. Arrange sliced raw steak on a plate to be added later.

Warm bowls and reheat broth

Ladle a small amount of the hot broth into each serving bowl to warm the bowl, then discard that warming broth. Reheat strained broth to a rolling simmer.

Build the bowl

Divide noodles among 4 bowls (servings). Top each bowl with a portion of shredded rib meat and, if using, a few slices of the raw thin steak. Add a handful of bean sprouts and a sprinkle of sliced scallions.

Finish with hot broth (cook raw steak)

Ladle the boiling-hot broth directly over the bowls. The heat of the broth will warm the noodles and cook the thin raw steak slices in 30–45 seconds. Ensure the broth is hot enough so it sizzles when it hits the raw meat.

Garnish and serve

Top each bowl with Thai basil, cilantro, lime wedges, and sliced red chiles. Offer hoisin and Sriracha at the table and drizzle a few drops of sesame oil or chili oil if desired. Taste and adjust with additional fish sauce or lime juice to preference.