Pho with Beef Ribs
It takes a lot of time and care to create the depth and complexity of flavor for the broth used at Pho Bac Sup Shop. That’s the distinctive foundation of a delicious bowl of pho, to which we can add a range of meats and garnishes when dining out. This recipe provided by the restaurant offers a short-cut version for the home cook, though it still requires a good five hours of simmering time. They note that you can add oxtails to this recipe, if you like, in addition to the beef ribs.
Broth
Ingredients
- 6 pounds beef back ribs
- 2 large yellow onions, peeled and halved
- 5-inch piece ginger (unpeeled), coarsely chopped
- 7 pieces star anise
- 4 whole cloves
- 1 piece cinnamon stick or 1/4 teaspoon ground cinnamon
- 16 coriander seeds
- 4 tablespoons palm sugar
- 3 tablespoons salt
- 1 tablespoon MSG
Directions
- Put the beef ribs in a large 10 quart or bigger stock pot, add cold water to cover, and bring to a boil. Boil the ribs for 10 to 15 minutes, then drain the ribs and rinse away any debris. Put the ribs back in the cleaned pot and add fresh cold water to about 3/4 full; the ribs should be covered, add a bit more water if needed. Set the pot on high heat and bring to a boil. Add 1 of the halved onions, reduce the heat so the water simmers gently and simmer for 1 hour. Add the remaining halved onion and the ginger and simmer for 1 hour longer.
- Combine the star anise, cloves, cinnamon stick (if using ground cinnamon, add it directly to the broth), and coriander seeds in a small, dry skillet. Toast the spices over medium heat until aromatic and slightly charred, 1 to 2 minutes. Add these aromatics to the stock. Continue gently simmering the broth until the meat is nearly tender, about 3 hours. Be sure the broth isn’t bubbling vigorously, reduce the heat as needed. Stir occasionally and use a large spoon to skim off fat, foam and debris from the surface.
- In a small bowl, stir together the palm sugar, salt, and MSG. Add a few tablespoons of this mixture to the broth and stir to incorporate. Taste the broth for seasoning, adding a bit more of the mixture to your taste though it is better to under-season than to over-season, as flavors continue to concentrate as the broth simmers.
- Simmer the broth for another 15 to 30 minutes, or until the rib meat is very tender. Transfer the ribs and meat to a large bowl and set aside.
- Strain the broth through a fine-mesh strainer and discard the onions, ginger and aromatics. (Squeeze or press this discard in the strainer to draw off the maximum flavor and sweetness.) Return the broth to a large pot, bring to a boil and adjust the seasoning to your taste. Once boiled, reduce the heat to low and simmer while cooking the noodles and assembling the garnishes. If the broth reduces much before serving, check that the flavor hasn't gotten too salty and if so, just add a cup of water at a time until you are satisfied with the taste.
For Serving
Ingredients
- 1 pound fresh rice noodles (pho noodles)
- 2 cups SUP garnish (a mix of chopped cilantro, sliced green onion, sliced white onion)
SUP Fixings
Ingredients
- Basil leaves
- Lime wedges
- Jalapeños or bird eye chili sliced
- Bean sprouts
- Black pepper
- Sambal Chili Paste
- Sriracha
- Hoisin Plum Sauce
Directions
- For the noodles, bring a large pot of water to a boil. When the water boils, put a handful of the fresh noodles into a hand strainer and lower it into the water to cook the noodles for 10 to 15 seconds. Lift the noodles out and drain, then add them to a warmed serving bowl. Repeat to cook noodles for each serving bowl.
- Add the beef ribs to the bowls (or just the meat if it has fallen off the bone). Return the broth to a boil, ladle the broth into the bowls and top each with some of the SUP garnish. Have the SUP fixings available to pass around, for guests to add to their own bowls as they’d like. Serve immediately while hot.
