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Large bowl of beef short rib pho with glossy amber broth, rice noodles, and bone-in short rib on a wooden board

Beef Short Rib Pho

A slow-simmered beef short rib pho with a spiced, collagen-rich broth, charred aromatics, and rice noodles. Serves 4.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

For the broth
  • 1.2 kg bone-in beef short ribs English-cut, cut into 3-inch sections
  • 500 g beef marrow bones cut into 3-inch sections
  • 1 large white onion halved, unpeeled
  • 80 g fresh ginger sliced in half lengthwise, unpeeled
  • 5 pieces whole star anise
  • 1 piece cinnamon stick about 3 inches long
  • 4 pieces whole cloves
  • 2 pieces black cardamom pods lightly cracked
  • 1 tsp coriander seeds
  • 0.5 tsp fennel seeds
  • 20 g rock sugar or 1 tsp white sugar
  • 3 tbsp fish sauce plus more to taste
  • 3.5 liters water
  • 1 tsp salt for blanching
For the bowls
  • 400 g dried flat rice noodles (banh pho) medium width, about 5 mm
  • 0.5 piece white onion thinly sliced into rings for garnish
  • 3 stalks green onions thinly sliced
  • 20 g fresh cilantro roughly chopped
Table garnishes
  • 150 g fresh bean sprouts
  • 1 handful Thai basil sprigs
  • 2 pieces fresh red or green chiles thinly sliced
  • 2 pieces lime cut into wedges
  • 2 tbsp hoisin sauce for serving
  • 2 tbsp sriracha for serving

Method
 

Blanch and rinse the bones
  1. Place the short ribs and marrow bones in a large stockpot. Cover with cold water and bring to a boil over high heat.
  2. Boil hard for 5 minutes until grey foam rises to the surface, then drain through a colander.
  3. Rinse the ribs and bones under cold running water until the water runs clear. Wipe out the pot.
Char the aromatics
  1. Hold the onion halves and ginger pieces directly over a gas flame with tongs, or place them cut-side up under a high broiler.
  2. Char until deeply blistered and blackened in spots, about 5 to 6 minutes per side. The edges should look scorched, not just browned.
  3. Set aside. Do not peel.
Toast the spices
  1. Combine the star anise, cinnamon stick, cloves, black cardamom, coriander seeds, and fennel seeds in a dry skillet over medium heat.
  2. Toast, shaking the pan frequently, for 2 to 3 minutes until very fragrant.
  3. Transfer to a square of cheesecloth and tie closed with kitchen twine to make a spice sachet.
Build and simmer the broth
  1. Return the cleaned short ribs and marrow bones to the pot. Add 3.5 liters of cold water.
  2. Add the charred onion, charred ginger, and spice sachet. Bring to a boil over high heat, then reduce to a bare simmer.
  3. Skim any foam or fat from the surface every 30 minutes for the first 2 hours.
  4. Simmer uncovered for 3 to 3.5 hours total, until the short rib meat is tender and pulling away from the bone.
Finish the broth
  1. Remove the short rib pieces with tongs and set aside on a plate to cool slightly.
  2. Discard the spice sachet, onion, and ginger. Remove and discard the marrow bones or scoop out the marrow to stir into the broth.
  3. Add rock sugar and fish sauce to the broth. Taste and adjust with more fish sauce or a pinch of salt until the broth is savory and faintly sweet.
  4. Let the broth sit off the heat for 10 minutes, then skim the fat layer from the surface.
Prepare the noodles and meat
  1. Soak the dried rice noodles in cold water for 30 minutes until pliable, then drain.
  2. Cook the soaked noodles in a large pot of boiling unsalted water for 30 to 60 seconds until just tender. Drain and divide among 4 deep bowls.
  3. Pull the short rib meat off the bones in large chunks and place over the noodles in each bowl.
Assemble and serve
  1. Return the broth to a full simmer. Ladle about 350 to 400 ml of hot broth over each bowl of noodles and meat.
  2. Top each bowl with sliced white onion, green onions, and cilantro.
  3. Serve immediately with bean sprouts, Thai basil, sliced chiles, lime wedges, hoisin, and sriracha on the side for each person to add as they like.

Notes

The broth improves significantly if made a day ahead. Refrigerate overnight and lift off the solidified fat cap before reheating.