Pho Bo with Beef Short Ribs
A rich, aromatic Vietnamese beef noodle soup made with tender short ribs and brisket simmered in spiced broth.
Equipment
Ingredients
Broth
water
7.6 L
beef short ribs
1.8 kg
brisket
900 g
thinly sliced beef tri-tip
1.1 kg
beef meatballs with tendon
450 g
ginger (smashed)
100 g
shallot
200 g
salt
45 g
rock sugar
85 g
MSG
15 g
fish sauce
7.5 ml
Seasoning
pho herbs and spices packet
1 package
Instructions
Char aromatics
Lightly char ginger and shallots on the stove using a cooling rack.
Toast pho spices
Toast the pho seasoning packet in a dry pan for 2-3 minutes on medium heat.
Parboil meat
Parboil beef ribs and brisket with 1 tablespoon of salt for 4-5 minutes. Discard water and rinse meat.
Assemble broth
In a large pot add 7.6 L water, parboiled ribs, brisket, salt, shallots, ginger and pho seasoning bag.
First simmer
Bring to full boil, then simmer covered on low for 1 hour.
Remove brisket and spices
After 1 hour, remove brisket and pho spice bag.
Second simmer
Continue simmering covered on low for 2 more hours until ribs are tender.
Season broth
Add remaining salt, MSG, rock sugar and fish sauce. Cook 5-6 minutes until sugar dissolves. Skim fat, taste and adjust.
Heat meatballs
Add meatballs to the broth and heat for 3-5 minutes before serving.
Original recipe
Storage
Store broth and noodles separately. Noodles should be cooked fresh when serving.
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