Easy Beef Pho Noodle Soup with Beef Ribs

By Vicky Pham · 180 min

Ingredients

Instructions

1. Heat a medium heavy-bottomed pot over medium-low heat with no oil. Toast the onion halves and sliced ginger until browned on both sides, about 6 minutes per side.
2. Add the water and beef ribs. Bring to a boil, then reduce to low, cover and simmer for 1.5 hours. Add the spice packets and keep simmering, covered, for 30 minutes or until the ribs are tender.
3. Remove the ribs and set them aside as the meaty topping. Remove the spice packets, onion and ginger. Skim off impurities and bone bits with a fine mesh spoon. For a clearer broth, strain the whole pot through a fine-mesh strainer into a new pot.
4. Skim the thick layer of fat from the surface with a large spoon, or refrigerate the pot so the fat solidifies and can be lifted off in chunks. Leave some fat in the broth.
5. Stir in the fish sauce, sugar, salt and MSG.
6. Cook the rice noodles according to the package. Divide them among bowls, then top with beef ribs and hot broth, and garnish with thinly sliced green onions and chili peppers.

Summarized from Vicky Pham's video. Watch it for the details.

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