Easy Beef Pho Noodle Soup with Beef Ribs (small portion recipe)

By Vicky Pham · 240 min

Ingredients

Instructions

1. Heat a heavy-bottomed pot over medium-low heat, 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 more minutes or until the ribs are tender.
3. Remove the ribs and set aside as the meat topping. Take out 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 clean pot.
4. Skim the thick layer of fat from the surface with a large spoon, or chill the pot so the fat solidifies and can be lifted off in chunks. Leave some fat in the broth.
5. Add the fish sauce, sugar, salt and MSG (optional).
6. Cook the rice noodles according to the package instructions. Divide them among three regular or four small bowls. Top with the beef ribs, pour over the 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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