Vietnamese Beef Short Ribs a.k.a Phở

Servings: 5 - Prep: 10 mins - Cook: 50 mins

Ingredients

1. Spices

• 5-6 Star Anise

• 4 Cardamom Black

• 5-6 Cloves

• 1 tbsp Fennel seeds

• 2 tbsp Coriander seeds

• 1 tsp Black Pepper

• 2 Stalks Cinnamon

• 2 Stalks Lemongrass

• 1 White Onion

• 1 Small Stalk Ginger

• 1 Cheesecloth Bag

2. Pho Broth - Seasonings

• 1 kg / 2.5 lb Beef Ribs

• 1 Boneless Beef Shank

• 80ml (1/3 cup) Fish Sauce

• 50g (1/3 cup) Chicken or Beef Broth Powder or 30g Salt

• 3L Water

3. Per Serving

• 50g / 1.5 oz Dried Rice Sticks (or 125g fresh)

• Part D - Toppings

• Green Onion

• Thai Basil

• Lime Wedges

• Red Chili

• Hoisin Sauce

• Sriracha (Hot sauce)

• Bean Sprouts

Instructions

1. Spices:

Begin by heating the stove on high and introducing Star Anise, Cardamom, Cloves, Fennel, Black Pepper, and Cinnamon. Allow them to change color slightly or listen for the crackling of spices. If a richer broth colour is desired, extend the roasting time, including Lemongrass and Onion. Subsequently, place all small spices in a cheesecloth bag.

2. Pho Broth - Seasonings:

Transfer all the prepared ingredients to a pot, and set up a 40-45 minute instant pot session or opt for 3-4 hours of slow cooking on a regular stove.

3. Per Serving:

Immerse the Dried Rice Sticks in warm water for 30-40 minutes until they absorb water and become pliable. When ready to assemble Pho, quickly blanch the softened rice stick noodles in hot water before adding them to a bowl.

Plating:

Begin with placing noodles, followed by meat, broth, and herbs. Now you're all set to savour a delicious and flavourful Pho broth.