Beef Rib Pho (Phở Sườn Bò)

Beef Rib Pho (Phở Sườn Bò) is a Vietnamese noodle soup made with tender bone-in beef ribs, flat rice noodles, and a clear aromatic broth infused with charred onion, ginger, and traditional pho spices. This homemade pho variation uses beef ribs as both the main topping and the foundation of the broth. Slow simmering releases collagen and beef flavor while keeping the rib meat tender and satisfying. The bowl is finished with green onions, cilantro, fresh herbs, bean sprouts, lime, and chili for a balanced combination of rich broth, soft noodles, tender beef, and fresh flavors.

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Step 1

Place beef ribs in a pot with cold water and bring to a boil. Cook briefly, then drain and rinse the ribs to remove surface impurities and create a clearer broth.

Step 2

Char the onion and ginger over an open flame or dry skillet until lightly blackened and fragrant. This develops sweetness and adds the classic pho aroma.

Step 3

Wash fresh herbs, bean sprouts, and greens. Chop green onions and cilantro, then prepare lime wedges and sliced chili for serving.

Step 4

Add water, charred onion, charred ginger, spice bag, and optional red dates into the pot. Bring the broth to a boil.

Step 5

Add parboiled ribs into the broth and skim foam from the surface as it appears. Keep the broth clear by avoiding vigorous boiling.

Step 6

Reduce heat and simmer gently for 1.5–2 hours until the ribs become tender. Remove the spice bag once the broth reaches the desired aroma.

Step 7

Season the broth with salt, MSG, seasoning powder, sugar, pepper, and fish sauce. Adjust the flavor until balanced.

Step 8

Blanch fresh rice noodles briefly until softened, then drain immediately to maintain their texture.

Step 9

Place noodles into bowls, add 2–3 pieces of tender beef ribs, then pour hot broth over the top. Finish with herbs, lime, chili, and sauces.

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