Rich Beef Rib Pho Recipe
Deep and Flavorful Beef Rib Pho
Experience a delightful twist on traditional Galbitang! This recipe transforms the rich, savory beef rib soup into a comforting bowl of pho. Enjoy the harmonious blend of tender beef ribs and chewy rice noodles for a truly special meal.
Main Ingredients- 5 Beef Ribs (approx. 500g)
- 1 piece of Daikon Radish (approx. 2cm thick)
- 1/4 Onion
- Rice Noodles for 2 servings
- 1 Egg (for garnish)
Broth Ingredients- 2 liters Water
- 1 handful Onion Skins
- 1 Tbsp Whole Peppercorns
- 1 Tbsp Sliced Ginger
- 2 liters Water
- 1 handful Onion Skins
- 1 Tbsp Whole Peppercorns
- 1 Tbsp Sliced Ginger
Cooking Instructions
Step 1
First, it’s crucial to thoroughly remove the blood from the beef ribs. Soak them in cold water for at least 30 minutes, changing the water 2-3 times. Blanch the ribs in boiling water, then rinse them carefully under running water, paying close attention to any blood residue around the bones. This step ensures a clean and clear broth without any gamey odor.
Step 2
Prepare the ingredients for the beef rib broth. Cut the daikon radish into a 2cm thick piece and wash the onion, keeping the skin on. Prepare 1 Tbsp of sliced ginger and 1 Tbsp of whole peppercorns. (Optional: Add a few cloves of garlic and the white part of half a leek for an even deeper flavor.)
Step 3
In a clean pot, combine the prepared beef ribs, daikon radish, sliced ginger, whole peppercorns, and onion. Pour in 2 liters of water and bring to a boil over high heat. (If you have garlic and leek, add them now.)
Step 4
Once the water reaches a rolling boil, carefully skim off any impurities or coagulated blood that rise to the surface using a ladle. This process helps create a clear and refreshing broth.
Step 5
After skimming, add the prepared piece of daikon radish to the pot and let it simmer. The radish will impart a refreshing sweetness to the broth.
Step 6
When the broth is boiling, reduce the heat to medium. Cover the pot and let it simmer gently for about 1 hour and 25 minutes, allowing the flavors of the beef ribs to fully infuse into the broth. You can check for tenderness by piercing the meat with a chopstick; it should be easily penetrated.
Step 7
While the broth is simmering, soak the rice noodles according to the package directions. Use cold or lukewarm water. It’s best to soak them just before cooking to prevent them from becoming mushy.
Step 8
Now, let’s make the egg garnish. Lightly oil a non-stick pan and preheat it over medium heat. Crack one egg into the pan. Quickly use chopsticks to break the yolk and spread it out, then cook until a thin omelet forms. Flip and cook the other side until lightly golden.
Step 9
Let the cooked egg omelet cool slightly, then roll it up or fold it in half and slice it into thin strips. These will serve as a beautiful and tasty garnish.
Step 10
Add the soaked rice noodles to boiling water and cook briefly. Rice noodles cook very quickly, so stir gently with chopsticks to separate them without breaking them.
Step 11
Cook the rice noodles in boiling water for about 3 minutes. They will turn slightly opaque and develop a chewy texture. The water might become a little cloudy, which is a sign they are ready.
Step 12
Drain the cooked rice noodles and place them neatly in serving bowls.
Step 13
Once the beef rib broth is ready, strain out the solids like daikon radish, onion, ginger, and peppercorns, keeping only the clear broth. If you prefer an exceptionally clear broth, you can strain it again through a cheesecloth.
Step 14
Season the clear broth with 1 Tbsp of soup soy sauce and salt to your taste. (If there’s a lot of fat floating on the surface, gently heat the broth over low heat and ladle the liquid from the sides to minimize the oil.)
Step 15
Pour the hot beef rib broth generously over the rice noodles in the bowls. Slice the tender cooked beef ribs into bite-sized pieces and arrange them on top. Add the cooked daikon radish and the sliced egg omelet as garnishes. Adjust the seasoning further with additional soy sauce or salt if desired. (Tip: I added a splash of seasoned quail egg soy sauce for extra umami!)
