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Prime Rib Pho

Prime Rib Pho

Prime Rib Pho is your elevated answer to a comforting, deeply flavorful noodle soup, transforming leftover prime rib into an extraordinary meal that’s surprisingly simple to create.
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Cook Time 1 minute
minutes 30 minutes
Total Time 1 minute
Course: Soup
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

For the Broth
  • 8 cups beef broth low sodium is recommended
  • 2 pounds bone-in beef short ribs or oxtails for deeper flavor, optional if using only prime rib
  • 1 large yellow onion halved
  • 1-inch piece fresh ginger sliced thinly
  • 6 whole star anise
  • 1 stick cinnamon stick about 3 inches
  • 1 teaspoon whole cloves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon fish sauce or to taste
  • 1 tablespoon soy sauce or to taste
  • salt to taste
For the Pho
  • 1 pound cooked prime rib thinly sliced against the grain
  • 1 pound dried pho noodles banh pho
  • 1 cup fresh cilantro chopped, plus more for garnish
  • 1 cup fresh Thai basil leaves
  • 1 cup bean sprouts
  • 1 lime cut into wedges
  • 2-3 jalapeño peppers thinly sliced (adjust to your spice preference)
  • hoisin sauce for serving
  • sriracha for serving
  • scallions thinly sliced, for garnish

Equipment

  • Large stockpot or Dutch oven
  • Dry skillet
  • Fine-mesh Sieve
  • Cheesecloth bag or large tea infuser (optional)
  • Deep serving bowls

Method
 

  1. In a large stockpot or Dutch oven, combine the beef broth, beef short ribs or oxtails (if using), halved yellow onion, and sliced ginger. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 1 hour. This step is crucial for extracting maximum flavor from the bones and aromatics. If using short ribs or oxtails, you can remove them from the broth after this initial simmer, shred the meat, and discard the bones. This shredded meat can be added back to the broth later for extra richness.
    8 cups beef broth, 2 pounds bone-in beef short ribs or oxtails, 1 large yellow onion, 1-inch piece fresh ginger
  2. While the broth simmers, toast the star anise, cinnamon stick, whole cloves, and black peppercorns in a dry skillet over medium heat for 1-2 minutes, until fragrant. This process blooms their essential oils, enhancing their flavor in the broth.
    6 whole star anise, 1 stick cinnamon stick, 1 teaspoon whole cloves, 1 teaspoon whole black peppercorns
  3. Carefully strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the strained broth to a clean pot. Add the toasted star anise, cinnamon stick, cloves, and peppercorns to the broth. You can place these spices in a cheesecloth bag or a large tea infuser for easier removal later, but if you’re comfortable with a bit of straining at the end, you can add them directly.
    6 whole star anise, 1 stick cinnamon stick, 1 teaspoon whole cloves, 1 teaspoon whole black peppercorns
  4. Bring the broth back to a gentle simmer. Cover and let it simmer for another 30 minutes to allow the spices to fully infuse. After 30 minutes, remove and discard the spice sachet (or strain the spices out if added directly). Stir in the fish sauce and soy sauce. Taste the broth and season with salt as needed. The goal is a well-balanced, savory broth with a hint of aromatic spice.
    1 tablespoon fish sauce, 1 tablespoon soy sauce, salt
  5. While the broth is simmering, prepare your dried pho noodles according to package directions. This usually involves soaking them in hot water or boiling them for a few minutes until al dente. Drain them thoroughly and set aside.
    1 pound dried pho noodles
  6. In individual deep serving bowls, place a generous portion of the cooked pho noodles.
    1 pound dried pho noodles
  7. Arrange the thinly sliced prime rib over the noodles. The residual heat from the broth will gently warm the prime rib to perfection, maintaining its tender texture.
    1 pound cooked prime rib
  8. Carefully ladle the piping hot, fragrant broth over the noodles and prime rib. Ensure the prime rib is mostly submerged.
  9. Garnish generously with fresh cilantro, Thai basil leaves, bean sprouts, sliced jalapeños, and sliced scallions. Serve immediately with lime wedges on the side for squeezing. Offer hoisin sauce and Sriracha for guests to customize their bowls to their liking.
    1 cup fresh cilantro, 1 cup fresh Thai basil leaves, 1 cup bean sprouts, 2-3 jalapeño peppers, scallions, 1 lime, hoisin sauce, sriracha

Notes

This recipe comes together in approximately 1 hour and 30 minutes.