Pho is an iconic Vietnamese dish celebrated for its aromatic flavors and rich history. It features a warm, comforting bowl of noodles traditionally paired with either beef or chicken. Originating in northern Vietnam during the early 20th century, pho showcases delightful regional variations, from Hanoi’s simple, wide-noodle version to Saigon’s herb-laden and slightly sweeter take. With its versatility and timeless appeal, pho has gained global acclaim. Ribeye Pho elevates this classic by incorporating tender ribeye steak, offering a luxurious twist that enriches the flavor profile while delivering an indulgent dining experience for food lovers.
Why Choose Ribeye for Pho?
Ribeye’s rich marbling makes it an excellent choice for pho. When thinly sliced and cooked in piping-hot broth, the fat melts beautifully, enhancing the soup’s depth of flavor. This cut offers a luxurious texture and taste, making it a favorite among pho enthusiasts looking for a premium twist.
Homemade Ribeye Pho Recipe
Ingredients
For the Broth:
- 1 litet beef broth
- 1 liter water
- 2 onions, peeled adn quartered
- 1 thumb-sized piece of ginger, thickly sliced
- 2 cinnamon sticks
- 4 whole star anise
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp cloves
- 2 carrots, cut into large chunks
- 2 tbsp fish sauce
- 1 tbsp browns sugar
- 1 tsp salt (adjust to tase)
For the Noodles and Ribeye:
- 375 g dried noodles, soaked and drained
- 600 g ribeye steak, frozen for 40 minutes fo easy cooking
Toppings:
- Fresh bean sprouts
- Sliced spring onion
- Fresh coriander and mint
- Thinly sliced red onion
- Lime wedges
- Sriracha or hoisin sauce (optional)
Instructions
Char the Aromatics:
- Preheat your oven to broil. Line a tray with foil, place the onions and ginger in a single layer, and broil for 20-30 minutes until charred
Prepare the Ribeye:
- Place the ribeye in the freezer for 40 minutes to firm up, making it easier to slice. Once firm, slice the steak thinly and let it come to room temperature
Toast the Spices:
- In a dry frying pan over medium heat, toast the cinnamon sticks, star anise, coriander seeds, peppercorns, and cloves for 2-3 minutes until fragrant.
Simmer the Broth:
- Combine the beef broth, water, charred onions and ginger, toasted spices, carrots, fish sauce, brown sugar, and salt in a large saucepan. Bring to a boil, then reduce heat and simmer uncovered for 40 minutes. Strain and discard the solids.
Cook the Noodles:
- Cook the rice noodles in boiling water for 2-3 minutes, then drain and divide into bowls.
Assemble the Bowls:
- Top the noodles with raw ribeye slices. Ladle the hot broth over the meat to cook it instantly. Garnish with bean sprouts, spring onion, herbs, red onion, and lime wedges. Serve with Sriracha or hoisin sauce if desired.
Where to Enjoy Ribeye Pho
If cooking isn’t your thing, you might be searching for restaurants offering ribeye pho. Look for Vietnamese eateries specializing in customizable pho bowls or premium cuts of meat. Many modern pho shops now include ribeye as a topping for diners seeking a more luxurious option.
Tips for Perfect Ribeye Pho
- Freeze the Ribeye:
- Freezing the ribeye for 40 minutes ensures thin, even slices that cook quickly and evenly in the hot broth.
- Customize Your Broth:
- Add or adjust spices like fennel seeds or cardamom for a personalized flavor profile.
- Make Ahead:
- Prepare the broth in advance and refrigerate overnight to remove excess fat easily.
- Storage Tips:
- Store noodles, broth, and toppings separately to maintain their texture. Raw ribeye slices can be kept refrigerated for a day or two.
A Culinary Journey with Ribeye Pho
Ribeye pho brings a luxurious twist to a traditional dish, combining the heartiness of Vietnamese cuisine with the indulgence of premium beef. Whether you’re crafting it at home or enjoying it at a restaurant, this dish is perfect for savoring on cool evenings. With the right balance of rich broth, tender beef, and fresh herbs, ribeye pho promises a meal that’s as comforting as it is memorable. Try it today and elevate your pho experience!