Homemade Ribeye Pho Recipe
This ribeye pho recipe combines a rich, aromatic broth with perfectly cooked ribeye slices for a comforting and delicious meal.
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.