Ingredients
- •4 lbs bone-in beef short ribs (English cut)
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 large onion, halved
- •4-inch piece fresh ginger, halved lengthwise
- •4 whole star anise
- •1 cinnamon stick
- •6 whole cloves
- •1 tbsp coriander seeds
- •2 tbsp fish sauce
- •1 tbsp rock sugar or brown sugar
- •For serving:
- •1 lb dried flat rice noodles (banh pho), cooked
- •4 cups low-sodium beef broth
- •1 tbsp fish sauce (for broth)
- •Fresh Thai basil leaves
- •Fresh cilantro sprigs
- •Bean sprouts
- •2 limes, cut into wedges
- •2 jalapeños, thinly sliced
- •Hoisin sauce and sriracha on the side
Instructions
Char the halved onion and ginger directly over a gas flame or under the broiler until deeply blackened on all sides, about 5–7 min. Set aside.
Toast star anise, cinnamon stick, cloves, and coriander seeds in a dry skillet over medium heat for 2–3 min until fragrant. Let cool.
Season short ribs generously with kosher salt and pepper.
Place ribs in vacuum-seal bags (2 bags, dividing evenly).
Add charred onion and ginger, toasted spices, fish sauce, and rock sugar, dividing between bags.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 180°F (82°C).
Submerge bags and cook for 36 h until the meat is fully shreddable.
When the cook is done, remove bags and strain the cooking liquid through a fine mesh strainer into a large pot.
Discard charred aromatics and whole spices.
Shred the meat while hot using two forks, discarding bones and any large pieces of fat.
Add beef broth and 1 tablespoon fish sauce to the strained cooking liquid.
Bring to a simmer and taste — adjust with fish sauce or sugar for balance.
Skim any excess fat from the surface.
Divide cooked rice noodles between large soup bowls.
Mound shredded short rib meat over the noodles.
Ladle the hot pho broth over the meat and noodles.
Arrange Thai basil, cilantro, bean sprouts, lime wedges, and jalapeño slices on a platter for the table.
Serve immediately with hoisin sauce and sriracha on the side.
Notes
- •Charring the onion and ginger is non-negotiable — it’s what gives pho its signature smoky depth
- •Toast the spices just until fragrant — burnt spices turn bitter
- •The broth should taste slightly too salty before adding noodles; the starch dilutes the seasoning
- •Leftover shredded meat freezes beautifully in the broth for quick future pho