Project Description

Pho (Pronounced: Fah) is taking the internet photo world by storm at the moment!

This humble Vietnamese dish packs massive punch, deep meaty flavoured broth and soft noodles laced with aromatic herbs and spices, topped with veggies and meat, it is Vietnamese comfort food at its best.

Originally from the North of Vietnam, recipes for Pho are handed down through the generations, there are two basic types: Pho Bo (Beef) and Pho Ga (Chicken), in its most traditional incarnation Pho is a breakfast dish.

Short Rib Pho

The secret is the broth, simmered long and slow for at least 24 hours, the clear broth is what makes the dish work.

A bowl is layered with cooked noodles, sliced vegetables and thinly sliced raw meat, when the broth is poured over the meat cooks. Its comfort food and a great dish to chase away the winter doldrums! It’s not difficult to make, but the more time and care you put into the broth the better your Pho will be.

I’m making a BBQ version with pre-cooked Short Sib, this adds a couple of steps, so best to allow a couple of days.

The Smoky BBQ flavours in this BBQ Beef Rib (or Brisket) version go well with the deep earthy flavours of the broth. I think it elevates the Pho to the next level!

It is a favourite in our house!



Beef Short Rib (2 Sets)

Beef Stock 2 litres (4 Pints)

Bunch of Coriander (Cilantro)

Spring Onion (Green Onion)

Snap Peas (handful)

Ginger 50mm (2 inches) sliced

4 Star Anise

1 half teaspoon Fennel Seeds

6-8 Cardamom pods

1 teaspoon Coriander (Cilantro) Seeds

Fish Sauce

1 package prepared egg noodles or ramen noodles


Short Rib Pho

First I’m going to smoke the Short Rib low and slow, I don’t use seasoning or rub as we will be using the bones and offcuts as an extra flavour hit when making the broth.

I just simply cooked the Ribs at 130°C (266°F) in my Big Green Egg for 7 hours until they probed like butter.

I let the Beef Rib cool overnight in the fridge.

Short Rib Pho

The next day I trimmed the meat from the bone and sliced the meat into strips.

Store the strips back in the fridge.

Short Rib Pho
Short Rib Pho

Place the Bones and trim in a large pot and pour over 2 litres of Beef Stock.

Add the Spices and ginger, add a teaspoon of fish sauce then bring to a simmer

Short Rib Pho

Simmer the broth for at least 8 hours.

Most Pho Broth is simmered for 24 hours.

Remove the bones and strain the broth.

Short Rib Pho

Drop the cold Beef Rib strips into the broth to heat through.

Short Rib Pho
Short Rib Pho

Add the noodles to a bowl and cover with boiling water to heat them.

Short Rib Pho
Short Rib Pho

Add the hot drained noodles to your bowl

Add the Bean Sprouts, Snap peas, Coriander (Cillantro) Spring Onion (Green Onion) and Chilli to the bowl, top with three strips of the warmed of Beef Rib

Short Rib Pho

Pour the stock over the broth.

Short Rib Pho

Add a cheek of lime and serve.

The lime will add a fragrance and the juice will cut the richness and freshen the dish.

Short Rib Pho
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