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2.2 lb (1 kg) bone-in English-cut beef short ribs, cut into 2–3 inch pieces

3.5 quarts (3.3 L) water

1 large yellow onion, charred

2 knobs fresh ginger, charred

1.8 oz (50 g) dried red dates (optional)

1 pho spice packet (star anise, cinnamon, cloves, cardamom)

2 teaspoons salt

2 teaspoons MSG (optional)

4 tablespoons seasoning powder (hạt nêm)

Sugar to taste

Pepper to taste

Fish sauce to taste (CHIN-SU recommended)

2.2 lb (1 kg) fresh flat rice noodles (bánh phở) or dried noodles

5 stalks green onion, chopped

3 sprigs cilantro, chopped

Thai basil (húng quế)

Sawtooth herb (ngò gai)

Bean sprouts

Lime wedges

Sliced chili

Hoisin sauce

Chili sauce (CHIN-SU Sriracha recommended)

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1. Place the ribs in a pot and cover them with cold water. Bring to a boil and cook for 5 minutes, then drain and rinse the ribs. Scrub the pot clean before starting the main broth.

2. Char the whole onion (skin on) and ginger over an open flame or in a dry skillet until the outer layer blackens lightly. Peel off the charred skin, score 2 shallow cuts into the bottom of the onion, and leave the ginger whole.

3. Wash all the herbs and greens first. Chop the green onion and cilantro, then pick the Thai basil and sawtooth herb leaves. Rinse the bean sprouts and set them aside to drain.

4. Pour the pho spice packet into a dry skillet over low heat and stir constantly for 2 to 3 minutes, until the spices release their aroma. Transfer the toasted spices into a small cloth bag or cheesecloth pouch and tie it shut.

5. Pour 3.5 quarts (3.3 liters) of water into the clean pot. Add the charred onion, charred ginger, spice bag, and red dates if using. Bring the water just to a boil over high heat.

6. Add the parboiled ribs to the pot and let the broth return to a gentle boil. Foam may rise during the first few minutes, so skim it off with a ladle or fine-mesh spoon until the surface looks clear.

7. Reduce the heat to maintain a gentle simmer. Simmer the ribs for 1½ to 2 hours, or pressure-cook them for 45 to 60 minutes until the ribs are tender (fully done when a chopstick slides through with no resistance).

8. Once the ribs are nice and tender, stir in 2 teaspoons of salt, 2 teaspoons of MSG, 4 tablespoons of seasoning powder, and a quick pinch of sugar and pepper. Add fish sauce to taste.

9. Get a separate pot of water boiling. Toss in the fresh rice noodles and stir for 10 to 15 seconds until they loosen and soften, then drain immediately.

10. Put a serving of noodles into each bowl and scatter chopped green onion and cilantro. Place 2 to 3 pieces of the ribs on top, then ladle the piping hot broth over everything.

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