Name: Pho with Leftover Prime Rib
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 2-3 whole star anise; 1 whole cinnamon stick; 1 Tbsp whole black peppercorns; 5-6 whole cloves; 5 cups beef broth; 1 Tbsp light brown sugar (optional, or use rock sugar, or palm sugar); 1 medium yellow onion (peeled, chopped); 1 Tbsp ginger (peeled, chunks); 3 cloves garlic (peeled and halved or crushed); 1 stalk lemongrass (optional, cleaned and smashed); 2 Tbsp fish sauce; salt (to taste); 8 oz angel hair vermicelli rice noodles; 8 oz leftover prime rib roast (thinly sliced into bite-size pieces, medium rare); 1 medium shallot (peeled and thinly sliced); 1 cup bean sprouts (rinsed, or drained if using a 14 ounce can); ½ cup fresh cilantro (rinsed and roughly chopped); ½ cup fresh basil (rinsed and roughly chopped, use Thai basil if available); ½ cup green onions (rinsed and finely sliced scallions greens); 1 lime (sliced into 8 wedges for serving); chiles (optional – use thinly sliced hot chiles, chile paste like Sambal Oelek, or spicy chili crisp); gochuchang or hoisin (optional, for serving)

Description

A delicious pho recipe utilizing leftover prime rib and fresh herbs for a flavorful broth.

Ingredients

Scale

2–3 whole star anise
1 whole cinnamon stick
1 Tbsp whole black peppercorns
5–6 whole cloves
5 cups beef broth
1 Tbsp light brown sugar (optional, or use rock sugar, or palm sugar)
1 medium yellow onion (peeled, chopped)
1 Tbsp ginger (peeled, chunks)
3 cloves garlic (peeled and halved or crushed)
1 stalk lemongrass (optional, cleaned and smashed)
2 Tbsp fish sauce
salt (to taste)
8 oz angel hair vermicelli rice noodles
8 oz leftover prime rib roast (thinly sliced into bite-size pieces, medium rare)
1 medium shallot (peeled and thinly sliced)
1 cup bean sprouts (rinsed, or drained if using a 14 ounce can)
½ cup fresh cilantro (rinsed and roughly chopped)
½ cup fresh basil (rinsed and roughly chopped, use Thai basil if available)
½ cup green onions (rinsed and finely sliced scallions greens)
1 lime (sliced into 8 wedges for serving)
chiles (optional – use thinly sliced hot chiles, chile paste like Sambal Oelek, or spicy chili crisp)
gochuchang or hoisin (optional, for serving)

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Instructions

Place spices (2-3 whole star anise, 1 whole cinnamon stick, 1 Tbsp whole black peppercorns, 5-6 whole cloves) in a sachet or tea infuser. Combine with 5 cups beef broth, optional 1 Tbsp light brown sugar, 1 medium yellow onion, 1 Tbsp ginger, 3 cloves garlic, and optional 1 stalk lemongrass in a large pot. Simmer for 30 minutes.
Stir in 2 Tbsp fish sauce (and au jus if you have it). Taste before adding salt, as these additions are naturally salty. Strain the broth, discard solids, and return liquid to the pot at a gentle simmer.
Prep 1 medium shallot, 1 cup bean sprouts, ½ cup fresh cilantro, ½ cup fresh basil, ½ cup green onions, and 1 lime while cooking broth and noodles.
Boil 8 oz angel hair vermicelli rice noodles separately according to package instructions. Drain and rinse with cold water immediately to prevent clumping. Divide noodles into serving bowls.
Slice cold 8 oz leftover prime rib roast paper-thin against the grain. Keep the fat attached for maximum flavor.
Layer the cold beef and herbs over the noodles. Pour boiling broth directly over the meat to warm it to a perfect medium-rare without overcooking. Serve with sprouts, lime wedges, and chiles or gochuchang or hoisin.

Notes

This pho recipe is a great way to use leftover prime rib, giving a rich flavor to the broth.
Make sure to rinse the noodles thoroughly to avoid clumping.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups
Method: Simmering
Cuisine: Vietnamese

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 2g
Sodium: 1500mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg