Rookie Pan
← All recipes
Korea, Asia · Galbitang (Korean Beef Short Rib Soup)

Galbi Pho (Vietnamese Pho × Galbitang)

Galbitang's clear short-rib broth scented like Vietnamese pho with charred onion, ginger, star anise and cinnamon, served over rice noodles with herbs and lime.

ServingsServes 2
Total cooking time2 h 5 min
Soaking+ 1 h
DifficultyMedium

Method

  1. Soak the short ribs in cold water for , changing the water twice, to draw out the blood.

    Add in this stepBone-in beef short ribs, cut into 5 cm pieces 600 g

  2. Boil plenty of water in a 22 cm pot over high heat, blanch the ribs for , then rinse them under running water and trim off large lumps of fat.

    high heat

  3. Heat a dry 24 cm pan over medium-high heat and lay the onion and ginger in it cut side down for , until blackened in patches; the charring gives the broth its sweet, smoky depth. Add the star anise, cinnamon, cloves and coriander seeds to the same pan and toast for , shaking constantly so they don't burn and turn bitter.

    Add in this stepOnion, halved 1Fresh ginger, unpeeled, halved lengthwise 20 gStar anise 2Cinnamon stick (about 8 cm) 1Whole cloves 2Coriander seeds 1 tsp

    medium-high heat

  4. Put the ribs, measured water, charred onion and ginger and the spices (tied in a muslin or tea bag for easy removal) in a clean 22 cm pot. Boil over high heat for , skimming off the foam, then reduce to medium-low heat and simmer for . Lift out the spices after 30 minutes so they don't overpower the beef.

    Add in this stepWater 2.2 L

    high heat→medium-low heat

  5. While the broth simmers, soak the rice noodles in lukewarm water for .

    Add in this stepDried flat rice noodles 160 g

  6. Lift out the ribs, strain the broth, discard the onion and ginger and skim off the fat. Season with fish sauce, sugar and salt, return the ribs and keep the broth hot over medium heat. Make it slightly saltier than a drinking soup; the noodles soak up seasoning.

    Add in this stepFish sauce 1½ tbspRock sugar or white sugar 1 tspSalt ½ tsp

    medium heat

  7. Bring a separate pot of water to a rolling boil over high heat and cook the soaked noodles for , then drain. Put noodles and ribs in bowls, pour over the very hot broth and top with spring onion and coriander. Serve the bean sprouts, basil, lime, chilli, hoisin and sriracha on the side for everyone to add.

    Add in this stepBean sprouts 80 gThai basil sprigs 3Coriander leaves, chopped 2 tbspSpring onion, finely sliced 2 tbspLime, cut into wedges 1Bird's eye chilli, sliced 1Hoisin sauce 2 tbspSriracha 2 tsp

    high heat

Cook's tip

Charring the onion and ginger properly is the secret of pho flavour. Bean sprouts dropped into the hot broth soften slightly but stay crunchy. Put hoisin and sriracha in a small dish for dipping the meat rather than stirring them into the bowl, so the broth stays clean.

Cooking it at camp

Make the broth and ribs at home, skim off the fat and carry them in an iced cooler. At the campsite bring the broth to a hard boil for at least 1 minute; soak the noodles beforehand so they need only a quick dip in boiling water.