Prime Rib Pho
3 left over prime rib bones, with some meat
1/2 onion with skin attached
3 stalks celery
8 cups water
1 stick cinnamon
3 tablespoons fish sauce, plus more to taste
2 cups chicken broth
freshly ground black pepper
1 lb dried pho noodles (Vietnamese rice noodles)
1 lb mung beans
2 scallions, thinly sliced
1/4 cup basil, roughly chopped
1/4 cup cilantro, roughly chopped
2 limes, sliced in wedges
2 jalapeños, thinly sliced
Asian chili garlic sauce, sriracha, and/or hoisin for serving
In a Dutch oven or stock pot, cover rib bones, onion, celery and carrot with 8 cups water. Bring to a boil, then allow to simmer over low heat for about 1 hour.
Remove the ribs and meat, allow to cool for a moment, but let the soup stock continue to simmer on the stove. When the beef is cool enough to handle, debone and shred the meat. Place the shredded beef into the refrigerator while the rest of the meal is cooking. Place the bones back into the soup pot and continue to simmer for about 3 hours. Strain the soup stock into a large pot or dutch oven, add the cinnamon, fish sauce, and chicken broth, and cook over high heat until the liquid reduces to roughly 8 cups. Season to taste with additional fish sauce and freshly ground black pepper, if necessary.
Skim any fat from the broth. If possible, strain the broth into containers and refrigerate ovenight. Discard any fat that has chilled on the top.
Soak the noodles in a bowl of hot water for 30 minutes, or until soft.
Bring a pot of water to boil. Salt it generously, then drop in the softened rice noodles and cook for about 3 minutes. Drain. Do the same for the mung beans, blanching them briefly.
Divide the rice noodles, mung beans, and shredded meat into bowls, and ladle broth into each bowl. Garnish with scallions, basil, cilantro, jalapeño slices and chili sauce. Serve immediately.