Meat from the top of the rib is sliced into thin pieces for Súp’s short rib pho. “We preserve it in the pho broth, and it has that pho fragrance all throughout and it’s super soft and tender,” Nguyen said. They are added in one of the final steps to make Súp Noodle Bar’s pho broth. (Mariah Tauger / Los Angeles Times) 4 / 7 From left, white onions, ginger and green onions are sauted to be added to the pho broth. (Mariah Tauger / Los Angeles Times) 6 / 7 Chopped green onions are added atop the rib bone pho at Súp Noodle Bar.

Source: Los Angeles Times February 18, 2021 15:00 UTC