The rib bone pho at Súp Noodle Bar

Chef Viet Nguyen demonstrates how he makes his broth and braises short ribs for his rib bone pho.

IRVINE, CA - FEBRUARY 09: Chef Viet Nguyen, owner of Sup Noodle Bar, demonstrates the process of making his Rib bone pho at Sup Noodle Bar on Tuesday, Feb. 9, 2021 in Irvine, CA. (Mariah Tauger / Los Angeles Times)

Chef Viet Nguyen drops cuts of meat into pots to begin cooking his pho broth. The entire process takes 48 hours. (Mariah Tauger / Los Angeles Times)

By Mariah TaugerStaff Photographer

Feb. 18, 2021 7 AM PT

Chef Viet Nguyen invites us into his kitchen at Súp Noodle Bar in Irvine to demonstrate how he makes the broth and braises the short ribs for his rib bone pho.

Braised short ribs are braised, a four-hour process.

Short ribs are braised for four hours. (Mariah Tauger / Los Angeles Times)

Spices like cinnamon, cardamom and star anise are toasted. They are added in one of the final steps to make Súp Noodle Bar’s pho broth. (Mariah Tauger / Los Angeles Times)

From left, white onions, ginger and green onions are sauted to be added to the pho broth. (Mariah Tauger / Los Angeles Times)

Chef Viet Nguyen prepares rice noodles for his pho. (Mariah Tauger / Los Angeles Times)

Chopped green onions are added atop the rib bone pho at Súp Noodle Bar. (Mariah Tauger / Los Angeles Times)

A finished dish of rib bone pho at Súp Noodle Bar.

Rib bone pho at Súp Noodle Bar has become one of the restaurant’s most popular menu items. (Mariah Tauger / Los Angeles Times)

Food

Mariah Tauger

Mariah Tauger was a staff photographer with the Los Angeles Times from 2019-24. Prior to joining the team, she worked in the magazine, freelance and nonprofit world, specializing in lifestyle and features photography. For over a decade, she has covered topics ranging from the Olympics to celebrity chefs and her work has been featured in almost every major American publication. Originally from Colorado, Tauger is an avid environmentalist and outside of photography, her passion lies with animal rights and advocacy.

The rib bone pho at Súp Noodle Bar

Chef Viet Nguyen demonstrates how he makes his broth and braises short ribs for his rib bone pho.

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