Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, authentic vietnamese beef pho. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Cooking & baking supplies and more. Authentic Vietnamese Beef Pho (Pho Bo) Recipe. Beef pho, or pho bo, is the most popular pho in the West. You can find it in every Vietnamese restaurant.
Authentic Vietnamese Beef Pho is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Authentic Vietnamese Beef Pho is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have authentic vietnamese beef pho using 38 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Authentic Vietnamese Beef Pho:
- Prepare Broth
- Make ready 1 gallon water
- Get 1/4 cup fish sauce
- Take 1 lb beef soup bones (leg and/or knuckle)
- Prepare 1 large ginger root
- Make ready 1 large onion
- Prepare 2 small serrano peppers (stems removed, seeds in)
- Get 1 bunch fresh cilantro (coriander) stalk
- Make ready 1 tea ball (or coffee filter)
- Make ready 1 stick cinnamon
- Make ready 1 star anise
- Take 2 black cardamom seeds
- Make ready 1 tbsp coriander seeds
- Make ready 1/2 tbsp fennel seeds
- Get 10 cloves
- Get 1 tsp black pepper corns
- Get Noodles
- Prepare 1/2 packages rice noodles bahn pho (see photo) or vermicelle
- Prepare 3 cup water
- Take 1 dash chili lime salt
- Make ready 1 tsp coconut oil
- Take 1 ice bath
- Prepare Beef
- Take 1 lb beef brisket
- Prepare 1 tbsp chili lime salt
- Prepare 10 ground cloves
- Get 1 tsp crushed black pepper
- Prepare Garnish
- Get bunch fresh cilantro (coriander) leaves
- Make ready fresh bean sprouts
- Prepare thinly sliced serrano peppers
- Get thinly sliced red peppers
- Prepare baby bok choi (wilted and shocked)
- Get grated carrot and daikon
- Prepare sliced green onion
- Make ready 1 lemon or lime (quartered)
- Take sriracha
- Get hoisin sauce
This beef pho recipe is authentic with all real, natural ingredients. The authentic flavors are deeply engrained. This is the method you will find in every authentic Vietnamese beef pho recipe, but does take at least five hours (more is better). If you've got the time, do it, this is how you go about it.
Instructions to make Authentic Vietnamese Beef Pho:
- First, prepare brisket a day in advance. Rub brisket with chili lime salt, ground cloves, and crushed black pepper. Refrigerate in sealed airtight ziploc.
- In a large pot, bring 1/2 gallon of water to rolling boil and soak bones for 10 minutes, drain. Remove the bones and rinse them well, and wash out the pot really well.
- Meanwhile, in an oiled roasting pan place ginger (sliced in flat large chunks), onion (halved skin on), and serrano peppers (whole). Roast under the broiler until ginger is charred and golden brown. Set aside.
- Meanwhile, in a small skillet on medium heat, lightly toast all the spices. Put the toasted spices in the tea ball, or balled up coffee filter. Set aside.
- In a large pot bring water to a boil and add bones, fish sauce, spice satchel, and fresh cilantro stalks. Add charred onion, ginger and serrano peppers. Simmer (lowest possible boil) for 3 hours with the lid on.
- After simmering for 1/2 hour…. Remove lid. Using a very fine strainer (I used a silkscreen), remove all the "debris" from the top of the broth. Optional * Keep debris for another purpose* Cover. Repeat every 1/2 hour. Continue simmering for remaining 2 1/2 hours.
- When the broth is ready in 10 minutes…. In a medium pot bring 3 cups water to boil adding a dash of chili lime salt and 1 tsp coconut oil. Optional *Add baby bok choi and leave 1 minute and remove with strainer, place in ice bath. * Now, add noodles and cook 1-3 minutes(desired tenderness). Remove noodles with strainer, place in ice bath.
- Prepare garnishes….
- Remove brisket from refrigerator and slice, against the grain, in very thin slices.
- When the broth has been simmering for minimum 3 hours…. Remove all debris and pass the entire broth through the strainer one last time. And simmer….
- In each bowl (4) place à few slices of brisket and a large bunch of noodles. Add boiling broth, allow 10 minutes for broth to cool and beef to cook.
- Add selected garnishes;-) My favs are: squeeze of lemon/lime, fresh bean sprouts, fresh cilantro leaves, grated carrot and diakon, thinly chopped serrano peppers, thinly sliced red peppers, baby bok choi, green onion and a squirt of sriracha. I don't use hoisin, but I put it there because a lot of people do….
- Enjoy…don't forget to breath!
- *Optional: The debris you filtered off is mostly fat, marrow and small bits of meat and grisle. Remove the ginger, onion, peppers, and spice satchel, and strip the bones. This stuff is gold.. Kinda like Vietnamese bacon fat!! *
This is the method you will find in every authentic Vietnamese beef pho recipe, but does take at least five hours (more is better). If you've got the time, do it, this is how you go about it. Pho, the exquisitely nuanced Vietnamese soup, is made with a beef broth rich with ginger, fish sauce, star anise, and onions. Into that go rice noodles, sirloin, scallions, bean sprouts, and Thai basil. Pho is poised to become the next ramen.
So that is going to wrap this up for this special food authentic vietnamese beef pho recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
