Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, authentic vietnamese beef pho. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Authentic Vietnamese Beef Pho is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Authentic Vietnamese Beef Pho is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook authentic vietnamese beef pho using 38 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Authentic Vietnamese Beef Pho:
- Prepare Broth
- Take 1 gallon water
- Get 1/4 cup fish sauce
- Get 1 lb beef soup bones (leg and/or knuckle)
- Prepare 1 large ginger root
- Make ready 1 large onion
- Take 2 small serrano peppers (stems removed, seeds in)
- Make ready 1 bunch fresh cilantro (coriander) stalk
- Take 1 tea ball (or coffee filter)
- Get 1 stick cinnamon
- Prepare 1 star anise
- Prepare 2 black cardamom seeds
- Take 1 tbsp coriander seeds
- Get 1/2 tbsp fennel seeds
- Get 10 cloves
- Take 1 tsp black pepper corns
- Make ready Noodles
- Prepare 1/2 packages rice noodles bahn pho (see photo) or vermicelle
- Get 3 cup water
- Prepare 1 dash chili lime salt
- Get 1 tsp coconut oil
- Prepare 1 ice bath
- Take Beef
- Take 1 lb beef brisket
- Make ready 1 tbsp chili lime salt
- Make ready 10 ground cloves
- Get 1 tsp crushed black pepper
- Prepare Garnish
- Make ready bunch fresh cilantro (coriander) leaves
- Take fresh bean sprouts
- Get thinly sliced serrano peppers
- Take thinly sliced red peppers
- Get baby bok choi (wilted and shocked)
- Take grated carrot and daikon
- Take sliced green onion
- Prepare 1 lemon or lime (quartered)
- Make ready sriracha
- Get hoisin sauce
Pho requires a methodical and complex preparation, but all that can be easily done at home and its so worth it. Once you try it once you will be making it over and over again. 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. Authentic Vietnamese Beef Pho (Phở Bò) Phở Bò (Vietnamese Beef Pho Noodle Soup) is the national dish of Vietnam, a dish that many Vietnamese hold dear to their heart. Put the beef shin, bones, onion and ginger in a large roasting tin. In a large stockpot, combine stock, onion, ginger, lemon grass, cinnamon and peppercorns.
So that’s going to wrap it up with this special food authentic vietnamese beef pho recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
