Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, authentic vietnamese beef pho. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Authentic Vietnamese Beef Pho is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Authentic Vietnamese Beef Pho is something that I have loved my whole life.
Set a rack in the upper third of the oven and preheat the broiler. Drain the bones in a colander and rinse under cold running water. Beef pho, or pho bo, is the most popular pho in the West. You can find it in every Vietnamese restaurant.
To get started with this recipe, we have to first prepare a few ingredients. You can have authentic vietnamese beef pho using 38 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Authentic Vietnamese Beef Pho:
- Get Broth
- Get 1 gallon water
- Get 1/4 cup fish sauce
- Make ready 1 lb beef soup bones (leg and/or knuckle)
- Take 1 large ginger root
- Prepare 1 large onion
- Make ready 2 small serrano peppers (stems removed, seeds in)
- Make ready 1 bunch fresh cilantro (coriander) stalk
- Get 1 tea ball (or coffee filter)
- Take 1 stick cinnamon
- Prepare 1 star anise
- Prepare 2 black cardamom seeds
- Prepare 1 tbsp coriander seeds
- Make ready 1/2 tbsp fennel seeds
- Take 10 cloves
- Prepare 1 tsp black pepper corns
- Get Noodles
- Get 1/2 packages rice noodles bahn pho (see photo) or vermicelle
- Make ready 3 cup water
- Make ready 1 dash chili lime salt
- Make ready 1 tsp coconut oil
- Take 1 ice bath
- Get Beef
- Prepare 1 lb beef brisket
- Prepare 1 tbsp chili lime salt
- Take 10 ground cloves
- Prepare 1 tsp crushed black pepper
- Make ready Garnish
- Get bunch fresh cilantro (coriander) leaves
- Take fresh bean sprouts
- Get thinly sliced serrano peppers
- Get thinly sliced red peppers
- Take baby bok choi (wilted and shocked)
- Prepare grated carrot and daikon
- Prepare sliced green onion
- Get 1 lemon or lime (quartered)
- Take sriracha
- Take hoisin sauce
In the North, Pho is cooked in a classic style where the broth is sweet and clear by cooking from the beef bone. 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. The key to the Vietnamese noodle soup pho is in the broth.
Steps 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!! *
If you've got the time, do it, this is how you go about it. The key to the Vietnamese noodle soup pho is in the broth. 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. Pho is a Vietnamese soup, cooked with herbs and meat, usually beef and sometimes chicken, topped with fresh herbs, scallion and bean sprout. I created this recipe out of the blue by request from a good friend of mine who loves Vietnamese food!
So that’s going to wrap it up for this special food authentic vietnamese beef pho recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
