Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, authentic vietnamese beef pho. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
The key to the Vietnamese noodle soup pho is in the broth. 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 is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine 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 components. You can cook authentic vietnamese beef pho using 38 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Authentic Vietnamese Beef Pho:
- Prepare Broth
- Take 1 gallon water
- Make ready 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
- Get 2 small serrano peppers (stems removed, seeds in)
- Get 1 bunch fresh cilantro (coriander) stalk
- Take 1 tea ball (or coffee filter)
- Make ready 1 stick cinnamon
- Make ready 1 star anise
- Get 2 black cardamom seeds
- Prepare 1 tbsp coriander seeds
- Take 1/2 tbsp fennel seeds
- Make ready 10 cloves
- Take 1 tsp black pepper corns
- Prepare Noodles
- Get 1/2 packages rice noodles bahn pho (see photo) or vermicelle
- Prepare 3 cup water
- Make ready 1 dash chili lime salt
- Make ready 1 tsp coconut oil
- Prepare 1 ice bath
- Take Beef
- Get 1 lb beef brisket
- Get 1 tbsp chili lime salt
- Get 10 ground cloves
- Take 1 tsp crushed black pepper
- Get Garnish
- Get bunch fresh cilantro (coriander) leaves
- Make ready fresh bean sprouts
- Get thinly sliced serrano peppers
- Prepare thinly sliced red peppers
- Prepare baby bok choi (wilted and shocked)
- Prepare grated carrot and daikon
- Get sliced green onion
- Make ready 1 lemon or lime (quartered)
- Prepare sriracha
- Make ready hoisin sauce
Author Andrea Nguyen, from "Into the Vietnamese Kitchen" (Ten Speed Hi Andrea, Thank you so much for all the authentic recipes. I made recipes from your blog and they. Recipe v Video v Dozer v. Pho really is a soup that needs to be made from scratch with a homemade beef broth.
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!! *
Throwing some spices into store bought stock just doesn't cut it I'm afraid - and I rarely say that! Authentic Pho recipe from award-winning cookbook author and foremost expert in Vietnamese cuisine, Andrea Nguyen! With a broth that's light yet so full of flavor. A classic and authentic recipe for Vietnamese Pho Noodle Soup. This beef pho recipe uses oxtail and beef brisket for a delicious and full-flavoured Pho could perhaps be described as the national dish of Vietnam.
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