Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, authentic vietnamese beef pho. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Authentic Vietnamese Beef Pho is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Authentic Vietnamese Beef Pho is something that I have loved my whole life.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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 requires a methodical and complex preparation, but all that can be easily done at home and its so worth it.
To get started 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 can achieve it.
The ingredients needed to make Authentic Vietnamese Beef Pho:
- Take Broth
- Get 1 gallon water
- Prepare 1/4 cup fish sauce
- Take 1 lb beef soup bones (leg and/or knuckle)
- Take 1 large ginger root
- Take 1 large onion
- Get 2 small serrano peppers (stems removed, seeds in)
- Take 1 bunch fresh cilantro (coriander) stalk
- Get 1 tea ball (or coffee filter)
- Get 1 stick cinnamon
- Prepare 1 star anise
- Make ready 2 black cardamom seeds
- Prepare 1 tbsp coriander seeds
- Make ready 1/2 tbsp fennel seeds
- Prepare 10 cloves
- Make ready 1 tsp black pepper corns
- Prepare Noodles
- Take 1/2 packages rice noodles bahn pho (see photo) or vermicelle
- Take 3 cup water
- Take 1 dash chili lime salt
- Get 1 tsp coconut oil
- Take 1 ice bath
- Make ready Beef
- Get 1 lb beef brisket
- Prepare 1 tbsp chili lime salt
- Take 10 ground cloves
- Make ready 1 tsp crushed black pepper
- Make ready Garnish
- Take bunch fresh cilantro (coriander) leaves
- Get fresh bean sprouts
- Take thinly sliced serrano peppers
- Make ready thinly sliced red peppers
- Take baby bok choi (wilted and shocked)
- Get grated carrot and daikon
- Take sliced green onion
- Prepare 1 lemon or lime (quartered)
- Prepare sriracha
- Make ready hoisin sauce
If you've got the time, do it, this is how you go about it. You can easily find Pho in the menu of many Vietnamese restaurants around the world however the authentic beef Pho recipe is not always available. In Vietnam the taste, the way of eating and serving Pho are different. In the North, Pho is cooked in a classic style where the broth is sweet and clear by cooking from the beef bone.
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!! *
In Vietnam the taste, the way of eating and serving Pho are different. In the North, Pho is cooked in a classic style where the broth is sweet and clear by cooking from the beef bone. 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! Here is how you can cook pho when you are abroad!
So that’s going to wrap it up with this exceptional food authentic vietnamese beef pho recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
