Recipe: Delicious Authentic Vietnamese Beef Pho

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Authentic Vietnamese Beef Pho

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We hope you got insight from reading it, now let's go back to authentic vietnamese beef pho recipe. To cook authentic vietnamese beef pho you need 38 ingredients and 14 steps. Here is how you do that.

The ingredients needed to cook Authentic Vietnamese Beef Pho:

Take of Broth.
Get of water.
You need of fish sauce.
Use of beef soup bones (leg and/or knuckle).
Take of ginger root.
Use of onion.
Get of serrano peppers (stems removed, seeds in).
Get of fresh cilantro (coriander) stalk.
Take of tea ball (or coffee filter).
Use of cinnamon.
You need of star anise.
Get of black cardamom seeds.
Use of coriander seeds.
You need of fennel seeds.
Use of cloves.
Use of black pepper corns.
Get of Noodles.
Use of rice noodles bahn pho (see photo) or vermicelle.
Prepare of water.
Get of chili lime salt.
Use of coconut oil.
Prepare of ice bath.
You need of Beef.
Provide of beef brisket.
You need of chili lime salt.
Take of ground cloves.
Take of crushed black pepper.
Prepare of Garnish.
Prepare of fresh cilantro (coriander) leaves.
Take of fresh bean sprouts.
Prepare of thinly sliced serrano peppers.
Use of thinly sliced red peppers.
You need of baby bok choi (wilted and shocked).
Take of grated carrot and daikon.
Provide of sliced green onion.
Get of lemon or lime (quartered).
Use of sriracha.
You need of hoisin sauce.

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!! *.