Authentic Vietnamese Beef Pho

How to Making Recipes Authentic Vietnamese Beef Pho using 38 ingredients and 14 steps

Authentic Vietnamese Beef Pho - Authentic Vietnamese Beef Pho (Pho Bo) Recipe. Beef pho, or pho bo, is the most popular pho in the West. You can find it in every Vietnamese restaurant. If you are a fan of pho, you have probably noticed how the taste and quality varies from place to place. What makes or breaks pho is the broth.

Drain the bones in a colander and rinse under cold running water.

My favorite - beef brisket pho noodle soup, served with fried dough sticks.

You can have Authentic Vietnamese Beef Pho using 38 ingredients and 14 steps. Here is how you cook that.

Ingredients cook Authentic Vietnamese Beef Pho

1. You need Broth.
2. You need 1 gallon water.
3. Prepare 1/4 cup fish sauce.
4. You need 1 lb beef soup bones (leg and/or knuckle).
5. It's 1 large ginger root.
6. It's 1 large onion.
7. It's 2 small serrano peppers (stems removed, seeds in).
8. It's 1 bunch fresh cilantro (coriander) stalk.
9. You need 1 tea ball (or coffee filter).
10. It's 1 stick cinnamon.
11. It's 1 star anise.
12. Prepare 2 black cardamom seeds.
13. Prepare 1 tbsp coriander seeds.
14. It's 1/2 tbsp fennel seeds.
15. It's 10 cloves.
16. You need 1 tsp black pepper corns.
17. You need Noodles.
18. Prepare 1/2 packages rice noodles bahn pho (see photo) or vermicelle.
19. You need 3 cup water.
20. It's 1 dash chili lime salt.
21. It's 1 tsp coconut oil.
22. You need 1 ice bath.
23. It's Beef.
24. It's 1 lb beef brisket.
25. It's 1 tbsp chili lime salt.
26. You need 10 ground cloves.
27. It's 1 tsp crushed black pepper.
28. You need Garnish.
29. Prepare bunch fresh cilantro (coriander) leaves.
30. Prepare fresh bean sprouts.
31. You need thinly sliced serrano peppers.
32. It's thinly sliced red peppers.
33. It's baby bok choi (wilted and shocked).
34. It's grated carrot and daikon.
35. Prepare sliced green onion.
36. You need 1 lemon or lime (quartered).
37. It's sriracha.
38. It's hoisin sauce.

Authentic Vietnamese Beef Pho step by step

1. First, prepare brisket a day in advance. Rub brisket with chili lime salt, ground cloves, and crushed black pepper. Refrigerate in sealed airtight ziploc..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. Prepare garnishes.....
9. Remove brisket from refrigerator and slice, against the grain, in very thin slices..
10. 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.....
11. 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..
12. 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.....
13. Enjoy...don't forget to breath!.
14. *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!! *.

Authentic Vietnamese Beef Pho - 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. We focus on quick service through our modern ordering system with our fast casual style not traditionally seen at Vietnamese restaurants, thus making your meal at Pho Village an expeditious and memorable experience that will have you coming. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts. The key to the Vietnamese noodle soup pho is in the broth. Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer. Thank you and good luck