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Authentic Vietnamese Beef Pho
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 make authentic vietnamese beef pho you only need 38 ingredients and 14 steps. Here is how you achieve it.

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

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