Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, authentic vietnamese beef pho. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Authentic Vietnamese Beef Pho is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Authentic Vietnamese Beef Pho is something that I have loved my entire life. They’re fine and they look fantastic.

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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:

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

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. Pho, the exquisitely nuanced Vietnamese soup, is made with a beef broth rich with ginger, fish sauce, star anise, and onions. Into that go rice noodles, sirloin, scallions, bean sprouts, and Thai basil.

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!! *

Pho is poised to become the next ramen. 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. Other slow cooking cuts like chuck and gravy beef are also less "beefy".

So that is going to wrap this up with this special food authentic vietnamese beef pho recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!