Authentic Vietnamese Beef Pho. 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 Authentic pho broth will captivate you with its aroma and the taste that seamlessly combines salty, sweet, and umami all in one.

This authentic beef pho is made with ginger and fish sauce infused beef broth, rice noodles, sirloin, scallions, bean sprouts, and Thai basil. Pho, the exquisitely nuanced Vietnamese soup, is made with a beef broth rich with ginger, fish sauce, star anise, and onions. Vietnamese beef noodle pho is an easy soup to fall in love with. You can have Authentic Vietnamese Beef Pho using 38 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Authentic Vietnamese Beef Pho

You need of Broth.
You need 1 gallon of water.
You need 1/4 cup of fish sauce.
Prepare 1 lb of beef soup bones (leg and/or knuckle).
It's 1 large of ginger root.
Prepare 1 large of onion.
You need 2 small of serrano peppers (stems removed, seeds in).
You need 1 bunch of fresh cilantro (coriander) stalk.
It's 1 of tea ball (or coffee filter).
It's 1 stick of cinnamon.
You need 1 of star anise.
Prepare 2 of black cardamom seeds.
You need 1 tbsp of coriander seeds.
Prepare 1/2 tbsp of fennel seeds.
It's 10 of cloves.
Prepare 1 tsp of black pepper corns.
You need of Noodles.
It's 1/2 packages of rice noodles bahn pho (see photo) or vermicelle.
You need 3 cup of water.
You need 1 dash of chili lime salt.
It's 1 tsp of coconut oil.
You need 1 of ice bath.
Prepare of Beef.
Prepare 1 lb of beef brisket.
You need 1 tbsp of chili lime salt.
Prepare 10 of ground cloves.
You need 1 tsp of crushed black pepper.
Prepare of Garnish.
Prepare bunch of fresh cilantro (coriander) leaves.
It's of fresh bean sprouts.
You need of thinly sliced serrano peppers.
You need of thinly sliced red peppers.
Prepare of baby bok choi (wilted and shocked).
You need of grated carrot and daikon.
Prepare of sliced green onion.
You need 1 of lemon or lime (quartered).
You need of sriracha.
It's of hoisin sauce.

Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we're sick, on a lazy weekend afternoon — a bowl of. Authentic Pho recipe from award-winning cookbook author and foremost expert in Vietnamese cuisine, Andrea Nguyen! With a broth that's light yet so full of flavor.

Authentic Vietnamese Beef Pho instructions

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!! *.

Making your own Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a stockpot. If you're sitting there and wondering "what is pho," it's a delicate (and delicious) Vietnamese noodle soup, made from beef bones, ginger, onions and lots of. Pho (I found out in college that it's actually pronounced "fuh." For someone who'd been shamelessly calling it "foe" for eighteen years, this was an embarrassing revelation) is a Vietnamese noodle soup that's often made with beef and topped with awesome things like fresh bean sprouts. Basically I have a recommendation for authentic vietnamese pho. Go to your local oriental/world food mart and buy the actual pho broth cubes.