How to Cook Perfect Authentic Vietnamese Beef Pho

Authentic Vietnamese Beef Pho. You can easily find Pho in the menu of many Vietnamese restaurants around the world however the authentic beef Pho recipe is not always available. In Vietnam the taste, the way of eating and serving Pho are different. In the North, Pho is cooked in a classic style where the broth is sweet and clear by cooking from the beef bone.

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

Ingredients of Authentic Vietnamese Beef Pho

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

What makes or breaks pho is the broth. Bring to the boil in a large stockpot and boil rapidly for five minutes before turning off the heat and removing the scum that rises to the surface. Authentic Vietnamese Beef Pho (Phở Bò) Phở Bò (Vietnamese Beef Pho Noodle Soup) is the national dish of Vietnam, a dish that many Vietnamese hold dear to their heart. It's a beloved breakfast in Vietnam, and honestly, we can't think of a better reason to get out of bed… any time of day.- 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, basil, and chilies.

Authentic Vietnamese Beef Pho instructions

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!! *.

You can't make an awesome soup without awesome beef bones, right? So, look for knuckle and leg bones that contain marrow. We buy beef knuckles from a local Asian market and find them to be pretty inexpensive. Substituting store-bought beef broth for this homemade beef broth just won't cut it. Pho is a Vietnamese soup, cooked with herbs and meat, usually beef and sometimes chicken, topped with fresh herbs, scallion and bean sprout.