Authentic Vietnamese Beef Pho. Set a rack in the upper third of the oven and preheat the broiler. Drain the bones in a colander and rinse under cold running water. 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.

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. Beef pho, or pho bo, is the most popular pho in the West. You can find it in every Vietnamese restaurant. 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

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

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. 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. I created this recipe out of the blue by request from a good friend of mine who loves Vietnamese food!

Authentic Vietnamese Beef Pho step by step

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!! *.

Here is how you can cook pho when you are abroad! 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. 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.- Vietnamese National Dish Beef Noodle Soup Beef bone broth simmered to perfection with rice noodles, scallions, onions, accompanied on the side with Vietnamese fresh basil, beansprouts, fresh onions, lemon, jalapenos and dipping sauce of Hoisin and Sriracha. Pho Village is an authentic Vietnamese restaurant that focuses on traditional recipes.