Are you looking for recipe inspiration? Authentic Vietnamese Beef Pho special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Authentic Vietnamese Beef Pho What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Authentic Vietnamese Beef Pho, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Authentic Vietnamese Beef Pho delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Authentic Vietnamese Beef Pho is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Authentic Vietnamese Beef Pho estimated approx. 3 hours 40 mins.

Well, this time, let's try it, and vary the Authentic Vietnamese Beef Pho yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Authentic Vietnamese Beef Pho using 38 ingredient type and 14 manufacturing steps. Here's how to make the dish.

One of my restaurant favs finally at home! This is the real deal authentic Vietnamese pho.... It is a long process, but worth every step... A wonderful weekend meal for wintertime, when you can spend the day near the kitchen. I can't tell you how good it tastes to finally eat it after all that work!! Hope you all enjoy. ;-)

Ingredients and spices that need to be prepared to make Authentic Vietnamese Beef Pho:

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

Steps to make a 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!! *