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We hope you got insight from reading it, now let’s go back to authentic vietnamese beef pho recipe. You can cook authentic vietnamese beef pho using 38 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Authentic Vietnamese Beef Pho:

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

Instructions 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!! *

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