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Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, authentic vietnamese beef pho. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Authentic Vietnamese Beef Pho is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Authentic Vietnamese Beef Pho is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have authentic vietnamese beef pho using 38 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Authentic Vietnamese Beef Pho:

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

Steps 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!! *

So that’s going to wrap this up with this special food authentic vietnamese beef pho recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!