Authentic Vietnamese Beef Pho
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. ;-)
Authentic Vietnamese Beef Pho
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. ;-)
Cooking 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!! *
Similar Recipes
-
Vietnamese Beef Pho Vietnamese Beef Pho
Pho is a traditional Vietnamese dish that has become a part of the national identity and is now known around the world. Let’s join Phuong in the kitchen to make delicious, authentic Pho for your family—no need to go out or worry about price or food safety. This recipe makes breakfast for your family for about 150,000 VND (about $6), yielding 10 bowls of pho.
Translated from Cookpad Vietnam -
-
Beef Pho Beef Pho
Vietnam is a country with many delicious dishes. Among them, PHỞ is considered the “king of dishes” as it serves as an ambassador of Vietnamese cuisine to the world... And making a good pot of pho is not easy for home cooks (which is why famous pho shops are always crowded).Today, with the development of the food industry, instant pho packs, pho broth bases, and pho seasoning cubes are widely available, making it easier for home cooks to prepare a pot of pho for their families. However, I still enjoy the process of simmering bones and roasting spices to make a traditional pho broth, even though it is a bit complex with many ingredients, steps, and quite time-consuming. But only then do we feel like we are touching the “soul of Pho,” a dish that embodies the national spirit and essence...Today, I would like to share the Beef Pho recipe that I often cook at home whenever we gather together...
Translated from Cookpad Vietnam -
Beef Pho Beef Pho
Saying goodbye to 2019 with a homemade bowl of beef pho. This is the second time I've made beef pho since moving away from home for school. Hanoi pho is a treat that feels as natural as the daily grind when you're nearby. But when you're far away, you miss it deeply because nowhere else has the authentic flavor like it.
Translated from Cookpad Vietnam -
Beef Pho Beef Pho
Pho is an essential breakfast dish for Vietnamese people. The broth is carefully simmered to achieve a fragrant and sweet flavor from the bones, combined with the freshness of various spices. Just enjoying a bowl of pho provides enough energy for a busy day ahead.
Translated from Cookpad Vietnam -
Slow cooker Vietnamese Beef Pho (Pho Bo) Slow cooker Vietnamese Beef Pho (Pho Bo)
https://www.cooking-therapy.com/traditional-vietnamese-pho-recipe/
-
Beef Pho Broth Beef Pho Broth
On a chilly morning, enjoying a hot bowl of beef pho is absolutely wonderful.
Translated from Cookpad Vietnam -
Hanoi Beef Pho with Clear Broth Hanoi Beef Pho with Clear Broth
Due to the COVID lockdown, my family hasn't had pho for a month. I've been researching this dish for a long time but haven't had the time to cook it. Today, I successfully made Hanoi-style beef pho. Please check out my recipe below😊
Translated from Cookpad Vietnam -
More Recipes
Comments