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. Beef pho, or pho bo, is the most popular pho in the West.

What makes or breaks pho is the broth. The key to the Vietnamese noodle soup pho is in 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. You can cook Authentic Vietnamese Beef Pho using 38 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Authentic Vietnamese Beef Pho

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

If you've got the time, do it, this is how you go about it. Beef pho, or pho bo, is the most popular pho in the West. You can find it in every Vietnamese restaurant. If you are a fan of pho, you have probably noticed how the taste Authentic pho broth will captivate you with its aroma and the taste that seamlessly combines salty, sweet, and umami all in one.

Authentic Vietnamese Beef Pho instructions

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!! *.

Pho is considered a traditional and typical Vietnamese food, favored by tourists from all over the world as well as by Vietnamese people in the homeland and abroad. Other slow cooking cuts like chuck and gravy beef are also less "beefy". See below recipe for amazing ways to use leftover cooked brisket! Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer. Pho (I found out in college that it's actually pronounced "fuh." For someone who'd been shamelessly calling it "foe" for eighteen years, this was an embarrassing revelation) is a Vietnamese noodle soup that's often made with beef and topped with awesome things like fresh bean sprouts, basil, and chilies.