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Authentic Vietnamese Beef Pho
Authentic Vietnamese Beef Pho

Before you jump to Authentic Vietnamese Beef Pho recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.

Almost every single “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is actually very true. But occasionally the last thing you wish to do is make a whole supper for yourself and your family. Sometimes all you want is to go to the drive through and get home as quickly as possible. There is zero reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You can do this because most of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is how you can eat healthfully when you hit the drive through.

Your drink needs to be water or juice or milk. Drinking a large soft drink forces hundreds of empty calories into your diet. A single helping of soda is normally thought to be eight ounces. Those eight ounces usually are at least 100 calories and about ten tablespoons of sugar. A fast food soda is almost always a minimum of twenty ounces. Usually, however, they’re 30 ounces. This implies that your drink alone will put a multitude of ounces of sugar into your body as well as several thousand empty calories. It is much healthier to select milk, juice and also standard water.

Traditional logic tells us that one sure way to get healthy and lose fat is to drop the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times what you need most is just to have someone else do the cooking. When you select wholesome menu items, you do not have to feel bad about visiting the drive through.

We hope you got benefit from reading it, now let’s go back to authentic vietnamese beef pho recipe. To make authentic vietnamese beef pho you only need 38 ingredients and 14 steps. Here is how you do that.

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

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