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Before you jump to Authentic Vietnamese Beef Pho recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost every single article about weight loss and getting healthy informs readers to avoid drive through windows like the plague and that they need to perform all of their own cooking. This is really very true. Sometimes, though, the last thing you choose is to have to prepare an evening meal from scratch. Once in a while you only want to pay a visit to the drive through while you’re on your way home and complete the day. There is no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because lots of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here’s how it’s possible to eat healthfully while you are at a fast food spot.
Choose a drive through with a restaurant which is known for catering to people with healthier palates. Arby’s by way of example, isn’t going to provide burgers. As an alternative you’ll be able to choose from roast beef sandwiches, salads, wraps and other healthier items. Wendy’s, not surprisingly, is known for its square burgers, but the menu there has lots of healthy choices like salad, potatoes and chili. Most fast food eating places usually do not stoop to the harmful lows seen at McDonalds.
Logic says that one of the best ways to stay balanced is to avoid the drive through and never eat fast food. While, in most cases, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often what you need most is just to have another person do the cooking. There isn’t any reason to feel bad about going to the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to authentic vietnamese beef pho recipe. You can have authentic vietnamese beef pho using 38 ingredients and 14 steps. Here is how you do that.
The ingredients needed to prepare Authentic Vietnamese Beef Pho:
- You need Broth
- Prepare 1 gallon water
- Provide 1/4 cup fish sauce
- Use 1 lb beef soup bones (leg and/or knuckle)
- Provide 1 large ginger root
- Prepare 1 large onion
- You need 2 small serrano peppers (stems removed, seeds in)
- You need 1 bunch fresh cilantro (coriander) stalk
- You need 1 tea ball (or coffee filter)
- Take 1 stick cinnamon
- Get 1 star anise
- Use 2 black cardamom seeds
- Use 1 tbsp coriander seeds
- Get 1/2 tbsp fennel seeds
- Get 10 cloves
- Use 1 tsp black pepper corns
- Use Noodles
- Prepare 1/2 packages rice noodles bahn pho (see photo) or vermicelle
- Get 3 cup water
- Prepare 1 dash chili lime salt
- Get 1 tsp coconut oil
- Use 1 ice bath
- Use Beef
- Provide 1 lb beef brisket
- Take 1 tbsp chili lime salt
- Provide 10 ground cloves
- Provide 1 tsp crushed black pepper
- Provide Garnish
- Prepare bunch fresh cilantro (coriander) leaves
- Provide fresh bean sprouts
- Provide thinly sliced serrano peppers
- Provide thinly sliced red peppers
- Use baby bok choi (wilted and shocked)
- Provide grated carrot and daikon
- Prepare sliced green onion
- You need 1 lemon or lime (quartered)
- Get sriracha
- Use hoisin sauce
Steps to make Authentic Vietnamese Beef Pho:
- 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!! *
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