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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 Easy Ways to Get Healthy.

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Run the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. While this will be tough to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Most people will choose to be idle and take an elevator instead of getting exercise on the stairs. That one flight of stairs—when taken a handful of times a day—can be just the extra boost that your system needs.

There are a good deal of things that contribute to your getting healthy. An expensive gym membership and very restrictive diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and getting healthy. Being clever when you choose your food and routines is where it begins. Getting as much physical exercise as possible is another factor. Don’t overlook that health isn’t only about simply how much you weigh. You need to make your body as strong it can be.

We hope you got benefit from reading it, now let’s go back to authentic vietnamese beef pho recipe. You can cook authentic vietnamese beef pho using 38 ingredients and 14 steps. Here is how you do it.

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

I made recipes from your blog and they. Phở Bò (Vietnamese Beef Pho Noodle Soup) is the national dish of Vietnam, a dish that many Vietnamese hold dear to their heart. Learn the authentic way to make beef pho and serve it like a true Vietnamese, as well as cooking tips you may not find elsewhere. This unbelievably delicious Vietnamese Pho Recipe is made with a nourishing beef broth infused with fragrant spices, chewy noodles, and tender slices of meat. Filled with the same delicious and authentic flavors as your favorite pho restaurant, learn how to make this Vietnamese Noodle Soup from scratch.

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