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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 Goodies that give You Vitality.

Enjoying healthy foods can make all the difference in the way you feel. Whenever we eat more healthy foods and a lesser amount of of the unhealthy ones we typically feel much better. A bit of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. Sometimes it’s difficult to find healthier foods for treats between meals. Finding snack foods that really help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks that you can use when you need a quick pick me up.

Foods made from whole grains are fantastic for a easy snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for the afternoon meal. Chips and crackers produced from whole grains can be excellent for quick snack foods to eat on the go. Deciding on whole grain food items is always better than eating the highly processed grains we commonly find in our grocery stores.

You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.

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 cook that.

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