HOW TO MAKE VIETNAMESE PHO BO

how to make vietnamese pho bo

In the early morning hours, on side streets and street corners, Hanoi's hard-working cooks begin setting up their pho stations. A soup, a meal, a national treasure—pho is a widespread addiction.  Many Vietnamese start the day with a steaming bowl of this divine noodle soup. The essence of pho is a beefy consommé flavored with charred onions and ginger, rock sugar and star anise.

source: HOW TO MAKE VIETNAMESE PHO BO 

Hi friends in this video I share my recipe for Vietnamese beef noodle soup fall ball this delicious soup has an aromatic and flavorful stock a plethora of meats abundant rice noodles and fresh herbs it's a recipe that takes some time but the results are well worth the effort I hope you enjoy the recipe for the ingredients have beef bones oxtail beef brisket beef tendon beef eye of round salt white vinegar a sweet onion Ginger white radish water Rock Sugar fish sauce and rice sticks or rice noodles for the spices have cinnamon sticks star anise coriander seeds then I'll seeds clothes 

and cardamom pods also have green onions cilantro and onion bean sprouts Thai Basil Sawtooth herb jalapenos Lyme's red chilies and ground black pepper start by adding half of a beef bones into a large colander and sprinkling with 1 tablespoon salt and the remaining bones and oxtail and again sprinkle with another tablespoon salt using your fingers gently rub the salt into the bones and oxtail the salt helps to remove the sliminess from the bones and meat under cold running water wash HP thoroughly and then transfer into a large bowl add 2 tbsp salt and 1/4 cup white vinegar fill the bowl with cold water let the bones so for 10 minutes rinse the bones and oxtail under cold running water 

fill a large stock pot half full with water and bring to a rapid boil at all the bones that oxtail into the pot as the water comes to a boil gently stir everything this helps to move the impurities to the top skim off the foam and it's hard boil vigorously for 6 to 7 minutes Borat the boiling liquid and discard transfer all the pieces into a colander under cold running water wash each of the bones run your fingers along each piece washing away any loose bits of meat or marrow the third watching the bones and parboiling are they keys to making this. Clean flavorful and clear wash the stuff out with soap and hot water sprinkle both sides of the brisket with 1 tablespoon salt rinse off the salt using cold water pad try using paper towels peel off the onion skin 

and then cut the onion in half play sea onion half and ginger on a metal grate cook over medium low heat until charred rotate the onion and ginger so they charge even late this takes approximately 10 minutes peel-off the charred outer skin of the onion and discard use a small knife to scrape off all the Char peel off the ginger skin and discard cut the ginger in half lengthwise remove the skin of the white radish using a vegetable peeler cut the radish and two large chunks do the stock pot with 6 quarts water bring to a rapid boil over high heat add to beef bone filling the bottom of the pot add the radish Ginger and onion add the beef brisket the remaining bones and oxtail on top layering it this way keeps the brisket submerged in the water at the Rock sugar and 1 tablespoon salt now add enough water to cover the bones completely as a liquid comes to a boil scheme of the foam 

and discard when it comes to a gentle boil reduce the heat to Low cover the stockpot leaving a slight Gap let the stock symbol for at least one and a half hours every 30 minutes came off the phone and discard cook using low heat avoid boiling the stock vigorously this will make the stock cloudy and reduced the liquid transfer the Beast ended into a large sprinkle both sides with 1 tablespoon salt drizzle the vinegar on top coat the tendons with a salt and vinegar solution salt and vinegar really help to neutralize the strong smell of attendance let rest for 10 minutes rinse well with cold water transfer the tendons into a pressure cooker cover the tendons with about an inch of water pressure cook on high for 30 minutes transfer the tendons into a bowl of ice water and let soak for about 1 minute transfer to a clean bowl 

and then cover store in the refrigerator until it's time to serve break the cinnamon sticks into smaller pieces in a small Skillet over low heat at the cinnamon sticks star anise coriander seeds fennel seeds clothes and cardamom pods stirring occasionally toast the spices until fragrant approximately 78 minutes transfer the spices into a large tea filter close the opening of the bag by tight with cooking twine wash the cilantro bean sprouts Thai basil and Sawtooth herb for the green onions separate the route from the stems transfer the proportions into a small bowl and set aside for now drop the green onion stems and transfer into a small bowl chop the cilantro and add with a green onion stems combined together and set aside for now cut the French onion again satisfied in a small bowl for now slice of jalapenos Into Thin coins cut the lines into wedges these fresh herbs and vegetables are essential components to this beef noodle soup and it wouldn't be complete 

without it back to the stuff that's been simmering to extract more flavor from the bones you can definitely cook the stock longer but at a minimum cook the stock for at least an hour and a half remove the brisket and transfer into a large bowl of ice water rotate in the ice water and let soak for about 2 minutes the ice water is a little trick that prevents the meat from turning brown transfer the brisket to a plate cover and set aside for now at the spice bag and Emerson the stock continue simmering for another 30 minutes the spices are added during the last 30 minutes of the stock simmering this way the wonderful Aroma doesn't dissipate transfer the spice bag vegetables and all the bones into a large bowl transfer the oxtail into a bowl of ice water 

leave in the ice water for about a minute transfer the oxtail into a clean bowl and set aside for now filter the stock into a large saucepan by Point through a strainer covered with cheesecloth the stock is Rich flavorful and beautifully clear there's plenty of sock here and if you're not serving all of it transfer just what you need into a saucepan and 1 tbsp fish sauce per 8 cup stock feel free to adjust to your taste the reason I don't add fish sauce to the entire stock pot is once refrigerated stock with fish sauce has a tendency to turn sour so always add fish sauce just to the portion you're ready to eat transfer the dry rice noodle into a large colander and Bowl fill the bowl with warm water soak the noodles until their lamp about 10 minutes drain the rice noodle bring a large pot of water to a rapid boil transfer the noodles into the boiling water and then stir together cook until you can easily pinch a noodle in half between your fingers approximately 3 to 4 minutes during the noodles into a large colander rinse with cold water pasta noodles in the colander to remove the excess water or use a salad spinner to remove the water write out the noodles on a large plate and let air-dry while continuing with the next steps drive to beef tendon using a paper towel holding on to it for Emily slice it in half lengthwise 

cut the tendon Into Thin slices cut the brisket into smaller sections about 3 in wide now cut across the grain Into Thin slices the oxtail can be served as is I like to remove the meat from the larger pieces to make it easier to eat the meat should be super soft simply remove the meat from the bone using a spoon thinly sliced beef eye of round partially freezing to meet will make it easier to slice thinly plan ahead and put this in the freezer about an hour before the step to serve Place rice noodle into a medium-sized bowl at the oxtail brisket and tendon at the green onion root and onion slices bring a stop to a gentle boil at a few slices of the beef eye of round and cook in the hot stock cook just a few seconds for rare beef and longer for well-done add the beef slices to the bowl at a generous amount of the stock stop the soup with a chopped green onions and cilantro mixture and freshly ground black pepper serve this delicious beef noodle soup with fresh herbs and vegetables poison sauce and sriracha sauce if you're a fan of the rare beef simply add the beef slices into the bowl for the hot stock on top and this will cook the beef hi I hope you've enjoyed this easy how to video if you have any questions or comments please feel free to post below for full recipes check out runaway rice.com I work on new recipes each week so please subscribe to my channel to stay tuned this is trying wishing you good eating and good health thanks for watching