How To Make Vietnamese Beef Pho At Home - Marion's Kitchen

classic Vietnamese for just the most comforting bowl of noodle soup you could possibly imagine and we are going to go through this one step by step get the ultimate Vietnamese beef the most amazing bowls of I've ever had always have the most brilliant beautiful crystal-clear beefy fragrant just amazing broth it's all about the broth so making that brought at home and getting it really super super super charged with a whole lot of flavor does take a little bit of effort it's not difficult a little bit of effort a little bit of time but we're gonna go to it step by step and you guys gonna have the most amazing bowl of at the end all right let's get on to the beef first of all so you wanna head to your supermarket or your butcher and it'll depend on where you are and what you can get ahold of it basically we want some beef bones now I like to go with some bones with a bit of meat on them so I'm using some short ribs here and I'm also using some oxtail now oxtail is the important one here because the oxtail also has some really good like gelatinous stuff inside those bony bits so if you can't get oxtail try and get beef knuckle it's kind of the knuckle a joint parts of the beef bones that have the gelatin so you want to mix bones gelatin meat and you should be good to go all right so many all that into my pot the biggest pot you've got at home would be great I'm gonna do about five liters of water here so mine's about a 6 liter stockpot and now in order to get that really beautiful crystal-clear color what we need to do is kind of blanch these bones first and get rid of a whole lot of gunk that's gonna come out of them first up so pour the water in just so that they're covered and then bring this up to a boil and just cook it for like 2 or 3 minutes or until you see a whole bunch of gross stuff on the top you'll notice me right while that's happening we're going to char some vegetables so yes even the vegetables get the special treatment for this one now I really want to char the outside of these vegetables so I'm going to use an open gas flame here if you've got a gas stove type that's great if you've got a gas BBQ you could do that outside otherwise just roast these in the oven till they're really nice and black now first up I want an onion whole onion pop it on the flame and then a whole piece of ginger as well and what we're looking for here is kind of really burning the outside of these and then the inside will be nice and sweet and soft oh I just keep rotating both of these can turn the heat down to about medium I don't want to set the fire alarm off but I do want as I said to get a really nice char on the outside here it's gonna take like 10-15 minutes so be a little patient okay so I really did mean burn the outside of those vegetables you can see how cherry cherry they are so just take the onion off first and then what you want to do is actually take off most of that burnt stuff so just kind of get your knife in here and just peel that off and then get that a little bit of a rinse as well all right now to slice the onion up now same thing for the ginger so just take off that burnt skin until that gingers really nice and soft inside so this is going to take away kind of that harsh onion or harsh heat from the ginger so that our broth ends up being infused with a really sweet onion flavor and a sweet ginger flavor there's method to the madness don't worry let's watch that ginger off as well and then just give that a slice and what I like to do here to get even more flavor out of my ginger just to kind of break it down with a pestle or a rolling pin all right so I did warn you about the horror show that was going to be the top of that liquid there so just what we wanted and that's it this is what we don't want in our broth and we're getting rid of it so let's take out those pieces of beef let's get them into some water or just rinse them under attack and then let's clean up that pot and start all over again so clean beef bones go back in the pot [Music] and after all the beautiful aromatics that makes a fur breath so special if you have a look at the spices here what I've got is some star anis a cinnamon stick and some whole cloves so they go in and then I've always got spring onions kicking around the bottom of my fridge they just always seem to appear they're hung so it doesn't matter if they're a little bit over the hill don't worry about that pop those in and now a softened onion and ginger and now some fresh water now bring this up to a gentle simmer and then let it cook for about two hours and the secret here my friends is keep it gentle keep it nice any kind of hard boiling here is going to make our stock really cloudy and I want a really nice beautiful color crystal clear so just let it do its thing nicely okay so this is smelling truly amazing my friends oh I just you know it's incredible how much of the fragrance of the spices and the aromatics you get I mean you know the smell of a beautiful fir brass is truly a joy now I did sort of scoop off used a ladle and scooped off some of that scummy stuff that rose up to the top just throughout the two hours of cooking so this is what we're left with and just keep going because I feel the need to eat something no I can tell you that now I just like to get some of these big bits and pieces out of the way first because I do want to strain this but explosive a mess if you kind of get these bits out first now I am gonna keep that bowl of chunky stuff because I'm gonna use some of that paper a little later on any time let's take a look at our brush strain that out [Applause] and just look at that beautiful golden color section now we're in final stages it's making our perfect ball of fur now I want to get this beautiful broth back into a clean pot and from now on it's all about the setup so the important part of our broth still to come and that is the seasoning so what I want to do is try this and see where you're at you know that stir nice fragrance is so beautiful and then you've got like the background beefiness and then all those other little aromatics in there so good now I do want to season with some fish sauce and look I find that you really need to aggressively seasoned the broth itself because we're gonna be adding noodles which are unseasoned we're gonna be adding more beef which is unseasoned so you really want this broth to be the star of the show here a little bit of sugar as well I'm gonna fairly decent amount of salt here we're getting there a little bit more salt for my liking it just has that beautiful magic which I mean not like thirds and fairy animals it but you know what I mean the fur is amazing that's what I'm trying to say all right so now let's get meaty bits and pieces already and because I use beef short rib it means I've got a good opportunity here to use up some of this lovely slow braised beef now you won't always get good chunks of meat here like so say for example if using mainly knuckle bones or marrow bones you won't get that but if you've used some short rib will I am all about the fat and gristle I have to say it's not everyone's cup of tea but it certainly is mine and you can see because we've simmered that broth so slowly and gently we've still got like a nice pink tinge to the meat here and it's not bone dry just good now don't worry if you don't have any meat that you can salvage from your bones because we're also going to use some extra beef on top so this is just a piece of round steak that I've had in the freezer for about 15 minutes putting in freezer means that we can slice it really thin far easier than if it was just at room temperature now you could use I feel it here as well I find the main thing you're going for for this cut of beef is you don't want too much fat or connective tissue and I have you ever seen it because I am such a bad girl when it comes to beef but if you've got big hunks of fat running through this piece of beef the hot suit won't be enough to kind of dissolve it and make it really yummy so just go for one that that is all beef and you want to really thin slices here so if you pick that up should look like stained-glass window should be able to see the light see the light you should be able to see the light through the beef all right so we're finally at the Assembly stage which means we and nearly there my friends we can really indulge in that beautiful purple fur now what I want you to do here is pretend that you're like Gordon Ramsay and get all really pedantic about this setup because the setup is everything here setup and timing all right so what I've got here are my noodles I've had them soaking these are some rice stick noodles and I've soaked them in just some room-temperature water because I want them to soften up and for some of that starchiness to kind of escape out of the noodles that way we're going to have a really clean bouncy snappy noodle in our bowl and not kind of like a soggy noodle all right and then we've got everything else here our beef I've got together a little seasoning plate here with some fish sauce and chili and lime and some Thai basil into spring onion our sliced beef we're ready to go so grab yourself a handful I like to do this bowl by Bowl just because I get the right amount it all in everything so noodles go into my rapidly boiling water here you want to be quick about this we're gonna keep the noodles moving and literally that was like I don't know 10 seconds pull them out straight into your bowl beam shoots grab a bunch of those into the water again few seconds only pull them out I just want a little bit of thinly sliced onion here and a remaster bundle of some of this braised beef for me I like to grill a little fatty bits but that's just me and some of those strips wafer thin strips of Stape broken spring onion on top a brush would be bubbling away I want lots of steam here should be like like facial time in your kitchen pour that on top pour that over the beef and you can see the beef changes colors straight away so it's cooking through there and that is it my friends one legit bowl of Vietnamese four right there and look if your so when I am eating fir in Australia a lot of the time the restaurants will have hoisin sauce and sriracha sauce to add into this that's great and I grew up kind of eating fur that way but when I went to the north of Vietnam in Hanoi they would eat there for completely unadorned just like this with a little bit of fish sauce and lime and the herbs which I think if you're gonna go to the trouble of you know making your first soup from scratch why not really be able to taste it so I'm gonna leave mine like this but food poisoning and sriracha if you like I'm going to add in a couple of chilies [Music] later squeeze of lime total extra sauce okay I don't know here in Asia you always add a little bit of extra fish sauce now after waiting half a day let's make sure that it's all worthwhile huh it looks like such a simple dish but as we know because we've just walked through the whole process not so simple does take some time but Wow is that worth it and that's uber of pure beefiness saltiness herbaceousness all the things all the nurses hmm it's really one of those beautiful pleasures in life a good bowl of I hope you guys loved this one as much as I do mmm YUM you

Channel: Marion's Kitchen

Views: 795,362

Keywords: marions kitchen, marion's kitchen, marion grasby, marion grasby recipes, marion kitchen, marion’s kitchen, vietnamese beef pho recipe, vietnamese beef pho, beef pho recipe, beef pho recipe easy, beef pho recipe authentic, authentic pho recipe, authentic pho recipe vietnamese, authentic vietnamese pho, how to make vietnamese pho at home, how to make pho soup, vietnamese beef recipes, noodle soup vietnamese, beef noodle soup vietnamese, vietnamese noodle soup

Id: Olufot9Cv3A

Length: 15min 1sec (901 seconds)

Published: Sat Feb 08 2020