Pho Bo - How To Make Authentic Vietnamese Beef Noodle Soup

hi and welcome back to Amy's cooking today we'll be making one of my favorite all-time recipe football are also known as Vietnamese beef noodle soup it is a broth base serve with rice noodles and included are different types of meats different types of veggies and you can serve it with mint cilantro onions pepper and lime so let's get started this dish is all about the broth and the broth takes between 10 to 12 hours to cooked for the broth you want to use knuckle bones and femur bones these two types of bones will give you the most flavorful broth and also a very clear color you want to clean the bones with salt and water and if you can soak it for about ten minutes before you clean it that's even better clean it really really well before you pour boil it for about five to ten minutes if there are any types of other meats that you want to include which could be flings tendons tripes you will also want to do the same thing today I'm using brisket so I'm also going to clean my brisket also with saltwater yes it does take a little bit time to make the broth I know I mentioned between ten to twelve hours some people can do this in six hours even shorter it's just that the longer you're able to cook the bones and the meat the better your broth is going to be and for the best bowl of pho it really does depend on the broth and therefore I will show you how I do it that will not take you all day so here we are parboiling the bones and also the brisket cook it on high heat for about ten to fifteen minutes at this point go ahead and remove it from the heat you want to use warm water and we're gonna rinse the bones once their runs you're going to transfer the bones and the meat to a clean pot for my recipe I'm using 10 liters of water so like I said earlier what I do is I start the night before once you've transferred the bones and the brisket to the larger pot you want to turn the heat up to about medium but you don't want the water to boil if the water boils the soup is going to be cloudy you cook it for about two hours then you remove the brisket as you can see here our broth is super clear and this is two hours after so after two hours you want to turn the heat all the way down to low absolutely the lowest setting then you going to cover the lid and let it cooked all through the night the next morning you're gonna run this bra through the strainer and add back hot water to equal the 10 liter that we started for the seasoning for the broth we're gonna use different types of herbs and I have all of these different herbs listed in the recipe for you so the herbs are meant to give this broth a very unique amazing smell and aroma take all of the different types of herbs add it to a soaking pan on low heat we want to roast the different types of herbs to activate the aroma when you roast it just make sure you continuously stir it so none of it really gets burnt once you start to smell the aroma just continue for a couple more minutes you'll hear these popping sounds and you can really tell again don't let it burn but as long as you see things are starting to brown a little and you really can truly smell the aroma at that point go ahead and remove it from the heat can you hear that popping sound that's what we're looking for now once it's removed from the heat let it cool for a few minutes and then add it to a cheesecloth bag tie it up and we will be putting this directly into the broth but before we do that two of the other ingredients that we'll need to also roast is the are the onions and also the ginger again we do this so that we can activate the smell and that really could help contribute to a lot of the aroma so on high heat a small little grill just put your onions that you've cut into two and also the ginger that you've cut into two and as you can see here it is kind of brown which is really perfect that's what you're looking for that's the consistent consistency that we need and once that's done take everything and add it to the broth keep in mind that the herbs that we added to the bag earlier that we roasted once we add it to the broth and we cook it it's going to change the color of your broth so once you are able to smell the aroma in your broth about an hour and hour and a half then you can remove that bag if you like for the aroma to be a little bit stronger leave it in there as long as you like so just a quick recap we've cooked the broth all through the night in the morning we remove all of the bones we ran it to the strainer and we have added the different types of herbs and ginger and onion from this point you want to leave it on low heat for about an hour to two hours because you do want all of that to come out into the broth you can also at this point add all of your seasoning the amount that I'm given specifically in this recipe for all of the different types of seasoning is based on ten liters of broth so make sure that when you remove the bone from the broth that you add back the hot water to equal exactly 10 litres of water now I cook for a large family that's why this recipe is a lot more than a typical family would eat so please scale it down if you need something smaller and just do the math and just use whatever the amount that you need time to prepare our different types of veggies we have green onions that we will chop up finally that we can put onto the soup if you like it a little bit more spicy I have added jalapenos and of course white onions that we will also cut into small little strips that we add to the soup as well in addition to all that cilantro is really key to this pho the cilantro just gives it a lot more flavor bean sprouts that's a very refreshing taste can have a bowl of without being strapped with sprouts it's just definitely a must these bezos are actually from my very own garden they look so beautiful I've just cut them fresh and look still has the flowers on them clean it really well I'm just trimming off the flowers okay so the next part what we're doing is cutting up all of the different veggies that we just washed and jalapenos are really just added on as you like it's not a must like I said if you like spicy you can add a couple pieces and here the white onions see how then see cut they are because you're adding it on to the brothel once you pour it into the bowl so you want it to be thin enough that you can cook it with a hot broth and of course our green onions or our scallions and just chop it off really fine I like to use the leaf part just because it cooks well and then for the bulb what you want to do is just run a knife through and make these little cute flower and you can also add that to your bowl of for a very pretty presentation same thing with the cilantro we're just going to cut it into small little pieces as well and all of these are just used to garnish your bowl right before you pour the broth over lemon or actually lime is something that really just depends on the individual some people like to squeeze a small amount others don't prefer it so I have that as an option these pepper are also from our garden they are so spicy I just have a few again you can add it based on how spicy you like your flower to be and this is the complete dish look how refreshing everything looks there's the basil the bean sprouts and the onions the the bottom part the full part of the scallions so this is the brisket remember the brisket was what I cooked in the beginning with the bones the night before and I left it cooked for two hours and I removed it before I let the bones continue to cook through the night so the brisket when you take it out of the refrigerator the next morning just put it back into the broth about 30 minutes before you about to serve that way it can get a little bit it won't be so dry and it will soak in a lot of that flavor as well I also have meatballs and tenderloins that I cut into small little pieces and I'll show you how we present these on the bowl I'm using fresh rice noodle but you can also use the dry ones if the dry ones and you have to boil them a little bit longer if it's the fresh one like these I soaked it in water for about 10 minutes and then I just whirl it around in boiling water for maybe two three minutes and that should be sufficient to cook the new the noodles take that and put it onto the bowl and you're gonna line over the noodle with your different types of meat here's the brisket and the meatballs and also the the tenderloins that we cut up and for the fresh meat the raw one you can practically use any kind of beef type that you like just make sure that you cut it thin enough that when you pour the hot broth over that it can cook that meat and the broth has to be boiling hot as you can see it's cooking the meat right now as you're pouring over it and also on top of that you've got the peppers the cilantro the scallions and also the white onions as well it looks so beautiful and so a lot of times people would dip the meat with the sriracha and the hoisin sauce or some people just put it straight into their faux broth I have a tendency to just kind of dip because I don't want to mess with the broth I like the aroma and the flavor that I'm actually smelling in the actual pho so I kind of dip everything rather than putting it into the pho look how amazing this looks it looks so delicious all different types of herbs different types of meat brought that has been cooked for 12 hours all the aroma the flavor this is just one of those dish that you must try thank you so much for watching I really hope you liked this video and if you do please give me a thumbs up comment and hit the subscribe button

Channel: Aimee's Cooking

Views: 134,894

Rating: 4.8939509 out of 5

Keywords: Pho bo, pho, Vietnamese beef noodle soup, best pho, Vietnamese pho, pho recipe, authentic pho, authentic pho recipe, pho broth, eat pho, home made pho, best home made pho recipe, pho Vietnam, pho Viet nam, beef noodle soup, delicious pho, Vietnamese noodle soup, best pho ever, how to make pho at home, how to make pho noodle, foolproof pho, amazing pho recipe

Id: DYjIzHU2YnQ

Length: 13min 33sec (813 seconds)

Published: Mon Jul 22 2019