HOW TO MAKE THE BEST PHO (AUTHENTIC RECIPE)

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HOW TO MAKE THE MOST FLAVORFUL AND AUTHENTIC PHO

THE INGREDIENTS YOU WILL NEED

BEEF BONES
RARE STEAKS
MEATBALLS
NOODLES
BASIL
CILANTRO
GREEN ONIONS
WHITE/YELLOW/PURPLE OR RED ONION
GINGER
PHO SEASONING
HOISON SAUCE
SRIRACHA SAUCE
BEAN SPROUTS
LIMES
SALT
MUSHROOM SEASONING POWDER

🌶🌶optional:::

Beef tripe
Brisket

ENJOY YOUR PHO..
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Hey today we’re going to show you how to mix saw so here are the beef bones this is a beef knuckle bones but I bought for the market and I just rinse and wash it with salt to get rid of all the yucky stuff okay so why your beef bone is

Gaming already wash you have a pot of hot boiling water this is to used to blanch the bones so what you do is you write into a boil is and then you just drop the bone into the pot like that and you can add it all the way to its cool

So about this pot will hold about six or seven pieces of bones and this is actually all beef knuckle bone so they’re kind of big and let it cooks for about four minutes and then it just kind of the color changes as it cooks and then when it changed the color and no

More bleeding from the bone then you can just take it out so I’ll just let that cook for about couple minutes well maybe four or five okay so this has been about 4 minutes so now I’m just gonna take it out and it just looks like

That see the column has changed and a little more gripping up with blood and you just put in another container take all of it out okay so once you take it out on that pot you just put it in the sink I’m making a bigger boat so a lot of phones and what

You do now is you just rinse it so here I have a big pot of hot boiling water ready for the beef bone has been blanch and wash all cleaned ready to go in so I got this pot start it once I started washing the bones and blanching the

Bones about that way by the time you finish with the bum’s the water is ready for the bones to go in and this is what would be your breath for the pho later so the water is boiling you want to use the tongue and just gently toss the bone

One by one into the pot slowly just like that so all the bones are in the pot also that big piece of meat in there is a piece of brisket you also want to cook that too at the same time as you’re cooking the bones in that big pot go

Ahead and get some of your ingredients that goes in the pot or the ginger the white onion and the purple onion and what I did to the ginger and the white onion is I microwave it for two minutes each separately and after I microwaved

It I took it out and let it cool and smash my ginger that way it helps to intensify the aroma see even still see the steam coming out of the white onions for microwaving it some people roast it in the oven but I’m a time-saver especially nowadays in this busy time I

Just microwave it two minutes each and then you just cut it in fourth not all the way down just halfway down that way I can open up some of the aroma from the onions and then what you do is you just drop it into the pot just drop it gently like that there

It goes go ahead and put all of it in and then the pork onion and just let it cook once that boil should want to turn down to the medium heat and go ahead and start scooping all the foam that comes up in the surface that kind of release all of

The color so your broth won’t be as dark and clean out all the bro the broth so my boom is boiling right now so what you want to do is you see all this foam up here you might want to use this strainer right here and just scoop it out gently

Scoop it out and dump it into a so this phone keep coming up for about an hour – so you just have to keep an eye on it and sweep it Isaac come to the surface this is one way of cleaning out your broth so your broth will be clear

Later instead of dark you don’t want drastic dark okay so the bomb has been cooking for about an hour now I can go ahead and put some salt to flavor the broth and the meat and just let it keep cooking I like to cook my bones at least about

Five hours and how you can tell also is the meat will be really tender on the bones and that’s how you can check so the bone has been cooked for about four hours as you can tell that the water has kind of decreased and now you can go

Ahead and take all the bones out see the meat is falling off the bones and this is perfect timing for you to go ahead and remove all the bones so that’s what I’m doing right now so this is what it looks like after I took all the bones

Out and you can go ahead and fill the water up all the way to those knobs right there so this is after I fill the water up see it’s awful again and why are you wait for this to come back to a boiling point you can go ahead and get

Your ingredients the last part ready so what I have here is a package of this seasoning this is what it looks like you can buy this at any supermarket also I have this package as well and again you can find out any Asian market now

What I’ll do is I will get a pin like this roast this seasoning packet and it comes with a bag so you can put all of the seasoning back in here and then drop in the pot in a minute so here is the seasoning package that I am roasting pan

Just on a low to medium heat that way quick so you wrote this for about two to three minutes and you can smell it that’s another way of telling if it’s ready okay so now it’s done turn off the heat get a scoop any scoop and go ahead

And scoop down a bag the whole bag of ingredients is ready you go ahead and tie it you want to tie it really well so the seed doesn’t float into the pot of broth because that would be a disaster so you want to tie it really well

However many times you want to but you also want to leave the string long enough so you can tie this on the handle so I doesn’t go and sink at the bottom of the pot so you go ahead and drop it in here gently and just tie this string

Around the handle so I can keep afloat there you go and now I have this package I’m going to open that up and it usually comes with four bags now just go ahead and pop that in there to see you can still see that there’s foaming again and you can always use the

Strainer again and scoop all of it out at this moment you want to go ahead and turn down your Heat really low and just let it cook and let it simmer for about an hour maximum of an hour and a half because you don’t want to the breath to

Be overpowering from the seasoning for an hour and a half so the bags has been in it in the pot for an hour now so I’ll go ahead and remove this and you can actually just leave this back in here for until you’re ready to eat and take

It out now I’m going to go ahead and season the thaw okay so now it’s time to season the pho and I use the mushroom seasoning powder and the sea salt on me to flavor myself and with this big pot I use three cups of this seasoning

Mushroom seasoning powder and a cup of this salt and that’s all it goes in and just taste it just see if you like it and that’s it enjoy your phone