Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “Authentic Pho” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “Authentic Pho” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:
- “selvia” : This is definitely, as the name implies, authentic tasting! I followed the recipe exactly, and it worked out well, with the exception that I would add less salt initially and let everyone taste and add as they desire, since most fish sauce and other add-ins are also salty. One caveat–the broth ends up with quite a bit of fat in it from the marrow in the bones. (This, even though I used grass-fed beef, which is generally leaner). In fact, when you eat the broth, a thin coating of fat stays on your lips. Great, if you are a poor peasant in Vietnam. Not so great for me, I thought. Simple solution– make the recipe a day ahead, and chill the broth after straining. Then skim the hardened fat off the broth before reheating and proceeding with the recipe. This recipe is a great one for older children to make, if nothing else, as a reminder of how many people in this world cannot afford to waste any part of an animal, including the bones. Also a lesson in respect for any animal that died to feed you i.e. don’t waste it! Also a good introduction to ethnic cuisine, and they can leave out the veges if they choose.
- “tamara” : I have made this recipe many times, and it is outstanding! Every winter I make this, and my mother and husband rave about how great it is. The first two times I made this I kept the recipe as is, but now I like to combine this recipe with the spices from a Pho recipe on the Serious Eats website. The spice mixture that I use is: 3 whole star anise pods, 1 cinnamon stick, 1 teaspoon fennel seeds, 4 cloves, 1 teaspoon coriander seeds. I place all of this into cheesecloth as I’m cooking the broth, and I let it simmer for a LONG time (sometimes overnight!). Absolutely amazing!
- “mary” : So Good! My boyfriend will drive 2 hours for good pho. I made this for Valentines and he actually said it was the best he’d ever had. He’s a chef so if he says its good, then its really GOOD!
- “john” : Very good, if you use beef ribs and beef broth gives great beefy flavor. I used some beef base for a little extra flavor then poured through cheese cloth to get the fat and bones. Added two teaspoons of garlic and Chinese five spice. Very clear broth with lots of flavor. Yummy!!!
- “jackie” : I’m currently making this for the first time, and I will come back to update when I taste the end product. I simmered the bones for awhile and the broth ended up being too strong. I watered it down to taste, measured the broth to see how much there was, and it’s right around 7 cups. So, for my own notes and as a point of reference for other people who try this, you’ll want to add enough water to make 7 cups of broth after you strain the bones and such out of the broth. Adjust to your preference from there, boiling off water or adding water. I simmered the bone broth for about 7-8 hours total.
- “tony” : I love this recipe and I love the delicious pho! I live in the Seattle area and there are many opportunities for pho. Some have been good. Some have been…funky. This recipe, though it takes some time, is jaw-droppingly simple and delicious. I will say that it’s really nice to live near an Asian supermarket for authentic ingredients where I can get THINLY sliced cuts of beef. I still like going out for pho, but I enjoy making it at home and knowing the secret of its broth.
So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!
Please head on over to > NEXT PAGE button: