Is Beef or Chicken Pho superior? 👀Go to sponsr.is/zbiotics_andong and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code ANDONG at checkout. Thanks to ZBiotics for sponsoring today’s video!
Just a tip as someone who's made a handful of Pho at home, grab some cheese cloth or some muslin bags to throw your spices in so you can dunk the spices in the broth but not have to fish them out later or try to strain the entire thing through a strainer! Saves on potential headaches and helps avoid you joining the number of people I've read comments from on the internet who spent hours making a delicious broth and went to drain it through a colander...only to realize they forgot to put a bowl under it to catch the broth and just sent everything down the sink. It's really helpful if you've only got one massive pot to work out of. Oh yeah, and another thing to definitely add are the Vietnamese meatballs! They are so good! Your local Asian grocer should have them in the frozen section!
I wonder if investing in a brew bag (for homebrew beer making) would be good for this. Everything could go in it, and then when you pull it out, it's all crystal clear! It would catch all the little bits of bone that could break down during the cooking, as well.
@@jameshaulenbeek5931 Probably pretty similar! With the meats, you usually end up pulling them out at different times for their cooking, but even just having the herbs and vegetables in a sack makes thing so much easier when it comes time to get the unwanted stuff out.
I found a super basic kharcho broth in a packet at my local Slavic grocery store. Never having tried it or even heard of it, you know I picked it up, translated the directions and cooked some. It was so good. And I know full well that if it had been made completely from scratch it would have been that much better. So yeah, let's see Andong's Georgian soup game.
Hey andong. Here is a video idea for you. Inventing a recipe for unpopular but healthy food items. For example liver. Noone uses it but it can be insanely delicious if prepared right. Have a nice day and greetings from frankfurt.
Livers are quite popular! A common way of preparing them where I'm at is to soak in milk for a couple hours, and then bread them in a seasoned flour and deep fry them - that's usually more common with pork or beef liver. Chicken livers are often just floured and fried. That said, I prefer pan frying them with onions and adding some wine at the end. The acidity from the wine helps cut through the richness of the liver, and the onions add a nice sweet note to it.
I have been watching you for a long time and I always knew you do really good research for your videos. This one is no exception, as a vietnamese who got his own way of making Pho, I can only just applaud to you and be really proud! Well done, the only flaw i can see is your rice noodles. They looked a bit overcooked since they didnt look springy and seemed like falling apart easily. Maybe that is just texture difference. Keep it up, you are one of the greatest home cook youtube I will never not watch.
I found your channel because we were both learning Ramen at the same time, and my own Milwaukee Style Ramen came out of it {Yes, it's very beer forward}. Now I feel like we have come full circle, or perhaps pho circle 🤪
Thank you so very much for sharing this recipe. However, while The Pho Shack is only 12 minutes from my house, and their price is less than half of the cost of ingredients, I shall continue going to them for my pho fix!
is nonody going to acknowledge the hilarious water spill with the rice noodles? no? i dont know if it was done for the gag or organicly happend, regardless made me lol
SOUP SEASON!! SOUP SEASON!! Quick rep for local dishes, you have to check out Bündner Gerstensuppe (Grisons Barley Soup) and Engadiner Heusuppe (Engadin Hay Soup, yes, that kind of hay)
Hey Andong! Looove your videos!! And I really really miss Pho so this video couldn’t have come at a better time!! Excited for soup season! Missed it! I am working on a soup video myself! A Cypriot soup 😊
Andong, can you make a video and some history about Maggi Seasoning liquid? I read some interesting history and some German connection about the beloved condiment. The Chinese loves the ones made in Germany, and the Vietnamese prizes the ones made in France.
another thing you should try is getting a small bowl of broth and cracking a raw egg in it and eat as is. Pho restaurants will also have a side order of thin cut onions thats marinated in vinegar/sugar or ask for a bowl of hanh beo which is green onions in the beef fat that was scooped out from the broth. I also love places that selll beef ribs thats been cooking in the broth. Some restaurants also have chinese donuts to dip into the broth.
The raw egg, pickled/marinated onions/garlic, and the fried donuts are typically done in the north. He's doing a southern style pho as he said he ate it in HCMC.
Andong: it's 3 am also Andong shortly after that: loud reactions, throws a chair, rolls over the table I can almost hear the noise complains from my fellow germans, Ab 21 Uhr ist Nachtruhe! 😤🤣
You definitely should try to make soto soup. The most basic type of soto is soto ayam (chicken soto), but my favorite is soto betawi with creamy coconut milk broth. But if you want something different, try to make Rawon. It has a darker broth due to using a Kluwek.
Hi Andong, since the soup season is here and you already have one recipe from one SE Asia country, why not explore Indonesian soup? 😂 we have many kind of soups here that's delicious and heartwarming too. For example: Soto Ayam Lamongan Soto Betawi Sop Buntut Sapi Sop Brenebon/Sop Kacang Merah Coto Makassar Tekwan Bakso And many more 🤤🍻🇮🇩
This looks soooo goood. - for 2 person home it is not easy to make this... I would gladly try this on silvester instead of raclette or combination with raclette... so the home is filled with people. I also have hotpot paste at home soooo. next maybe 'hotpot' :) I would love to your recipe for this
Those Z Probiotics are literally just Yakult lmao. Also, if you got some of that charred ginger leftover, mesh them with their skin intact, put them on a boiled milk with nutmeg or white pepper, salt and Pandan leaves (if you can find it somehow) and strain it for a pretty decent ginger milk tea.
Ziemlich gute Aussprache, super Recherche und die beste Brühe eines Nicht-Vietnamesen, die ich bisher gesehen habe! Aber was du mit den Nudeln gemacht hast 🥲 Die Nudeln am besten direkt vor dem Servieren in heißes Wasser, abtropfen lassen, in die Schüssel, Toppings drauf und Brühe rein!
It came out a little bland. The beef flavor was there, but it needs more sugar, and either more spices or to simmer the spices for longer. After having a bowl, I chucked the remaining 3.8-ish liters of broth into an instant pot with the same amount of spices and cooked it for 20 more minutes, added another 3 tbsp of sugar, then put in the fridge overnight. It was great the next day. Still, it's interesting that it's done basically the same way as ramen stock, just with beef and different aromatics. Think of the fish sauce kind of like tare, and it's almost the same.
Seems like too much work I just wanted to know how its made cause I like it soo much.Thankfully I live in Tokyo and we got plenty of authentic Vietnamese spots here.
idk about your method with the rice noodles.. they seem to be breaking apart. Normally you have it sit in water so it becomes pliable then cook them when you're serving because as you said, it doesn't take long for them to cook and the broth need to be hot enough to cook the thin cut of raw meat. I know you were man handling it in the video for it to look broken but I mean the rice noodles starts to break apart when you reheated them also having cooked rice noodles normally just break apart when you have them sit out too long.
pho?! hope you didn't include some of your famous "hacks and cheats" otherwise uncle roger will come and haunt you 🙈 nevertheless, keep doing what you're doing, it's great!
Am I the only one who doesn't like pho? People rave about it so much but I've tried it at over a dozen restaurants (including ones in Vietnam) and have consistently found them all to be...bland.
Oh wow you really shouldn’t have made this video I myself have only recently managed to make the perfect pho broth at home and I can say you literally botched every step of the way
@@VEC7ORltit makes sense if you're cooking for a crowd or cooking in a commercial setting since it doesn't take much more work to make 100 bowls than to make one bowl and 90% of the time it takes is just set it and forget it. But for a modern small family home setting it doesn't really make much sense. I feel like ragusea could be used here. He'll make a big batch of very concentrated beef stock and freeze it to use in small amounts. You could do that, and then just follow the last hour of this recipe to make a quick pho.
Just a small Info, this type Pho that Andong is cooking is typical for south Vietnam. Northen Style Pho (where it allegedly come from) is a little different. Basically it does not have sugar and no herbs added in the end (just spring onions, sometimes cilantro) and no hoisin. Both are good, just a small Info :)
Fun fact: a lot of Latin American ingredients show up in Viet cuisine because of historical trade routes between Vietnam and Mexico, using the Philippines as the middleman. It's why you'll find a LOT of corn in Vietnam. And chayote, black beans, cilantro, culantro, serranos, etc.
I was also surprised because sawtooth cilantro is also very much used in north region of Brazil, especially in recipes with fish. As far as I now, it is a plant native from America. Super interesting!
Andong reminds of Internet Shaquille. Doesn’t post often, but when he does, he posts true gems. Just one thing though: 2:25 As far as I know, for this meat cleaning part, you should always put beef bones in cold water and then only bring to a boil. And you can eventually add some spices but never salt. (I used to work at a Chinese restaurant a few decades ago.)
@@lihchong2267 Bean sprout is more popular in areas of the south of Vietnam. Since that variant is the most common overseas that's why you see it often. Pho in most other regions of Vietnam does not use bean sprouts but other types of herbs and aromatics. Other than the ones shown in the video you can also add mint, chives, and perilla to the sides. Only southern-style Pho uses white onion for flavoring and as a garnish. Also, ginger is more often used in chicken Pho, not beef Pho. Edit: Citrus peel is another ingredient used in chicken Pho broth.
Here in Los Angeles our pho places usually have tripe and some tendons, plus a big handful of bean sprouts in addition to the basil and lime and bit of hot peppers. Some places also have two meatballs cut in half in their pho. In any case, they're all delicious...one restaurant that is in the LA area's Little Saigon received a Michelin star, but I couldn't see that much difference from the many other pho places in LA I've been to ...they all have the magic💖
That was indeed a beautiful pho broth: clear and golden brown. Love that you called out the different widths of rice noodles and what banh pho should look like. For some folks, they don’t prefer using a lot of fish sauce (vs salt) as the stock/ broth may taste a little sour the next day. Excellent video :)
I love Pho so much! I met a Vietnamese online who was living in Australia. I asked her the proper way to eat pho because there seem to be a debate about how to use the sriracha and hoisin sauce. I prefer adding them to the soup, but others insists they're just for dipping. She said there's really no strict rule about it. She personally just dumps every thing in her bowl and no one in her family have disowned her yet lol.
Pho *and* ramen broth are both *SO* pho-king amazing! The broth is a meal on its own, everything else is an added bonus. As for your question of beef or chicken...? Why not both!? You can never have too much pho! ***Chinese red cooked chicken also falls into this category of "never too much"!
The only thing missing (to me) is the bouncy Vietnamese meatballs. Those are my favorites. I even made them homemade once just to have them again. Yum!
One of the most important things you've missed that would have upped your pho game, roast your bones. Hat Nem seasoning or mushroom powder/seasoning is also a ingredient that will up your pho game.
andong. where is the backstory of the food? there are millions of cooking channels on youtube. but you used to be the one who also told the history behind the dish. :(
If you are truely allergic to fish (fish as in anchovies and not fish as in things that swim in water), you need to be very careful eating around Thailand and Vietnam. Fish sauce is basically used like salt around that area.
Not a bad attempt at pho, but a couple things to help improve the recipe. 1. The best type of bones to use would be marrow bones because meaty bones can give a cloudier broth. Marrow bones also give the added benefit of adding more the collagen to the broth, which in turn give the broth a nicer mouth feel. I personally add some cow feet in my pho broth to amp up the collagen. That's the one thing I feel the restaurant lack when compare to homemade pho, the amount of collagen. 2. Never cover the pot with a lid. You want only a bare simmer. This keeps the fats from the bone from emulsifying with the broth. Also you need to simmer the bone for at least 12 hours, over 24 hours is even better. Beef bones are dense and takes a lot of time for the flavor to properly extract into the broth at a bare simmer. 3. While beef chuck is good, fatty cuts like brisket is even better. Typically I would soak my brisket overnight to get rid of some hemoglobin so that it doesn't dirty up my broth when I leave it in the broth to cook. 4. Add the aromatics and spices only toward the last hour or two of the making the broth. Long simmer times can easily destroys the aromatic flavors of the ginger and onion. Also letting the the spices cook for too long can cause the broth to be bitter.
Hi Andong, you could put your spices in a large tea filter (or two) next time and seal it with string or a metal clamp next time,so you don't have to fish them out. Works great in many dishes, also with Rotkraut for Christmas. I also make my cold brew coffee this way.
I've been fortunate enough to have had this in various cities in Vietnam (and there is a difference between Hanoi and Saigon versions) as well as many places in the US. After 10 years living with a Vietnamese partner I could once make a credible version, but no more. Still one of, if not 'the' favorite soups, period, though no two families will agree on what's the most authentic version.
Here in Los Angeles, our pho restaurants usually have tripe and a bit of tendons in addition to the brisket and thin raw beef slices...they also usually have a handful of bean sprouts in addition to the lime wedge and basil and hot peppers. Some places also include sliced in half meatballs. In any case, almost all the pho I've had is exceptionally delicious, they àll have the magic 💖 touch!
Andong 😭😭😭😭😭😭 those noodles are OVERCOOKED You're supposed to cook each serving immediately before serving. DO NOT COOK AND RESERVE NOODLES overwise the noodles absorb the water and subsequently break up and get mushy Much love❤
Hey. What's with the jitteringly nervous cutting, spinning around, and ultra high energy look here no look here no look here ZOOM? It looks like a VERY overenthusiastic videographer has been given free reign. It looks markedly cheaper, not more engaging. I'd like to enjoy your high quality content without feeling like I'm in an ADHS tiktok the entire time. Thank you, cheers.
You are wrong, I love pho but Miso black ramen made with BLack garlic oil and crispy garlic ( turned to 11) that is so black you forget there are noodles, fills your heart, soul and pores I ordered this is a really good ramen place and the chef went NUCLEAR and was actually amazed i ate all of it and was like ''needs more garlic mate''
Is Beef or Chicken Pho superior? 👀Go to sponsr.is/zbiotics_andong and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code ANDONG at checkout. Thanks to ZBiotics for sponsoring today’s video!
Just a tip as someone who's made a handful of Pho at home, grab some cheese cloth or some muslin bags to throw your spices in so you can dunk the spices in the broth but not have to fish them out later or try to strain the entire thing through a strainer!
Saves on potential headaches and helps avoid you joining the number of people I've read comments from on the internet who spent hours making a delicious broth and went to drain it through a colander...only to realize they forgot to put a bowl under it to catch the broth and just sent everything down the sink.
It's really helpful if you've only got one massive pot to work out of.
Oh yeah, and another thing to definitely add are the Vietnamese meatballs! They are so good! Your local Asian grocer should have them in the frozen section!
I wonder if investing in a brew bag (for homebrew beer making) would be good for this. Everything could go in it, and then when you pull it out, it's all crystal clear! It would catch all the little bits of bone that could break down during the cooking, as well.
@@jameshaulenbeek5931 Probably pretty similar! With the meats, you usually end up pulling them out at different times for their cooking, but even just having the herbs and vegetables in a sack makes thing so much easier when it comes time to get the unwanted stuff out.
As a mexican, a soup with no lime isn't complete, so this hits home.
I have a huge crush on this guy and it’s frankly bc of the soups 😊
Please do the Georgian Kharcho soup! Georgian cuisine is unknown outside of the former Soviet Union, and it's a shame cause it's delicious
Also the name is just awesome to pronounce. Kharcho!
I found a super basic kharcho broth in a packet at my local Slavic grocery store. Never having tried it or even heard of it, you know I picked it up, translated the directions and cooked some. It was so good. And I know full well that if it had been made completely from scratch it would have been that much better. So yeah, let's see Andong's Georgian soup game.
Hey andong. Here is a video idea for you. Inventing a recipe for unpopular but healthy food items. For example liver. Noone uses it but it can be insanely delicious if prepared right. Have a nice day and greetings from frankfurt.
Good idea. He sure knows some cuz he likes chinese cuisines and chinese cuisines deal with organs a lot.
Livers are quite popular!
A common way of preparing them where I'm at is to soak in milk for a couple hours, and then bread them in a seasoned flour and deep fry them - that's usually more common with pork or beef liver. Chicken livers are often just floured and fried.
That said, I prefer pan frying them with onions and adding some wine at the end. The acidity from the wine helps cut through the richness of the liver, and the onions add a nice sweet note to it.
An extension would be low or zero waste recipe that use stuff commonly thrown out
Liver is used in Vietnamese cooking...famous as an ingredient in banh mi (their version of pate). But it's also used in other dishes/recipes, too.
What a load of crap. Liver is never insanely delicious, ever.
I have been watching you for a long time and I always knew you do really good research for your videos. This one is no exception, as a vietnamese who got his own way of making Pho, I can only just applaud to you and be really proud! Well done, the only flaw i can see is your rice noodles. They looked a bit overcooked since they didnt look springy and seemed like falling apart easily. Maybe that is just texture difference.
Keep it up, you are one of the greatest home cook youtube I will never not watch.
1:04 😐 it's the confidence for me
I found your channel because we were both learning Ramen at the same time, and my own Milwaukee Style Ramen came out of it {Yes, it's very beer forward}. Now I feel like we have come full circle, or perhaps pho circle 🤪
Milwaukee Ramen has big Ope energy
It does, @@flmalegre whether you go with Brats and Cheese or Friday Fish Fry
Thank you so very much for sharing this recipe. However, while The Pho Shack is only 12 minutes from my house, and their price is less than half of the cost of ingredients, I shall continue going to them for my pho fix!
is nonody going to acknowledge the hilarious water spill with the rice noodles? no?
i dont know if it was done for the gag or organicly happend, regardless made me lol
I'm amazed how this is the only comment adressing this, the spill came out of nowhere and made me do a spit take :D
The spill was awesome. Properly skilled it out as well
Hey Andong! thanks so much for this. what is the name of the meat parts in german? I live in Austria and the butcher is very intimidating :')
Beinscheibe, Rindermarkknochen, Ochsenschwanz für die Brühe. Rindernacken oder Rinderbrust als Fleisch-Stück, und Minutensteaks zum Flachklopfen :)
SOUP SEASON!! SOUP SEASON!!
Quick rep for local dishes, you have to check out Bündner Gerstensuppe (Grisons Barley Soup) and Engadiner Heusuppe (Engadin Hay Soup, yes, that kind of hay)
was 1:04 intentional? 😭
Haha cooking accidents happen all the time
That made me laugh. No stalling, no swearing - just carry on with no shits given.
probably not but i love how he just never adresses it
Hey Andong! Looove your videos!! And I really really miss Pho so this video couldn’t have come at a better time!! Excited for soup season! Missed it! I am working on a soup video myself! A Cypriot soup 😊
Soup season never ends
Andong, can you make a video and some history about Maggi Seasoning liquid? I read some interesting history and some German connection about the beloved condiment. The Chinese loves the ones made in Germany, and the Vietnamese prizes the ones made in France.
New digs look so good!
BIG fan of the sawtooth cilantro aka culantro, it was very easy to find in dallas where there is a significant vietnamese and hispanic population
another thing you should try is getting a small bowl of broth and cracking a raw egg in it and eat as is. Pho restaurants will also have a side order of thin cut onions thats marinated in vinegar/sugar or ask for a bowl of hanh beo which is green onions in the beef fat that was scooped out from the broth. I also love places that selll beef ribs thats been cooking in the broth. Some restaurants also have chinese donuts to dip into the broth.
The raw egg, pickled/marinated onions/garlic, and the fried donuts are typically done in the north. He's doing a southern style pho as he said he ate it in HCMC.
I really do hope you can do your candy brand in the next video. I've been waiting too long for you to do it.
Andong: it's 3 am
also Andong shortly after that: loud reactions, throws a chair, rolls over the table
I can almost hear the noise complains from my fellow germans, Ab 21 Uhr ist Nachtruhe! 😤🤣
Thanks!
amazing recipe, i enjoyed it very much
You definitely should try to make soto soup. The most basic type of soto is soto ayam (chicken soto), but my favorite is soto betawi with creamy coconut milk broth. But if you want something different, try to make Rawon. It has a darker broth due to using a Kluwek.
Could you make the broth in a pressure cooker please?
Hi Andong, since the soup season is here and you already have one recipe from one SE Asia country, why not explore Indonesian soup? 😂 we have many kind of soups here that's delicious and heartwarming too.
For example:
Soto Ayam Lamongan
Soto Betawi
Sop Buntut Sapi
Sop Brenebon/Sop Kacang Merah
Coto Makassar
Tekwan
Bakso
And many more 🤤🍻🇮🇩
This looks soooo goood. - for 2 person home it is not easy to make this...
I would gladly try this on silvester instead of raclette or combination with raclette... so the home is filled with people.
I also have hotpot paste at home soooo. next maybe 'hotpot' :)
I would love to your recipe for this
More like restaurant level friend
I would highly recommend first soaking the meat and bones in cold water for a few hours to overnight.
Vietnamese here , so impressed with your cooking Pho. Your name is unusual and beautiful. 🥰❤️😘👍
ive seen this channel MMAAASSSH up some recopies. then, cooks a "to the book" Pho
Isn't cassia cinnamon the toxic one which harms the liver?
Ich finde die Kameraführung am ende sehr cool 👍
The store had a sale on smoked turkey legs and chicken wings. Guess who's making Pho tonight!
What is the gunk that comes out of the bones? Will affect the taste in a bad way?
not really the taste, but the clarity
Those Z Probiotics are literally just Yakult lmao.
Also, if you got some of that charred ginger leftover, mesh them with their skin intact, put them on a boiled milk with nutmeg or white pepper, salt and Pandan leaves (if you can find it somehow) and strain it for a pretty decent ginger milk tea.
SOUP SEASONNNNNNN!!!!!!!!!!!!!!!
Interesting, here in Texas pretty much all the Pho I've ever had was bun. Honestly, it's the way I like it lmao
Bun cha is where it's at
Ziemlich gute Aussprache, super Recherche und die beste Brühe eines Nicht-Vietnamesen, die ich bisher gesehen habe! Aber was du mit den Nudeln gemacht hast 🥲 Die Nudeln am besten direkt vor dem Servieren in heißes Wasser, abtropfen lassen, in die Schüssel, Toppings drauf und Brühe rein!
I miss your food history
Great Video :)
It came out a little bland. The beef flavor was there, but it needs more sugar, and either more spices or to simmer the spices for longer.
After having a bowl, I chucked the remaining 3.8-ish liters of broth into an instant pot with the same amount of spices and cooked it for 20 more minutes, added another 3 tbsp of sugar, then put in the fridge overnight. It was great the next day.
Still, it's interesting that it's done basically the same way as ramen stock, just with beef and different aromatics. Think of the fish sauce kind of like tare, and it's almost the same.
I still can't get myself to like coriander or anise (I'm fine with sweet liquorice tho).
of you dont have much money and time, you can also do this with chickenbreast or legs 😅
Ugghh holding the spoon but it does nothing ,,, use the power of the spoon man! 😂
Good recipe though very similar to mine
You spilled some water
- Captain Obvious
Seems like too much work I just wanted to know how its made cause I like it soo much.Thankfully I live in Tokyo and we got plenty of authentic Vietnamese spots here.
LETS FUCKING GOOOOOOOO
idk about your method with the rice noodles.. they seem to be breaking apart. Normally you have it sit in water so it becomes pliable then cook them when you're serving because as you said, it doesn't take long for them to cook and the broth need to be hot enough to cook the thin cut of raw meat. I know you were man handling it in the video for it to look broken but I mean the rice noodles starts to break apart when you reheated them also having cooked rice noodles normally just break apart when you have them sit out too long.
if your reaction to eating pho isnt throwing chairs, then it isnt good pho
pho?! hope you didn't include some of your famous "hacks and cheats" otherwise uncle roger will come and haunt you 🙈 nevertheless, keep doing what you're doing, it's great!
Not putting the spices into a cloth for easy removal... Come on now
Soup season? No it's Stippgrütze season
Why would you ruin it with coriander? eww :P
This is not restaurant lvl.
Pho Leighton is...
Am I the only one who doesn't like pho? People rave about it so much but I've tried it at over a dozen restaurants (including ones in Vietnam) and have consistently found them all to be...bland.
Thank you for saying flavoursome and not flavourful
not sure if i like this ADHD format, also I'm still against youtubers advertising product out of their market
clear tom kha beats pho with one hand tied behind its back.
Oh wow you really shouldn’t have made this video
I myself have only recently managed to make the perfect pho broth at home and I can say you literally botched every step of the way
Pho is just one of those overrated, overhyped things just next to Ramen, which are just a basic soup 🤣
Yup, also waaay too much work.
I'd rather do borscht or a fast miso.
@@VEC7ORltit makes sense if you're cooking for a crowd or cooking in a commercial setting since it doesn't take much more work to make 100 bowls than to make one bowl and 90% of the time it takes is just set it and forget it.
But for a modern small family home setting it doesn't really make much sense.
I feel like ragusea could be used here. He'll make a big batch of very concentrated beef stock and freeze it to use in small amounts. You could do that, and then just follow the last hour of this recipe to make a quick pho.
@@VEC7ORlt 90% of the work is waiting, what are you on about lmao
Try proper pho in the north of Vietnam and it will change your mind.
rice noodles all broken and over cooked before you even poured broth on it. *puke
Just a small Info, this type Pho that Andong is cooking is typical for south Vietnam. Northen Style Pho (where it allegedly come from) is a little different. Basically it does not have sugar and no herbs added in the end (just spring onions, sometimes cilantro) and no hoisin. Both are good, just a small Info :)
Interesting to see sawtooth cilantro. It is a native plant to the Caribbean and it is used in the base sofrito of puerto rican food.
Aka culantro
Fun fact: a lot of Latin American ingredients show up in Viet cuisine because of historical trade routes between Vietnam and Mexico, using the Philippines as the middleman. It's why you'll find a LOT of corn in Vietnam. And chayote, black beans, cilantro, culantro, serranos, etc.
I was also surprised because sawtooth cilantro is also very much used in north region of Brazil, especially in recipes with fish. As far as I now, it is a plant native from America. Super interesting!
This recipe takes a Pho-cking long time.
Ho Lee Phuc. Please watch your language!
Watch your Phuc King mouth boy!
calm the Phuuc down people
@@terryboyer1342 Take my uncle's name out of your mouth!
Andong reminds of Internet Shaquille. Doesn’t post often, but when he does, he posts true gems.
Just one thing though:
2:25 As far as I know, for this meat cleaning part, you should always put beef bones in cold water and then only bring to a boil. And you can eventually add some spices but never salt.
(I used to work at a Chinese restaurant a few decades ago.)
these sponsors getting sketchier and sketchier :-(
Pho needs bean sprouts IMHO. May not be traditional but I like it.
It's not traditional? Every place here serves it with bean sprouts, and we have a huge Vietnamese community.
Beans sprouts are traditional af
Was wondering where they were, most restaurants selling pho in Australia include bean sprouts on the side.
@@lihchong2267 Bean sprout is more popular in areas of the south of Vietnam. Since that variant is the most common overseas that's why you see it often. Pho in most other regions of Vietnam does not use bean sprouts but other types of herbs and aromatics. Other than the ones shown in the video you can also add mint, chives, and perilla to the sides. Only southern-style Pho uses white onion for flavoring and as a garnish. Also, ginger is more often used in chicken Pho, not beef Pho.
Edit: Citrus peel is another ingredient used in chicken Pho broth.
Here in Los Angeles our pho places usually have tripe and some tendons, plus a big handful of bean sprouts in addition to the basil and lime and bit of hot peppers.
Some places also have two meatballs cut in half in their pho.
In any case, they're all delicious...one restaurant that is in the LA area's Little Saigon received a Michelin star, but I couldn't see that much difference from the many other pho places in LA I've been to ...they all have the magic💖
That was indeed a beautiful pho broth: clear and golden brown. Love that you called out the different widths of rice noodles and what banh pho should look like. For some folks, they don’t prefer using a lot of fish sauce (vs salt) as the stock/ broth may taste a little sour the next day. Excellent video :)
I think the "reaction" part at the end was a bit over the top this time.
Year 4 of asking for Käse-Lauch-Suppe ("cheese leek soup")!
Maybe only year 3? idk when the first Soup Season was anymore XD
I hope orange shirt guy sees this.
I love Pho so much! I met a Vietnamese online who was living in Australia. I asked her the proper way to eat pho because there seem to be a debate about how to use the sriracha and hoisin sauce. I prefer adding them to the soup, but others insists they're just for dipping. She said there's really no strict rule about it. She personally just dumps every thing in her bowl and no one in her family have disowned her yet lol.
bro what happened???? where did you go???
Pho *and* ramen broth are both *SO* pho-king amazing! The broth is a meal on its own, everything else is an added bonus.
As for your question of beef or chicken...? Why not both!? You can never have too much pho!
***Chinese red cooked chicken also falls into this category of "never too much"!
The videos are so indepth, so informational, so full of personality, but then there is the new lifeless mr beast-esque thumbnails 😭😭😭😭😭
The only thing missing (to me) is the bouncy Vietnamese meatballs. Those are my favorites. I even made them homemade once just to have them again. Yum!
One of the most important things you've missed that would have upped your pho game, roast your bones. Hat Nem seasoning or mushroom powder/seasoning is also a ingredient that will up your pho game.
andong. where is the backstory of the food? there are millions of cooking channels on youtube. but you used to be the one who also told the history behind the dish. :(
Слава крепкому бульону!!! Источнику силы и здоровья!
bruh no bean sprouts what is this blasphemy
Andog, is there an alternative to the fish sauce for those of us with allergies to fish/seafood?
I'd just sub 1 tsp of fish sauce for 1/8 tsp msg + 1/8 tsp salt :)
@@mynameisandong
Awesome! Thanks much!
There is also a vegan fish sauce brand
If you are truely allergic to fish (fish as in anchovies and not fish as in things that swim in water), you need to be very careful eating around Thailand and Vietnam. Fish sauce is basically used like salt around that area.
Ich kann Uncle Roger schon jammern hören...!
Thanks 🎉
Not a bad attempt at pho, but a couple things to help improve the recipe.
1. The best type of bones to use would be marrow bones because meaty bones can give a cloudier broth. Marrow bones also give the added benefit of adding more the collagen to the broth, which in turn give the broth a nicer mouth feel. I personally add some cow feet in my pho broth to amp up the collagen. That's the one thing I feel the restaurant lack when compare to homemade pho, the amount of collagen.
2. Never cover the pot with a lid. You want only a bare simmer. This keeps the fats from the bone from emulsifying with the broth. Also you need to simmer the bone for at least 12 hours, over 24 hours is even better. Beef bones are dense and takes a lot of time for the flavor to properly extract into the broth at a bare simmer.
3. While beef chuck is good, fatty cuts like brisket is even better. Typically I would soak my brisket overnight to get rid of some hemoglobin so that it doesn't dirty up my broth when I leave it in the broth to cook.
4. Add the aromatics and spices only toward the last hour or two of the making the broth. Long simmer times can easily destroys the aromatic flavors of the ginger and onion. Also letting the the spices cook for too long can cause the broth to be bitter.
A really good alternative option for the thin steaks is to buy the beef for hotpot, its pre portioned and designed to be cooked in brother quickly
Hi Andong, you could put your spices in a large tea filter (or two) next time and seal it with string or a metal clamp next time,so you don't have to fish them out. Works great in many dishes, also with Rotkraut for Christmas. I also make my cold brew coffee this way.
I've been fortunate enough to have had this in various cities in Vietnam (and there is a difference between Hanoi and Saigon versions) as well as many places in the US. After 10 years living with a Vietnamese partner I could once make a credible version, but no more. Still one of, if not 'the' favorite soups, period, though no two families will agree on what's the most authentic version.
Yessss was just going to look for a recipe!
a good alternative to the thin steaks is hot pot beef you can get frozen at asian grocery stores!
how disgusting can a guy be when tasting food...
OH MY GOD is it soup season again? I am SO ready!
Your noodles all ripped apart... no good.
Those noodles look desintegrated...
Here in Los Angeles, our pho restaurants usually have tripe and a bit of tendons in addition to the brisket and thin raw beef slices...they also usually have a handful of bean sprouts in addition to the lime wedge and basil and hot peppers.
Some places also include sliced in half meatballs.
In any case, almost all the pho I've had is exceptionally delicious, they àll have the magic 💖 touch!
Andong 😭😭😭😭😭😭 those noodles are OVERCOOKED
You're supposed to cook each serving immediately before serving.
DO NOT COOK AND RESERVE NOODLES
overwise the noodles absorb the water and subsequently break up and get mushy
Much love❤
habibi! i want to cook for you. me and my woman live in Berlin. either Chinese or Venezuelan.
Italian or mexican.
god bless!
Hey. What's with the jitteringly nervous cutting, spinning around, and ultra high energy look here no look here no look here ZOOM? It looks like a VERY overenthusiastic videographer has been given free reign. It looks markedly cheaper, not more engaging. I'd like to enjoy your high quality content without feeling like I'm in an ADHS tiktok the entire time. Thank you, cheers.
You are wrong, I love pho but Miso black ramen made with BLack garlic oil and crispy garlic ( turned to 11) that is so black you forget there are noodles, fills your heart, soul and pores
I ordered this is a really good ramen place and the chef went NUCLEAR and was actually amazed i ate all of it and was like ''needs more garlic mate''