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.
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 :)
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.)
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!
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.
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 :)
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.
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!
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.
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'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.
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.
Awesome video! I love that moment when the broth comes together. I make the same expression when I taste Taiwanese beef noodle soup after I've simmered it in my kitchen for a few hours!
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"!
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!
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 love pho. a wonderful way to reproduce this easier than what it was in the ones I've learned from doing. yes more steps over the hours it takes but it is just easier than fighting with the pot that boils off the albumin.
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 😊
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 🤪
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!
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
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.
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)
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.
Great job on this video. Some interesting stuff you came up with. I would use more beef bones and cook it overnight for more beefy flavor. The noodles, I would totally change as they were all broken by the time you ate them. Just soak them like you did for an hour then drain. Right before serving, put it in your strainer basket and lower it into a pot of boiling water for less than a minute. Remove to your bowl and ladle on your broth. That's how my family did it growing up.
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.
@@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💖
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
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.
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.
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! 😤🤣
So no need to start with cold water when blanching the meat and bones? Awesome. I also think that onions can cloud your broth and most techniques I see the onion halved instead of quartered. Sometimes whole. That may be the source. Same with the ginger. Uncut but charred
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''
it's not dirt. it's proteins, blood, myoglobin and other meat parts. unless you threw your meet down on a sandy floor with the water from the noodles ;-)
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 🤤🍻🇮🇩
I like Vietnamese Pho like any other person, but Pho is not a winter soup, never has been. The coldest it gets in Vietnam is +15C. For me the ultimate winter soup is classic american/european beef stew. Its hearty, meaty, full of protein and vitamins. Second is chicken soup, the more homemade the better.
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.
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 do 100% oxtail for the collagen, using normal meat cuts is a waste of meat. when it comes to your meat to add to the bowl, half freeze flank/brisket and slice it thin don't bang it with a hammer. 3 crabs fish sauce is trash, use phu quoc and add like 1/3 of a cup at the beginning of the boil. No pho has clear broth.
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.
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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.
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 :)
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.)
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!
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.
As a mexican, a soup with no lime isn't complete, so this hits home.
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 :)
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 a huge crush on this guy and it’s frankly bc of the soups 😊
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
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!
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.
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'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.
Thanks 🎉
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.
Awesome video! I love that moment when the broth comes together. I make the same expression when I taste Taiwanese beef noodle soup after I've simmered it in my kitchen for a few hours!
Cinnamon beef noodles are the best
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"!
1:04 😐 it's the confidence for me
Yessss was just going to look for a recipe!
Thanks for making this video, I wanted to see a step by step of pho, and yours is easy and straightforward Andong!
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!
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 love pho. a wonderful way to reproduce this easier than what it was in the ones I've learned from doing. yes more steps over the hours it takes but it is just easier than fighting with the pot that boils off the albumin.
The videos are so indepth, so informational, so full of personality, but then there is the new lifeless mr beast-esque thumbnails 😭😭😭😭😭
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 😊
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
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!
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
You’re So unintentionally funny in this video, I’m loving it 😂❤
amazing recipe, i enjoyed it very much
OH MY GOD is it soup season again? I am SO ready!
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!
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.
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)
Слава крепкому бульону!!! Источнику силы и здоровья!
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.
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 :)
Great video! And I had to laugh hard in the end when you were throwing chairs and rolling on the table 😂
Great job on this video. Some interesting stuff you came up with. I would use more beef bones and cook it overnight for more beefy flavor. The noodles, I would totally change as they were all broken by the time you ate them. Just soak them like you did for an hour then drain. Right before serving, put it in your strainer basket and lower it into a pot of boiling water for less than a minute. Remove to your bowl and ladle on your broth. That's how my family did it growing up.
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.
Great video, but I have a quick question. What was the purpose of shocking in hot water, is that to cause it to steam off?
The spice tip is genious!
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💖
New digs look so good!
bro haha the water part at 1:10 just earned you a subscriber
there's a bit of an unhinged energy in this video that I very much appreciate
Year 4 of asking for Käse-Lauch-Suppe ("cheese leek soup")!
Maybe only year 3? idk when the first Soup Season was anymore XD
Great video and it looks so yummy!
a good alternative to the thin steaks is hot pot beef you can get frozen at asian grocery stores!
In case anyone is wondering, "cilantro" is coriander in the ROTW.
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
The sponsor on this one is funny because I always say pho is the BEST hangover food
I, as a Vietnamese presentative, approved your Pho recipe ❤😂
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
chad kubanoff has the best and most straightforward pho recipe, highly recommend
Soup season never ends
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
Dude is that a dueling scar? Also I kinda dig a little bean sprout on my garnish plate. In total you did an amazing job no kidding.
Could you make the broth in a pressure cooker please?
Soup season is back!! 😊
bro what happened???? where did you go???
Thanks!
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.
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.
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
I would highly recommend first soaking the meat and bones in cold water for a few hours to overnight.
To be honest the clear broth isn’t necessary. It gets soiled up anyway after you add the hoisin sauce and Tabasco
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! 😤🤣
Is it the type of noodle that makes it Pho? And does all pho taste like flowers?
No, it shouldn't taste like flowers. It should be a very beefy salty umami Broth. North Vietnam style.
What about MSG? I know you get the Umami from the Fishsauce but would it be a viable replacement?
of course :)
Wow, loved your reply@@mynameisandong . I just moved to Germany and really love your content! Kudos!
Isn't cassia cinnamon the toxic one which harms the liver?
I just had dinner. I am now hungry again.
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.
I will never make this, but I appreciate the effort. 😅
More like restaurant level friend
The store had a sale on smoked turkey legs and chicken wings. Guess who's making Pho tonight!
So no need to start with cold water when blanching the meat and bones? Awesome. I also think that onions can cloud your broth and most techniques I see the onion halved instead of quartered. Sometimes whole. That may be the source. Same with the ginger. Uncut but charred
SOUP SEASONNNNNNN!!!!!!!!!!!!!!!
Vietnamese here , so impressed with your cooking Pho. Your name is unusual and beautiful. 🥰❤️😘👍
Ich finde die Kameraführung am ende sehr cool 👍
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''
it's not dirt. it's proteins, blood, myoglobin and other meat parts. unless you threw your meet down on a sandy floor with the water from the noodles ;-)
Soup season babyyyyyy
Pleaso do a Video about how to make Pho in a Student Kitchen. PLS! :D
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 🤤🍻🇮🇩
I like Vietnamese Pho like any other person, but Pho is not a winter soup, never has been. The coldest it gets in Vietnam is +15C. For me the ultimate winter soup is classic american/european beef stew. Its hearty, meaty, full of protein and vitamins. Second is chicken soup, the more homemade the better.
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
Great Video :)
Never seen a cup of soup made a man so crazy ;)
Yummy
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).
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!
ive seen this channel MMAAASSSH up some recopies. then, cooks a "to the book" Pho
i do 100% oxtail for the collagen, using normal meat cuts is a waste of meat. when it comes to your meat to add to the bowl, half freeze flank/brisket and slice it thin don't bang it with a hammer. 3 crabs fish sauce is trash, use phu quoc and add like 1/3 of a cup at the beginning of the boil. No pho has clear broth.
I think the "reaction" part at the end was a bit over the top this time.
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.
I hope orange shirt guy sees this.