I made this recipe without the beef shank because I don’t eat it. I just like the thin sirloin slices. I was afraid this would ruin the flavor of the broth but this recipe still came out GREAT! I am in love. I made two batches and never going to eat restaurant pho again because it doesn’t taste as good at this broth!! Thank you for the video. I’m in love!
Wow this was a thorough video! ☺️ Thanks for starting with with the basics like the best pieces of meat to buy. I’ve never made Pho before and it always seemed so intimidating
What a great video! Thank you for all the effort! -- FYI: the smaller round bones are femur bones, the bigger bones are knuckle bones. nuckle bones are preferred over the femurs because they have more collagen. both will work, one works better.
I’ve followed this recipe twice and it’s the best and easiest way I’ve seen. Which Vietnamese store do you go to to buy your beef bones? I am new in Dfw and the Asian store I been to doesn’t sell bones like that.
I just rinse off the Beef 🥩 Bones 🦴 to start from Packaging to Sink to pot. I like to use Beef Short Ribs, Beef Bone Marrows and Shank Steaks too gives suck a good Flavor.
I went to the market in westminster... A song across the street from Asian garden mall. That grocery store and the one on beach and McFadden (westminster superstore) are the best locations to get beef bones (or any kind of bones.. pork/ chicken bones)
This is great! Thanks you!! So each time you make a bother batch of broth, you add the fish sauce, chicken boullion and rock sugar? And you do that up to 5 times?
I know nothing about making this broth. However, my question is, not having the beef shank in the other reuses does that change the flavor profile? Like less beefy or something like that. Also going to make this next’s weekend One other question is this southern style or northern. For those that don’t no one has less or no star anise or cinnamon
@@TamaSifaga I don’t want to eat scum either. Allow me to walk ya through what I’m trying to say…. In the video, she skimmed the foam off the top right? But then, she drained the bones and rinsed them off. There’s no point in skimming if you’re going to drain and rinse the bones, because you’ll rinse all of that foam and scum off of them anyway. This means that, in this specific situation, the skimming was just extra work and was not necessary.
Leaving impurities in the broth is the problem. They sink back in and you can no linger skim them out of the broth. They cause indigestion. Basic culinary 101.
How about vegan one? My Vietnamese mom always uses it whenever she goes vegan, and actually you don't need to add fish sauce while making the broth as it makes the broth have a sour aftertaste, only add it to your bowl while serving and to your taste. I prefer adding hoisin sauce tho, you could try hoisin sauce instead, and definitely after you're done making the broth and when you're serving otherwise hoisin sauce would make the broth dark and murky
I make beef broth by roasting bones first But I don’t skim “impurities” either. Delicious broth I will add the flavorings for pho broth Except no msg (“chicken bouillon”), sub mushroom powder for the unami instead.
I’m confused. Would you be so kind as to explain…. Why would you not use BEEF broth, since you’re making beef pho? I can understand using CHICKEN broth for a chicken pho, but for beef?
She’s making a beef broth from scratch by cooking the beef bones and beef shank. This is how most beef pho is made. You never ever use store bought beef broth for pho otherwise you are missing out on complex and deeper beef flavour…
@@aur2009 Don't spread misinformation. I'm Vietnamese and if we ever use boullion, it's from pork. There isn't such thing as chicken boulilion in our cuisine. Most popular is still MSG. My family used to use boullion but then we realized that it made no difference from using MSG, so now we only use MSG. Food vendors also use MSG because it's much cheaper than boullion.
I made this recipe without the beef shank because I don’t eat it. I just like the thin sirloin slices. I was afraid this would ruin the flavor of the broth but this recipe still came out GREAT! I am in love. I made two batches and never going to eat restaurant pho again because it doesn’t taste as good at this broth!! Thank you for the video. I’m in love!
Most flavor is from spices the beef and meat gives it savoriness bone for marrow juice
Wow this was a thorough video! ☺️ Thanks for starting with with the basics like the best pieces of meat to buy. I’ve never made Pho before and it always seemed so intimidating
Glad this helped!😊😊
What a great video! Thank you for all the effort! --
FYI: the smaller round bones are femur bones, the bigger bones are knuckle bones. nuckle bones are preferred over the femurs because they have more collagen. both will work, one works better.
Never thought I could reuse the bones and spice bag for another batch of broth !
Charring the onion & ginger is KEY!!! PLUS the Asian markets sell the pho aromatics & a cheesecloth baggie ( for lazy babies like me😅)
I’m making this today and I am so excited. It smells so good right now :)
@Repent and believe in Jesus Christ so random stop
Cookbook!
Cookbook!
Cookbook!
❤❤❤❤
Yessssssssss You are the Queen, no, Goddess of cooking. lol
Easily and I mean easily one of the best "how to make pho" videos I have ever seen.
I made your recipe and got an A+ from the hubby. Thank you Alyssa
Thank you so much for this recipe!!! I very much appreciate the longer tutorial. I’d love to try to do this one day. Will update when I do!!
This is awesome. Esp the part about making extra broth with the same leftover bits! Thanks!!!
Don't throw the oil away whenever you make this! Use it to make aromatic chili oil ❤
A recipe on pho??? It looks so good! I have to give this recipe a try ASAP!
Me watching this way past my bedtime knowing dang well I don't have no instapot- 👩🏾:Interesting 👩🏾🍳
Lmao i Can Just Imagine Her Talking Through A Paper Towel Roll Hahaha 🤣🤣
A goddess amongst the gamer society - a ty from this gamer wife
The bones with marrow is the good stuff
2 yrs later that bag of beef has tripled in cost. 🥺 But still so worth it. 💓
I like using mushroom powder instead of chicken bullion for flavor. Great recipe!
Where do you find mushrooms powder ?
@@Nescnobody most Asian markets have it. It's also available on Amazon. Great umami bomb and salt substitute
Great sub for the msg
Score!
Good idea.
I use beef powder :)
I'm so glad someone is washing that dead blood and impurities off the meat and please don't forget the pots. That looks delicious.
Best. Pho. Everrrr
Wow, it looks ridiculously good 🤤😛😋
That looks so good!!!
Perfect! Thank you, you’re awesome!
👊👊👊
Such a great cook. 👍
I’ve followed this recipe twice and it’s the best and easiest way I’ve seen. Which Vietnamese store do you go to to buy your beef bones? I am new in Dfw and the Asian store I been to doesn’t sell bones like that.
Best video ever! Thank you!
Try toasting the spices more and opening the cardamom pod so the spice infused better in the soup
Wunderbar 🇩🇪🙋👍🏻
u earned your sub. I love your channel
I just rinse off the Beef 🥩 Bones 🦴 to start from Packaging to Sink to pot. I like to use Beef Short Ribs, Beef Bone Marrows and Shank Steaks too gives suck a good Flavor.
Yummmmmmmayy!!! Thanks! ❤️
Looks so yummy wauw 🤤
Omg! I love your recipes!! I recently moved to Irvine and never know where to go to get good beef bones! Which market do you go to get beef bones?
I went to the market in westminster... A song across the street from Asian garden mall. That grocery store and the one on beach and McFadden (westminster superstore) are the best locations to get beef bones (or any kind of bones.. pork/ chicken bones)
Thank you for this recipe! After cooking the broth for 2 hrs, do you NPR or can you manually release the steam?
Thank you❤
Thank you chi
U could put beef shank on cold water after boiling for better colour, texture
great instructor
Wow mamma bear that filter was sooo smart looks absolutely delish I know I'm a year late but have you tried the plastic bag method yet ?
Thanks for sharing this recipe! I’m in SoCal and it’s surprisingly difficult to find cardamon pods
Same here in Florida, I ordered the black cardomon online
try Indian supermarket
@@rayjack thats a good tip! thanks!
This is great! Thanks you!! So each time you make a bother batch of broth, you add the fish sauce, chicken boullion and rock sugar? And you do that up to 5 times?
Yes, she does.
I know nothing about making this broth. However, my question is, not having the beef shank in the other reuses does that change the flavor profile? Like less beefy or something like that. Also going to make this next’s weekend
One other question is this southern style or northern. For those that don’t no one has less or no star anise or cinnamon
I followed this recipe but why did mine tasted a little bitter?
how does the the 2nd 3rd and 4th batch come out after using the leftover stuff?
I think I can opt out the fish sauce. I have a seafood allergy. I might think of something to replace it with. I can’t wait to try!
Don't know if you already figured out yourself but you can replace it with vegan fish sauce, it would still give a similar taste and flavor
I want to try your pho 😀
When you pressure cook for additional 2 hours, is it on high pressure as well?
Please do a cookbook!!!
Yum 😋
Why do you skim the scum/foam at the top during the blanching if you’re going to dump out all the water anyways?
can i freeze what came out from the first batch to make more broth later or would that lose the flavour in the freezer?
❤
Ahh I have a 6-quart instant pot… how would you adjust the ingredients? 🧐
less bones
😋
Can you preserve the flavor refrigerating it?
🤤
What did you do with the beef shank for the broth?
70 cents a pound? Where are you at? Lol it’s like 2-4$ where I’m at
I tried this but the broth is so dark. Is this normal?
The darker the broth the deeper the flavor
Isn't the broth diluted if you use the same ingredients 5 times?
Is this the same if you'd want to make Chicken Pho?
Green or black cardamom pods?? Also, where did you get your cute little spice bags?!
You dont wash the bones after blanching? 😟
I do almost the same thing, except I pressure cook it for like 40 minutes LOL.. overkill
Where are the pho plates from?
So… if you rinse the bones after blanching, is there really a need to skim the foam / scum from the top?
foam/scum clouds the broth and i would rather not eat foam/scum.
@@TamaSifaga I don’t want to eat scum either. Allow me to walk ya through what I’m trying to say…. In the video, she skimmed the foam off the top right? But then, she drained the bones and rinsed them off. There’s no point in skimming if you’re going to drain and rinse the bones, because you’ll rinse all of that foam and scum off of them anyway. This means that, in this specific situation, the skimming was just extra work and was not necessary.
Leaving impurities in the broth is the problem. They sink back in and you can no linger skim them out of the broth. They cause indigestion. Basic culinary 101.
No little bones bc of the marrow?
Can you get beef bones from your regular grocery store or do you need to go to a special store?
Any store will have beef bones.
What is your favorite brand of beef balls? Thanks
If I did this on the stove top what temperature and for how long?
Doh ma!
Chicken bouillon in beef stock? 🤔
Is there a substitute for fish sauce for people with allergies?
How about vegan one? My Vietnamese mom always uses it whenever she goes vegan, and actually you don't need to add fish sauce while making the broth as it makes the broth have a sour aftertaste, only add it to your bowl while serving and to your taste. I prefer adding hoisin sauce tho, you could try hoisin sauce instead, and definitely after you're done making the broth and when you're serving otherwise hoisin sauce would make the broth dark and murky
I make beef broth by roasting bones first
But I don’t skim “impurities” either.
Delicious broth
I will add the flavorings for pho broth
Except no msg (“chicken bouillon”), sub mushroom powder for the unami instead.
You're SUPPOSED to skim the impurities for a less fatty broth and for it to be clear- otherwise, it's not pho.
Mushroom powder is also msg
I don’t have an instapot 😢
Did you not wash the bones first?
She did.
I’m confused. Would you be so kind as to explain….
Why would you not use BEEF broth, since you’re making beef pho?
I can understand using CHICKEN broth for a chicken pho, but for beef?
She’s making a beef broth from scratch by cooking the beef bones and beef shank. This is how most beef pho is made. You never ever use store bought beef broth for pho otherwise you are missing out on complex and deeper beef flavour…
@@lalaKITT12345,
Ah….okay. Thank you.
@Zoe I think they meant why is she using chicken bouillon in the video for making beef broth. Why not use beef bouillon then? I'm wondering too.
Because Vietnamese people use chicken boullion for everything. That and mushroom seasoning
@@aur2009 Don't spread misinformation. I'm Vietnamese and if we ever use boullion, it's from pork. There isn't such thing as chicken boulilion in our cuisine. Most popular is still MSG. My family used to use boullion but then we realized that it made no difference from using MSG, so now we only use MSG. Food vendors also use MSG because it's much cheaper than boullion.
Isn’t it nutmeg instead of cardamom pod?
I thought it looked like nutmeg but there is no nutmeg in authentic pho
@@notsuperhumain I thought it was black cardamon
crannies
Where can I purchase that fat strainer
Need this as well
What that mouth do 😂
Why bother skimming if youre going to pour it all out
Are you vietnam
I’m pretty sure the are from Việtnam
@@YayForHappiness Are you vietnam
@@jolynntubehd2368 Yes. Not currently living there though
I simply cannot stomach leafy greens and roots anymore! I can do meat and fat but all that other stuff is just too much
0/10 no babies crying
You need a bigger pot , the one you have only going to serve like 2 people but looks delish!
Did you ever hear yourself talk?
Too much sugar
Her voice is very angry
I'm just gonna go out to eat pho. That's way too much work.
Whoaaa so you won’t lose flavor for the additional batches?? Damn I’ve been wasting my ingredients! 🫢😱
Thats exactly what I thought. I bet you could just combine all the batches and then move on with the recipe so all the broth would be flavorful!
I made this the other day with 4 pounds of bones in a smaller pressure cooker and no it doesn’t loose flavor at all! Just reseason!
Why do you skim off impurities if you're just going to drain it?