I’m not exaggerating I could eat Pho Ga 3x a day for the rest of my life. My mom’s Pho Ga is my favorite soup, the broth is clear and delicious. I appreciate you for using the 3 crabs fish sauce 😂
Just wanted to let you know I now look at you and Cooking With Dog as the standard for Asian food. Thanks so much for the amazing content and overall keeping us company in the kitchen!
Hi Marion, at first I was skeptical when you suggested we try adding soy sauce to season our pho, but WOW! I will never doubt you again. It took the broth to a deeper level that I couldn’t get with fish sauce and chicken powder combined. It actually made the pho tasted more like pho🤯😄😋💛
Keeping ginger in the freezer is a great idea, as it doesn’t keep long in the fridge, it dries out. Thank Marion, this looks really nice,😊 quick and easy too.
Thank you for the great hack. I made your auntie pho. That was the best pho I have ever had. Please tell auntie thank you. I made it for my family which as never had pho before, they couldn’t get enough of it. My mom ask if she could take home all the leftover broth 😂. You, momma and auntie are fabulous chefs. Thank you all again. Much love ❤
Awesome recipe! I 100% agree that Thai, Vietnamese, Chinese, Japanese, Korean etc...sauces all have their own distinct flavor profiles. They're not always interchangeable.
Really now? I mean it's almost like they are all different cultures with different food, customs and languages. Not all Asians are the same you know. Your comment makes you sound incredibly ignorant.
@@ourgorlsfavoriteorangechic2711 nope, read that right. You’re obviously too obtuse to realize your comment is more of a back handed compliment at best. Culture much?
@@ourgorlsfavoriteorangechic2711 nope, read it right. You’re obviously too obtuse to realize your comment was offensive and more of a back handed compliment at best. Culture much?
From my favorite pho restaurant, the dominant flavor in the broth is the onion soup flavor with a bit of beef bone broth flavor in it. I used licorice candy for that licorice taste but also sour lemon and orange candies for that strong citric taste too.
I never tried the soy sauce before and it made the dish test so authentic! Now I did use stock and "Better Than Bouillon Roasted Chicken Base" and cooked for 2 hours, but it came out perfect!! Family loved it!
Marion! I watched this and realized that I had a frozen a chicken carcass to make broth with. But, I’m going to make this for dinner instead. Thanks for the inspiration and helping me think out of the box. 😉
that's some tasty looking pho n a beautiful presentation n can I admire the dishware let's take a moment to pause for that.... I hope to order a few sets of this incredible stoneware you n mama noi created,??? well even if mama noi wasn't in on it, she really was!!... hehehe!!!
I agree, and I'm sure she does too since I'm almost positive her other recipe does do that. This sounds more like a quick mid week dinner where you have 30 minutes to get everything on the table and I think it's great. This recipe is missing the fresh herbs, bean sprouts etc but in exchange, I actually have everything needed to make this for dinner tonight without having to go to the grocery store and I think I will.
Hi great idea thanks. I get toasting the onion but would roasting aromatics work? If so how please? I mean I’d probably stick the onion in the air fryer cause it fast and pan fry the aromatics. What do you think? Open to suggestions that are still reasonably quick and easy. Cheers 😊
We tried this tonight as per your video but the stock was still very weak and not very flavoursome. I'll try it again but will add chicken stock next time
I was surprised she didn’t add chicken stock and worried it wouldn’t be “chickeny” enough. That’s a word right? 😉 I always have a good quality powders chicken stock and a store bought chicken bone broth in the pantry. Have you tried it again adding th chicken stock? If so what kind and how much ? Thank you 🙏 😊
This is probably a silly question but is this a special Vietnamese kind of cinnamon stick or just the regular ones you can buy anywhere? I really want to try this recipe 😌
If you used the famous Coles Dirty Bird, or a Batchelor's Handbag for this, how fastidious would you have to be to remove the stuffing? I would think any hint of it would make the broth cloudy, yeah?
You definitely want to remove as much stuffing as possible but I wasn’t overly concerned about getting every last scrap and mine was perfectly fine 😃 Not 5-star consommé level but perfectly acceptable 👌
You calling it a 'Fur stock' sounds like? but, i like the cheats way of cooking things too. Like pork belly we just salt it over night then scrape the salt off the next day or when ever you want to cook it at least after 24 hours.Cook on the Weber Q beautiful or even in the air fryer.
*Because sometimes chefs like throw a 100 plus ingredients into something that takes ages to cook? keeping cooking simplified is why i like watching your channel, cheers.
I'd rather do all that seasoning of broth after filtering it into the bowl, so everything is used up by the broth and not by those about-to-be left out components. 😊
You heard her say that it's not traditional, but she likes putting a little in her broth because it hasn't been simmering for 8 or 10 hours, and it gives the flavor of having done so. Marian never said it was authentic pho. She *does* have recipes for that if you're wanting some.
I’m not exaggerating I could eat Pho Ga 3x a day for the rest of my life. My mom’s Pho Ga is my favorite soup, the broth is clear and delicious. I appreciate you for using the 3 crabs fish sauce 😂
Just wanted to let you know I now look at you and Cooking With Dog as the standard for Asian food. Thanks so much for the amazing content and overall keeping us company in the kitchen!
Couldn’t have said it better! Marion has been one of my absolute faves since watching her on MC Aus. Her videos keep getting better and better!
I miss Francis (the dog )😢. It was such a unique concept for a cooking show and the chef is quite talented.
Awww thank you!
Hi Marion, at first I was skeptical when you suggested we try adding soy sauce to season our pho, but WOW! I will never doubt you again. It took the broth to a deeper level that I couldn’t get with fish sauce and chicken powder combined. It actually made the pho tasted more like pho🤯😄😋💛
I know it’s not the thing to do with a traditional pho stock but for these quick ones I find it essential. Glad you think so too!
Keeping ginger in the freezer is a great idea, as it doesn’t keep long in the fridge, it dries out. Thank Marion, this looks really nice,😊 quick and easy too.
Really love the rotisserie chicken hack. I never thought to use the bones for broth. Will try this recipe!
Thank you for the great hack. I made your auntie pho. That was the best pho I have ever had. Please tell auntie thank you. I made it for my family which as never had pho before, they couldn’t get enough of it. My mom ask if she could take home all the leftover broth 😂. You, momma and auntie are fabulous chefs. Thank you all again. Much love ❤
Awesome recipe! I 100% agree that Thai, Vietnamese, Chinese, Japanese, Korean etc...sauces all have their own distinct flavor profiles. They're not always interchangeable.
Really now? I mean it's almost like they are all different cultures with different food, customs and languages. Not all Asians are the same you know. Your comment makes you sound incredibly ignorant.
@@Gazziza29 Your comment makes you sound like you lack basic reading comprehension skills.
@@ourgorlsfavoriteorangechic2711 nope, read that right. You’re obviously too obtuse to realize your comment is more of a back handed compliment at best. Culture much?
@@ourgorlsfavoriteorangechic2711 nope, read it right. You’re obviously too obtuse to realize your comment was offensive and more of a back handed compliment at best. Culture much?
@@Gazziza29 Nope, but thanks for playing.
From my favorite pho restaurant, the dominant flavor in the broth is the onion soup flavor with a bit of beef bone broth flavor in it. I used licorice candy for that licorice taste but also sour lemon and orange candies for that strong citric taste too.
I made your cheats version of Beef Pho and it was delicious. I'll definitely be trying this. Thanks for sharing these recipes.
I never tried the soy sauce before and it made the dish test so authentic! Now I did use stock and "Better Than Bouillon Roasted Chicken Base" and cooked for 2 hours, but it came out perfect!! Family loved it!
My husband fall in love even more to me, when I made this and he says more please!! With big smile and kisses. Thank you Marion!
Marion! I watched this and realized that I had a frozen a chicken carcass to make broth with. But, I’m going to make this for dinner instead. Thanks for the inspiration and helping me think out of the box. 😉
I'm ordering Cinnamon sticks and star anise coz i don't use them in my cooking but i will order them soon so i can cook this delectable broth! 😊
Yummy and tasty recipe thanks for sharing 😋😋 my friend
Brilliant, how easy peasy.
What a great idea for those leftovers we all have. Can't wait to make this one!
Yes finally there is chicken pho instead of beef pho!! How big the difference from the taste, Marion?
Love your food so much ❤🎉
that's some tasty looking pho n a beautiful presentation n can I admire the dishware let's take a moment to pause for that.... I hope to order a few sets of this incredible stoneware you n mama noi created,??? well even if mama noi wasn't in on it, she really was!!... hehehe!!!
🥰🥰🥰 Thank you for noticing. The noodle bowl is by far my most loved piece from the set I created!! I love the shape so much!
Of course Marion would have the most fashionable chopsticks I've ever seen in my whole life
nice little cheat, i also add knorrs chicken stockpot too.
It's your choice.
awesome recipe chef , please show New Zealand lamb chops and Xinjiang Lamb recipe please
Hi Marion! This is a great Idea, but the broth will be much better if oninons, cineman, staranis and ginger are rosted, in my opion 😊
I agree, and I'm sure she does too since I'm almost positive her other recipe does do that. This sounds more like a quick mid week dinner where you have 30 minutes to get everything on the table and I think it's great. This recipe is missing the fresh herbs, bean sprouts etc but in exchange, I actually have everything needed to make this for dinner tonight without having to go to the grocery store and I think I will.
@@janellegodin2934She had Thai basil and bean shoots/ sprouts. 🙂
Hi great idea thanks. I get toasting the onion but would roasting aromatics work? If so how please? I mean I’d probably stick the onion in the air fryer cause it fast and pan fry the aromatics. What do you think? Open to suggestions that are still reasonably quick and easy. Cheers 😊
We tried this tonight as per your video but the stock was still very weak and not very flavoursome. I'll try it again but will add chicken stock next time
I was surprised she didn’t add chicken stock and worried it wouldn’t be “chickeny” enough. That’s a word right? 😉
I always have a good quality powders chicken stock and a store bought chicken bone broth in the pantry.
Have you tried it again adding th chicken stock? If so what kind and how much ? Thank you 🙏 😊
What kind of noodles can i use, any suggestions
My mouth js watering
This is probably a silly question but is this a special Vietnamese kind of cinnamon stick or just the regular ones you can buy anywhere? I really want to try this recipe 😌
Not a silly question at all! It’s just your regular cinnamon stick you get from any supermarket 😃
@@Marionskitchen thank you so much for replying!! ❤ Excited to make this! All of your recipes that I've made never disappointed!! 😄😄
Marion im your biggest fan since the page started but didn't you already make a similar recipe a year ago with rotisserie chicken pho?😆😆
Thanks for the "cheats version"!
If you used the famous Coles Dirty Bird, or a Batchelor's Handbag for this, how fastidious would you have to be to remove the stuffing? I would think any hint of it would make the broth cloudy, yeah?
You definitely want to remove as much stuffing as possible but I wasn’t overly concerned about getting every last scrap and mine was perfectly fine 😃 Not 5-star consommé level but perfectly acceptable 👌
@@Marionskitchen Thank you! I've always avoided them for stock due to that worry.
You calling it a 'Fur stock' sounds like? but, i like the cheats way of cooking things too. Like pork belly we just salt it over night then scrape the salt off the next day or when ever you want to cook it at least after 24 hours.Cook on the Weber Q beautiful or even in the air fryer.
*Because sometimes chefs like throw a 100 plus ingredients into something that takes ages to cook? keeping cooking simplified is why i like watching your channel, cheers.
😋😋😋
I'd rather do all that seasoning of broth after filtering it into the bowl, so everything is used up by the broth and not by those about-to-be left out components. 😊
Some cilantro too
I am not one to eat fish and do not like a fishy taste though I wish I did. Does the fish sauce make it taste fishy?
A variation of the microwave recipe
I feel like she posted this months ago why did she repost this video?
Lools like the while chicken without just the breast meat.
Vietnamese fish sauce is full of weird additives.
Soy sauce? What the pho?
You heard her say that it's not traditional, but she likes putting a little in her broth because it hasn't been simmering for 8 or 10 hours, and it gives the flavor of having done so. Marian never said it was authentic pho. She *does* have recipes for that if you're wanting some.
@@feverspell omg it’s a silly joke. Lighten up. You misspelled her name.
😂😂❤ I love your sense of humor! LOL.
Exactly we are never cook Pho Ga with cinnamon an eat with basil ,and soya sause. Only grill onion and ginger with chicken bone for the good soup😊
You talk too much
❤