Cooking the broth for 24 hours! All I can say is WOW! I noticed that most of Vietnamese food dishes are often served with lots of fresh vegetables and herbs, which is absolutely unique. This is why Vietnamese cuisine is not only delicious but healthy.
I cook mine for about 30 hours now. Considering how long it takes to cook one batch, you should cook as much as you can, for as long as you can. Love pho ❤
You guys commenting about washing… watch the video, you can see them spray the meat with high pressure and it drains from the bottom. Then you can see worker fill up the pot with the faucet.
1:54 Forgive the ignorance, but why didn't he just cut the brisket right after removing it from the packaging before dropping on the pot? Why cut the meat in the pot?
Cinnamon 2 sticks, clove 10. star anise 5 or 6 depending on how strong you want the smell. Chicken powder, fish sauce, rock sugar, salt, main ingredient ( the pho season you can get at any Asian market. It pho broth call Qouc Viet. Cot pho bo. Putting this in With your broth will enhance the flavor.
@@Benjamin-pb6jo correction, bacteria gets annihilated when boiled. Par boiling will help remove most of the impurities. For pho, the standard practice is to parboil the meat for about 10-15 mins, strain, rinse meat, and then long simmer. The broth will be clearer this way without chunks floating around. Makes a better presentation as well.
@@ufumbduck Actually, they are supposed to either soak the meat to take out the blood, or boil the meat for 10 mins and drain it, rinse the meat and then cook it for however long. You do the similar thing to the bones. You fill it with water, boil it for 10 mins and then rinse the bone and then use fresh water to fill the bone and then boil for 12 hours. That is how Vietnamese do it.....Not sure what you are talking about when you mock someone that said it correctly. It is YOU who don't understand the process.
Pho 2 pot rice wash water boil rice 11 min low to med add 6 min side boil salt 10 tp well done water meat sit 10 min chicken broth 5 add water to med stove cut blood 2 pack rib juice cut slice roast meat fats rib stomach lip cut 1 pack same t salt 15 min 2 side bean spout wash chive wash side cut 3 pack mint green red mint hollowpoa pepper side cut wash black pepper 4 soy bean
I was worried about that 3 inches of fat floating on top of the broth…I’m guessing from the looks of the finished product, you took care of that! Kudos!!
Preparing Pho this way with all these meats and quality ingredients is not cost effective unless they are charging 30 bucks for a bowl. Maybe it's only for the camera
That is concentrate broth every 2 white square plastic tub to a 100 liter pot then fill up with water to full before adding the spices… I would never order the rib it’s tasteless after all the goodies had been extracted in the broth…Phở Tái is what I would eat.
I don’t remember seeing them putting in any ribs and it looks like they’re pulling out ribs they put in brisket there’s no bone in there and they put in beef bones for the marrow in the basic stock but I did not see any ribs
Pro tip. Boil a pot of ripe pear then add to your broth as last step. This will make your broth sweet so no msg needed. I know because it's the secret ingredient no one tell and Im a Viet chef at a pho house. Now you know.
@dianaong4989 whichever is the sweetest. You are extracting the natural sweetness from the pear to give your broth that sweetness that msg can give. Good pho does not need to add hoisen sauce or saracha into your broth. It should already be sweet from the first sipping of the broth. I think the right way to taste test pho is to sip the broth first before you dig on in. In this way, you can compare different pho house as each one are competing with them other pho houses to attract all the customers to them and become the talk of the town. Each pho master cook has their own secret style to make their pho unique and will not share their trade secret. If you know your pho and have tried my recipe and if I move onto another pho house, you will taste to know that I either took over the business or left the previous restaurant for the next one.
@@phuhuynh8216 tôi có nhà ở City Irvine " giá nhà của tôi bây giờ là một triệu hai"! Tôi chưa dám nghĩ bán " trong túi quần tôi bây giờ chỉ có 100 đô la, tôi có thành triệu phú không? Chỉ trong giấc mơ ông bạn
pho you don't roast beforehand. there is "white" stock and "brown" stock. the white unroasted is in pho, and gives a cleaner taste. i honestly prefer a white stock, it's simple and clean. like searing a steak, you only sear the outside and that gives it a balanced flavor. i wonder if someone should try to mix a small amount of brown stock with white stock, because brown is very overpowering to make a complex dish with.
no, it is probably because japanese tonkotsu they clean the bones for an even cleaner broth (so they can emulsify fat into it). i guess they have a filter for scum and they don't emulsify more fat for pho, evident if you ever eaten pho vs tonkotsu.
You spend too much time preparing the foods to cook. Nothing on the finished product (The noodle soup). What's wrong with you. Next time, just show us how to boil an egg.
Lazy kitchen staff preparation. The raw beef meat n bone never pre clean rasine in water.after removing from the packaging. U can see all the bloody blood. It is not a very clear broth.
Yes but its totally lazy the meat is not all accesable by spray gun their just lazy fu*cks no care in what their making guarantee you that pho is nothing special @@strictlyfoodasmr
That’s gross!🤮 should’ve clean each pack of meats & bones individually before putting them into the big pot to clean???🤷🏻♂️ Plus all those gingers should be wash & scrub any dirts off from the skins…🤷🏻♂️ Now I will never eat there…🤢
MSG never kills anyone. Eating salty food makes you bleed and can lead to sudden death. Eating sweet can make you diabetic. Have you ever heard of MSG being sick and dying?
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
Cooking the broth for 24 hours! All I can say is WOW! I noticed that most of Vietnamese food dishes are often served with lots of fresh vegetables and herbs, which is absolutely unique. This is why Vietnamese cuisine is not only delicious but healthy.
I ate pho when I was a kid and I loved it so much.
You have to boiled the bones then washed, then start the process. That’s how it prepares ok folks.
The broth looks clear to me. It seems like they know more than you bozo
That’s right..
I cook mine for about 30 hours now. Considering how long it takes to cook one batch, you should cook as much as you can, for as long as you can. Love pho ❤
You guys commenting about washing… watch the video, you can see them spray the meat with high pressure and it drains from the bottom. Then you can see worker fill up the pot with the faucet.
Also when u boil it, all the impurities will surface n u just skim it...
Yes, where did all the water that they have sprayed on go , the pot was empty a couple of times they showed them filling it up again.
I totally agree it was spray washed
You have to boil, wash and boil again
1:54 Forgive the ignorance, but why didn't he just cut the brisket right after removing it from the packaging before dropping on the pot? Why cut the meat in the pot?
All the spices for the broth is so healthy and good for you, it's the best 👌
I recognize the cloves, star anise ,and cinnamon. What are the round things that look like walnuts ?
@@ToddHastings-ji5lp it's cardamom
@@ToddHastings-ji5lp It is either Black Cardamom or Red.
I’ll take the last bowl. Bomb!
i would wash the hemogloben off the brisket before adding- and make sure no platic is in the broth. So much for cutting boards. Holy Ginger, Batman!
They parboil the e meat and rinse it. There’s drains in the bottom of the pot. Step 1 in making pho is always cleaning the meat
Where can i get that cauldron of a pot?! ..looks awesome
Pho Bar in Miami? Last I recall there's one in Davie and Pembroke Pines, but none in Miami (those places are a good 45 minutes away from Miami too).
The broth is off the hook. Thanks!
it is!
Looks very delicious ❤❤❤
that soup is full of goodness delicious
Pho Bar in Davie has the best Pho in south Florida by far.
I wish I could eat that Pho ever!!
Delicious. Thank you for sharing...😊
Thanks for watching!
Didn’t wash meat properly
@@lamthongvongnaraj9300The meat was washed 5:10
Looks Great
Do restaurants usually not parboil? The broth looks clean in the video even without it.
They filter thru mesh strainer along with a cloth filter. I worked at pho restaurant before
That looks amazing. But need more noodles. Meat to noodle ratio is off! lol
I love pho
Pho Bar is super! My problem is I live in Miami Lakes and Pho Bar is way up in Davie❤😅
BEST!
There is one open in Pembroke Pines now
It looks so yummy 😋
Great video!!!!
I didn't see you put any seasonings while making the broth? No salt, no msg, no rock sugar, no beef flavor powder? 🙄
Beef ribs Pho is the best, yummy 😋
For the seasonings, you added what is the bark and walnut looking ingredient? Tysm :)
it's Cinnamon and I think you're talking about the Cardamom :-)
Cinnamon
Star anises
Cinnamon 2 sticks, clove 10. star anise 5 or 6 depending on how strong you want the smell.
Chicken powder, fish sauce, rock sugar, salt, main ingredient ( the pho season you can get at any Asian market. It pho broth call Qouc Viet. Cot pho bo. Putting this in With your broth will enhance the flavor.
Culantro and cilantro
I love pho 😋😋😋
Now thats a sharp knife!😂😂😂
Sharp indeed!!😀😃
I absorbed the smashing of the ginger. Good tip.
Impressive
Thank you 👍🏻
Cool.
Where is this?
Playing Osuna in the background while making 🍲 pho
Damn I need a couple cups of that to make some pork rice…. Thats juice is perfect for it
That is the real deal 👍
How many qt is that pot? 😮
I know Miguel is the one playing Spanish music in the back
Comments be tripping about washing meat. 😂😂😂
Yo for real! Ppl commenting about washing meat never actually cooked.
@@ufumbduckprotein gets washed when it’s boiled
@@Benjamin-pb6jo correction, bacteria gets annihilated when boiled. Par boiling will help remove most of the impurities. For pho, the standard practice is to parboil the meat for about 10-15 mins, strain, rinse meat, and then long simmer. The broth will be clearer this way without chunks floating around. Makes a better presentation as well.
@@ufumbduck Actually, they are supposed to either soak the meat to take out the blood, or boil the meat for 10 mins and drain it, rinse the meat and then cook it for however long. You do the similar thing to the bones. You fill it with water, boil it for 10 mins and then rinse the bone and then use fresh water to fill the bone and then boil for 12 hours. That is how Vietnamese do it.....Not sure what you are talking about when you mock someone that said it correctly. It is YOU who don't understand the process.
@@ufumbduck Not wash, but they sprayed it with water to let all the blood that is in the pot to drain at the bottom.
Now I want pho😭
Pho 2 pot rice wash water boil rice 11 min low to med add 6 min side boil salt 10 tp well done water meat sit 10 min chicken broth 5 add water to med stove cut blood 2 pack rib juice cut slice roast meat fats rib stomach lip cut 1 pack same t salt 15 min 2 side bean spout wash chive wash side cut 3 pack mint green red mint hollowpoa pepper side cut wash black pepper 4 soy bean
Did I miss the part where they washed the meat or they didn’t do it?! 😮
Yeah, you missed it.
I need more noodle then that tho..meat wise is fair
No wash the meat! No sharpen knife!
Shady on the noodles
People commenting like their sh!t don’t stink.
My sh_t don’t stink I don’t think. I’m smellingblind. Not sure if it is a word
You tired of their smack too, eh?
Soy sauce fish sauce bean hot sauce chk hot sauce crush cooking oil fry eggs
PHO DINNER!!!(breakfast, lunch and as much as possible)
We cook at home
No msg still delish
I was worried about that 3 inches of fat floating on top of the broth…I’m guessing from the looks of the finished product, you took care of that! Kudos!!
Preparing Pho this way with all these meats and quality ingredients is not cost effective unless they are charging 30 bucks for a bowl. Maybe it's only for the camera
works for them, this is actually how they prep it and pho cost around $13
@@strictlyfoodasmr not $13. Been there at Davie.
@@manoyski3555 How much is it? I want to try it
That is concentrate broth every 2 white square plastic tub to a 100 liter pot then fill up with water to full before adding the spices… I would never order the rib it’s tasteless after all the goodies had been extracted in the broth…Phở Tái is what I would eat.
I pay $16.00 for a bowl of pho in California.
I see clover, cinnamon, almonds?, ginger, and some tiny mushroom looking ingredient
I don’t remember seeing them putting in any ribs and it looks like they’re pulling out ribs they put in brisket there’s no bone in there and they put in beef bones for the marrow in the basic stock but I did not see any ribs
You down with MSG?
The meat should have been washed thoroughly to get rid of the blood before cooking....cleanliness on food is a MUST.
You guys just didn’t watch the part they clean the meats.
No 5lbs of MSG, this must be Fake Pho😂
កុំនិយាយរឿងប៊ីចេងប្រយ័ត្នម្ចាស់ភោជនីយដ្ឋានខឹង។ 😂
CHUA ƠI!!
They don't wanna show the main ingredient weed
Hilarious 😂
You guys so lazy to washing off everything
first person POV or bust
Vietnamese no cooked Pho like that
they did not bland the meat before cooking o.o
"bland the meat"? Hmmm...
Parboiled to remove the metallic iron taste from the blood.
@@Outoftimet.t "blanche"?
Pro tip. Boil a pot of ripe pear then add to your broth as last step. This will make your broth sweet so no msg needed.
I know because it's the secret ingredient no one tell and Im a Viet chef at a pho house. Now you know.
Asian pear or American supermarket 🍐? Thanks
@dianaong4989 whichever is the sweetest. You are extracting the natural sweetness from the pear to give your broth that sweetness that msg can give. Good pho does not need to add hoisen sauce or saracha into your broth. It should already be sweet from the first sipping of the broth. I think the right way to taste test pho is to sip the broth first before you dig on in. In this way, you can compare different pho house as each one are competing with them other pho houses to attract all the customers to them and become the talk of the town. Each pho master cook has their own secret style to make their pho unique and will not share their trade secret. If you know your pho and have tried my recipe and if I move onto another pho house, you will taste to know that I either took over the business or left the previous restaurant for the next one.
It’s not in Miami btw.
The second I saw the unpeeled ginger, I knew the cook is a rookie.
The big piece of meat on the bone is a mouthwatering
They most have put in a thousand dollar worth of meat in that pot. I wonder how many bowls that pot yields
But they they didn't wash the meat before cook.
Xin chào!! Một ngày bán 200 lít nước soup pho bo "! Là thành triệu phú 💰💰💰 giàu có !!
dung roi !!!!!
Bay gio trieu phu la binh thuong..Chua mua duoc Cai nha o Cali
Người Việt ở Cali triệu phú đếm không hết. Cứ làm chủ một căn nhà là triệu phú.
@@phuhuynh8216 California triệu phú trong giấc mộng " dám bán nhà không? Đó là chuyện lớn" Ra đường ở "!!
@@phuhuynh8216 tôi có nhà ở City Irvine " giá nhà của tôi bây giờ là một triệu hai"! Tôi chưa dám nghĩ bán " trong túi quần tôi bây giờ chỉ có 100 đô la, tôi có thành triệu phú không? Chỉ trong giấc mơ ông bạn
I like Rachael Ray cooks Pho better.
They hide the ingredients
I don’t see you wash those bones
Yes they were washed while in the pot, there is a drain on the bottom
Oh shut it up, you been swallowing to many nasty stuff to say that.. lol
Stop washing your protein!!! It isn’t necessary
牛骨不用燒嗎
pho you don't roast beforehand. there is "white" stock and "brown" stock. the white unroasted is in pho, and gives a cleaner taste. i honestly prefer a white stock, it's simple and clean. like searing a steak, you only sear the outside and that gives it a balanced flavor. i wonder if someone should try to mix a small amount of brown stock with white stock, because brown is very overpowering to make a complex dish with.
@mescellaneous Thanks!
If I want to make 100 lbs of beef bone, how much water should I use?
Just spray and cook 😅
They forgot to clean the meat !
Too much bones and meats in the pot , they should be seperated àn mixed after clean it up 🧐🧐🧐
Some Asian Country food are unhealthy be aware not at all.
Should left the blood out of the broth
Oh eck! Didn't rinse the bones and meat properly! 😮
No wonder you will get sick. They never even wash it.Goodluck with that fresh blood.😂😂😂
Shut up
Meat is cooked TOO LONG.....They should be taken out after 6 hours or when it is tender....
You're ridiculous. Do you own a pho restaurant?
24 hours?? That meat is definitely over cooked
It’s the basketball Americans who complaining about washing meat 😂
no, it is probably because japanese tonkotsu they clean the bones for an even cleaner broth (so they can emulsify fat into it). i guess they have a filter for scum and they don't emulsify more fat for pho, evident if you ever eaten pho vs tonkotsu.
You spend too much time preparing the foods to cook. Nothing on the finished product (The noodle soup). What's wrong with you. Next time, just show us how to boil an egg.
I love pho' but require to wear hairnet just saying!!!
Rinse off the meat, use filtered or distilled water instead of tap water. what a mess this is. 😂
What a sloppy way to cook. They could spit in the sauce and no one would know. Happens all the time .
Lazy kitchen staff preparation. The raw beef meat n bone never pre clean rasine in water.after removing from the packaging. U can see all the bloody blood. It is not a very clear broth.
Yes they were washed while in the pot, there is a drain on the bottom
Oh! They broil after broil. They don't use that braw for pho. They never tell anyone their secret ingredients.
Yes but its totally lazy the meat is not all accesable by spray gun their just lazy fu*cks no care in what their making guarantee you that pho is nothing special @@strictlyfoodasmr
That meat should be layer out on racks not piled on a tub lazy
Pho is basically fast food quality compared to Japanese Ramen.
Broth is not clear at all.
If you do not want it do not buy it.🙄
Better be good
That’s gross!🤮 should’ve clean each pack of meats & bones individually before putting them into the big pot to clean???🤷🏻♂️ Plus all those gingers should be wash & scrub any dirts off from the skins…🤷🏻♂️
Now I will never eat there…🤢
Ask google should you wash meat before cooking. You'll have the answer.
The onions are supposed to be charred how lazy cooks can be
You would think that they would wash the meat before putting it in the pot
They washed it while it was in the pot. 🙄
They forgot to show the main ingredient . A bucket of msg
And dog meat. Secret ingredient
as if
MSG never kills anyone. Eating salty food makes you bleed and can lead to sudden death. Eating sweet can make you diabetic. Have you ever heard of MSG being sick and dying?
😂😂😂
Seasoning of the Gods
Why the large amount of broth in each bowl? 90% get tossed. The broth takes many hours to make. A big waste.
Thats dirty
Smith Gary White Larry White Deborah
I will never eat there,they didn’t wash that meat properly to start with.
Wtf? It's been boiled for hours
@@multatuli1don’t bother with these people man 😂
🙄
Even you will die if you sit inside the pot
❤24 hour. Well done.