It's incredible just how ahead of his time Jacques Pèpin was with SO many of his recipes. Pho didn't become a popular dish here in America until very recently (relatively speaking), and here he was over 25 years ago exposing the West to such an amazing dish. He truly is a master of his craft, and always has been. We are beyond lucky to have such unfettered access to his incredible wealth of knowledge through these videos. Thank you KQED.
AMEN!! No matter the dish, no matter its origins or components, Jacques Pepin knows exactly what to do, when and why to do it, and especially how to present it. We can always see his early training and everything he has learned and taught since. A master indeed.
This is a great demonstration of his versatility and cultural open-mindedness as a world-class chef. He will always have my complete admiration and respect.
Thank you, Jacques Pepin. For years I have seen demonstrators give conflicting advice about whether to put rice stick noodles in hot or cold water. You were the only one to explain that both methods work. Jacques Pepin is still the best cooking teacher.
The second option soak in cold water does not really work for me. Soaking helps the noodles cook fast later in boiling water. So the boiling, either quick or longer is needed both ways.
@@annunacky4463 the reason Viets soak the dry Pho noodle in cold water first is to soften it. When prepping a bowl, you dunk the softened noodle in near boiling water for only a few seconds... just enough without making it too soft/soggy. Boiling it straight in hot water, it's easy to over-boil.
I'm Vietnamese and I'd say Pepin's version of Pho is one of the closest approaches to the authentic Southern-Vietnamese pho. In Vietnam, we have about 3-4 different ways to make Pho, depends on the proportion of herbs/aromatic : veggies : bones : toppings (for a side FYI, our country has 4 regions and each of it has a distinctively different way to prepare the food). In the West side of the globe, 95% will be very familiar with the Southern-Vietnamese pho style, that serves with bean sprout, basil leaves, sometimes even with culantro/sawtooth cilantro, chili/sambal and black bean sauce. My favorite is the Northern-Vietnamese pho, that mostly focus on making very good clear broth, but still very savory and rich in taste, with very good beef, thinner rice noodles, only top off with green onions and cilantros, and will not add extra herbs or veggies :)
Yeah, phở is like chili in the U.S.: there are many variants and everybody claims theirs as The One Authentic Chili/Phở. Though, I gotta say, as a naturalized Texan: chili never includes beans. 🙃(There, that should start a few Holy Wars. 😁 ) Seriously though, TEXAS CHILI never includes beans. Many other chilis do. And they're all yummy. 💜
@@aqnaqnaqn I myself never liked to have beans in my chili as well. This credit goes to my Texan host parents who said we only add beans when we don't have enough meat for everyone LOL. I agree, any dish can has its own variants, depends on who's making it :) even for Southern-Vietnamese Phở, each household will make it slightly different from each other, as the secret ingredient will be varied from home to home, just like the chicken noodle soup to the American.
He makes it look so easy... but there is nothing easy as chopping the vegetables as effortlessly and as fast as he does. The best part of it is that he shares his love for cooking without being pretentious. When everyone else aspires to make complex recipes with intricate presentation, JP makes cooking simple, fun and accessible to everyone.
Brings back a lot of memories, Jacques is a trailblazer and legend. Vietnamese ingredients not easy to come by during this time outside of maybe the very largest metros with Asian populations like San Francisco, NYC and Toronto. Only missing the hoisin & basil but this was pretty trailblazing for its time and he got the charred aromatics right!
You don’t put hoisin in pho, you dip your meat in the hoisin and then eat it. If you want to change the broth to your taste, add the herbs and limes (kumquat up north), or some fish sauce, but hoisin is for dipping, it would destroy the broth.
@@d3w3yd3c1m4l I am 💯 Viet. I don't know if TheBLGL is, but they're not wrong. I have seen people putting hoisin in their phở and I always think "How do you like the phở flavor in your hoisin broth?" 🙃
A lot of people commenting and noting how many things are wrong fail to note that this video was RECORDED IN 1992, LONG BEFORE ANY NON-VIETNAMESE PERSON gave love for pho. Red onions! Blasphemous! - I've seen plenty of places serve red onion. Bun instead of Pho! - Yeah, pretty sure it wasn't an easy task to find a store that had Pho. "Rice sticks" were more widely available. Cabbage - Ok, we can agree on the cabbage. No clove! - Well, sure. But the fact that he was still brought praise to this soup nearly THIRTY YEARS AGO ON TV, that deserves A LOT of credit. And besides, he got this shit at least 80% there.
OTOH, phở, like beef bourguignon, has been around a LITTLE while, so it would behoove a chef to research into the dish and do it a bit of honor. That said, I'd give this recipe and method 7 of 10: many things are correct, with two cardinal sins: napa cabbage and bún noodles instead of phở noodles. One could argue that this was in 1992 and the correct Vietnamese ingredients might be scarce, but they were already plentiful in NYC by the early 80s, and I would imagine that's even more so in Paris. (I am Vietnamese and lived in NYC 1977 - 1992.)
😂😂🤣🤣 boiling meat / soup = culinary art, teh rest of the world needs to see! ancient technique known for centuries is so amazing the west needs to see 🤣🤣😃😃😃😃😃😃
@@venomf0 In the first 2 decades (1980-2000), most Vietnamese restaurants across the US operated within their own communities due to language constraint, rental, labor cost. Hence many were and still are family-operated. The internet and social media have done wonders. I can't believe how many Latinos, Caucasians, Middle-Easterners are dining in Vietnamese restaurants these days.
@@pretzelhunt Pho has been around for a long time, but it didn't really become popular in the U.S. until about the 2000s, when gentrification brought all these white folks into old Vietnamese neighborhoods. Jacques talking about pho back in 1992 was absolutely ahead of his time
He's so trendy and ahead of the times here, I noticed an old school bottle of Sriracha when he was making the cabbage salad. I can guarantee that no one knew what that was back then.
I have loved Jacques Pepin for more than half my life…. I got choked up last night because I had to tell my roommate what I’ve told many of my friends over the years - the day this absolute treasure of a man is no longer with us, I will be useless. I will be sobbing on the couch watching all of my favorite episodes. I’ve lost both parents, now it’s the fear of losing. Jacques Pepin.
Jacques Pepin: 30 years ahead of the curve! Well 20 for me. About 10 years ago a friend of mine put me onto Pho and it was Transformative! A flavor profile like nothing else I've ever tasted. And Chef Pepin could have put me on it 20 years before that! What an excellent food ambassador.
I had this as a kid growing up in Marseille along with Nem (cha gio in other regions & wrapped in rice paper then fried). Pho is one thing my wife and I never say no to !! My daughter now knows how to do the imperial rolls!!! Delicious food.
This is actually a very popular soup in Montreal. There is a large Vietnamese community, and as a result many restaurants that serve this. It is especially appreciated in the cold months. Often it is served with very thin slices of raw beef, which cooks as the hot stock is poured over it.
I love phó. Nothing better after a long day doing outdoor construction here in rainy, cold Seattle. Ive always wanted to make it, but from a cost and time standpoint, its always easier to just go to my favorite local spot. I dont even order anymore, they automatically bring me a large bowl and and order of spring rolls to start. 🤤
I hate soup. There's rarely any heft to it, and I feel like I need to eat again. Pho is amazing, though. Pho is not only cost-effective even these days, but delicious. Asian sauces and ingredients have only proliferated in the west and I'm thankful for it.
@@Yoganature101 Jaques says a few hours in this video. Normally the simmering is started the night before and served the next day.,. 6-8 hours. There's a few ingredients missing here... different cuts of beef for the broth and basil, sawtooth herb for garnish with Sriracha and Hoisin sauces. I would skip nappa cabbage, cilantro, green onion Considering this video was 30 years ago when Asian ingedients weren't so readily available, his method is pretty good.
In Malaysia, there's very similar soup base with vermicelli and bean sprouts. The stock is from pork neck bone+ shrimp stock blend. The shrimps are peeled and garnish on top of the 🍲 😋 Neck bones are much cheaper but surprisingly easy to peel meat off the bones after slow stewing it for 2 hours
In Vietnam we have a dish somewhat similar like that call "banh canh", and we kina mix everything up like Pho, my Japanese friend eats udon almost everyday (college life) and he likes it.
I miss this place called Viet Palace I used to go to for Pho, it was the best pho I've ever had, and it was in ND of all places. Sadly, the place is closed now. COVID + it not being Midwestern food killed it. I hope the family that owned it are doing good.
@@boibleu22 don't be so arrogant. Plenty of attention has been created with Uncle Roger videos critiquing Western chefs making Asian dishes. Just from watching those types of videos and eating Pho at restaurants I spotted many differences according to the traditional recipe. The obvious one being the difference between the beef used for stock and for the soup. He never showed when to add the star annise, roasted onion and garlic, and several spices missing. Seems like video was edited or he never used them at all! Boiling the bean sprouts and fish sauce left as a condiment (supposed to go in the stock) were wrong. Didn't roast the stock bones first (not an absolute must but traditional). Also the noodles looked wrong, came out very thin like angel hair pasta. They should be wider after cooking.
@@jjryan1352 You have to understand this video came out in the EARLY NINETIES. An acclaimed French chef basically introducing a Vietnamese soup to a wider audience, that is deserves props in itself. Yeah, he used vermicelli instead of actual pho noodles, but when most grocery stores in the 90's still had an "ORIENTAL" food section, i'm pretty sure he used what was more widely available to most people. We can argue about fish sauce being in the broth all day long. Are you Vietnamese? Different members of my family make it different ways. Some put it in, some don't. Same with the bean sprouts. I like them fresh, but my dad will always request them blanched. I would have much harsher standards if this was filmed this year, where pho is much more widely known, but in 1991? Give it a rest.
@@boibleu22 One could argue that this was in 1992 and the correct Vietnamese ingredients might be scarce in some places, but they were already plentiful in NYC's Chinatown by the early 80s, and I would imagine that's even more so in Paris and other places where Vietnamese expats have settled for a while. (I am Vietnamese and lived in NYC 1977 - 1992.)
There's nothing I've learned from chef Pepin back then (over 30 years) that hasn't withstood the test of time and influence, he truly is a brilliant teacher💐♥️👏💪
I’m actually worried about Jacques - haven’t seen him in RUclips in a while - hope he is doing well….we love you Jacques - greatest chef and teacher to ever live ❤️
Love that little tuck of the towel, done without conscious thought or looking, starts at 3:07 Love, too the bloke’s totally wonderful. French accent - although I was caught out by Tie Paper for a mo’… 😮
During freezing Boston winters when I was in college at Northeastern, nothing soothed the chill and warmed the heart like having Pho with friends at night. So satisfying!
The Vietnamese did NOT invent noodle soup. It goes back countless millennia in Eurasia. Half the spices in Pho didn't even originate in Vietnam. Star Anise is indigenous to China.
@@robinlillian9471 This is the first white man I’ve ever seen prepare pho soup absolutely correctly. I mean also notice how he said it’s a meal in itself because then most Caucasians have no idea what it really was I mean somebody and of course but in reality most Americans did not white Caucasian Americans do now but they didn’t then
I love these videos so much. I know these are old videos but it still seem like the video quality is lower than what it’s capable of being. I hope KQED can check to see if there’s some way to improve future Pepin classics video uploads!
@@kqed Film can always be scanned better. Tape...well...is what it is... Very light digital sharpening can bring out detail without adding artifacts. RUclips has a bias against 4:3 video and it has to be upscaled to very high figures (1920x1440) to overcome their quality downgrades.
I appreciate that he made an effort in making the closest to the Pho as possible. Here are some things I never see in Pho (Hanoi/Northern Pho) 1. bean sprouts should not be steamed. We keep them fresh and crunchy, steaming makes them soft 2. Cabbage should not be included in pho at any step. 3. The broth is the art of pho. Any video showing cooking pho without showing how to cook the broth just neglects the hardest part. All the taste and smell come from the broth, you should focus a decent amount of effort on it. The noodle is just tasteless don't pay attention to it.
@@schen7913 There is no "salad" in phở !!! The vegetable accompaniment, if any, depending on which part of Vietnam, is bean sprouts (raw or blanched), and even then it's regarded more as a condiment than as a vegetable addition.
I moved to the Maryland suburbs of DC in 1987. there were Pho restaurants all over suburban Maryland, DC and Northern Virginia. not too sure I agree that it's something "new" to the US. maybe out in Nebraska or Ohio it is but any place where Vietnamese people came to in the aftermath of the war in the early 70's have been ware of it for decades.
Soup made with meat bones is everywhere. People have made it since the invention of cooking. They used hot rocks to heat water in skins before the invention of pottery. Bones and bone marrow are very nutritious. Why waste them? Noodle soup is very common, but rice and rice noodles in soup are also popular.
When western chefs make something from Vietnam, they like to say France brought this and influenced that because of colonialism. Somethings are true like baguette, carrots, potatoes, coffee, butter, condensed milk. But Vietnamese cuisine have many bone+meat based broths that have been around before France came to Vietnam.
Lol he cooks like me-- I also like to use a paring knife to cut / chiffonade. I tried to Google the recipe and nothing came up. I guess it must be one of those things you have to take notes on while you watch.
If you live near a decent Vietnamese market, try the CIA version... Culinary Institute of America. ruclips.net/video/xxM4t8vP-0A/видео.html It's closer to what Vietnamese eat.
Never seen Napa cabbage or fish sauce used as a side!! Usually serve siracha, and hoisin on the side. Also bean sprouts , basil , and other herb on a plate and you add to desire.
Cabbage is wrong, down south they do use water spinach that has been cut into curly qs (hard to explain, I’ve never seen the tool to do it with in the US, they sell them in Vietnam though). They also don’t have sriracha, they have their own hot sauces and chilis of course. I lived there 3 years and never saw a sriracha bottle, up north or down south. I personally prefer to use chili from the Asian market instead. or just put it on the side and dip. 🤷🏻♀️
@@TheBLGL I've never julienned & curly water spinach (rau muống) with phở; might be a thing somewhere, I just have never seen it. It's definitely a thing with crab noodle soup though (bún riêu).
Before I saw American lady. She went to Vietnamese Noodle restaurant. She would just buy cups of noodle soup only . She doesn’t like to buy them in the market. I think her idea is good for supporting best thing for her health. But need to know pho owner cook soup must be good for buying
The Vietnamese did NOT invent meat stock. People make it just about everywhere, including in France. Bones and bone marrow are a good source of nutrition.
It's incredible just how ahead of his time Jacques Pèpin was with SO many of his recipes. Pho didn't become a popular dish here in America until very recently (relatively speaking), and here he was over 25 years ago exposing the West to such an amazing dish.
He truly is a master of his craft, and always has been. We are beyond lucky to have such unfettered access to his incredible wealth of knowledge through these videos. Thank you KQED.
Jacques Pepin is still alive. He's 86 years young.
AMEN!! No matter the dish, no matter its origins or components, Jacques Pepin knows exactly what to do, when and why to do it, and especially how to present it. We can always see his early training and everything he has learned and taught since. A master indeed.
And the nicest, warmest man to boot. His presentation is so down to earth and generously served :)
@@robinlillian9471 2e2232
Jacques was probably familiar with Pho from the outset. I believe the dish stems from French occupation of Vietnam.
My DUDE. There’s a thousand chefs in the west on RUclips, and he was crushing it then and still on top now. Thank you chef
This video was made back in the day when these cuts were actually affordable! His videos are so relaxing.
This is a great demonstration of his versatility and cultural open-mindedness as a world-class chef. He will always have my complete admiration and respect.
Thank you, Jacques Pepin. For years I have seen demonstrators give conflicting advice about whether to put rice stick noodles in hot or cold water. You were the only one to explain that both methods work. Jacques Pepin is still the best cooking teacher.
The second option soak in cold water does not really work for me. Soaking helps the noodles cook fast later in boiling water. So the boiling, either quick or longer is needed both ways.
@@annunacky4463 the reason Viets soak the dry Pho noodle in cold water first is to soften it. When prepping a bowl, you dunk the softened noodle in near boiling water for only a few seconds... just enough without making it too soft/soggy. Boiling it straight in hot water, it's easy to over-boil.
I'm Vietnamese and I'd say Pepin's version of Pho is one of the closest approaches to the authentic Southern-Vietnamese pho.
In Vietnam, we have about 3-4 different ways to make Pho, depends on the proportion of herbs/aromatic : veggies : bones : toppings (for a side FYI, our country has 4 regions and each of it has a distinctively different way to prepare the food). In the West side of the globe, 95% will be very familiar with the Southern-Vietnamese pho style, that serves with bean sprout, basil leaves, sometimes even with culantro/sawtooth cilantro, chili/sambal and black bean sauce. My favorite is the Northern-Vietnamese pho, that mostly focus on making very good clear broth, but still very savory and rich in taste, with very good beef, thinner rice noodles, only top off with green onions and cilantros, and will not add extra herbs or veggies :)
Yeah, phở is like chili in the U.S.: there are many variants and everybody claims theirs as The One Authentic Chili/Phở.
Though, I gotta say, as a naturalized Texan: chili never includes beans. 🙃(There, that should start a few Holy Wars. 😁 )
Seriously though, TEXAS CHILI never includes beans. Many other chilis do. And they're all yummy. 💜
@@aqnaqnaqn I myself never liked to have beans in my chili as well. This credit goes to my Texan host parents who said we only add beans when we don't have enough meat for everyone LOL.
I agree, any dish can has its own variants, depends on who's making it :) even for Southern-Vietnamese Phở, each household will make it slightly different from each other, as the secret ingredient will be varied from home to home, just like the chicken noodle soup to the American.
What this man accomplishes in a half hour is amazing. He is the best, whatever he prepares.
He makes it look so easy... but there is nothing easy as chopping the vegetables as effortlessly and as fast as he does. The best part of it is that he shares his love for cooking without being pretentious. When everyone else aspires to make complex recipes with intricate presentation, JP makes cooking simple, fun and accessible to everyone.
The speed and efficiency is astounding!
Brings back a lot of memories, Jacques is a trailblazer and legend. Vietnamese ingredients not easy to come by during this time outside of maybe the very largest metros with Asian populations like San Francisco, NYC and Toronto. Only missing the hoisin & basil but this was pretty trailblazing for its time and he got the charred aromatics right!
Lot of people commenting their rage as if this was filmed yesterday...
You don’t put hoisin in pho, you dip your meat in the hoisin and then eat it. If you want to change the broth to your taste, add the herbs and limes (kumquat up north), or some fish sauce, but hoisin is for dipping, it would destroy the broth.
@@TheBLGL imagine some rando telling me, 💯 Viet, how to fucking eat pho
@@d3w3yd3c1m4l bruh if you're not squatting outside on a tiny plastic chair and table slurping the pho, you're doing it wrong.
@@d3w3yd3c1m4l I am 💯 Viet. I don't know if TheBLGL is, but they're not wrong. I have seen people putting hoisin in their phở and I always think "How do you like the phở flavor in your hoisin broth?" 🙃
A lot of people commenting and noting how many things are wrong fail to note that this video was RECORDED IN 1992, LONG BEFORE ANY NON-VIETNAMESE PERSON gave love for pho.
Red onions! Blasphemous! - I've seen plenty of places serve red onion.
Bun instead of Pho! - Yeah, pretty sure it wasn't an easy task to find a store that had Pho. "Rice sticks" were more widely available.
Cabbage - Ok, we can agree on the cabbage.
No clove! - Well, sure.
But the fact that he was still brought praise to this soup nearly THIRTY YEARS AGO ON TV, that deserves A LOT of credit. And besides, he got this shit at least 80% there.
☝
OTOH, phở, like beef bourguignon, has been around a LITTLE while, so it would behoove a chef to research into the dish and do it a bit of honor. That said, I'd give this recipe and method 7 of 10: many things are correct, with two cardinal sins: napa cabbage and bún noodles instead of phở noodles.
One could argue that this was in 1992 and the correct Vietnamese ingredients might be scarce, but they were already plentiful in NYC by the early 80s, and I would imagine that's even more so in Paris. (I am Vietnamese and lived in NYC 1977 - 1992.)
😂😂🤣🤣 boiling meat / soup = culinary art, teh rest of the world needs to see! ancient technique known for centuries is so amazing the west needs to see 🤣🤣😃😃😃😃😃😃
Jacques was really ahead of his time. I love Pho.
Love me some of that good good pho broth 😊
The Vietnamese are one of the oldest cultures in the hemisphere.. and then the French colonized Vietnam.. what part did Jacques take part in?
@@pretzelhunt bringing Pho to the attention of western audiences 40 years before it became a trending millennial and hipster food.
@@venomf0 In the first 2 decades (1980-2000), most Vietnamese restaurants across the US operated within their own communities due to language constraint, rental, labor cost. Hence many were and still are family-operated. The internet and social media have done wonders. I can't believe how many Latinos, Caucasians, Middle-Easterners are dining in Vietnamese restaurants these days.
@@pretzelhunt Pho has been around for a long time, but it didn't really become popular in the U.S. until about the 2000s, when gentrification brought all these white folks into old Vietnamese neighborhoods. Jacques talking about pho back in 1992 was absolutely ahead of his time
Jaques Pepin is an American Culinary Hero. Merci, France!
He's so trendy and ahead of the times here, I noticed an old school bottle of Sriracha when he was making the cabbage salad. I can guarantee that no one knew what that was back then.
I"m amazed,he's cooking pho before most people ever heard of it
Holy Christ! I don't remember seeing Jack make this Vietnamese soup, and I thought I'd seen EVERY episode KQED filmed.
JP is amazing... plain and simple or Frech complex, he is the MAN!
Everybody appreciate the fact that we saw him live!!!
World wide treasure
I have loved Jacques Pepin for more than half my life…. I got choked up last night because I had to tell my roommate what I’ve told many of my friends over the years - the day this absolute treasure of a man is no longer with us, I will be useless. I will be sobbing on the couch watching all of my favorite episodes. I’ve lost both parents, now it’s the fear of losing. Jacques Pepin.
Toasting the ginger? So many recipes I see these days don't even do this key step. Pepin 100%
I like how Pepin isn't pretentious and is all about just making tasty food.
Jacques Pepin: 30 years ahead of the curve! Well 20 for me. About 10 years ago a friend of mine put me onto Pho and it was Transformative! A flavor profile like nothing else I've ever tasted. And Chef Pepin could have put me on it 20 years before that! What an excellent food ambassador.
Vietnamese here, I'll give this recipe a solid 5/10
I had this as a kid growing up in Marseille along with Nem (cha gio in other regions & wrapped in rice paper then fried). Pho is one thing my wife and I never say no to !! My daughter now knows how to do the imperial rolls!!! Delicious food.
I never ate beef Pho in Viet Nam, but I love Chicken Pho. I survived on that in Hue about 20 years ago.
Yes Sir indeed. It's a beautiful meal and stock indeed. Thank you for sharing your reciepe Mr. Pepin. Thank you.
This is actually a very popular soup in Montreal. There is a large Vietnamese community, and as a result many restaurants that serve this. It is especially appreciated in the cold months. Often it is served with very thin slices of raw beef, which cooks as the hot stock is poured over it.
I love phó. Nothing better after a long day doing outdoor construction here in rainy, cold Seattle. Ive always wanted to make it, but from a cost and time standpoint, its always easier to just go to my favorite local spot. I dont even order anymore, they automatically bring me a large bowl and and order of spring rolls to start. 🤤
I hate soup. There's rarely any heft to it, and I feel like I need to eat again. Pho is amazing, though.
Pho is not only cost-effective even these days, but delicious. Asian sauces and ingredients have only proliferated in the west and I'm thankful for it.
How long do you cook the bones?
@@Yoganature101 Jaques says a few hours in this video. Normally the simmering is started the night before and served the next day.,. 6-8 hours. There's a few ingredients missing here... different cuts of beef for the broth and basil, sawtooth herb for garnish with Sriracha and Hoisin sauces. I would skip nappa cabbage, cilantro, green onion Considering this video was 30 years ago when Asian ingedients weren't so readily available, his method is pretty good.
It’s always cheaper to cook at home, lol. And the ingredients are inexpensive at Asian markets.
In Malaysia, there's very similar soup base with vermicelli and bean sprouts. The stock is from pork neck bone+ shrimp stock blend. The shrimps are peeled and garnish on top of the 🍲 😋 Neck bones are much cheaper but surprisingly easy to peel meat off the bones after slow stewing it for 2 hours
Wow sounds so good! What is the dish called locally? 😋
In Vietnam we have a dish somewhat similar like that call "banh canh", and we kina mix everything up like Pho, my Japanese friend eats udon almost everyday (college life) and he likes it.
I miss this place called Viet Palace I used to go to for Pho, it was the best pho I've ever had, and it was in ND of all places. Sadly, the place is closed now. COVID + it not being Midwestern food killed it. I hope the family that owned it are doing good.
I’ve never seen a mainstream chef make pho as correct as this.
❤️
Nah, it is not correct way. I respect the chef, but he didnt make it the Vietnamese way.
@@La__Rat oh please, indulge us with the "Vietnamese" way you speak of.
@@boibleu22 don't be so arrogant. Plenty of attention has been created with Uncle Roger videos critiquing Western chefs making Asian dishes. Just from watching those types of videos and eating Pho at restaurants I spotted many differences according to the traditional recipe. The obvious one being the difference between the beef used for stock and for the soup. He never showed when to add the star annise, roasted onion and garlic, and several spices missing. Seems like video was edited or he never used them at all! Boiling the bean sprouts and fish sauce left as a condiment (supposed to go in the stock) were wrong. Didn't roast the stock bones first (not an absolute must but traditional). Also the noodles looked wrong, came out very thin like angel hair pasta. They should be wider after cooking.
@@jjryan1352 You have to understand this video came out in the EARLY NINETIES. An acclaimed French chef basically introducing a Vietnamese soup to a wider audience, that is deserves props in itself. Yeah, he used vermicelli instead of actual pho noodles, but when most grocery stores in the 90's still had an "ORIENTAL" food section, i'm pretty sure he used what was more widely available to most people. We can argue about fish sauce being in the broth all day long. Are you Vietnamese? Different members of my family make it different ways. Some put it in, some don't. Same with the bean sprouts. I like them fresh, but my dad will always request them blanched. I would have much harsher standards if this was filmed this year, where pho is much more widely known, but in 1991? Give it a rest.
@@boibleu22 One could argue that this was in 1992 and the correct Vietnamese ingredients might be scarce in some places, but they were already plentiful in NYC's Chinatown by the early 80s, and I would imagine that's even more so in Paris and other places where Vietnamese expats have settled for a while. (I am Vietnamese and lived in NYC 1977 - 1992.)
There's nothing I've learned from chef Pepin back then (over 30 years) that hasn't withstood the test of time and influence, he truly is a brilliant teacher💐♥️👏💪
Really love this man's cooking and temperament while explaining everything, I feel it's very absorbable for first time cooks to unfamiliar recipes
I’m from Northern Vietnam, the birthplace of Pho. This recipe is legit (except for the cabbage).
Mary Ran would love to have a meal you cook!!
Agree. Never seen cabbage with it.
I’ve been following Jacques since the early 2000’s and I’m so sad I’ve never seen this recipe because I love 🍜! He is truly the best chef ever!
Delicious! I’ve tried his recipe before for chicken pho from his cookbook. It was so good and easy to make. I look forward to trying this one.
I’m actually worried about Jacques - haven’t seen him in RUclips in a while - hope he is doing well….we love you Jacques - greatest chef and teacher to ever live ❤️
Hes doing well. Hes active around the Boston area teaching classes. He regularly posts on Facebook
Yeah he's one of the few people I would love to talk with / have a meal with / cook with / any of the above would be awesome!
@@karlpage9028 wish I could go take a class from him!
@@TravisTennies You just did by watching this video. ; )
If you are on FB, you can join him for frequent updates.
Love that little tuck of the towel, done without conscious thought or looking, starts at 3:07 Love, too the bloke’s totally wonderful. French accent - although I was caught out by Tie Paper for a mo’… 😮
During freezing Boston winters when I was in college at Northeastern, nothing soothed the chill and warmed the heart like having Pho with friends at night. So satisfying!
Beautiful cooking explanation. Classic, up to date and variable
Best day when there is a new Jacques video!
This guy is awesome. Get some beach gravel for your crusts!
good pho is like heaven
Thank you so much! I love this ❤️.
His pronunciation of nước mắm is impressive. Wrong noodle but maybe hard to find phở noodles in 1992.
Amazing how he can make it look so simple...
Wow.
medinadan: Pho *is* simple. That's why it's ubiquitous.
As always perfect!
In 1991 Pho Was not being prepared by any man with Caucasian colored skin except for total stud chefs like Chef. Pepin
The Vietnamese did NOT invent noodle soup. It goes back countless millennia in Eurasia. Half the spices in Pho didn't even originate in Vietnam. Star Anise is indigenous to China.
@@robinlillian9471 This is the first white man I’ve ever seen prepare pho soup absolutely correctly.
I mean also notice how he said it’s a meal in itself because then most Caucasians have no idea what it really was I mean somebody and of course but in reality most Americans did not white Caucasian Americans do now but they didn’t then
To this day there are many Caucasian people who shouldn’t do it.
Yeah I know when he said that it blew me away I was like wow I mean this is cool footage right here
It is a soup based off French techniques. He had better do it right.
Jacques Pepin, a hero and legend!
Delicious food presented beautifully. Classic Jacques Pepin.
absolute legend.
SUPERB ~ thank you Jacques Pepin !
I love it with the tendons and tripe :D
Fantastic. Love pho, and salad and dessert look great as well.
I never connected the Pot eu Feu FRENCH with VIETNAMESE Pho! I love that connection!! Also my favorite sandwich- Bahn Mi!!!
The best. The wealth of knowledge is incomparable. Viva Jacques!!! 👍😎
I love these videos so much. I know these are old videos but it still seem like the video quality is lower than what it’s capable of being. I hope KQED can check to see if there’s some way to improve future Pepin classics video uploads!
Thanks for the feedback. We'll look into if there is any more we can do to improve the quality.
@@kqed thanks so much. Fingers crossed.
@@kqed Film can always be scanned better. Tape...well...is what it is...
Very light digital sharpening can bring out detail without adding artifacts.
RUclips has a bias against 4:3 video and it has to be upscaled to very high figures (1920x1440) to overcome their quality downgrades.
I love how he is really into color.
Brilliant. Thank you chef.
Pho broth is so delicious! 😊
YUM YUM Sir!!! Wonderful. There's lots of preparation to do here, for that stock but otherwise this is a VERY tempting meal to do at home
That looks so good 😊
Thai basil goes well with pho too.
This man is a legend.
Marvelous!
Yummy.😋
I appreciate that he made an effort in making the closest to the Pho as possible. Here are some things I never see in Pho (Hanoi/Northern Pho)
1. bean sprouts should not be steamed. We keep them fresh and crunchy, steaming makes them soft
2. Cabbage should not be included in pho at any step.
3. The broth is the art of pho. Any video showing cooking pho without showing how to cook the broth just neglects the hardest part. All the taste and smell come from the broth, you should focus a decent amount of effort on it. The noodle is just tasteless don't pay attention to it.
So complicated yet good
Vietnamese food is fragrant and delicious as well as spicey and envigorating
Maestro's strokes.
Nice video, thank you. You know your stuff.
@mrnigelng I think Jacques nails it here...very clear broth, using oxtail, no short cuts...
Skip the napa cabbage. Please! 🙃
@@aqnaqnaqn do the vietnamese use a different salad, or no salad at all?
@@schen7913 There is no "salad" in phở !!! The vegetable accompaniment, if any, depending on which part of Vietnam, is bean sprouts (raw or blanched), and even then it's regarded more as a condiment than as a vegetable addition.
I moved to the Maryland suburbs of DC in 1987. there were Pho restaurants all over suburban Maryland, DC and Northern Virginia. not too sure I agree that it's something "new" to the US. maybe out in Nebraska or Ohio it is but any place where Vietnamese people came to in the aftermath of the war in the early 70's have been ware of it for decades.
Never connected the similarities of pot au feu with pho. Interesting video
Soup made with meat bones is everywhere. People have made it since the invention of cooking. They used hot rocks to heat water in skins before the invention of pottery. Bones and bone marrow are very nutritious. Why waste them? Noodle soup is very common, but rice and rice noodles in soup are also popular.
When western chefs make something from Vietnam, they like to say France brought this and influenced that because of colonialism. Somethings are true like baguette, carrots, potatoes, coffee, butter, condensed milk. But Vietnamese cuisine have many bone+meat based broths that have been around before France came to Vietnam.
@@dezafinado And not just Vietnamese cuisine: just about every East and Southeast Asian cuisine has a beef noodle soup of some sort.
Wow.
Master😎
This is by far my favorite food ... the Vietnamese are geniuses. But ... no Thai Basil ?????
And no culantro/ngò gai!!!
There's definitely cilantro!
@@MrAbuskeleke
I like cilantro, but Thai Basil is much better.
"This would really be a large portion."
I've never had pho in a portion smaller than that.
Legend!
I think he has a great shot of achieving uncle status from this video
I have bought packages of PHO @ COSTCO they are quite good, all done in microwave, my late wife loved it also 🇺🇸🇺🇸🇺🇸🇺🇸
Huh
The statue of liberty was France's second best gift to America.
Just a sec., I'll grab my spoon. 😄
so basically is it like a whole meal in itself?
So he's the one who introduces this awesome soup to the Americas? xoxo
Lol he cooks like me-- I also like to use a paring knife to cut / chiffonade.
I tried to Google the recipe and nothing came up. I guess it must be one of those things you have to take notes on while you watch.
If you live near a decent Vietnamese market, try the CIA version... Culinary Institute of America.
ruclips.net/video/xxM4t8vP-0A/видео.html
It's closer to what Vietnamese eat.
Wow!
Delicious. How long do you need to cook the bones?
He mentioned about 3 hours
6-8 hours slow simmer.
❤️
How'd we get from Pho to Tarts?
Egg tarts are extremely popular in East Asia and bananas are grown in Vietnam
A fantastic example of cultural interaction. I destroyed a bowl just this weekend 😋😋😋
Good soups are great, and then there is Pho, a masterpiece of patience, attention, and economy.
❤❤❤❤
Never seen Napa cabbage or fish sauce used as a side!! Usually serve siracha, and hoisin on the side. Also bean sprouts , basil , and other herb on a plate and you add to desire.
We don't use cabbage with pho 😁. And we definitely don't have a salad with it either.
Cabbage is wrong, down south they do use water spinach that has been cut into curly qs (hard to explain, I’ve never seen the tool to do it with in the US, they sell them in Vietnam though). They also don’t have sriracha, they have their own hot sauces and chilis of course. I lived there 3 years and never saw a sriracha bottle, up north or down south. I personally prefer to use chili from the Asian market instead. or just put it on the side and dip. 🤷🏻♀️
@@TheBLGL Nope. We do not use water spinach with pho either. Stripped water spinach is used with bun rieu.
@@TheBLGL I've never julienned & curly water spinach (rau muống) with phở; might be a thing somewhere, I just have never seen it. It's definitely a thing with crab noodle soup though (bún riêu).
No cuts! Three dishes, just two maybe three cameras! There!
Somebody link this for Rachael Ray lol.
I did not see him season the broth with salt pepper? is it not recommended to do so?
You can. I use salt and fish sauce. Some people even add a TINY bit of sugar. Never pepper, though!
Bisous !
🥰🥰🥰😍😍😍
Before I saw American lady. She went to Vietnamese Noodle restaurant. She would just buy cups of noodle soup only . She doesn’t like to buy them in the market. I think her idea is good for supporting best thing for her health. But need to know pho owner cook soup must be good for buying
The Vietnamese did NOT invent meat stock. People make it just about everywhere, including in France. Bones and bone marrow are a good source of nutrition.