I watch it again just to remind me of Pho. In my country it's really hard to find the ingredients and there's no Pho place. Not a single Vietnamese restaurant in sight. =/ I just had Pho one time, and it was on the Vietnamese embassy. XD Was a charity event. I will never forget the taste.
I typed out the recipe with directions. Thought I'd share it, in case anyone else wants it. BEEF PHO NOODLE SOUP (Cook time: Around 6 hours) INGREDIENTS Soup Base: o 3 lbs Ox Tail (Any beef bones) o 2 gallons Water (plus extra for first boil) o 1 inch piece Yellow Rock Sugar o 6 oz Ginger (chopped into chunks) o 2 Medium Onions (chopped into chunks, peel out layer off) o ½ cup good quality Fish Sauce o 2 tablespoons Salt Spice Bag: o 1 Cinnamon Stick o 1 teaspoon Fennel Seed o 10 whole Star Anise o 5 Bay Leaves 1 package of Pho Rice Noodles (cooked, depending on serving size) Thinly sliced raw Beef (depending on serving size) Beef/Pork/Fish meatballs (Optional) Garnish: o Sliced Raw Onions o Bean Sprouts o 1 bunch Scallion o 1 bunch Cilantro o 1 bunch Basil Leaves Optional: o Lime wedge o Hoisin sauce o Sriracha sauce DIRECTIONS: 1. Broil onions and ginger in oven for 20 minutes, turn vegetables after 10 minutes. Set aside to cool. 2. Cover ox tail with water and boil for 10 minutes, then wash bones and pot to get rid of any soup scum. (to make sure soup stays clear) 3. Then add 2 gallons of water and 3lbs ox tail into the pot to boil. 4. Add spices into a pan and heat to release flavor. Reduce heat to simmer, skim for soup scum. 5. Add spices to a bag or cheese cloth and drop into the broth. Add yellow rock sugar, roasted onions and ginger, salt, fish sauce, stir. 6. Simmer for 5 to 6 hours with pot uncovered, continuing to remove soup scum. 7. Remove onions and ginger after soup is done. Adjust salt level to taste with fish sauce/salt/hoisin. 8. Cook the rice noodles and add sliced beef into bowl, add garnish and optional flavorings. 9. Freeze extra broth.
Most people hit the dislike button just so the RUclips algorithm doesn't give them more similar videos. It's not that they dislike it, it's that they don't want his content overwhelming their recommendations
i may finally attempt to make pho. it’s my favorite food in the entire world. the first time i had it, i genuinely teared up!! i almost CRIED sitting in my chair at saigon bistro in fayetteville, nc. and it’s still the best pho i’ve had to this day. i’ll try your recipe soon and finally get the pho fix i need so badly in quarantine.
I made oxtail pho a couple of months back. It was so delicious! I ate it for every meal for about 4 days and I didn’t get sick of it! Then when the meat was gone, I drank the stock on its own as a snack! I Impressed myself! Haha love this channel btw
I could really go for some pho right now. I'm in New York for work for the past 3 months and haven't really found many (if any) outstanding pho places compared to places in Cali and Texas. There are solid pho joints, but none that really stands out. Will definitely try this recipe out.
I love this recipe!! I made it when you first posted it on strickly dumpling. Delicious!! I will never EVER buy pho in a restaurant for $13 again!! One tiny thing Mikey..I do think that Thai basil is much better than Italian basil in this dish! :) Thanks so much for the most delicious bowl of LOVE!
My husband and I were so disappointed that our local Vietnamese restaurant closed. We have been craving Pho since they closed a few months back. I was lucky enough to find some Pho broth at the store, but also hesitant because you know, store bought. We had it the other night and after doctoring it just a little, it tasted exactly like the restaurant's! I was so happy and it definitely hit the spot!
This is absolutely amazing! My dad loves pho but there are no good places near us. Our grocery store does sell a pre made broth but my dad is allergic to MSG so he can't use it. I have looked up recipes in the past and they seem more difficult than this one so thank you so much!
I made the KFC Chicken Rice and l tell you it was sensational!! Im totally going to give this a go, you simplified it so well. Mikey Chen l never thought ld ever say this but lm absolutely loving this new series and your sense of humour brightening all our days. 👍👍
Hey Mikey after this self isolation thing ends you should go to hot pot king in happy valley oregon! they show your videos in the dinning area to show how to eat hot pot! think it would be cool to see your own video wile you eat!
Hi Mikey, really enjoyed the video, recipe sounds good, I concur about skimming to get rid of the scum, from my catering school days we used egg white cook it till it binds & then remove all the scum in one go, from a Beef Consommé recipe. Question though why get rid of the fat, fat is where the flavours live & give great mouth feel. Great channel, so envious of your woodland retreat. Take care & keep safe.
Omg yasss Thanks for the awesome pho recipe 😆 I wish we weren't under this hullabaloo so I could get some good meat but then again maybe we wouldn't have gotten to see this awesome recipe from you. Hope to see a hot pot recipe soon 😋 Keep safe Mikey 😸
Going to start this tonight! Sending prayers up to be successful! Thanks for helping with the hardest thing when you grow up! What to fix for dinner. For the rest of your life! :D
Hey what about cooking a dish from the countries you have been to this will keep you busy during this isolation. You are an excellent chef I’m interested in seeing your take on the dishes you’ve had like adobo and Nasi lemak.
@@uliflores2408 I used a combination of ingredients & steps from the Chicken Pho Soup recipe on the spicesinc website & the 30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe from the seriouseats website. I use skin on chicken quarters. I remove the chicken from the soup after the pressure release to remove the skin & bones & chop them up after they have cooled a little & add the chicken back into the soup on the instapot's saute function. If I have enough bones & scraps saved in the freezer to make bone broth right before hand it tastes better than just water or store bought stock.
Mike! Its okay to add hot chilli oil in pho also! Also! You should add some beef past in your pho, for a huge flavor. I also like to add creamy peanut butter in my pho too lmao.
This looks so good! All it needs are the mutant jalapenos that my favorite restaurant has. They look like jalapenos and smell like jalapenos but the heat will slowly weld your taste buds together in a good way. They must grow them next to habeneros or birds eyes or something.
It costs 3x’s more than Squid/Three Crabs, but Red Boat is my fave fish sauce. It’s smoother (as long as u keep it in the fridge) and it makes really good Nuoc Mam w/o it being overly fishy. I was tipped off to it when I was in the checkout line at my Asian grocer and this guy had prob 30 bottles of it on the conveyor belt 😂. Turns out he was the chef of a couple of the fine dining Thai/Lao restaurants we have in Austin. I’ve seen it at TJ’s, but even more exp there prob bc there’s less demand.
I don’t think I’ve seen a pho with bay leaf before so that’s really interesting. I think you’re missing some cloves, black cardamom and cilantro seeds in the spice mix, definitely recommend to add them and lighten up on the star anise :). I would also add the fish sauce only near the end, if you add it in the beginning it might make your broth sour. Finally much more bones, ideally the marrow and knuckle bones! Good attempt Mikey!
Took DNA test & was shocked to find I’m 96%Chinese Vietnamese! Thought I was 100%Chinese. Now I’m discovering new cuisine , thank you. Looks yummy. I love 💕 oxtail 🍜!
I just realized this was an old video. Makes since cause I don’t know how you would get all the ingredients right now. I really wish my asian supermarket was open. Stay safe everyone!
I love to add more beef bones and chicken bones or an old chicken to my stock. Rock sugar for the sweetness and never mix the pho. Cook it for 8 to 20 hours too.
Mikey, a pro tip here, the scum is the blood and little bits of marrow out of the bones and maybe some fat. The best way to get it off is with a fine hand strainer. Just skim it off of the top then you do not have to throw away all that good proto-broth. I am Hungarian and we run into the exact same issue when making our traditional chicken soup and the little mesh hand strainer is the best way to go ( i assume you know what I am talking about regarding the little mesh strainer).
I had pho once. I didnt like it n i think its cuz of the star annise. To much of a black licorice flavor for me. I think ill try this recipe n use less star annise cuz i swear it looks sooo good.
Waiting 5+ hours with the delicious smell building up around the home is the most painful part about making this dish. Sometimes it helps to have pressure cooker, it cuts it down to 45 mins.
you can take that layer of fat near the end and add green onions to it and add a spoon or two to your pho. the flavor is insane i can't spell the vietnamese word for it.
Last time I tried making pho the anise and cinnamon took over in the worst way possible. Made me nauseous. I think the recipe called out for less than you used. Should I try again and cut those down?
TriN they’re really hard to find. Most local grocery stores have some version of vermicelli noodles but I’ve only seen pho wet noodles at certain specific Asian markets
Repost of my Pho recipe...moving all the recipe videos I like over to this channel and this recipe I LOVE.
Thanks Mikey for these recipes! Amazing especially during these times. 🤓🤤
Mikey literally made pho today too, I always crave it!!!
I watch it again just to remind me of Pho. In my country it's really hard to find the ingredients and there's no Pho place. Not a single Vietnamese restaurant in sight. =/
I just had Pho one time, and it was on the Vietnamese embassy. XD Was a charity event. I will never forget the taste.
This is THE VIDEO that taught me to make my own Pho. I’ve been doing that for over a year now. Thanks Mikey!!
Thanks Mikey for all the positive vibes that you emit from these great videos. May God bless you always.
I typed out the recipe with directions. Thought I'd share it, in case anyone else wants it.
BEEF PHO NOODLE SOUP
(Cook time: Around 6 hours)
INGREDIENTS
Soup Base:
o 3 lbs Ox Tail (Any beef bones)
o 2 gallons Water (plus extra for first boil)
o 1 inch piece Yellow Rock Sugar
o 6 oz Ginger (chopped into chunks)
o 2 Medium Onions (chopped into chunks, peel out layer off)
o ½ cup good quality Fish Sauce
o 2 tablespoons Salt
Spice Bag:
o 1 Cinnamon Stick
o 1 teaspoon Fennel Seed
o 10 whole Star Anise
o 5 Bay Leaves
1 package of Pho Rice Noodles (cooked, depending on serving size)
Thinly sliced raw Beef (depending on serving size)
Beef/Pork/Fish meatballs (Optional)
Garnish:
o Sliced Raw Onions
o Bean Sprouts
o 1 bunch Scallion
o 1 bunch Cilantro
o 1 bunch Basil Leaves
Optional:
o Lime wedge
o Hoisin sauce
o Sriracha sauce
DIRECTIONS:
1. Broil onions and ginger in oven for 20 minutes, turn vegetables after 10 minutes. Set aside to cool.
2. Cover ox tail with water and boil for 10 minutes, then wash bones and pot to get rid of any soup scum. (to make sure soup stays clear)
3. Then add 2 gallons of water and 3lbs ox tail into the pot to boil.
4. Add spices into a pan and heat to release flavor. Reduce heat to simmer, skim for soup scum.
5. Add spices to a bag or cheese cloth and drop into the broth. Add yellow rock sugar, roasted onions and ginger, salt, fish sauce, stir.
6. Simmer for 5 to 6 hours with pot uncovered, continuing to remove soup scum.
7. Remove onions and ginger after soup is done. Adjust salt level to taste with fish sauce/salt/hoisin.
8. Cook the rice noodles and add sliced beef into bowl, add garnish and optional flavorings.
9. Freeze extra broth.
You're the best, thanks!
you are a saint sent from the heavens
Thanks for the breakdown!! Do try this with Thai basil tho..it is much better! oh and fresh culantro as well ...i grow my own , so you can too :)
starshinesoldier you are AWESOME!!!! Thank you!!
HERO!!! Thank you angel 😇
How does ANYONE dislike any of his videos?!?! He puts so much effort into them and it shows!!
Most people hit the dislike button just so the RUclips algorithm doesn't give them more similar videos. It's not that they dislike it, it's that they don't want his content overwhelming their recommendations
Sometimes not the video, it's him
i may finally attempt to make pho. it’s my favorite food in the entire world. the first time i had it, i genuinely teared up!! i almost CRIED sitting in my chair at saigon bistro in fayetteville, nc. and it’s still the best pho i’ve had to this day.
i’ll try your recipe soon and finally get the pho fix i need so badly in quarantine.
I made oxtail pho a couple of months back. It was so delicious! I ate it for every meal for about 4 days and I didn’t get sick of it! Then when the meat was gone, I drank the stock on its own as a snack! I Impressed myself! Haha love this channel btw
I could really go for some pho right now. I'm in New York for work for the past 3 months and haven't really found many (if any) outstanding pho places compared to places in Cali and Texas. There are solid pho joints, but none that really stands out. Will definitely try this recipe out.
I love this recipe!! I made it when you first posted it on strickly dumpling. Delicious!! I will never EVER buy pho in a restaurant for $13 again!! One tiny thing Mikey..I do think that Thai basil is much better than Italian basil in this dish! :) Thanks so much for the most delicious bowl of LOVE!
I love you and your soup! The smiley face with hot sauce…hilarious.
😂
My husband and I were so disappointed that our local Vietnamese restaurant closed. We have been craving Pho since they closed a few months back. I was lucky enough to find some Pho broth at the store, but also hesitant because you know, store bought. We had it the other night and after doctoring it just a little, it tasted exactly like the restaurant's! I was so happy and it definitely hit the spot!
This is absolutely amazing! My dad loves pho but there are no good places near us. Our grocery store does sell a pre made broth but my dad is allergic to MSG so he can't use it. I have looked up recipes in the past and they seem more difficult than this one so thank you so much!
Pho is the best!
I made some beef stock 2 weeks ago, cooked for 5 days on low 20 quarts.
The Best Beef Broth.
Gonna make Pho soon.
5 days! whoa!
@@leafster1337 takes a little patience but the outcome is supurb.
Did you read my mind? I was just looking to see if you had a recipe for this on one of your channels! Im so excited! Going to have to try it :)
You make it look so easy!!! I love pho, but I've always been intimidated to try and make it lol
I must make it! Looks delicious!!! Thanks for sharing! 😘👏🏼👏🏼
Oh I love pho! I make it a lot! I always have pho soup in my freezer but it's so much better made fresh!
I love this recipe ❤️your cooking videos are my favourite besides your travel videos 💕The Pho looks delicious can you please make a Satay beef ?..x🤗
I love pho. Was so wanting to make this. Thanks Mikey.
I ❤ pho. Its just perfect comfort food. The noodles, the broth, the beef and the veggies come together perfectly. Thanks for the craving Mike ☺
Yum! Nice job Mike
You’re amazing! Now I know how to make my absolute favorite dish in life!
Agreed!! I am sooo addicted!!!
That’s the best fish sauce out there. No other fish sauce is allowed in my house except that one.
There is no where within an hour drive of me that sells pho. While I don't know what it's supposed to taste like, I can't wait to try your version!
Just make it once! You will be in Heaven!! Can you see my " to die for face?" LOL soooo good :)
It tastes like your favorite beef soup with a giant hug. 😊
When you perfect your recipe at home. You won't go to the restaurants anymore
I made the KFC Chicken Rice and l tell you it was sensational!! Im totally going to give this a go, you simplified it so well. Mikey Chen l never thought ld ever say this but lm absolutely loving this new series and your sense of humour brightening all our days. 👍👍
Very concise cooking video Mike! I'd love to try this some time soon!
Great job! Love the video 🤗
Hey Mikey after this self isolation thing ends you should go to hot pot king in happy valley oregon! they show your videos in the dinning area to show how to eat hot pot! think it would be cool to see your own video wile you eat!
That's so cool!
My favorite is Pho Oregon on 82nd.
Looks awesome! Do you have the proportions for instant pot?
wow I love it- made my first broth the other day- delicious
Hi Mikey, really enjoyed the video, recipe sounds good, I concur about skimming to get rid of the scum, from my catering school days we used egg white cook it till it binds & then remove all the scum in one go, from a Beef Consommé recipe. Question though why get rid of the fat, fat is where the flavours live & give great mouth feel. Great channel, so envious of your woodland retreat. Take care & keep safe.
Omg yasss Thanks for the awesome pho recipe 😆 I wish we weren't under this hullabaloo so I could get some good meat but then again maybe we wouldn't have gotten to see this awesome recipe from you. Hope to see a hot pot recipe soon 😋 Keep safe Mikey 😸
Going to start this tonight! Sending prayers up to be successful! Thanks for helping with the hardest thing when you grow up! What to fix for dinner. For the rest of your life! :D
Love me some Pho. After watching videos I think I’ll take the plung. My mom made it once a week.
Your make Char Sui at home is one of my favorite recipes.
That’s the good fish sauce Mike. Good job .
Are we getting daily servings of Mikey? Loving it.
Hey what about cooking a dish from the countries you have been to this will keep you busy during this isolation. You are an excellent chef I’m interested in seeing your take on the dishes you’ve had like adobo and Nasi lemak.
Can we use the onion on the soup in to a mash past and add with the soup ? Can we do that ?
Heck yes! My favorite food !
Can we use palm sugar instead of rock sugar?
I make pho ga in the instapot & I love it.
Sugarcrazy whats the recipe in an instant pot?
@@uliflores2408 I used a combination of ingredients & steps from the Chicken Pho Soup recipe on the spicesinc website & the 30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe from the seriouseats website. I use skin on chicken quarters. I remove the chicken from the soup after the pressure release to remove the skin & bones & chop them up after they have cooled a little & add the chicken back into the soup on the instapot's saute function. If I have enough bones & scraps saved in the freezer to make bone broth right before hand it tastes better than just water or store bought stock.
Mike! Its okay to add hot chilli oil in pho also! Also! You should add some beef past in your pho, for a huge flavor. I also like to add creamy peanut butter in my pho too lmao.
This looks so good! All it needs are the mutant jalapenos that my favorite restaurant has. They look like jalapenos and smell like jalapenos but the heat will slowly weld your taste buds together in a good way. They must grow them next to habeneros or birds eyes or something.
Def going to make this 🍲 🤤🤤🤤🤤
It costs 3x’s more than Squid/Three Crabs, but Red Boat is my fave fish sauce. It’s smoother (as long as u keep it in the fridge) and it makes really good Nuoc Mam w/o it being overly fishy. I was tipped off to it when I was in the checkout line at my Asian grocer and this guy had prob 30 bottles of it on the conveyor belt 😂. Turns out he was the chef of a couple of the fine dining Thai/Lao restaurants we have in Austin. I’ve seen it at TJ’s, but even more exp there prob bc there’s less demand.
Good video Mikey
The thumbnail depicts a soggy pho. All the noodles absorbed the soup! As a Viet, it’s one of my biggest pet peeves when pho gets soggy.
I don’t think I’ve seen a pho with bay leaf before so that’s really interesting. I think you’re missing some cloves, black cardamom and cilantro seeds in the spice mix, definitely recommend to add them and lighten up on the star anise :). I would also add the fish sauce only near the end, if you add it in the beginning it might make your broth sour. Finally much more bones, ideally the marrow and knuckle bones! Good attempt Mikey!
Mike get an instant pot ?? ...that Pho looks so good ..
That’s going to be twice as good the next day!😋
Looks delicious. Now, please tell me where you bought that bowl?
Pretty much any Asian store sells noodle bowls.
Oh I'm gonna be making this one *Pho* sure!
I have that same fish sauce. IT IS smellier and saltier than other fish sauces I’ve tried, but it’s got sweetness I haven’t tasted elsewhere
cant wait for this channel to blow up :)
Took DNA test & was shocked to find I’m 96%Chinese Vietnamese! Thought I was 100%Chinese. Now I’m discovering new cuisine , thank you. Looks yummy. I love 💕 oxtail 🍜!
I’m making pho to day 🤤🤤
This is bomb 🙏🏾 yum!
If you can't find rock sugar, can you use brown sugar instead?
Yes.
I just realized this was an old video. Makes since cause I don’t know how you would get all the ingredients right now. I really wish my asian supermarket was open. Stay safe everyone!
Katie Church supermarkets are open for food. Ours are open. 🤷🏽♀️
It’s nice to know they are still open elsewhere. There’s probably one in the next city over I’ll have to check and see.
You can send me 2 of those bowls cant find here in Indiana
Yes, 3 crabs 🦀 is the best fish sauce brand, every Asian knows this!
This white asian food lover knows this too! Superb!!
ah yes, i probably die in Canada if this don't exist
I disagree, overpriced. Squid brand tastes fine
Today is Especially Delicious squid is for cooking, crabs is for dipping and sauce :))
Nice 🙂👍🏻🤗
Brenda was easy on the eyes---great recipe
And he's cute lol but i was dreaming of 🍜 pho last night. I've had it 3 times in 5 days. I can't get enough
That's the best fish sauce in my opinion!
I love to add more beef bones and chicken bones or an old chicken to my stock. Rock sugar for the sweetness and never mix the pho. Cook it for 8 to 20 hours too.
Mikey, a pro tip here, the scum is the blood and little bits of marrow out of the bones and maybe some fat. The best way to get it off is with a fine hand strainer. Just skim it off of the top then you do not have to throw away all that good proto-broth. I am Hungarian and we run into the exact same issue when making our traditional chicken soup and the little mesh hand strainer is the best way to go ( i assume you know what I am talking about regarding the little mesh strainer).
Aw yeah, got plenty of time and the right ingredients
Back to the flavor lab again.
Thanks Mikey
No Corriander seeds?
do you know how many instant noodles i've eaten because of you mr?!?!?
Baseballs lol. It looks so delicious!!!
You need more rock sugar bro! And we use the same brand noodle lol no pre boil 🙌
It's expensive and it smells funky so it must be good.....👍
3 crab fish sauce is awesome
Woo-hoo! Secrets of a great bowl of Pho!!!!
Here to give you a view and a like. Keep it up! 🤗
what is better? pho or ramen? i only had pho since birth and never had good ramen
Nice!!!
Mikey u should do a video with Quang Tran sometime in the future
search up viet huong and yes this is the best of the best fish sause
Nothing better for a hangover. Just chug that broth and feel the life come back to you.
My mouth is watering!!@
Yo Mike You’re Missing Out On The Fried Chili Garlic Oil! If We Could Eat Pho Everyday We Would
Id love a recipe for pho ga
I like this . Rice noodles gluten free yeah
Yummmmm💖💖💖
Mike's love for hot spice is equivalent to that of a mexican dad's
3 crab is THE BEST fish sauce!
He's hilarious ❤❤
I so wish I could cook something like this, but I have to settle for my creations with Soba noodles.
I had pho once. I didnt like it n i think its cuz of the star annise. To much of a black licorice flavor for me. I think ill try this recipe n use less star annise cuz i swear it looks sooo good.
Some places use no star anise, you could probably omit it and be okay.
There’s typo on the fish sauce part...
5 cups of fish sauce is a little bit much
I think... the video, you only used 1/2 cup
Waiting 5+ hours with the delicious smell building up around the home is the most painful part about making this dish. Sometimes it helps to have pressure cooker, it cuts it down to 45 mins.
you can take that layer of fat near the end and add green onions to it and add a spoon or two to your pho. the flavor is insane i can't spell the vietnamese word for it.
That brand of fish sauce is alright but I rathe use other one lol I also love pho to Mikey Chen becuz I’m Vietnamese lol 😝
Surprised you didn't put hot oil in it. Or is it just a Cambodian thing?
Who here doesn’t have one of those target superheroes t shirts
Last time I tried making pho the anise and cinnamon took over in the worst way possible. Made me nauseous. I think the recipe called out for less than you used. Should I try again and cut those down?
Why does the US use vermicelli noodles for Pho, when its suppose to be Pho wet noodles?
TriN they’re really hard to find. Most local grocery stores have some version of vermicelli noodles but I’ve only seen pho wet noodles at certain specific Asian markets
It is my favorite Vietnamese food, and I am Vietnamese!
Watching at 3 am and I swear I heard a woman laugh in the beginning of the video.
Realized it was part of the video I was just falling asleep.