Vietnamese Pho For Uncle Roger
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- Опубликовано: 18 мар 2022
- My fourth and FINAL attempt to achieve the Uncle Title. And I've chosen an incredibly difficult dish to make. But, I truly believe this might earn me Uncle Roger's coveted title. Vietnamese pho is perhaps the most famous noodle soup in the world.
I want to give a massive thanks to Thuy Diem Pham. I had to do my research on this one, and even though I may have still made a few mistakes, hopefully Uncle Roger will appreciate the diligence. I'm linking the recipe below as well as her Instagram handle.
Recipe: www.agfg.com.au/recipe/southe...
Thuy's IG: chef_thuy_p...
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BIG thanks to Thuy for the recipe (her recipe and info is in the description below). Don't forget to toss a like on the vid for that Uncle Title.
Hello Nick! First!
Yes
Hi
Hey
@@user-gq3js5ys5x no i am
Still don’t know how you found my number. But review coming soon…
As a Vietnamese fan, can't wait
Feel da rice… touch da rice
Hello Uncle Roger.
Oh boy. If nick fucked up this time, then there will be no more chances.
lol
+1 respect for trying so many times for the uncle title
+1 respect for following the cook book, and not messing our traditional cuisine up
This was a great video nick! Being south Vietnamese, I can confirm he got most parts right! The only things I would change is no radish used in the broth, don’t dunk noodles in pho broth- you always cook it separate to not dilute or “cloud” the broth, also use more fish sauce!!! and more herbs like green onion, sliced white onions and cilantro to garnish the broth and add more flavor to it. I also personally add hoisin and Siracha sauce directly to my broth haha.
Yes, I too add my sauce into my broth
He missing the hot sause too ! The chillie in oil stuff i forgot what is it call
As a Vietnamese, im glad that this video exist. There are two of my idols, Uncle Rger and Nick. And the national dish that my people are proud of!!
Same as a vietnamese, you gotta subcribe to both channel
Same, I'm Vietnamese too
@@HiddenAgendas ??????
same
@@HiddenAgendas Pho originated in the early 20th century in northern Vietnam
As a Vietnamese, I'm very impressed by how Nick knows about the difference between Northern and Southern Vietnamese Pho. This is not something that you would usually see from a foreigner without the act of researching or experiencing the culture themselves.
not to mention the (almost) correct way he pronounces the word, kinda impressive, unlike other foreigners :)
@@phamvietanh6266 ehh, I’ve seen a huge mix of the two, with most people saying it how nick says it
Nick will do whatever it takes to get his uncle title 😂 hes research level drastically increased XD
@@phamvietanh6266 As a Thai I can pronounce Pho easily and I love it though.
He did homework👍
I love how Nick explains every single step he does very clearly.
As a vietnamese watching this, im actually really impressed about how a foreigner knows the difference between the flavors from the north and the south. i didnt know this until i was 8
As a Vietnamese person growing up on pho my whole life, my kudos to Nick, you hit the majority of elements: charring the onions and garlic, heating up the spices, blanching the bones and meat, going low and slow. That fall off the bone moment, chef's kiss!
Things I would do different: I don't cook the noodles in the broth, or if I do, it's with a separate amount of broth that I don't use in the final bowls, because cooking the noodles in the broth clouds it up, and actually may take away from the beefy flavor, after all that previous effort to keep it clear! I cook the noodles separate and strain them well to minimize any impact on the broth.
I'm Vietnamese of south descent, and we put a lot more accoutrements at the end, a little finely sliced green onion, cilantro, and onion to further enhance the broth, and in addition to Thai basil and bean sprouts there are some other select Asian greens that can really make the broth pop even more. Nick made a more northern style pho, which some prefer for it's simplicity and focus on the main elements.
I've really enjoyed your pursuit of the uncle title Nick, best of luck!
Yeah, just about all your points here were something I would have brought up. My family’s from south Vietnam (I’m 2nd gen American) and I can’t even fathom not having all the veggies in my pho
Exactly my thoughts on the video. He did everything perfect, just until the moment he cooked the noodles in the broth. When finished assembling the bowl I thought, nooooo im still missing some essential ingredients. And because of this I have to say.
YOU ARE STILL A NEPHEW NICK😂
Blanching with lemon is weird. Also radish as well. The whole process is also overly complicated. Never seen the spice sachets put at the end…just throw it all on and throw in two bags…
Well said! You put literally every comment coming out of mouth down !
isnt that why he soaked the noodles for 45 minutes? make the impurities dilute the water insted, kinda like washing rice?
I’m Vietnamese, and I just learned how to make Pho from Nick. Def gonna tell my mom about the way you get leave the noodles in lukewarm water for 30-45 mins.
Don't rush it! we will wait and see until Uncle roger approves!
Never criticise an Asian mothers food coming from a Thai son
Same bro
Your mom probably already knew the thing about leaving noodles soaking in water before cooking
Haiyaa. Rule numbaaa 1. Don't tell asian parents what to doo
These guys are the best combo there is to find. Looking forward for a collab between Uncle Gordon, Uncle Roger and Uncle Nick.
My mom makes this dish a lot from the chicken version to the beef brisket version it is a dear and a nostalgic dish I always eat
Can we appreciate how amazing Nick had been to actually have a collab with Uncle Roger?
Literally anyone on youtube: Posts a comment
Spammers: Get wrecked!
Yeah never excepted that was really good
As a Vietnamese who has obsessively perfected my own phở recipe, good job, Nick!
There are a few things in the video that I feel like he can improve:
1. We don’t use daikon in our phở broth: although daikon is good to add into the broth for umami flavour, it has a unique scent. Because of this scent, it is used specifically to flavour a different dish called hủ tiếu. If you want to add umami to phở, you can either use MSG or chicken bullion.
2. Fish sauce is a must and you must add a lot: phở broth seasoning consists of a tiny bit of salt, MSG, and a lot of fish sauce to create that magical phở smell. The more expensive the fish sauce, the better the broth smells and tastes.
3. Don’t grate your rock sugar cube, man! It is sugar, it will dissolve into the broth.
4. Don’t dunk the noodles into the broth: by doing so, you release the starch from the noodles into the broth and will make it cloudy. Instead, have a separate pot of hot water to dunk your noodles and drain well before you put them into the bowl.
5. Bean sprouts: there are 2 schools of phở in VN. The Northern style does not have any extra herbs or vegetables. They eat straight up phở by itself. The Southern style is where you get a plate of bean sprouts and a garden of herbs to accompany your bowl of phở.
In most phở restaurants, bean sprouts are not added into the soup. They are served either fresh or blanched on a separate plate. When you eat the soup, you have a choice to add as much or as little sprouts into your soup as you like. Also, by keeping it separately, the phở broth is not diluted by the juice from the sprouts.
5. Accoutrements: phở is served with paper-thin slices of white onions, finely chopped green onions and cilantro on top and a lot of them. This mixture is there to enhance the fragrance of phở. In the US, thin slices of habaneros are served on the side to add extra heat to the broth whereas in Vietnam, we have a variety of bird’s eye chilli by themselves, pickled, or finely chopped in vinegar.
Because of the herbs and spices, Phở is a healing dish to nurture people who have cold, flu, or covid. The essence of Nick’s phở is there and with some tweaking, I believe he can create a very good pot of phở in the near future.
this is the reason why he wont get the uncle title 😂
Agree 🎉, onion is good but toasted shallots bring better aroma for broth.
This is an excellent explanation, right down to the difference between northern and southern style pho. Although to further add on I would say that souther style pho is much more fragrant and sweeter. Also around central vietnam I tend to see a lot of fried bread dough to accompany the pho, but I’m sure you can explain that better than me lol
Something to add, if you're using fish sauce then add to the end. Fish sauce will give a bitter taste if boiled for hours.
Dude, make a video instead of writing this long. No body gonna read, hiyaaaaa
Your persistence is admirable
I love how he just keeps trying! The only thing that can conquer uncle roger might not only be MSG, or rice cooker, but nick's determined heart.
As some regular old Vietnamese guy whos eaten infinite bowls of pho in his life. Fish sauce is NOT optional. you NEED fishsauce otherwise it will be bland. I've had a lot of bland pho too and it was because there wasn't enough fish sauce. don't grate your rock sugar man, just throw it in there, its sugar its gonna go to the same place, your stomach. I've also never seen daikon Radish inside of pho, but that sounds like an okay idea never really put that into practice unless it was chicken ramen. but i digress.
Don't cook noodles in the broth man, because like ramen, there is some extra starch inside the noodles that you do not want in your final broth, and then it'll get kind of thick, there is a noticeable difference. you also shouldn't put the limes in the broth, you serve it on the side and the customer would squeeze it in there themselves, because if you leave the lime inside the broth, it'll go bitter. i usually go for green onions as a garnish, as well as some beansprouts on the side, and i also use thinly sliced onions in the broth too. I'm talking like i can see through the slices thin. I cant speak for all the other Vietnamese people out there but I remember getting a whole untrimmed piece of filet mignon at the asian market and slicing that really thin to put on top of the pho. for Pho Dac Biet, we usually put tripe in there, and some times for Bo Vien we use the meatballs. My family is from the South, so there's got to be a balance 8/10. good luck becoming an uncle
Edit: IF anyone watched the recent uncle roger video I told you so! congratulations Nick!!! This man begged until the man finally gave him the title
100% correct!
fax
Im also a Vietnamese here. My family usually cooks Pho without fish sauce. It is mainly because cooking broth with fish sauce for a long period of time usually cause a slight sour aftertaste + darken the broth. We usually leave the fish sauce on the side for whoever would like to add it into their bowl, not adding it in while the Pho is cooking. If you use enough bones, salt, and other ingredients, it shouldn’t taste bland. If you prefer to use fish sauce in Pho while cooking, do not add too much as it will darken the broth. It is usually best to add it in towards the end of the cooking process. This is same with MSG, adding it towards the end of the cooking process helps prevent the sour aftertaste.
vietnamese, but i am very weird and do not eat pho with fish sauce.. but somehow it still taste just as good, maybe it because i put chili sauce in there?
If you’re going to put fish sauce in the pho, use it as a condiment for when you’re eating it. It’s not a good idea to use it as an ingredient while you’re cooking it as you will make the broth bitter and weird tasting.
I like how Nic learning from his mistakes and always trying to improve. Signs of a good chef.
yess! I have been waiting this for a long time for a Vietnamese video!
Its so nice to hear someone actually say "pho" correctly
I really like that “I don’t give a ‘pho’” at 2:48
it got me so well
2:16 the rapid "fu"-s caught me so off guard
Gordon definitely taught us how to say pho. Plus my guy spent a whole day makeing pho
Awesome video!! Can't wait to hear the review!!
I bet Uncle Roger would comment: “Where your wok? Can afford golden covered Wagyu but cannot afford wok?” 😂😂 Great attempt tho Nick!! love your determination and passion for cooking always
. bro you don't need a wok to make pho
and I'm vietnamese and I KNOW that
@@deviantvic9948 sure 😐
@@deviantvic9948 no need to get aggressive
i read that with uncle roger's voice lmao
The Gordon Ramsay pho compilation is probably the best thing I've seen on the internet in years. Give your editor a bonus for this video!
hahaha glad you enjoyed :)
I was looking for this comment. Had me in stitches. xD
that was funny ngl
ty for cooking our traditional food
and am from vietnam thanks you so much
So great Nick. I'm a southern Vietnamese. A Big W for you
4:41
“Not today.”
“NOT TODAY!”
“Do not talk unless I tell you to”
As a Vietnamese myself, I see the broth and the meat are very well done, honestly, 9/10 🥳👍
I'll give 8/10
While humorous in nature, you've got a point. Knowing how to make something authentic is the name of the game. Variations always exist, but the fundamentals still need to be there.
So happy that you got the uncle title. Congratulations Uncle Nick.
I died when he boiled the noodles in the broth. THIS ISNT HOTPOT. As a Vietnamese person I can confirm everything else was great.
How can you confirm everything else went great when he forgot the cilantro... Was so sad when I didn't see the cilantro at all...
@@justapancrepe8455 it depends which part of Vietnam he is taking inspiration from in the north they don't put many vegetables in pho
@@penguinyen645 huh interesting thanks for the reply
I saw that and was like "Nooo. You just ruined the broth."
Everything right till the very last step! Damnn
Finally someone choose the right pho noodle, you make our Vietnamese ancestor feel so special. As a Vietnamese fan, I approve this and believe you'll get Uncle Title
i’m also Vietnamese!
Chinese pho is better
@@vn7512 wait do Chinese have pho?????
@@vn7512 wtf china have pho?
@@TozzkaXD nah I’m just playing lol. But a lot of Chinese restaurant near where I live and other area start having food like Chinese Sushi, Chinese ramen, Chinese kimchi, etc… and I’m like wtf.
Vietnamese here, I grew up on pho and I absolutely love it, it has a nostalgic taste for me.
finally someone cooked it actually the right way i love u
Congrats Uncle Nick!! Uncle Roger finally gives the title to you!!
Idk about that
@@zaytonjustin3674 ok
@@zaytonjustin3674 He did
But would he be able to maintain it?
@@xplitegaming8295 i hope so. I don’t think he will blow it. It took him 4 tries to get the title.
I love how dedicated you were to using the right ingredients for this. Pho is not an easy dish to make but I’d give this a solid 10.
As a Vietnamese,I love everything about this video
Nick, I am really impressed of you. I am a Vietnamese my family owned a Vietnamese restaurant that cook pho I am really impressed
I love how nick walks us through the cooking like we are going to actually cook it. Great vids bro keep it up. ❤️
The fact that you know what Pho taste like in different regions show great research. Good job, Nick! (also we eat a lot of scallions and green onions to give the pho a crunchiness to it)
Uncle Nick proving that he’s a good cook based on pure dedication 😂
You finally make pho im so happy whrn you make traditional vietnam food.That pho you make pretty good im not lie,but vietnamese rarely put bean sprouts in!!!🇻🇳 p.s. you can put "Quay" in because Quay is so good when come with pho:)
Can we just appreciate how much effort he put in this video to become a uncle
Respect love u nick❤️😃
this is honestly the most fun i have ever had watching one of your videos! i laughed WAY too hard at all the jokes. You may not get uncle title but you have earned my respect for best comedian chef.
Gordon and Papa lost it, you got it. So happy we have a new one, and i know they will get it back. And knew u can do it.
I'm Vietnamese and I'm very appreciate the way you make Phở. That's pretty excellent tho. Hope you can improve more to be the best chef ever. 🥰🥰. Love your recipe and all your videos
Haha 6:18 was the best crap I've seen in a long time. Good job Manny! lol.
Might have to try pho for the first time!
As a vietnemese i think all people should try it. Put all the green stuff in and enjoy. ITS AWESOME
Why does these noodles look so stringy? I can use these as shoe strings for my shoes. 4/10 too chewy :(
@@kyrie9209 lol
it's delicious!!! the only thing I don't like in my pho is cilantro lol. i was unfortunately born with the soap taste genetic 😅
You've ever had pho?!?!?! bro u missing out so much.
90% correct. Only 3 things to be noticed:
1. The lime is only added when served. Cooking it make the broth bitter.
2. Fish sauce is a must. It makes broth deeper.
3. If you cook the noodle in the broth, it will make the broth dirty.
Wow! That pho looks fantastic!
Alright Nick I have some things to say:
You did pretty good overall! Your technique for the broth making was very good! For me, I always put the hoisin in the broth to elevate the flavor. The other way is ok too, but all my life, all my Vietnamese family has put it in the broth.
Good job Nick!
@what now I don’t give shit
same
But one ingredient forgotten he use
Fish sauce
@@oggyeggy2518 he mentioned that you can add fish sauce, he just choose not to. For some reason
Nah not in the broth, only dip 😫
Can we appreciate Nick posting on a Saturday
agreed
Yo wassup tacobellfan
Bot
@@weedbonermchitler4209 not a bot
@@weedbonermchitler4209 yes
Wow! Impressive! If you want to use the marrowbones (result in a more fragrant broth), One other tip I usually use when making Pho is to soak the bones in cool water mixed with salt and vinegar for 2 hours. Then, rinse. Then parboil the bones on high heat for 5 minutes. Then rinse again. It will helps remove most of the scums. When prepping the bones this way, I never have to worry about removing any scums during the cooking process.
THAT IS DEDICATION! Congratulations Uncle Nick 🤺💜
Manny: breathes
Nick: *your fired* !!!!!
Now Uncle Nick can sleep peacefully knowing that he's an official Uncle now.
Cảm ơn rất nhiều vì đã đưa phở việt nam đến với thế giới
Thank you so much for bringing Vietnamese pho to the world ❤❤❤❤
It spell phở our country is very happy for this video😊❤
minor thing here: we usually don't use the same broth that we cook the noodle in in the final product we just use a different bowl of broth of the same quality
Nice pfp
Most type of noodles, usually use clean boiling water to cook, so there won't be too much starch in the broth and the broth won't get thicken
I just kinda afraid, looks like nick won't get his uncle title again, because it'll be big mistake if he doing it in the restaurant
True but usually rice stick noodles cook so quickly maybe it won't be a problem since not that much starch is released
True. I def made a few mistakes but hopefully it’s enough for the title
@@NickDiGiovanni that the biggest mistake you made in you weejio. Uncle Roger had to put down leg from chair haiyaa
Vietnamese here. Great effort cooking this Pho Nick! Hope Uncle Roger will give u the title. However u kinda miss one very important thing in Pho which is green onion.
How do you know if a person Vietnamese??? Don’t worry they’ll tell you.
I do a mix with onions and green onions.. It pretty good
@@vn7512 I’d say the same thing about an Italian and pasta, they’re much worse
And he also forgot about Sá Sùng or Peanut worm, but it's understandable, lol
@@vn7512 they didn’t tell us in the trees…
This seems like the perfect bowl of pho! I’ve been to places that use cilantro, which just kills it for me!
It so difficult to cook so you are a super masterchef
at this point, I think Nick is just very obsessed with the "uncle" title from uncle roger now ( ･-･)
Congratulations uncle Nick on your uncle title ❤️👌🏻 well deserved!
As a Vietnamese, I advise that you add green onions or cilantro
I live in VietNam and Pho is my country's traditional food and I have to say Nick did very well. I recommend you visit VietNam and try this amazing food!
2:40 AYO 🤨 📸 Nick is acting mighty sus.
Everytime he is the definition of talking walking breathing SUS
As a Vietnamese this is over all pretty good, Radish a bit weird since i've never try Phở broth with radish and i usually like mine with a lot of green onion for garnish but it depends on people. Good luck on getting your uncle title Nick.
Shouldn't be hoisin and hot sauce go in the broth? Or it depends on who's eating?
@@fall1n12 it depends, some don't like to mix up the broth. For me i just put in hot sauce and some lime or vinegar.
yeah I'll be mad if uncle roger criticizes Nick for his vegetable choices. As long as the noodles, broth and spices are good and traditional the rest should be customizable imo.
@@lilbrogeorge8715 me too
@@fall1n12 keep the sauce on the side. Like Nick said you don't want to ruin that broth you worked so hard to obtain. You may add it towards the end if you so wish
A good way to make the dipping sauce is to mix together the hoisin sauce with the Sriracha then add a little Asian chili oil with just a small squeeze of lime then mix it all together! I promise that it’s absolutely delicious😁
Lol as always love ur videos Nick and Uncle roger
7:33 , the "That's what she said" joke made me love you a lot more
As a Vietnamese, I immediately click on this video as soon as I saw it.
I don't know the first thing about the broth except for the fact that it is cooked with meat bones, but to be honest, the broth was clean and I am sure that it tasted good.
However, I would prefer the broth to have some fish sauce that you listed as optional. Furthermore, I saw msg in the market but didn't get to see you use it in the video (maybe I missed it).
With toppings, you had almost everything correct, but I have some advice. First, you need to have green onions as garnish (most Vietnamese Pho restaurants have it), and maybe add more Thai basil. Finally, just a tip, you can put the lime on the side like the dipping sauce, so people don't have to grab it from the hot bowl.
Though I gave some advice, I still believe this Pho is amazing and you will surely get your "Uncle" title.
I love that tip with the lime. Really smart!
Thank you so much for acknowledging!
@@NickDiGiovanni 7/10 for u cuz u fucked up boiling that phở
Did you know that pho was inspired by pot au feu, a French dish that is equally as delicious. The sound made when saying pho, and feu in French it makes the exact same sound!
When I first try Pho, it really reminds me of my mother's cooking. At home we called it "Sup Daging" it literally has the same taste, but without the noodle, only the broth. Mix it with rice, "sambal terasi", and sunny side fried egg, then add the broth. It taste amazing
As someone who’s Vietnamese American, my mom is a great cook and cooks a lot of difficult dishes that some Vietnamese restaurants here can’t really get right (like bún riêu). Bút she never makes pho 😭 it’s really hard to make good pho and it takes a long time. So I applaud people who take the time to learn our culture and appreciate the art of pho!
I wanna try Vietnamese food it looks good I got hungry
I usually throw in some celery tops n bottoms and some big carrots for more flavor in the broth but radish sounds like a neat addition
As a Vietnamese person, I’m very exciting watching this
Thanks for making a pho in Vietnam because im from Vietnam,i love pho.❤
Nick,I'm also Asian and I love pho, your videos, and your food. I hope you get your title.
Oml, I’m not Vietnamese but I love pho, there is this pho restaurant right by my house and it is so good. Good luck making it!
My Grandma makes pho, and it’s the best thing I ever tasted
Yo Nick u r the reason i started to cook at home thank you
Proud o you
@@NickDiGiovanni same here, you’ve inspired me, i started cooking and learning your recipes and now i also wanna start a cooking channel
@@NickDiGiovanni Nick can you remove these spam bots? It's pretty annoying
finally there is a foreign RUclipsr cooking Vietnamese pho I feel proud of the nation(You should use boiled water in another pot to boil the noodles because using a pot of broth will ruin the flavor)
im coming all the way from uncle roger's channel just to let you know, congratulations Uncle nick + 1 subscriber now
As a Vietnamese, I would consider this as one of the best pho I have seen on RUclips, usually I dip the noodles in other pot because there shit tons of horrbile stuff come out of it. The garnish need more green onions and some thinny sliced onion if u want. You can also put poach egg in there (My favourite thing when I eat pho). Good luck on getting the Uncle Title
Hey nick! Nice video, as a Vietnamese, I'm actually impressed! Good luck on the "Uncle" title! Cám Ơn. :)
As an Vietnamese and had eat hundred and thousands of pho dishes, I'm impressed by compete and having the uncle title.Well you had done it better the first time Gordon Ramsay making pho.
CONGRATS ON “UNCLE NICK” TITLE👑🎉
Congrats Uncle Nick! 🎉🥳
Im Vietnamese and im so proud of my nationality,THANK YOU
I am Vietnamese too
Yeah
VIETNAMESE GAN BESTIEEEE
I am Vietnamese as well
I AM NOT VIETNAM BUT IM PROUD TO SAY IM MALAYSIA AND U SHOW UR RESPECT TO UR COUNTRY NICE AMAZING
We live in Haiphong, Vietnam, it's in Northern Vietnam and very known for their own version(s ) of pho/soup. My son watches you all the time. He told me to tell you to come here and should actually try the different versions of pho.
As a Vietnamese, you did a good job. 8/10
Good job Nick, the Vietnamese are proud of you
Pho originally comes from the Northern part of Vietnam. As an Hanoian, my dad has been making homemade Pho for our family for over over 30 years. I’ll give you guys some small tips for Phở.
1. You don’t need that many spices for delicious pho. 2 main spices you need are cinnamon and black cardamom (he used green in this recipe and I don’t know if I should be mad bc I have never tasted green cardamom lol). My dad adds star anise sometimes, but he never used cloves or fennel seeds.
2. Pho is all about clear broth. Believe it or not, chicken bones and pork bones produced better color broth with less gamey smell. My dad rarely used beef bones for Pho, because when he used beef bones, he had to wait for the broth to cool down a bit and all the impurity sunk to the bottom to get the clear broth.
3. No hoisin sauce, no sriracha, no limes, no thai basil. Authentic beef pho is enjoyed with garlic chili vinegar, chili sauce, green onions, and cilantro.
I’m fully aware of the domination of Southern Pho in Northern America and in every country other than Vietnam. That’s why I never eat Pho in restaurant outside of Hanoi. If I crave it, I make my own.
Phân hóa ẩm thực là chuyện hết sức bth mà sao cứ phải phở real phở fake ăn đúng ăn sai là cdg thế nhỉ =))))))))?
hoisin sauce is good
I have been to Vietnam and best Pho i had was in Hanoi. Can’t describe it, it was just the way I like it. Simple, brothy and tasty with meatballs: 😋 No extra spice. I’m not even sure that was Pho but it sure did looked like one😂 . She said some different name which I forgot.
Thanks Nick. Im from Vietnam
cảm ơn vì món phở này:)
Translate: Thanks you for this delicious Pho
7:27 Now my Vietnamese ancestor's crying... Don't do stuff like that, the taste of the noddle will dilute the amazing broth you just spent 8 hours making, not the other way around. Hai-ya, you've done everything correctly until now.
wysi
@@zenzyn5606 wysi
When You See It
good catch...uncle roger has confirmed it
Wysi
Wow dude, the broth technique for clear soup sounds like my grandma! I mean it’s nice to do but for home style doesn’t have to be perfect. I like that you are sharing this information!!
Congratulations for your new Uncle title!
There's a pho restaurant near me called Pho King. It makes me smile every time I pass by.