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.
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.
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.
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…
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 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
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
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.
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
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
@@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.
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
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.
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!
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.
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.
@@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
Can we just appreciate how much effort he put in this video to become a uncle Respect love u nick❤️😃
2 года назад
✨️ Only for fans over 18 years ✨️ lovegames.tokyo/sarada ✨️💞 mañas no se la Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾 Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente 💗❤️💌💘
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)
I am a vietnamese and i never see anyone has that much effort to make pho , I very glad that vietnam traditional has grown that great , i very like your phở (overcomplicated)
✨️ Only for fans over 18 years ✨️ lovegames.tokyo/sarada ✨️💞 mañas no se la Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾 Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente 💗❤️💌💘
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.
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
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
Nick, I’m Vietnamese and I pho-king love this dish. Optionally we like to have sate sauce with our hoisin and siracha. In my area when it’s in season we also serve with thorny coriander.
As a Vietnamese, I appreciate your effort in trying to make a good pho. Even just watching you make it on RUclips, I believe it is delicious and captures 70% of authentic Vietnamese pho. Come to Vietnam, and we will create a street vendor stall for you with the title "Uncle Nick." LOL
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
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.
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!
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.
As Vietnamese I am impressed. The only thing that made my jaw drop was when you put the lime into the soup 😬 I was expecting it to be squeezing not putting whole 😅
That part was weird...I was like: So am I supposed to fish out this hot lime to squeeze into my soup?? Lol But the lemon, daikon, grating the sugar, cooking the noodles in the broth, only 2 veg, and the 'optional' fish sauce made me raised an eyebrow. Nothing major...except maybe the fish sauce. And I would prefer a deeper bowl to keep the broth hotter, longer but that was a fancy bowl...had notches for the chopsticks and everything.
As a Vietnamese person, I’m very exciting watching this
2 года назад
✨️ Only for fans over 18 years ✨️ lovegames.tokyo/sarada ✨️💞 mañas no se la Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾 Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente 💗❤️💌💘
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.
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!!
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!
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.
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.
Adding hoisin and siracha to the broth is actually pretty good. Depending on how you like your pho you can add hoisin to make it sweeter and siracha to make it SPICY. Fun fact: People in northern Vietnam don’t typically or even really eat it with hoisin sauce but people in southern Vietnam do eat it with hoisin. Not sure about central Vietnam though so if someone could tell me in the comments that would be great :))
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 love Vietnamese cuisine and have only made summer rolls. I have looked at Bun Cha recipes, but a Vietnamese man recently discouraged me from trying to make it. He said it requires a lot of technique and a proper grill. I only considered making it because so few restaurants in my city serve it. I have no desire to even attempt to make pho - too much work and too big a batch. My friend who has made it said the home cooked version never tastes as good as restos anyhow.
I’m Vietnamese and we tend to add hoisin sauce and Sriracha to the broth as we eat It doesn’t mess up the flavors of the broth but rather enhances the flavors
Pho’s recipe is family secret that is passed on to the next generations so… most Vietnamese don’t even know how to make a decent bowl of Pho. You did a really good job there Nick!
Oh nooooooo, Nick you were sooooo close to getting almost everything right about Pho =( Here where you messed up: 1. No Traditional Vietnamese Pho that I have ever eaten used Daikon in there broth. 2. You just drop the Rock Sugar in the broth instead of shaving it like lemon zest. 3. Best to always cook your Rice noodle in a separate pot. 4. MOST IMPORTANT! WHERE THE FISH SAUCE AND MSG?! Yes, I know Nick wanted to show his Osmo Salt. But this Pho I have to give it a 6/10 For people who will be like" Oh you don't know what your talking about?" I'm Pure blood Vietnamese with my Mom Owning 2 Pho Restaurant in Saigon running it for 25 Years. And now running a Pho Restaurant myself in Texas for 5 Years now. I'm not trying to slam Nick or anything because I know he can Out cook me in a "ALOT" of things. Still very well done for your first time cooking Pho Nick! A+ for effort. =D
@@Harison. Yes. Rock sugar is added to tenderise the beef and to “bring out the flavour” in the meat. Therefore you want the rock sugar to melt along the process but not dissolve and gone immediately.
I’m a Vietnamese and from what I saw, you made Southern style of Pho. I did see you bought MSG in the supermarket but I didn’t see you that into the broth. Don’t know if this missing ingredient will cost you the “uncle” title
Hey Nick, I'm a Vietnamese. Although I have never cooked Phở before, I'll still rate your dish. It will be around 6/10. The first big mistake is the rice noodles. In Vietnam, these noodles are "Bún" and not "Phở". The Phở noodles are supposed to be flat and not too thick. The next mistake is probably the broth. It's the soul of the dish. I have never saw someone used radish in their broth. Usually people will use ginger, bones, onions, and green onions (some restaurants put green onions when they start the plating, but it will be better if you do). Third mistake is the plating. I won't blame you for adding Thai basil, since some people do that too, but normally they will put that on the side along with bean sprouts. Also, no one puts lemon into the dish (at least that's what I thought since I've never seen it before). They will normally put the lemon aside the vegetables, and people will normally squeeze the lemons. Ik you squeezed it, but never let lemons into the Phở plating. The last mistake is the sauce. You only use siracha or chilli sauce/paste, and you add it directly to the Phở (there is like a million type of chilli sauces lmao) if you want it a bit spicier. Overall, it's just a decent Phở for me, but ik you lack a lot of ingredients, you can go to Vietnam yourself to explore how Phở really looks like. Hanoi is the best choice. In good side, it was a pretty good first dish! And I hope you do another video to improve this up 😜 Ps: did you know that in Hanoi you can even eat Phở with chicken? You should try it out 😄 *if Vietnameses roasts me in the comments I swear to god, it's just personal opinion*
You said its your opinion and I am not gonna roast you for that but I will point out something in favor to Nick’s Phở. 1- It’s almost impossible to find authentic Phở noodle like you said unless you diy, most of Viet’s restaurants (like in Texas) use vermicelli like this. 2- Back in Vietnam the ladies in my Family did use radishes and even pineapples to add more sweetness to the broth, by doing that they will add less sugar and help tenderised the meat(?). The Pho stalls in Vietnam may cut the radish and pineapples altogether because of cost. Viet ladies don’t fancy sugary broth I tell ya. 3- I do agree with you about the plating lack various types of greens and accoutrements but this guy just learned about the dish for a week or so, cut him some slack. You may add many different flavors to your bowl of Pho, but hoisin and siracha are basic and as core as dipping sauce go.
@@JasonTan-63887 Thanks for correcting me, but I'll say like this: About the first stuff, I ate a Phở restaurant before, and they still have this type of noodles. So it's not "almost impossible". Vermicelli is a good alternative but for people who loves Pho, sometimes this is just unacceptable.. because there a lot of type of vermicellis dishes like Bún Mọc, even Bún Bò Huế... The second one, you might be right, I won't too argue about that... but radishes and pineapples aren't too expensive nowadays. I have saw some people put pineapples in the broth from some Bún Bò Huế restaurants and it's actually very sweet, but radish? Idk, never saw that one. Finally, he learned this dish for about a week and I can understand it. But he used a recipe from a Vietnamese, which mean the recipe might have a problem. I don't really know if hoisin and siracha are in traditional Phở or not, but tell me, who the fuck will dip their meat into siracha?? You'll just give flavours straight into the bowl, that's it.
@@LecheFlanere thanks for the polite answer. You mentioned Phở gà, and that’s the dish I used to have back in Vietnam that had radish, may be not a traditional Phở topping but I do like the solf texture of radish contradicted the chicken and how sweet and light it made the broth. About the hoisin and siracha dipping, may be its a southern Vietnam thing? I am supprised you said who the freak dip since every Phở place in Saigon people like to have that dipping sauce on the side, mix it with some squeezed lemon juice and dip their rare beef in it. I went to Hanoi like over 2 years ago and I did have Pho, but that time I just ate the bowl in a rush so prolly didn’t know people don’t dip their beef.
Strange take with that lemon part, nitpicking at that point. Real question is why tf this guy cooked the dry noodles in the broth... Just taints the broth by adding on the smell and waxy flavour of dried bun noodles.
As a Vietnamese, I love pho and seeing nick make pho it makes me so happy. I just think he is kinda crazy for making pho in 8 hours, I usually take like 3 hours (yes I am a kid that knows how to cook)
Just me nitpicking, you can put the whole rock sugar into the broth. It will melt. And with that much broth/meat, you are not overdoing it with that much rock sugar. And we cook the noodle separately to prevent the broth from the starch coming off of the noodle. It will alter the flavor of the broth if you make lots of noodle, say for a party. And we often make a big pot of pho that could last for a few days. With that being said, blanching your noodle in the broth could make the it go bad sooner. Other than that, thank you so much for making Pho so well.
I think one of the viewers (Dao Lam) gave a bunch of good advice....but next time, look for black cardamom as it has a nice smoky aroma to it vs the green cardamom which is more floral-y smelling. Coriander seeds are popular vs fennel seeds for the southern version. If you want to be really authentic use the Vietnamese cinnamon (the one that looks like tree bark vs the rolled up ones). Also, when charring your onion and ginger...you do want to cook the onion a bit to get the oil out, you're not just charring the thin skin layer off the onion, which is what you did. Look for a little translucence-y in the outer onion layer and you're good.
I have a local Pho Restaurant nearby and they have a really interesting name for their restaurant called "Pho King Way" so when I pronounce it infant of my parents they completely freak out and bring out the slippers
Things I believe roger will comment on negatively: -the charring -the broth -putting the toasted spices in a tea bag -the sexual comments (as always 😏) -using whole onion and also radish for broth -30 mins is long enough for dry rice noodles(too mushy at 45) -cameraman spitting broth back into pot because it was too hot -not using a wok to cook the noodles!! -bean sprouts -Siracha sauce
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
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
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
@@rooter5510 it's called "sa tế"
bro definitely not from Hanoi the original place to create pho
Bạn có phải đầu bếp đếch đâu mà confirm?
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
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👍
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 love how Nick explains every single step he does very clearly.
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
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.
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
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
Can we appreciate Nick posting on a Saturday
agreed
Yo wassup tacobellfan
Bot
@@weedbonermchitler4209 not a bot
@@weedbonermchitler4209 yes
As a Vietnamese myself, I see the broth and the meat are very well done, honestly, 9/10 🥳👍
I'll give 8/10
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.
+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
yes true
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 :)
that was funny ngl
I really like that “I don’t give a ‘pho’” at 2:48
it got me so well
I am fascinated with your cooking skills and knowledge ❤
2:16 the rapid "fu"-s caught me so off guard
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.
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.
As a Vietnamese, i am proud on how you made this.
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.
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.
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
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
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
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…
I love how nick walks us through the cooking like we are going to actually cook it. Great vids bro keep it up. ❤️
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 ❤❤❤❤
Sir please speake English
Also get lost, War Thunder is better
Nevermind
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 😫
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
4:41
“Not today.”
“NOT TODAY!”
“Do not talk unless I tell you to”
Gordon definitely taught us how to say pho. Plus my guy spent a whole day makeing pho
Can we just appreciate how much effort he put in this video to become a uncle
Respect love u nick❤️😃
✨️ Only for fans over 18 years ✨️ lovegames.tokyo/sarada ✨️💞
mañas no se la
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente
💗❤️💌💘
Manny: breathes
Nick: *your fired* !!!!!
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)
These guys are the best combo there is to find. Looking forward for a collab between Uncle Gordon, Uncle Roger and Uncle Nick.
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
at this point, I think Nick is just very obsessed with the "uncle" title from uncle roger now ( ･-･)
I am a vietnamese and i never see anyone has that much effort to make pho , I very glad that vietnam traditional has grown that great , i very like your phở (overcomplicated)
Congrats Uncle Nick! 🎉🥳
3:55 lemon is okay, but if you use lime instead, is much better
Your food is so tasty I clicked so fast
wOw yoU haVe a cHecKmArK yoU arE an awEsOmE yoUtuBeR
Whoa such good youtuber
You’ve literally never had his food
WOW OMG CHECKMARK AND BOUGHT ACCOUNT
✨️ Only for fans over 18 years ✨️ lovegames.tokyo/sarada ✨️💞
mañas no se la
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente
💗❤️💌💘
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.
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
Nick, I’m Vietnamese and I pho-king love this dish.
Optionally we like to have sate sauce with our hoisin and siracha. In my area when it’s in season we also serve with thorny coriander.
Pho king is one of the best pho place in Oakland! I also like Pho Kim Long in San Jose 😁
Note : it's not nick, it's "UNCLE NICK"
The thorny coriander is called culantro or sawtooth herb. :)
Haha 6:18 was the best crap I've seen in a long time. Good job Manny! lol.
As a Vietnamese, I appreciate your effort in trying to make a good pho. Even just watching you make it on RUclips, I believe it is delicious and captures 70% of authentic Vietnamese pho. Come to Vietnam, and we will create a street vendor stall for you with the title "Uncle Nick." LOL
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
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!
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
Vietnamese here, I grew up on pho and I absolutely love it, it has a nostalgic taste for me.
2:40 AYO 🤨 📸 Nick is acting mighty sus.
Everytime he is the definition of talking walking breathing SUS
As Vietnamese I am impressed. The only thing that made my jaw drop was when you put the lime into the soup 😬 I was expecting it to be squeezing not putting whole 😅
=0
I have the same last name.
That part was weird...I was like:
So am I supposed to fish out this hot lime to squeeze into my soup?? Lol
But the lemon, daikon, grating the sugar, cooking the noodles in the broth, only 2 veg, and the 'optional' fish sauce made me raised an eyebrow. Nothing major...except maybe the fish sauce.
And I would prefer a deeper bowl to keep the broth hotter, longer but that was a fancy bowl...had notches for the chopsticks and everything.
"as a vietnamese" 🤓
@@haian727 LOL YOU'RE CORRECTING MY GRAMMER
As a Vietnamese person, I’m very exciting watching this
✨️ Only for fans over 18 years ✨️ lovegames.tokyo/sarada ✨️💞
mañas no se la
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente
💗❤️💌💘
It spell phở our country is very happy for this video😊❤
Finally! An American chef making Pho!!!
bro this looks so good hope you get the uncle title Nick!
go watch uncle roger reatin in few dys to see if he earned it
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
As a North Vietnamese, this is very good but we usually add some spring onion to it, it looks more colorful!
Good job Nick, the Vietnamese are proud of you
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.
I always love a Nick DiGiovanni x Uncle Roger crossover 😂👍🏼
Tôi là người Việt Nam, và tôi rất thích món ăn, cũng như video này.
Congratulations dude, you and chef huang are the only chefs that holds the uncle title
Don't you mean Chef Wang?
Don’t forget aunty Esther
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
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!!
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!
Hey nick! Nice video, as a Vietnamese, I'm actually impressed! Good luck on the "Uncle" title! Cám Ơn. :)
As a Vietnamese I’m very happy that someone is finally pronouncing pho correctly.
Well I mean I'd say he really tried and it meant a lot. But correctly, not really 😂 Vietnamese is a difficult language
"The Pho is not your enemy do not call it your foe"- some Vietnamese guy
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 for the attempt, my fav food ever
Adding hoisin and siracha to the broth is actually pretty good. Depending on how you like your pho you can add hoisin to make it sweeter and siracha to make it SPICY. Fun fact: People in northern Vietnam don’t typically or even really eat it with hoisin sauce but people in southern Vietnam do eat it with hoisin. Not sure about central Vietnam though so if someone could tell me in the comments that would be great :))
ruclips.net/user/shortsoCR9QZ1w8bU?feature=share 💕
I’m from southern Vietnam so I always add it
It's true.
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 love Vietnamese cuisine and have only made summer rolls. I have looked at Bun Cha recipes, but a Vietnamese man recently discouraged me from trying to make it. He said it requires a lot of technique and a proper grill. I only considered making it because so few restaurants in my city serve it. I have no desire to even attempt to make pho - too much work and too big a batch. My friend who has made it said the home cooked version never tastes as good as restos anyhow.
I’m Vietnamese and we tend to add hoisin sauce and Sriracha to the broth as we eat
It doesn’t mess up the flavors of the broth but rather enhances the flavors
Pho got 2 different styles. South Vietnam style and North Vietnam style, but you did it great Nick! I love it
Came here to say congratulations :)
Pho’s recipe is family secret that is passed on to the next generations so… most Vietnamese don’t even know how to make a decent bowl of Pho. You did a really good job there Nick!
Oh nooooooo, Nick you were sooooo close to getting almost everything right about Pho =(
Here where you messed up:
1. No Traditional Vietnamese Pho that I have ever eaten used Daikon in there broth.
2. You just drop the Rock Sugar in the broth instead of shaving it like lemon zest.
3. Best to always cook your Rice noodle in a separate pot.
4. MOST IMPORTANT! WHERE THE FISH SAUCE AND MSG?!
Yes, I know Nick wanted to show his Osmo Salt. But this Pho I have to give it a 6/10
For people who will be like" Oh you don't know what your talking about?"
I'm Pure blood Vietnamese with my Mom Owning 2 Pho Restaurant in Saigon running it for 25 Years.
And now running a Pho Restaurant myself in Texas for 5 Years now.
I'm not trying to slam Nick or anything because I know he can Out cook me in a "ALOT" of things.
Still very well done for your first time cooking Pho Nick! A+ for effort. =D
He did grate the rock sugar though at 6:01?
@UCXplK3pq_er71Dkbq79fNkQ Which he shouldn’t. Break it into smaller pieces and simply drop it in the broth.
@@raymondfong7853 oh so like in small chunks?
@@Harison. Yes. Rock sugar is added to tenderise the beef and to “bring out the flavour” in the meat. Therefore you want the rock sugar to melt along the process but not dissolve and gone immediately.
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’m a Vietnamese and from what I saw, you made Southern style of Pho. I did see you bought MSG in the supermarket but I didn’t see you that into the broth. Don’t know if this missing ingredient will cost you the “uncle” title
Hey Nick, I'm a Vietnamese. Although I have never cooked Phở before, I'll still rate your dish. It will be around 6/10.
The first big mistake is the rice noodles. In Vietnam, these noodles are "Bún" and not "Phở". The Phở noodles are supposed to be flat and not too thick.
The next mistake is probably the broth. It's the soul of the dish. I have never saw someone used radish in their broth. Usually people will use ginger, bones, onions, and green onions (some restaurants put green onions when they start the plating, but it will be better if you do).
Third mistake is the plating. I won't blame you for adding Thai basil, since some people do that too, but normally they will put that on the side along with bean sprouts. Also, no one puts lemon into the dish (at least that's what I thought since I've never seen it before). They will normally put the lemon aside the vegetables, and people will normally squeeze the lemons. Ik you squeezed it, but never let lemons into the Phở plating.
The last mistake is the sauce. You only use siracha or chilli sauce/paste, and you add it directly to the Phở (there is like a million type of chilli sauces lmao) if you want it a bit spicier.
Overall, it's just a decent Phở for me, but ik you lack a lot of ingredients, you can go to Vietnam yourself to explore how Phở really looks like. Hanoi is the best choice.
In good side, it was a pretty good first dish! And I hope you do another video to improve this up 😜
Ps: did you know that in Hanoi you can even eat Phở with chicken? You should try it out 😄
*if Vietnameses roasts me in the comments I swear to god, it's just personal opinion*
You said its your opinion and I am not gonna roast you for that but I will point out something in favor to Nick’s Phở.
1- It’s almost impossible to find authentic Phở noodle like you said unless you diy, most of Viet’s restaurants (like in Texas) use vermicelli like this.
2- Back in Vietnam the ladies in my Family did use radishes and even pineapples to add more sweetness to the broth, by doing that they will add less sugar and help tenderised the meat(?). The Pho stalls in Vietnam may cut the radish and pineapples altogether because of cost. Viet ladies don’t fancy sugary broth I tell ya.
3- I do agree with you about the plating lack various types of greens and accoutrements but this guy just learned about the dish for a week or so, cut him some slack. You may add many different flavors to your bowl of Pho, but hoisin and siracha are basic and as core as dipping sauce go.
@@JasonTan-63887 Thanks for correcting me, but I'll say like this:
About the first stuff, I ate a Phở restaurant before, and they still have this type of noodles. So it's not "almost impossible". Vermicelli is a good alternative but for people who loves Pho, sometimes this is just unacceptable.. because there a lot of type of vermicellis dishes like Bún Mọc, even Bún Bò Huế...
The second one, you might be right, I won't too argue about that... but radishes and pineapples aren't too expensive nowadays. I have saw some people put pineapples in the broth from some Bún Bò Huế restaurants and it's actually very sweet, but radish? Idk, never saw that one.
Finally, he learned this dish for about a week and I can understand it. But he used a recipe from a Vietnamese, which mean the recipe might have a problem. I don't really know if hoisin and siracha are in traditional Phở or not, but tell me, who the fuck will dip their meat into siracha?? You'll just give flavours straight into the bowl, that's it.
@@LecheFlanere thanks for the polite answer. You mentioned Phở gà, and that’s the dish I used to have back in Vietnam that had radish, may be not a traditional Phở topping but I do like the solf texture of radish contradicted the chicken and how sweet and light it made the broth.
About the hoisin and siracha dipping, may be its a southern Vietnam thing? I am supprised you said who the freak dip since every Phở place in Saigon people like to have that dipping sauce on the side, mix it with some squeezed lemon juice and dip their rare beef in it.
I went to Hanoi like over 2 years ago and I did have Pho, but that time I just ate the bowl in a rush so prolly didn’t know people don’t dip their beef.
@@JasonTan-63887 2 ông Việt Nam sao ko nói Tiếng mẹ đẻ với nhau đi :v
Strange take with that lemon part, nitpicking at that point. Real question is why tf this guy cooked the dry noodles in the broth... Just taints the broth by adding on the smell and waxy flavour of dried bun noodles.
Congratulations uncle nick
So great Nick. I'm a southern Vietnamese. A Big W for you
As a Vietnamese, I love pho and seeing nick make pho it makes me so happy. I just think he is kinda crazy for making pho in 8 hours, I usually take like 3 hours (yes I am a kid that knows how to cook)
you might be using pressure cooker .
6:26
I don’t think nick realizes that almost everything around him is flammable 😅
Great Pho! Almost the same as i do it :) Make sure to try Pho with chicken broth/meat as well😉
Just me nitpicking, you can put the whole rock sugar into the broth. It will melt. And with that much broth/meat, you are not overdoing it with that much rock sugar.
And we cook the noodle separately to prevent the broth from the starch coming off of the noodle. It will alter the flavor of the broth if you make lots of noodle, say for a party. And we often make a big pot of pho that could last for a few days. With that being said, blanching your noodle in the broth could make the it go bad sooner.
Other than that, thank you so much for making Pho so well.
5:20 why did Manny's sneeze sounded like a duck's quack 🤣😂
I think one of the viewers (Dao Lam) gave a bunch of good advice....but next time, look for black cardamom as it has a nice smoky aroma to it vs the green cardamom which is more floral-y smelling. Coriander seeds are popular vs fennel seeds for the southern version. If you want to be really authentic use the Vietnamese cinnamon (the one that looks like tree bark vs the rolled up ones). Also, when charring your onion and ginger...you do want to cook the onion a bit to get the oil out, you're not just charring the thin skin layer off the onion, which is what you did. Look for a little translucence-y in the outer onion layer and you're good.
hey Nick
i'm a vietnamese my self and i think you should come to viet nam and try pho some time
you might learn a thing or two
As a Vietnamese, I advise that you add green onions or cilantro
3:42 some spices fell of the pan I think uncle roger is gonna take a note of that
Yep, he did.
I have a local Pho Restaurant nearby and they have a really interesting name for their restaurant called "Pho King Way" so when I pronounce it infant of my parents they completely freak out and bring out the slippers
Things I believe roger will comment on negatively:
-the charring
-the broth
-putting the toasted spices in a tea bag
-the sexual comments (as always 😏)
-using whole onion and also radish for broth
-30 mins is long enough for dry rice noodles(too mushy at 45)
-cameraman spitting broth back into pot because it was too hot
-not using a wok to cook the noodles!!
-bean sprouts
-Siracha sauce
ty for cooking our traditional food
and am from vietnam thanks you so much