After trying pho, and making Thai beef noodle soup for 40+ years, I decided that I too, can make my own pho! I appreciate the detail instructions you gave. Pho might take a while to make, but it is definitely worth learning to make on your own. Thank you!
I love how you describe in detail how to clean the meat. This is very important, most vloggers and youtubers do not show and explain how to clean the meat they cook. I love that you show this. Thank you so much, I really appreciate all the explanations. Keep showing the love and positivity 😊👍
First Pho I ate was in Paris in 1976. I have been on the prowl with the International Pho Patrol ever since. My God! this tutorial is excellent. So precise and well managed. You have an excellent presence and you make me want to get off my lazy bum and put the time and effort into making some home made Pho. Thank You
I am a prof cook. You are so good, you share such great advices, regarding meats, broth, etc. I make great broth from same meats and it's so good for you! Btw, tendons you cooked in this video, is a very healthy food for people with inflammatory diseases. I enjoy so much watching you and your video. Thank you so much!
@@kuniokure3605 literally 90% of ramen in the US is very meh. 9% is okay and maybe one in a hundred... Probably less actually, is great. Marufuku in San Francisco and Oakland California are as good as anywhere in the world. 100%
You should char the spices, onion and ginger first before putting it into the pot to maximize the flavor. Also, you should start with only 2-3 tablespoons fish sauce in the pot because as you simmer over the next couple of hours, the soup flavour intensifies. The key is to season at the very end... And not to mention overnight the soup flavour will be even more intense! The broth isn't very good when it's too salty :)
It makes the soup not clear which is one of the key signs for good pho. However if you’re just making it at home and you like the charred flavor then kudos to you!
Adding oxtail was a bold but so worthy move. Oxtail strew is just as expensive or even more than a bowl of pho. This looked so delicious I can’t wait to try it. Btw pho is the meal I have twice a week 🤗
BeatTheBush - FYI: Just wash all of the peppers & freeze the ones you don't use, whole. Same goes for any of the other greens. You can chop the spring onions and freeze them as well. Also, instead of using a ladle or spoon to remove the scum, use a medium size strainer. It works great. It removes the scum without removing any of the flavourful broth. Just rinse it under running warm water and repeat.
Re: sliced meat - you can go to Korean market and find them pre-packaged. They are usually used for korean bbq or hot pot. Especially brisket Another option (which i have not tried) is to tell butcher at korean market to slice the meat you choose. They cut them into thin slices all the time so im sure they can help. Great vid. Happy Thanksgiving! 🦃
Yeah you need a good Vietnamese community in your city. I go to Hung Dong (real place) Asian grocery and it is a Wal-Mart of Pho ingredients. From the sliced meats, meatballs, noodles and bean sprouts and even canned Pho broth
I watched the entire video 💚 This recipe looks amazing! I don't have some of the kitchen appliances that you used in this video but I'm going to believe this food tastes as good as it looks! 💛 Well done, Beat The Bush! A kitchen Master! 🧡
Thank you for the video, I learned alot about making a better broth in general, as i feel alot of your processes would translate very well into other dishes. I also think if you want to make ur pho with your own "blood removal process" then give'r. Don't change a thing. IF that's the way you like it to taste then it's perfect. Of course there's no way to remove all the blood from the broth....he's loading it up with bones and meat!! He's just trying to keep it as "clean" as possible.....plus I would love to have one of those meat slicers. That is all :)
I made this twice last year and it was the BOMB!..Sometimes just making it yourself it better than going out and spending money at a Pho place. Will be making some more through out the year. Thank you
Great recipe! I love making this, but prefer it with toasted star anise, cinnamon, and cardamom pods. I also chop the stock onion into quarters and brown it with the seasonings. Once I serve as a dish, it’s great paired with sambal (Chili garlic) and hoisin sauce to dip the meats in. Thanks for sharing!
Thank you! I made my first batch of broth yesterday. I boiled bones along with top sirloin for 5 hours, the broth was absolutely amazing, I have enough for several servings now. I am so grateful for videos like yours that detail the process of cooking bones and oxtail for a delicious and clean broth. I have not tried tendons but will be on the lookout for them after watching.
Pho is my favorite food. I grew weary of getting substandard overly priced pho at local restaurants so I taught myself how to make the traditional broth and it was way worth it. It is a laborious process that easily takes 12 hours if done right. The upside is after making it, portion it out into quart freezer bags and freeze it. Two gallons of broth gives you 10 "large-bowl" servings and then only requires prepping the other ingredients which takes me about twenty minutes. I have my pho bowl which is always pre-heated with hot water before assembly. Do a RUclips investigation on pho bo and teach yourself what you need to know. Attention to detail is key.
Had ph`a before had many Viet friends on college. Absolutely love this video. You are no average ph`a maker. Your are above and beyond. Real talent and real love for this dish! Bravo!
Thank you for the Pho recipe. Everyone has their own way of making it. You are easy to follow. Love your videos. Please keep it up. Don't listen to the losers out there. They have nothing else better to do. Peace, love and happiness. And save money,lol !!!
This my fourth repeats, loved the simplicity, though it’s tenacious work, the result is superb taste. My favorite food any time of day at all seasons. Thank you.
This is awesome! Im halfway through the process, the pre-boiling of the meat was a game changer! I kept trying to make pho and it tasted terrible, now I know why, lol.
You are correct, I couldn't remember when was the last time I went out eating pho. I love to prepare my own homemade pho the way I want. The only little different from your is I use beef joint bones instead of just regular bones.
Help. I made this pho and now I haven’t left my house in 18 days. I’m running out of food and my phone charger just stopped working. Tell my family I love them
After watching ths last night, I cooked beef with bones soup ths morning since I hv 2lbs of beef in my freezer..using all the basic Pho spices which I hv in my drawer. . broiled onion n ginger.. yes, n I toasted the spices.. its completed with slice green chillies, lime, spring onions, slice onions n coriander leaves..I prepared onion slices too in lemon juice n a littlesugar.. it's a test recipe n it turn out delicious.. Its worth the effort if ur preparing fr a family.. N they love it. Next time, i'l cook with bones, tendons n oxtail fr sure. Thnk u fr the recipe ☺️
You're a good teacher. I like the way you described things in simple terms and why you did specific techniques. You're vocal tone is good for describing and teaching too.
That was amazing and I can only imagine how good your house must smell. I learned some things from you too! Would love to make this on a cold snowy day starting the process in the morning and eating it for dinner. Thanks for sharing your recipe and tips in this excellent video!
Pho is honestly a deal in a good restaurant. My local viet place is only 8 bucks for a large bowl. Although as someone who grew up eating it at home I prefer to make it myself. It's not that much work it just takes some planning for the soup to boil. Feeds a crowd well too. My mom actually makes pho for family gatherings because it's simple for her to make.
@Just Another Nguyen I’m Lucky to live in a place with a very large Vietnamese population in California and lots of Vietnamese restaurants. I gladly pay those prices for tasty pho on weekly basis. That plane ticket and travel expenses is more than $15 😄
@@DB-xo6xh sure. Do mind that pho is never some form of "high class vietnamese food" despite how hyped up it is. More or less it's a staple anyone can eat just by walking around the corner
I remember eating this my whole life as a kid. As we grew up Americans thought Asian food was no good and wouldn't eat any. But today this single dish is an American phenomeno all across the country.
My son and his fiancé make pho at home every once in a while. It is time consuming but worth the effort. Thank you for sharing your video. Your energy is fantastic and I enjoy watching you cook. 😊
I’m not a cook. But I make this every Monday. Watching a pot simmer, and roasting veggies on the stove, toasting the spices really keeps me company when my husband is at work. I’m disabled and find restaurants overwhelming so I enjoy doing this every week. I just do a bone broth and use it for yaka-mein (old sober) and it’s been really good for my stomach and skin. 😊
Me and my family never order pho when we go out to a vietnamese restaurant because its easy to make at home. We order either bun bo hue or a fried noodle dish. Thank you for the tips!
I don't know about easy, because Hà Nội phở takes 4hrs at least if not all night to make. The broth is very delicate, must be sweet but light and clear, not fatty. Again, this is phở so as a Hanoian i get triggered when people said it is easy to prepare.
@@missun19951 I understand. My family has recently start making soups like pho and bun bo hue in an instant pot so that's what makes it super easy and takes less time.
I used tripe,oxtail,beef bone for meat. My spices/fish sauce, star anise, cinnamon (could not find empty tea bags),ginger. Veggies were green onions, bean sprouts rice noodles, Basil and cilantro. I can not wait to eat it tomorrow. I started cooking it to late to eat. Your video was so very helpful. I subscribed to your channel after I saw this video. Thank you
It cost me $ 18.00 last week in a restaurant in Lowel,MA. I enjoy very much of all the tips in your video.Less noodle,add cook bean sprout,cilantro,and hoisin sauce, in your bowl.I would boil some of the broth in a small pan to cook the ribeye before add them in the bowl. Some sugar in the pan of broth will make a big difference…I will freeze the broth and the meat in portion for future use . Thanks a million.
I'm south American and I discover this recepi not long ago, yum man I love it , course I dont exactly make it like you did but now i can , love your guys foods so yum!!
@Sister Mary Clements I said it incorrectly, what I meant was fry without oil to bring out the flavor. And yes, cooking oils are incredibly bad for you, especially vegetable oil. ruclips.net/video/Q2UnOryQiIY/видео.html
I can't wait to try your recipe I can already feel the same love for pho that I have in your intro. Big thanks for sharing your recipe, I have high hopes for it.
@17:36 my mouth was watering so bad, I went into the living room and told my wife "We're having Pho tonight for dinner. Thank you for a wonderful video.
Love this video my friend thanks for sharing! I’m hosting this weekend, how much amount of water are you using for the broth and how many people will this recipe will serve comfortably? Much love!
Loosely put meat evenly at bottom of pot. Fill until 2” above meat. When finished, water level should be about 1” above. Add more water in between if needed to keep water level there.
based from experience, anything pressure cooked is no way near as delicious as those cooked slowly for several hours, and like what the description says, the method of cooking is critical in making the best pho.
@Peter Harbors It is. It brings out the flavors... You char the ginger and onions and toast the spices. I know because I was stalked by an old Vietnamese woman once while shopping for pho ingredients. Long story short, she ended up schooling me on how to cook pho old style.
yeah they would char the ginger and onion and toast the spices. I seen some recipe where they would even turn the spices into a paste and add it in the broth then strain it out after
Pho has become one of my favorite foods this past year and I've spent a lot on it every week. Would the soup freeze well? I'd love to be able to freeze quarts for later use and only have to deal with veggies and noodles when I get a hankering.
If I go through the hassle of making pho broth, I make a big pot to last 15 bowls or more. It's actually time consuming and expensive to make. I freeze the broth in portions of two or three bowls. I actually found a company that makes the pho broth and sell it frozen. I can't remember the name but it's my Togo! I just buy the noodles, the thinly sliced meat, and veggie. So fast and it's actually really good!
I made a giant stockpot full and froze up most of it. It is delicious, and the freezing made it easier to clarify the broth, and the fatty components fall out upon thawing. It took a whole weekend to make, and I did char my ginger and onion on the bbq.
After trying pho, and making Thai beef noodle soup for 40+ years, I decided that I too, can make my own pho! I appreciate the detail instructions you gave. Pho might take a while to make, but it is definitely worth learning to make on your own. Thank you!
I love how you describe in detail how to clean the meat. This is very important, most vloggers and youtubers do not show and explain how to clean the meat they cook. I love that you show this. Thank you so much, I really appreciate all the explanations.
Keep showing the love and positivity 😊👍
I find baby wipes are best for washing meat. Forresty forrest showed how on his slow cooker channel.
yeah me too. appreciate the explanation. i like his wordings
cleaning you r meat before cooking works best!!
Agree... he is good in explaining the process. I appreciate it... will try to make the effort. 🙏👍
Clean your meat? You gotta be dumb as shit to need instructions, and stupid as shit to follow it!
First Pho I ate was in Paris in 1976. I have been on the prowl with the International Pho Patrol ever since. My God! this tutorial is excellent. So precise and well managed. You have an excellent presence and you make me want to get off my lazy bum and put the time and effort into making some home made Pho. Thank You
I am a prof cook. You are so good, you share such great advices, regarding meats, broth, etc. I make great broth from same meats and it's so good for you! Btw, tendons you cooked in this video, is a very healthy food for people with inflammatory diseases. I enjoy so much watching you and your video. Thank you so much!
I'm glad most Pho places still charge reasonable prices compared to the OVERPRICED ramen places.
Righhht a bowl of ramen in Japan is only 8$ and for great quality
Ramen is more complex imo which is why the prices are higher.
@@Isseki_Nicho except the ones in NA are never complex. Only ones in Japan they put in the effort to make real flavor rich soup
Overpriced and taste bland
@@kuniokure3605 literally 90% of ramen in the US is very meh. 9% is okay and maybe one in a hundred... Probably less actually, is great.
Marufuku in San Francisco and Oakland California are as good as anywhere in the world. 100%
You should char the spices, onion and ginger first before putting it into the pot to maximize the flavor. Also, you should start with only 2-3 tablespoons fish sauce in the pot because as you simmer over the next couple of hours, the soup flavour intensifies. The key is to season at the very end... And not to mention overnight the soup flavour will be even more intense! The broth isn't very good when it's too salty :)
Yes but charring causes the broth to be cloudy. Some people remove/cut/rub the char off under water before adding to avoid cloudiness.
I love how your passion shows in your cooking preferences.
toast your aromatics (ginger, star anise, onions, cloves) before putting it in water.
I was a bit surprised that he didn't do that in this recipe. It does make a huge difference! But hey, different strokes for different folks.
Thank you! I was saying the same missing out on flava
My ex wife used to put them directly on the stove to toast them.
NO TOASTING AROMATICS for PHO! It will ruin the flavor it is supposed to have.
It makes the soup not clear which is one of the key signs for good pho. However if you’re just making it at home and you like the charred flavor then kudos to you!
Adding oxtail was a bold but so worthy move. Oxtail strew is just as expensive or even more than a bowl of pho. This looked so delicious I can’t wait to try it. Btw pho is the meal I have twice a week 🤗
My pho came out amazing!! Sticking to this recipe! Thank you! I no longer have to pay $18 for pho in LA!!
After watching this process, I’m going to pay $8 for a large bowl of pho
right? lol i cook for a living and i'm not trying to do all of this at home.
Gas bill be Cray Cray
Was thinking the same thing, especially when he pulled out the meat slicer. I’m too lazy to clean all those dishes
Skip throwing away first boild water. The "scum" that you throwin away is pure Protein. Keep all. Do not throw away anything
Simon Ci doesnt work like that buddy, pho broth have to be clean or it’s gonna make you feel greasy and it does not taste good
BeatTheBush - FYI: Just wash all of the peppers & freeze the ones you don't use, whole. Same goes for any of the other greens. You can chop the spring onions and freeze them as well.
Also, instead of using a ladle or spoon to remove the scum, use a medium size strainer. It works great. It removes the scum without removing any of the flavourful broth. Just rinse it under running warm water and repeat.
Re: sliced meat - you can go to
Korean market and find them pre-packaged. They are usually used for korean bbq or hot pot. Especially brisket
Another option (which i have not tried) is to tell butcher at korean market to slice the meat you choose. They cut them into thin slices all the time so im sure they can help.
Great vid. Happy Thanksgiving! 🦃
I was thinking of deli sliced sandwich meat... maybe roast beef or pastrami might even taste good in a pinch!
Yeah you need a good Vietnamese community in your city. I go to Hung Dong (real place) Asian grocery and it is a Wal-Mart of Pho ingredients. From the sliced meats, meatballs, noodles and bean sprouts and even canned Pho broth
This was the best demonstration of doing Pho at home even with time this video was so worth watching. May it teach others forever.
I've had Pho at a couple restaurants, and it was ok. Then my nephew's wife from Laos made us her mother's Pho. OMG Absolutely amazing!
I watched the entire video 💚 This recipe looks amazing! I don't have some of the kitchen appliances that you used in this video but I'm going to believe this food tastes as good as it looks! 💛 Well done, Beat The Bush! A kitchen Master! 🧡
Thank you for the video, I learned alot about making a better broth in general, as i feel alot of your processes would translate very well into other dishes. I also think if you want to make ur pho with your own "blood removal process" then give'r. Don't change a thing. IF that's the way you like it to taste then it's perfect. Of course there's no way to remove all the blood from the broth....he's loading it up with bones and meat!! He's just trying to keep it as "clean" as possible.....plus I would love to have one of those meat slicers. That is all :)
I made this twice last year and it was the BOMB!..Sometimes just making it yourself it better than going out and spending money at a Pho place. Will be making some more through out the year. Thank you
Great recipe! I love making this, but prefer it with toasted star anise, cinnamon, and cardamom pods. I also chop the stock onion into quarters and brown it with the seasonings. Once I serve as a dish, it’s great paired with sambal (Chili garlic) and hoisin sauce to dip the meats in. Thanks for sharing!
ohh yeah, I always add hoisin sauce and siracha spicy chili. 😋
Thank you! I made my first batch of broth yesterday. I boiled bones along with top sirloin for 5 hours, the broth was absolutely amazing, I have enough for several servings now. I am so grateful for videos like yours that detail the process of cooking bones and oxtail for a delicious and clean broth. I have not tried tendons but will be on the lookout for them after watching.
Cook the onion and ginger in direct fire for more flavor.
Yeah I was curious why he didn't char the aromatics first 🤔
no
Yes!
Could you please show me how cook a onion and ginger in direct fire? Um,,, This recipe already makes me confuse....
perry n yes. He forgot the rock sugar too
Bringing out that meat slicer was such a boss move!
It really was lol!!
Yeah gotta get one
Looks really delicious!
I kept having to go back so I could get the full recipe. Thank you so much.
Many Asian meat markets can slice it for you during purchase. Also Some Korean beef in the frozen meat section already pre-sliced.
Pho is my favorite food. I grew weary of getting substandard overly priced pho at local restaurants so I taught myself how to make the traditional broth and it was way worth it. It is a laborious process that easily takes 12 hours if done right. The upside is after making it, portion it out into quart freezer bags and freeze it. Two gallons of broth gives you 10 "large-bowl" servings and then only requires prepping the other ingredients which takes me about twenty minutes. I have my pho bowl which is always pre-heated with hot water before assembly. Do a RUclips investigation on pho bo and teach yourself what you need to know. Attention to detail is key.
Beat the Bush.....Not only that you are a financial advisor but also a Chef....👏👏👏👍👍👍🙏🙏🙏 Keep up the good work Sir!
Had ph`a before had many Viet friends on college. Absolutely love this video. You are no average ph`a maker. Your are above and beyond. Real talent and real love for this dish! Bravo!
I really appreciate the variety of your channel.
Thank you!
Thank you for the Pho recipe. Everyone has their own way of making it. You are easy to follow. Love your videos. Please keep it up. Don't listen to the losers out there. They have nothing else better to do. Peace, love and happiness. And save money,lol !!!
DITTO
I love Pho. Never thought I could do it at home. Thanks for the recipe!
This my fourth repeats, loved the simplicity, though it’s tenacious work, the result is superb taste. My favorite food any time of day at all seasons. Thank you.
This is awesome! Im halfway through the process, the pre-boiling of the meat was a game changer! I kept trying to make pho and it tasted terrible, now I know why, lol.
You are correct, I couldn't remember when was the last time I went out eating pho. I love to prepare my own homemade pho the way I want. The only little different from your is I use beef joint bones instead of just regular bones.
Help. I made this pho and now I haven’t left my house in 18 days. I’m running out of food and my phone charger just stopped working. Tell my family I love them
😂😂😂
Tooo funny!!! hahaha!!!😂😂😂😂😂😂
😂😂😂😂👏👏👏
🤣
That's funny.
After watching ths last night, I cooked beef with bones soup ths morning since I hv 2lbs of beef in my freezer..using all the basic Pho spices which I hv in my drawer. . broiled onion n ginger.. yes, n I toasted the spices.. its completed with slice green chillies, lime, spring onions, slice onions n coriander leaves..I prepared onion slices too in lemon juice n a littlesugar.. it's a test recipe n it turn out delicious.. Its worth the effort if ur preparing fr a family.. N they love it. Next time, i'l cook with bones, tendons n oxtail fr sure. Thnk u fr the recipe ☺️
You're a good teacher. I like the way you described things in simple terms and why you did specific techniques. You're vocal tone is good for describing and teaching too.
This recipe and the very thorough explanation is the best I’ve seen. Thank so much.
I’ve given this a thumbs up and subscribed
before: I have an instant pot, I can do it.
after: Eat in a restaurant.
Joe Hsiao Lol😀 same here.
I really love that you showed prices and weights to know exactly how much I should buy when I decide to make this recipe. !
I ❤️ Pho!!! I’ve been eating it since 1989. It delicious and Nutritious!!!
That was amazing and I can only imagine how good your house must smell. I learned some things from you too! Would love to make this on a cold snowy day starting the process in the morning and eating it for dinner. Thanks for sharing your recipe and tips in this excellent video!
I love how much effort and care you’re putting into preparing such a delicious meal for your family filled with a lot of good stuff. 🥺
Pho is honestly a deal in a good restaurant. My local viet place is only 8 bucks for a large bowl. Although as someone who grew up eating it at home I prefer to make it myself. It's not that much work it just takes some planning for the soup to boil. Feeds a crowd well too. My mom actually makes pho for family gatherings because it's simple for her to make.
Pho is $15+ in my area.😢😭
@@DB-xo6xh 2$ in vietnam. Authentic
@Just Another Nguyen I’m Lucky to live in a place with a very large Vietnamese population in California and lots of Vietnamese restaurants. I gladly pay those prices for tasty pho on weekly basis. That plane ticket and travel expenses is more than $15 😄
@@DB-xo6xh sure. Do mind that pho is never some form of "high class vietnamese food" despite how hyped up it is. More or less it's a staple anyone can eat just by walking around the corner
I remember eating this my whole life as a kid. As we grew up Americans thought Asian food was no good and wouldn't eat any. But today this single dish is an American phenomeno all across the country.
Karl Lee you mean PHO-nomenon lol
Most asian food in america in the 70s and 80s was from a can labeled La Choy...mystery solved.
@@ratso1963mikel Really I had no idea. lol
This looks so good. We love pho and this could be a special weekend meal! We are definitely going to try
In our family we make a big pot, everyone eats 3-4 bowls on Saturday. Then on Sunday, we have 1-2 bowls. On Sunday, the broth is more flavorful!
So I've read descriptions and seen videos on "washing" the meat. But you make it really easy to understand. I have everything I need and can't wait!
You are so welcome!
My son and his fiancé make pho at home every once in a while. It is time consuming but worth the effort. Thank you for sharing your video. Your energy is fantastic and I enjoy watching you cook. 😊
Thank you!
That looked so good! I tried a Pho at home one time but I think your recipe looks a lot more tasty. Thanks for the tips.
Kudos for making it yourself. I got tired watching you make it and would rather go to the restaurant lol but respect man!
I’m not a cook. But I make this every Monday. Watching a pot simmer, and roasting veggies on the stove, toasting the spices really keeps me company when my husband is at work. I’m disabled and find restaurants overwhelming so I enjoy doing this every week. I just do a bone broth and use it for yaka-mein (old sober) and it’s been really good for my stomach and skin. 😊
It seems to last 3 days for maximum freshness.
Some serious level of commitment on display here.
Thank you for sharing this. You’re recipe is the best tasting homemade pho I’ve ever had.
You'll never go out again because you spend your whole week making the broth.
Cosmicperception haha
When you make that broth you can put it in containers and freeze it. When you are ready you have the broth ready to go.
RayJ-HT key part of that sentence: “when you make”. Fuck all that.
Lmao
That's the whole key as we know the rest is butter
Me and my family never order pho when we go out to a vietnamese restaurant because its easy to make at home. We order either bun bo hue or a fried noodle dish. Thank you for the tips!
I don't know about easy, because Hà Nội phở takes 4hrs at least if not all night to make. The broth is very delicate, must be sweet but light and clear, not fatty. Again, this is phở so as a Hanoian i get triggered when people said it is easy to prepare.
@@missun19951 I understand. My family has recently start making soups like pho and bun bo hue in an instant pot so that's what makes it super easy and takes less time.
Wow that's looks delish! Watching from Houston Texas!
I used tripe,oxtail,beef bone for meat. My spices/fish sauce, star anise, cinnamon (could not find empty tea bags),ginger. Veggies were green onions, bean sprouts rice noodles, Basil and cilantro. I can not wait to eat it tomorrow. I started cooking it to late to eat. Your video was so very helpful. I subscribed to your channel after I saw this video. Thank you
The way you clean your bones is exactly how my grandmother does it. She refuses to go eat pho at restaurants bc she knows if they skip that step.
Thank you for sharing this awesome video! I've been wanting to learn how to make great soups and I feel like I have a solid foundation now!
I love Pho... A Vietnamese girl I dated in college introduced it to me. Now I like to go out of my way to find good Pho. Thanks for the recipe!
I’ve been watching your videos for years and I think I know what I want in a husband now.
lol
Wow this pho looks so delicious, thank you for explaining and showing the cooking process!
It cost me $ 18.00 last week in a restaurant in Lowel,MA. I enjoy very much of all the tips in your video.Less noodle,add cook bean sprout,cilantro,and hoisin sauce, in your bowl.I would boil some of the broth in a small pan to cook the ribeye before add them in the bowl. Some sugar in the pan of broth will make a big difference…I will freeze the broth and the meat in portion for future use . Thanks a million.
Love making pho broth when l am at home cleaning, etc. There are only two of us so l freeze the broth. Good video!
Pho restaurants hate him for this one simple trick.
Many pho restaurants use chicken bone broth since it cheaper than beef
Nah. Generation today loves going out to eat.
😂😂😂
6 bowl of pho shortcut
Lol 🤣
Looks amazing, I'll definitely be trying this at home, love your work 💖😊
I'm south American and I discover this recepi not long ago, yum man I love it , course I dont exactly make it like you did but now i can , love your guys foods so yum!!
Oh my goodness it looks so delicious thank you for showing us how to make this,I can’t wait to try it 👍🏽 thank you so much
0:24 "I try to fine tune it"
8:10 "How much is that, idk.."
Tyler Kheang LMAO
You should fry those star anis, onions, etc. it would be much more flavorful.
o yea
Quoc Bao this is true
It would change the flavor to something different, not always what you want.
You don't fry the spices; you toast them in a pan on low heat until you start to smell the aromatics.
@Sister Mary Clements I said it incorrectly, what I meant was fry without oil to bring out the flavor. And yes, cooking oils are incredibly bad for you, especially vegetable oil. ruclips.net/video/Q2UnOryQiIY/видео.html
Beautiful. Thank you for your effort. It was so helpful and enjoyable.
Best meal you can have esp. during cold season but I eat it all year long. Very tasty soup. Thanks for sharing.
Thank you BTB. Your production really helped me understand the economics and process of making Pho.
=D You're welcome!
I think your broth will be clearer if you cook it on a very low boil, also i wonder if charring the aromatic vegetables actually assists in that too.
I just made this dish and it was absolutely delicious..I changed some of the seasonings for taste but it was spot on and amazing
MrsNene83 👍
"No restaurant will ever put that much good food in there for you"
Totally agree!
Good level of instruction, lots of information from your experience. This is what is missing from some (most?) videos. Thank you!!!!
Looks scrumptiously good! Thank you for sharing valuable helpful TIPS. Need to have patience for cooking time. Process is tedious.
That looks delicious thank you for sharing your recipe.
“It might get very expensive”
*laugh in Vietnamese*
Thanks this the best way to clean the meat. We use halal meat that mostly blood drained. But your explaining is very informative.
Thank you. My kids love Pho and they have wanted to make it at home so now with this we will. Awesome video
I can't wait to try your recipe I can already feel the same love for pho that I have in your intro. Big thanks for sharing your recipe, I have high hopes for it.
I'd say it tastes freshest the first 2 days.
This man is a wholesome frugal king and we stan.
i can tell this dude love Vietnamese foods more than Chinese foods 😁
huy vo everybody loves Vietnamese food more than chinese 🥰
you can roast your aromatics on a frying pan before putting them in the broth. It helps release the flavor
@17:36 my mouth was watering so bad, I went into the living room and told my wife "We're having Pho tonight for dinner. Thank you for a wonderful video.
Enjoyed your presentation Very Down to Earth!! Very true to important details of the making of Beef Pho!!
Many Thanks
He will switch channel focus. He will rename his channel to "Beat Eating Out"
Thank you. Thank you. Thank you. I've been trying to recreate Pho for years at home. Never successful. Will try these methods ASAP!
Damn brah, that looks good. Thanks for the recipe, I'm going to try it.
Thank you 4sharing your expertise.
I will definitely make this dish. I love Pho
Thanks for taking the time to make this video. Just looks amazing!
This is why I love being Asian... The dedication to make the best food in lol
Love this video my friend thanks for sharing! I’m hosting this weekend, how much amount of water are you using for the broth and how many people will this recipe will serve comfortably? Much love!
Loosely put meat evenly at bottom of pot. Fill until 2” above meat. When finished, water level should be about 1” above. Add more water in between if needed to keep water level there.
Hung-Cay is a mint variety, yes, it will taste 'minty'.
I Will be cooking your version today with a few tweaks. Love your detailed instructions. Thank you so much for sharing this. 😋.
This is the best video I've seen so far and I'm going to try it, thanks for your time!👍🏽
Awesome! Thank you!
based from experience, anything pressure cooked is no way near as delicious as those cooked slowly for several hours, and like what the description says, the method of cooking is critical in making the best pho.
U didn’t char the ginger and onions and star anise and seeds
@Peter Harbors It is. It brings out the flavors... You char the ginger and onions and toast the spices. I know because I was stalked by an old Vietnamese woman once while shopping for pho ingredients. Long story short, she ended up schooling me on how to cook pho old style.
yeah they would char the ginger and onion and toast the spices. I seen some recipe where they would even turn the spices into a paste and add it in the broth then strain it out after
Pho has become one of my favorite foods this past year and I've spent a lot on it every week. Would the soup freeze well? I'd love to be able to freeze quarts for later use and only have to deal with veggies and noodles when I get a hankering.
Patrick Durham you can freeze the broth!
You can cook a lot, divide ( 2, 3 ...people / portion), freeze the broth and cooked oxtail + neck bones.
If I go through the hassle of making pho broth, I make a big pot to last 15 bowls or more. It's actually time consuming and expensive to make. I freeze the broth in portions of two or three bowls.
I actually found a company that makes the pho broth and sell it frozen. I can't remember the name but it's my Togo! I just buy the noodles, the thinly sliced meat, and veggie. So fast and it's actually really good!
I made a giant stockpot full and froze up most of it. It is delicious, and the freezing made it easier to clarify the broth, and the fatty components fall out upon thawing. It took a whole weekend to make, and I did char my ginger and onion on the bbq.
This must be the best Oriental soup I will have to keep in my kitchen.Thank you for the Recipe you are sharing. Keep up the good work.
It looks like a really good recipe.
The final result looks delicious!
It makes my mouth water 😋😋😋