Love the content man, been sub to your channel since the start! I'm a young 26 years old pho restaurant owner and really thankful for your videos. I love how modern your Pho joint is and I look up to your restaurant as a standard. To be frank, I'm tired of so many ghetto and old fashioned majority of Vietnamese restaurant owner operate here in the US, I can't learn anything from any them, so watching your videos really give me joy!
Hey bro, just read your comment and at your age owning a pho restaurant is huge , that’s inspiring . With your positive attitude and motivation, I’m sure your restaurant will be just as successful as this one. Keep up the good work brah. 🤙🏼
Lol you hating on the old joint, but real people know the good shit is at the hole in the wall shops. When we see some fancy “elevated” joint we know it’s gentrified, aka Asian grow up in white america. You think you can fool with good aesthetic, but it’s not gonna fool folks that keep it real.
Leighton Mate you are for real , thanks ! I have lived in Viet Nam for 24 years working for years working as a pilot in Vietnam Airlines, Now retired ! trying to open a Pho Bep in Mexico City ! show the dammed Mexicans the delicious Vietnamese Soups . you have a AAA+ for your excelent videos and your witty way around it !
Relate to you? You are very relatable, food, family, getting to do what you obviously love for a living. You’re awesome!! Who doesn’t love to cook delicious food and learning from a pro is like a free cooking class. Thank you. Love the outtakes.😂.
I've never even thought of roasting the ingredients first. Definitely going to try it! Even if most folks can't relate or what not, we can still take some tips and tricks to apply to our lives 😁
I've made pho here and there over the years but after the pandemic resulted in my job becoming fully "work from home" I decided to make pho at least a couple times a month over the past year. I've tried a lot of different recipes, varied what spices I use and the amounts, type of onion, etc but I found one of the biggest differences was roasting the bones. It just gives the broth a richer flavor. The other major factor is amount of bones and length of boil. 6 pounds of bones per gallon of water and simmered for at minimum 12 hours gives great results: my broth turns to solid jello in the fridge and has a good mouthfeel without feeling thick/slimy. To maintain a constant 195F and never needing to top off, I put a good sealing (but not airtight) lid on the pot and make tiny adjustments as needed every thirty minutes until it maintains 195F for one hour. Let's me set it and forget it. I usually start the simmer of just the bones before I go to bed and then the next day a few hours before dinner I'll add the charred onion and ginger.
I get that roasting the bones adds an extra step but pho already requires a lot of work from prepping all the toppings, slicing the meat thinly, the noodles, preparing the bowl before adding the broth, parboiling the bones and then rinsing, etc etc etc. I can't imagine someone having the will to make pho but adding a roasting step just makes them go "nope, too much work".
Love the part with the competitive family as a reason for the extra effort 😂 also the part of the staff having to admit broth B is better. Leighton has such great taste of humor. Love it ❤
I agree, I actually roast the bones/ribs on the bbq together with the onions and ginger. Gives a big difference in the flavor indeed, and yes, in a better way.
Already hit the like button before even watching the video. Been waiting fot this since I first subbed. I'm a home cook and made your broth twice now. Not hard really. Maybe 2 hrs over a weekend to make. I make 12 liters of concentrated broth at once to save time and give it to the rest of the family. I freeze my broth anyway into half liters. That gives me enough to put in about 2L of water and have Pho ready to go in about 20min on a weekday. I think freezing it makes it cloudy though, but at least the flavor is good. Looking forward to your next one!
Thanks Ben for dropping a comment. Yes we think alike. I like to make my bone broth concentrate ahead of time (on a quiet day) then simply blend it when needed to turn it into a Pho 😃
Leighton, would you consider having an American fly out as an intern? I would buy my own tickets, and just come to learn. I love Pho, and would do anything to learn how to better understand Vietnamese cuisine. Might be an interesting series as well "i taught an American how to make Pho?" Just an idea, I'm very serious about this. I have no following or social media presence, just someone interested in learning.
Bro this is going to blow up! Thanks man. Loved the help. Been making pho as a gringo for awhile now, but your tips have helped me take it to the next level, especially preparing and freezing the broth! Thank you and keep up the work
🥣🍖THANK YOU LEIGHTON FOR THIS TUTORIAL FOR A PERFECT PHO. I'M EXCITED TO TRY IT WITH ROASTING THE BONE FIRST & CHARRING OF THE OTHER INGREDIENTS, THE BROTH IS THE BEST PART OF THE PHO, ITS DELICIOUS & COMFORTING. BLESSINGS TO YOU MR. LEIGHTON🙏🏼😊
Leighton - Vietnamese pho restaurant owners are hatting you for this tutorial-lol! They're going to treat you like how the Chinese martial art masters treated Bruce Lee. I do love your videos on pho though- thank you!
😁 thank you so much for the kind comments haha Yes I do my best it's not easy being a one man band but it's getting there but thanks for the support I do appreciate it.
Thank you for the video and tutorial on how to properly prepare the bones for pho soup. I think this would be a good step in making bone broth for any top quality soup requiring this delicious ingredient. It is commonly said that we first eat with our eyes, and just looking at the richer broth would tell anyone, who know the incredible taste of roasted meat, that the B broth is going to help deliver great flavor to the pho soup. Thank you again, and best wishes for much success. 😊💖🙏🏻 PS: Jason Farmer recommended your channel, AND the nephew's appearance was just too funny. He's adorable! ☺
The your restaurant so high Hi-Tech. Where I come From .We always eat photo. Morning and night .Even now I live in Canada .I was so happy when they start to open pho restaurant 17years ago. Even I know how to make it but its just easy just go out to eat. Thank you for sharing.
This answers a huge question I’ve had for a year now. All the Vietnamese recipes (I’m always looking for authentic grandma style) I’ve been using always come out cloudy no matter how much I hover over the pot to prevent boiling. Joshua Wisemen did a roasted version and I haven’t tried it thinking what would a white boi Texan know……
Thanks for dropping a comment. You certainly on the right channel but I'm sure I do it way better than my grandma and mum haha Yes hopefully you got something useless out of this video ie solving the cloudy broth problem.
Hey, Leighton, how about a start-to-finish tutorial (spice quantity, amounts etc.) for us home chefs that don't have the tools you do? We just cook in a big pot. My Pho never tastes like the restaurant. Am I missing some secret ingredient? Love your videos!
Hey Ken yes will get to this in the 2nd 3rd tutorial so don't worry I'm working on a home recipe that's guaranteed to actually taste good. Stab in the dark, I know your already missing a few essential ingredients to season your Pho with but stay tuned and thanks for dropping a comment. Good to know what people want to know because it's so second nature to me I do it on auto pilot.
Not only lots of beef bone and meat long cooking can achieve that,need to Add lots of MSG!!!!!!!!! That what you missing out in your pho broth, try it ?
Wow, nice kitchen!! 🤩Thanks for such an in-depth tutorial! This is a treasure, as I know how secretive Pho chefs can be (my husband is Vietnamese) so getting this level of advice is amazing! 🍜 made this last weekend. You aren't kidding when you say it's strong!!! We couldn't eat it as it was, had to dilute at least another 50% with broth & water. I have adjusted on my end and will add probably 1/2 the amount of spice, and may eliminate the clove altogether on my next batch.
Dude, this is a great video! Pho is one of my all-time-favorite foods, like many millions of other people. I want to be able to make batches and freeze them.
This is brilliant! I love that you’re so passionate and technical about your Pho broth quality and visual appeal! - I love Dexter too 😂 ❤ from Texas, USA
Hi Leighton, I’m loving the channel and have just watched about 10 of your vids back to back (I’m just a hobby chef at home - London, UK). I’d also really appreciate it if you could put together a step by step video for domestic purposes (of course with much smaller quantities although I really want your 120L machine!). Take care and thanks for putting your time into this. Chris
Thanks Chris for dropping a comment. I'm a little to slow to reply! Yes that's the biggest problem scaling down a commercial quantity recipe which is why I picked something random off the internet but I will be doing a home recipe shortly so stay tuned 😀
Thanks you for the comment. Yes not a bad effort for a one man band 😅 Spent more time setting up the shots and editing than actually cooking in the video!
Thank you for making and sharing this video! Three questions… 1. How do you prepare the bones before roasting? 2. What is on the bones when they go in the oven? 3. Do you ever create a broth using both pork & beef bones? I have both and wonder if that would work.
1. Bones to straight from the carton to the baking tray. That’s it. Some people have suggested soaking the bones overnight in a tub but I don’t. 2. Nothing - no need to salt it or oil it or anything. 3. Yes some people do it this way (ie both in at once) I cook each type separate broth because I have so many soups on the menu. When it comes to cooking I may use some pork broth to correct or even out some rough edges. For example my bún bò Huế soup is 95% pork with maybe 5% beef which I add in at the end. Enough to smooth things out.
Pho is my favourite food. I trusted the restaurant to do the cooking and I do eating part. Someday I will come to your restaurant to eat your pho. I love NOAH in the video.. funny little fella
I will just share my experience with making Pho, it might or might not apply to you, just I think it could be interesting just the same. Meat from tougher cuts are often more pungent, in my opinion, more flavourful. The bones, therefore, don't always yield the same taste. Picking and choosing which cut to be roasted can be interesting. I prefer shin, of course. Also to be noted that gelatine is not always preferable in the stock, so I avoid cuts with a lot of gelatine. Same goes with fat, Vietnamese cows and chickens are incredibly lean, so their stocks are also delicate and thin, which is not something that can be said for stocks made oversea. To counter that, you really have to pick and choose your cut carefully, I prefer to cut off any part of the meat with fat and reuse it for frying. You can even use it for the Pho by blanching it and serves. The roasting process can be a little delicate. A nice char is quite important to roasting onions and the spices, but when it comes to the meat, I find lower temperature roasting to be preferable. We want that caramelisation, but too much of it will turn the broth a little too dark. I would even roast the bone and meat separately. For the spices, I prefer to roast the onion if we have a BBQ meeting, then bag the onion or shallot and freeze it for future use. The smoky smell of coal or wood roasting is essential for the perfect broth. Then, it comes to extraction. The broth is usually simmer at lower temperature to prevent the stock from going too dark and cloudy, at the cost of, of course, time. If you are dedicated enough, you can even let it sit in the liquid like tea for a day or two in the fridge before simmering it. Me, I am impatient, so I have 2 options, both borrowing from consommé. I can either boil the liquid like I am making a chicken soup and put it to a blender with just the meat, add Methylcellulose, and then boil normally until the "impurities" floats to the top, change to a simmer, remove and then strain the soup, essentially clarifying it with egg whites without having to add the egg whites. This is classic consommé method, but avoiding the usual egg taste in the soup. Some people like that eggy taste, in that case they can use egg white. Or, I would boil it normally then strain and freeze the stock, after which I would strain it through a coffee filter as it melts normally. This would remove most of the gelatine from the broth, because gelatine melts at 30 degrees Celcius, while water at 0, thus when you let the stock melt, the gelatine would be left behind. The first method is a lot quicker, and the meat added a little more flavour. The second method can leave behind quite a lot of gelatine. You can give it a squeeze to extract more, at the risk of letting gelatine back into all the trouble you have went through to get it out. I would just eat it with hot rice. If someone is creative enough, they probably can add in some salt and some fermented vegetable and serve it Japanese "don" style. It can be pretty nice for summer. Of course, the biggest problem is that you have to make the stock in advance like you did with long simmer anyway. Still, it's quite fool proof. You don't have to monitor your stock to watch for temperature or know what's the best temperature boiling for how long. Just pressure cook the soup and be done with it. My ideal stock is a little northern, old fashion. Clear, delicate, smooth, but flavourful just the same. In which, at the table, you can adjust it to your liking, a dash more of fish sauce for some spices, garlic and chili vinegar, some herbs if you want, hoisin sauce is fine too, sriracha for some people is a must, a squeeze of lime for a refreshing summer day. I think it might not apply to everyone, but I prefer to add my fat back, rather than having it in the soup. That's my two cents.
Real basic stuff that my aunties/uncles who had restaurants before me may have overlooked. Then again they never oven ovens back then and if their recipe and technique works no need to change anything.
Hi Mate I’ve been eating pho for some quiet time and I usually won’t eat it outside of Inala where I lived all my life and it’s good that you showed some some restaurants from inala and difference. I would definitely come and try your pho out. Would you be able let me know step by step for your quality pho. Thanks Dwayne
I'm surprised people like darker color broth? I always thought people want the broth as clear as possible. If you do roast the bones before cooking the broth, then it's a very similar techique the French. Some says it's "pot au feu" where pho comes from.
Yes this is a recurring topic - there are two schools of though: clear light vs dark broth. I don't know where it originates from but I've heard this all my life growing up. As I pointed out in similar comments I find this is no more than a criteria that people like to throw in to make them sound like they know what their talking about. I've been doing this a very long time and no one has ever commented on the "darker" broth. Maybe under certain lighting my broth looks dark. I find customers care more about taste and price point than the colour of the broth. If dark is wrong then every single restaurant in Australia is doing it wrong. But thanks for joining the discussion.
Hi Leighton, thanks for the videos. I fall in love with your equipments, so cool. What is the different in broth taste between your methoad or bones get parboil first, roast, and then cook? I'm wondering if we loose some flavor and sweetness if the bones get parboil after they were roasted. TIA for your reply.
Lovely information! Do you boil and rinse the bones before or after roasting to remove impurities? I'd hate to lose any of the roast-y goodness down the drain.
As I mentioned in a few other comments I boil and rinse AFTER roasting. I go straight from the carton of bones > tray > oven > into pot > parboil > dump water > wash bones > fill clean water > simmer (remembering the aim is to lose as little liquid as possible over the cook duration so as to make the broth as concentrated as possible). You can do it the other way around. I prefer to do the above because I don't have to double handle the bones ie scoop out 100kg+ kg twice. If you are only using 5kg-10kgs you can go either way. Also don't worry too much about losing flavour in that 5-10 mins of parboiling. People tend to forget that the overall duration of the cook is 12/16/24 hours so that period of parboiling is insignificant.
The reason he roasts the bones is because that is a French technique to remove the bloody bits from the bone which will make the broth bitter similarly to the flavor off cooked liver.
Hi Leighton, your videos definitely bring me to another level of Pho making! Thank you so much. I love Pho and love to make it at home using different recipes from the internet. Before I temp to follow your recipe, would you be so kind to ship the Knorr Hat Nem to Houston, Texas for me? Please, pretty please!! and let me know of the details of the the shipment and your effort.
Hi Veronique thank you for leaving a comment. Yes I've sent Hat Nem to Houston so many times. I send a packet out almost each week and some have come back for a second order. Just email me and I can provide a quote but it's around $55 AUD for a packet (shipping cost is the part that hurts the most) but it's worth it in the end with the result that you get.
I noticed even with you roasting the bones you still boiled it once and took out the scum, do you think this process also makes a difference in taste and visual? Thanks and I am too crazy about Pho.
I'll cover this in the next video but great question. I sometimes forget to mention basic facts because I don't even think when I do things but essentially I turn my oven to 300 degree C and roast it for about 15 mins. Mind you my oven is a very powerful commercial oven. Home oven I would suggest turn it up to whatever the max is and check it every 15 mins. You want to get a nice dark sear on it which really helps to add colour to the broth. I prefer the smell of roasted bones out the oven over boiled bones any day of the week!
@@Pho Thanks a lot brother. This is basic, but like you said, a method that is not traditional and most people haven't tried it. I watch a lot of tutorial in and outside Vietnam. You are the first showing us this method. Of course, you are the only that I see using technology and equipment to make the broth like this. It look like in the lab and food science class. Again, I really appreciate you take time to answer your fan question. Much love from DC, USA. BTW, I dont appreciate the fact that your basketball team kick both our men and women ass like that. :)
First 3 min in and I’m thinking “this guys about to tell us some shit right here”. He knew exactly why I’m here and I’m def searching for a better pho. Dudes got Tesla level cookware. Pho hiesenburg. *he said it. He’s the pho dexter.
This guy has the BEST restaurant name ever! Pho Queue
It almost sounds like F*#$^u lol. We have a restaurant in Toronto that's called Momofuku. It almost sounds like Mother *@&#^%r lol
Colorado has a restaurant named Pho King.
@@hestermaria2575 Noice!
In Vegas we got. “pho Kim long”
@@HOsaroth😂😂😮😮
Love the content man, been sub to your channel since the start! I'm a young 26 years old pho restaurant owner and really thankful for your videos. I love how modern your Pho joint is and I look up to your restaurant as a standard. To be frank, I'm tired of so many ghetto and old fashioned majority of Vietnamese restaurant owner operate here in the US, I can't learn anything from any them, so watching your videos really give me joy!
Hey bro, just read your comment and at your age owning a pho restaurant is huge , that’s inspiring . With your positive attitude and motivation, I’m sure your restaurant will be just as successful as this one. Keep up the good work brah. 🤙🏼
Lol you hating on the old joint, but real people know the good shit is at the hole in the wall shops. When we see some fancy “elevated” joint we know it’s gentrified, aka Asian grow up in white america. You think you can fool with good aesthetic, but it’s not gonna fool folks that keep it real.
Leighton Mate you are for real , thanks ! I have lived in Viet Nam for 24 years working for years working as a pilot in Vietnam Airlines, Now retired ! trying to open a Pho Bep in Mexico City !
show the dammed Mexicans the delicious Vietnamese Soups . you have a AAA+ for your excelent videos and your witty way around it !
Relate to you? You are very relatable, food, family, getting to do what you obviously love for a living. You’re awesome!! Who doesn’t love to cook delicious food and learning from a pro is like a free cooking class. Thank you. Love the outtakes.😂.
Thank you so much!! Getting more comfortable with each video 😌 Best part for you is yes its all free!
I've never even thought of roasting the ingredients first. Definitely going to try it! Even if most folks can't relate or what not, we can still take some tips and tricks to apply to our lives 😁
Pho is absolutely one of my favorite foods in the world!I can eat pho every day for the rest of my life and not get tired of it.
Uhuh same. That's why it's eaten in Vietnam breakfast lunch dinner 365.
I've made pho here and there over the years but after the pandemic resulted in my job becoming fully "work from home" I decided to make pho at least a couple times a month over the past year. I've tried a lot of different recipes, varied what spices I use and the amounts, type of onion, etc but I found one of the biggest differences was roasting the bones. It just gives the broth a richer flavor. The other major factor is amount of bones and length of boil. 6 pounds of bones per gallon of water and simmered for at minimum 12 hours gives great results: my broth turns to solid jello in the fridge and has a good mouthfeel without feeling thick/slimy. To maintain a constant 195F and never needing to top off, I put a good sealing (but not airtight) lid on the pot and make tiny adjustments as needed every thirty minutes until it maintains 195F for one hour. Let's me set it and forget it. I usually start the simmer of just the bones before I go to bed and then the next day a few hours before dinner I'll add the charred onion and ginger.
When I see so many recipes saying to simmer for just 4 hours I'm like why? You paid good money for amount of bones that pho broth requires.
I get that roasting the bones adds an extra step but pho already requires a lot of work from prepping all the toppings, slicing the meat thinly, the noodles, preparing the bowl before adding the broth, parboiling the bones and then rinsing, etc etc etc. I can't imagine someone having the will to make pho but adding a roasting step just makes them go "nope, too much work".
Love the part with the competitive family as a reason for the extra effort 😂 also the part of the staff having to admit broth B is better. Leighton has such great taste of humor. Love it ❤
I agree, I actually roast the bones/ribs on the bbq together with the onions and ginger. Gives a big difference in the flavor indeed, and yes, in a better way.
Already hit the like button before even watching the video. Been waiting fot this since I first subbed. I'm a home cook and made your broth twice now. Not hard really. Maybe 2 hrs over a weekend to make.
I make 12 liters of concentrated broth at once to save time and give it to the rest of the family. I freeze my broth anyway into half liters. That gives me enough to put in about 2L of water and have Pho ready to go in about 20min on a weekday. I think freezing it makes it cloudy though, but at least the flavor is good. Looking forward to your next one!
Thanks Ben for dropping a comment. Yes we think alike. I like to make my bone broth concentrate ahead of time (on a quiet day) then simply blend it when needed to turn it into a Pho 😃
Before the dexter reference I was legitimately thinking you could be a serial killer 😂😂
😆 The only thing I'm killing it in is in soups (i swear) haha
Leighton, would you consider having an American fly out as an intern? I would buy my own tickets, and just come to learn. I love Pho, and would do anything to learn how to better understand Vietnamese cuisine. Might be an interesting series as well "i taught an American how to make Pho?" Just an idea, I'm very serious about this. I have no following or social media presence, just someone interested in learning.
Bro this is going to blow up! Thanks man. Loved the help. Been making pho as a gringo for awhile now, but your tips have helped me take it to the next level, especially preparing and freezing the broth! Thank you and keep up the work
🥣🍖THANK YOU LEIGHTON FOR THIS TUTORIAL FOR A PERFECT PHO. I'M EXCITED TO TRY IT WITH ROASTING THE BONE FIRST & CHARRING OF THE OTHER INGREDIENTS, THE BROTH IS THE BEST PART OF THE PHO, ITS DELICIOUS & COMFORTING. BLESSINGS TO YOU MR. LEIGHTON🙏🏼😊
Leighton - Vietnamese pho restaurant owners are hatting you for this tutorial-lol!
They're going to treat you like how the Chinese martial art masters treated Bruce Lee. I do love your videos on pho though- thank you!
😁 thank you so much for the kind comments haha Yes I do my best it's not easy being a one man band but it's getting there but thanks for the support I do appreciate it.
Good stuff, may the Pho be with you 👍
Thank you for the video and tutorial on how to properly prepare the bones for pho soup. I think this would be a good step in making bone broth for any top quality soup requiring this delicious ingredient. It is commonly said that we first eat with our eyes, and just looking at the richer broth would tell anyone, who know the incredible taste of roasted meat, that the B broth is going to help deliver great flavor to the pho soup. Thank you again, and best wishes for much success. 😊💖🙏🏻
PS: Jason Farmer recommended your channel, AND the nephew's appearance was just too funny. He's adorable! ☺
No other food have I eaten so often , great channel! A true pho Wizzard
Much appreciate Gordon ❤
I love your approach to cooking the pho . I made it according and it taste great
Thank you so much for dropping a comment.
Always makes my day hearing great results from these methods =)
Another great video. Probably one of the only pho broth in depth details
Thanks for the supportive comment. Will be going very in depth on this channel.
The your restaurant so high Hi-Tech. Where I come From .We always eat photo. Morning and night .Even now I live in Canada .I was so happy when they start to open pho restaurant 17years ago. Even I know how to make it but its just easy just go out to eat. Thank you for sharing.
Love the video and the restaurant name! HA!! Appreciate your time and efforts for the in-depth look on pho. Subscribed!
I like your style , and your recipe are actually so good!!
😊
Nice tutorial PHO Video. Thank you for sharing. KEEP UP the good work.
Thank you for dropping a comment much appreciated 😀
Thank you so much for sharing chef .
Greetings from Dallas Texas
This answers a huge question I’ve had for a year now. All the Vietnamese recipes (I’m always looking for authentic grandma style) I’ve been using always come out cloudy no matter how much I hover over the pot to prevent boiling. Joshua Wisemen did a roasted version and I haven’t tried it thinking what would a white boi Texan know……
Thanks for dropping a comment. You certainly on the right channel but I'm sure I do it way better than my grandma and mum haha Yes hopefully you got something useless out of this video ie solving the cloudy broth problem.
Thank you brother!!! I'm grateful for this video and advice. Very well done. Bless you for sharing.
Thank you for your channel. I am a home cook and appreciate you sharing your vast knowledge of pho.
Thank you Melissa 😃❤
Hey, Leighton, how about a start-to-finish tutorial (spice quantity, amounts etc.) for us home chefs that don't have the tools you do? We just cook in a big pot. My Pho never tastes like the restaurant. Am I missing some secret ingredient?
Love your videos!
Hey Ken yes will get to this in the 2nd 3rd tutorial so don't worry I'm working on a home recipe that's guaranteed to actually taste good. Stab in the dark, I know your already missing a few essential ingredients to season your Pho with but stay tuned and thanks for dropping a comment. Good to know what people want to know because it's so second nature to me I do it on auto pilot.
@@Pho Thank you for the reply. I eagerly await your next video. I already started looking for the Hat Nem.
Not only lots of beef bone and meat long cooking can achieve that,need to Add lots of MSG!!!!!!!!! That what you missing out in your pho broth, try it ?
Wow, nice kitchen!! 🤩Thanks for such an in-depth tutorial! This is a treasure, as I know how secretive Pho chefs can be (my husband is Vietnamese) so getting this level of advice is amazing! 🍜 made this last weekend. You aren't kidding when you say it's strong!!! We couldn't eat it as it was, had to dilute at least another 50% with broth & water. I have adjusted on my end and will add probably 1/2 the amount of spice, and may eliminate the clove altogether on my next batch.
Super docu. It's very helpful. Thanks.
nice work my friend
Dude, this is a great video! Pho is one of my all-time-favorite foods, like many millions of other people. I want to be able to make batches and freeze them.
I'm so glad I found this playlist!
Awesome tutorial! Keep up the amazing work!
Thanks for dropping a comment Gary much appreciated 😀
Send by Jason Farmer. Can't wait to start watching your channel.
Super Uncle and nephew. Great job.
Thank you Chef, excellent explanation ❤
Excellent video. Thank you for sharing
This is brilliant! I love that you’re so passionate and technical about your Pho broth quality and visual appeal!
- I love Dexter too 😂 ❤ from Texas, USA
Hahah I knew there were other Dexter fans out there =)
Hi Leighton,
I’m loving the channel and have just watched about 10 of your vids back to back (I’m just a hobby chef at home - London, UK). I’d also really appreciate it if you could put together a step by step video for domestic purposes (of course with much smaller quantities although I really want your 120L machine!). Take care and thanks for putting your time into this.
Chris
Thanks Chris for dropping a comment. I'm a little to slow to reply! Yes that's the biggest problem scaling down a commercial quantity recipe which is why I picked something random off the internet but I will be doing a home recipe shortly so stay tuned 😀
Solid video man! I thought you forgot about us 😜
Thanks for your patience's. Of course not! Have been putting this off for a while but glad to start the ball rolling on tutorials.
@@Pho thanks mate!
Nice you’re getting more subscribers! Congrats!
Thank you! 😃
New subscriber. Thank you for what you do. Love the outtakes with your nephew. 👍🏼
Outstanding video!!!!!!1
Thanks you for the comment. Yes not a bad effort for a one man band 😅 Spent more time setting up the shots and editing than actually cooking in the video!
Thank you for making and sharing this video! Three questions…
1. How do you prepare the bones before roasting?
2. What is on the bones when they go in the oven?
3. Do you ever create a broth using both pork & beef bones? I have both and wonder if that would work.
1. Bones to straight from the carton to the baking tray. That’s it. Some people have suggested soaking the bones overnight in a tub but I don’t.
2. Nothing - no need to salt it or oil it or anything.
3. Yes some people do it this way (ie both in at once) I cook each type separate broth because I have so many soups on the menu.
When it comes to cooking I may use some pork broth to correct or even out some rough edges. For example my bún bò Huế soup is 95% pork with maybe 5% beef which I add in at the end. Enough to smooth things out.
definitely loved the end
Really? I dont have that much patient to wait.
Great vid. Your channel is gonna blow up soon!💪
That is some high tech equipment you are using 😮
really good video, thank you.
Underrated video
Great vid. Love Pho.
Pho is my favourite food. I trusted the restaurant to do the cooking and I do eating part. Someday I will come to your restaurant to eat your pho. I love NOAH in the video.. funny little fella
I like all those machines.
i love fur broths too
I like fur burgers😂
Great Videos! Thank you for sharing!
Thanks for watching!😌
@@Pho I can’t Wait to try your way!
I love the ending😀n ur reaction sooOo cute..
I can make my broth dark with Hoisen Sauce hehe
I will just share my experience with making Pho, it might or might not apply to you, just I think it could be interesting just the same.
Meat from tougher cuts are often more pungent, in my opinion, more flavourful. The bones, therefore, don't always yield the same taste. Picking and choosing which cut to be roasted can be interesting. I prefer shin, of course. Also to be noted that gelatine is not always preferable in the stock, so I avoid cuts with a lot of gelatine. Same goes with fat, Vietnamese cows and chickens are incredibly lean, so their stocks are also delicate and thin, which is not something that can be said for stocks made oversea. To counter that, you really have to pick and choose your cut carefully, I prefer to cut off any part of the meat with fat and reuse it for frying. You can even use it for the Pho by blanching it and serves.
The roasting process can be a little delicate. A nice char is quite important to roasting onions and the spices, but when it comes to the meat, I find lower temperature roasting to be preferable. We want that caramelisation, but too much of it will turn the broth a little too dark. I would even roast the bone and meat separately. For the spices, I prefer to roast the onion if we have a BBQ meeting, then bag the onion or shallot and freeze it for future use. The smoky smell of coal or wood roasting is essential for the perfect broth.
Then, it comes to extraction. The broth is usually simmer at lower temperature to prevent the stock from going too dark and cloudy, at the cost of, of course, time. If you are dedicated enough, you can even let it sit in the liquid like tea for a day or two in the fridge before simmering it. Me, I am impatient, so I have 2 options, both borrowing from consommé.
I can either boil the liquid like I am making a chicken soup and put it to a blender with just the meat, add Methylcellulose, and then boil normally until the "impurities" floats to the top, change to a simmer, remove and then strain the soup, essentially clarifying it with egg whites without having to add the egg whites. This is classic consommé method, but avoiding the usual egg taste in the soup. Some people like that eggy taste, in that case they can use egg white.
Or, I would boil it normally then strain and freeze the stock, after which I would strain it through a coffee filter as it melts normally. This would remove most of the gelatine from the broth, because gelatine melts at 30 degrees Celcius, while water at 0, thus when you let the stock melt, the gelatine would be left behind.
The first method is a lot quicker, and the meat added a little more flavour. The second method can leave behind quite a lot of gelatine. You can give it a squeeze to extract more, at the risk of letting gelatine back into all the trouble you have went through to get it out. I would just eat it with hot rice. If someone is creative enough, they probably can add in some salt and some fermented vegetable and serve it Japanese "don" style. It can be pretty nice for summer. Of course, the biggest problem is that you have to make the stock in advance like you did with long simmer anyway. Still, it's quite fool proof. You don't have to monitor your stock to watch for temperature or know what's the best temperature boiling for how long. Just pressure cook the soup and be done with it.
My ideal stock is a little northern, old fashion. Clear, delicate, smooth, but flavourful just the same. In which, at the table, you can adjust it to your liking, a dash more of fish sauce for some spices, garlic and chili vinegar, some herbs if you want, hoisin sauce is fine too, sriracha for some people is a must, a squeeze of lime for a refreshing summer day. I think it might not apply to everyone, but I prefer to add my fat back, rather than having it in the soup. That's my two cents.
Look good and I bet it taste good
i actually learned this method in culinary school, then applied to my pho making.
Real basic stuff that my aunties/uncles who had restaurants before me may have overlooked.
Then again they never oven ovens back then and if their recipe and technique works no need to change anything.
I love that idea next time I make pho I’m gonna roast it in the oven first
Thanks for the comment Jennifer ❤
I roasted the beef bone and it came out great
Hi Mate I’ve been eating pho for some quiet time and I usually won’t eat it outside of Inala where I lived all my life and it’s good that you showed some some restaurants from inala and difference. I would definitely come and try your pho out. Would you be able let me know step by step for your quality pho. Thanks Dwayne
I always roast my bones as well not just the color difference but taste as well.
Australian Viet! I love it!!
Holy million quid kitchen batman, nice broth though damn good.
I'm surprised people like darker color broth? I always thought people want the broth as clear as possible. If you do roast the bones before cooking the broth, then it's a very similar techique the French. Some says it's "pot au feu" where pho comes from.
Yes this is a recurring topic - there are two schools of though: clear light vs dark broth.
I don't know where it originates from but I've heard this all my life growing up.
As I pointed out in similar comments I find this is no more than a criteria that people like to throw in to make them sound like they know what their talking about.
I've been doing this a very long time and no one has ever commented on the "darker" broth. Maybe under certain lighting my broth looks dark.
I find customers care more about taste and price point than the colour of the broth.
If dark is wrong then every single restaurant in Australia is doing it wrong.
But thanks for joining the discussion.
My cousin’s husband is Vietnamese. He makes the best Pho broth better than restaurant but neither he or she would share their recipes. 😢
I'm more impressed by that machine
Thanks for posting this tutorial. Question, do you wash the bone after you roast it in the oven?
Meaning, roast, wash, simmer?
Or roast and simmer?
U did say how long do u roast it in the oven for? At what temperature?
Hi Leighton, thanks for the videos. I fall in love with your equipments, so cool. What is the different in broth taste between your methoad or bones get parboil first, roast, and then cook? I'm wondering if we loose some flavor and sweetness if the bones get parboil after they were roasted. TIA for your reply.
Hi Leighton!! ❤️
Hi =)
Great video.
Thanks Don!
Hi Leighton, Can you please share how to cook the bone marrow at home?
Lovely information! Do you boil and rinse the bones before or after roasting to remove impurities? I'd hate to lose any of the roast-y goodness down the drain.
As I mentioned in a few other comments I boil and rinse AFTER roasting.
I go straight from the carton of bones > tray > oven > into pot > parboil > dump water > wash bones > fill clean water > simmer (remembering the aim is to lose as little liquid as possible over the cook duration so as to make the broth as concentrated as possible).
You can do it the other way around.
I prefer to do the above because I don't have to double handle the bones ie scoop out 100kg+ kg twice.
If you are only using 5kg-10kgs you can go either way. Also don't worry too much about losing flavour in that 5-10 mins of parboiling. People tend to forget that the overall duration of the cook is 12/16/24 hours so that period of parboiling is insignificant.
It would have been nice to have a close up shot
HAHAHAHAHA new to the channel. LOVE the Pho Queue over the stove
Thank you Christian
The reason he roasts the bones is because that is a French technique to remove the bloody bits from the bone which will make the broth bitter similarly to the flavor off cooked liver.
you should make a tutorial video in vietnamese so the old moms can understand and try
Hello, can you make a video about how to make Pho Bo AT HOME with Limited TIME
when you season the borth, how long before the final stock. Such as spices and fish sauce?
Hi Leighton, your videos definitely bring me to another level of Pho making! Thank you so much. I love Pho and love to make it at home using different recipes from the internet. Before I temp to follow your recipe, would you be so kind to ship the Knorr Hat Nem to Houston, Texas for me? Please, pretty please!! and let me know of the details of the the shipment and your effort.
Hi Veronique thank you for leaving a comment. Yes I've sent Hat Nem to Houston so many times. I send a packet out almost each week and some have come back for a second order. Just email me and I can provide a quote but it's around $55 AUD for a packet (shipping cost is the part that hurts the most) but it's worth it in the end with the result that you get.
Solid restaurant name😆😆😆
I wonder how many people actually get that...
So do you roast the bone then par boil? Or just roast and straight to broth?
I noticed even with you roasting the bones you still boiled it once and took out the scum, do you think this process also makes a difference in taste and visual? Thanks and I am too crazy about Pho.
Can you put the step-by-step process with the instructions on making the "B" broth, please?
Fred Armisen teaching you how to make pho broth
How to gain your viet dad's approval 101 😅 (it worked for me)
After you roast the bones first do you go right into making the broth or do you roast, par boil, rinse and then make your broth?
What spices and when do you put in your spice basket and remove it ???
Is the first batch of broth used? What's the purpose of dumping out the first broth and re boiling the bones again?
24 hr broth:
Me: squirt of *Sriracha* and *Hoisen* sauce
haha cheeky noah
He's a future star. Will train him now so I can live off ad revenue 😆
This is an invaluable tip and method that never would have occurred to me on my own. Thank you!
Side note: You're a stone cold babe.
Your don’t have to par boil…you can just soak the bones and beef in cold water 2-4 hours prior to cooking it.
how to roast the bone? Temp, how long....ect. Thanks.
I'll cover this in the next video but great question. I sometimes forget to mention basic facts because I don't even think when I do things but essentially I turn my oven to 300 degree C and roast it for about 15 mins. Mind you my oven is a very powerful commercial oven. Home oven I would suggest turn it up to whatever the max is and check it every 15 mins. You want to get a nice dark sear on it which really helps to add colour to the broth. I prefer the smell of roasted bones out the oven over boiled bones any day of the week!
@@Pho Thanks a lot brother. This is basic, but like you said, a method that is not traditional and most people haven't tried it. I watch a lot of tutorial in and outside Vietnam. You are the first showing us this method. Of course, you are the only that I see using technology and equipment to make the broth like this. It look like in the lab and food science class. Again, I really appreciate you take time to answer your fan question. Much love from DC, USA.
BTW, I dont appreciate the fact that your basketball team kick both our men and women ass like that. :)
How much do you charge for one of those Hat Nem packages
Can you discuss the cooking machines that you use?
First 3 min in and I’m thinking “this guys about to tell us some shit right here”. He knew exactly why I’m here and I’m def searching for a better pho. Dudes got Tesla level cookware. Pho hiesenburg.
*he said it. He’s the pho dexter.
Thanks for the comment you made my day!
Well put. Tesla of cookware. It really is and blows away any gas equipment off the lights.