World-Class Beef Pho Secrets Revealed
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- Опубликовано: 8 сен 2023
- A comprehensive guide to world-class beef pho at home! Pho Bo is one of the most popular dishes at every Vietnamese restaurant! Today, I’ll break down all the tips, tricks, and techniques so you can make beef pho at home even better than any restaurant you’ve ever been to!
Full recipe document: docs.google.com/document/d/1W...
Leighton's Pho Tutorial playlist:
• Pho Tutorial
Wanna learn how to make Chinese takeout egg drop soup at home? Check out this video: • Chinese Takeout Egg Dr...
Chinese takeout fried rice video: • Chinese Takeout Fried ...
Ingredients:
Leighton's Hat Nem (purchase link): www.phoqueue.com.au/shop/knor...
Black cardamom: geni.us/oR1fQ
Star Anise: geni.us/Ulk01
Saigon Cinnamon: geni.us/BIxy
Cloves: geni.us/ZEEnmRA
Kosher salt: geni.us/icIH1z
Rock! Sugar: geni.us/ABmGAk
Po Lo Ku Hat Nem: geni.us/rWraw
Hat Nem: geni.us/3Pzds
Squid brand fish sauce: geni.us/SWFT3Bf
Red Boat fish sauce: geni.us/ONYTiq
Banh pho noodles: geni.us/jrOy
Kitchen gear in video:
Misono UX10 Chef's Knife: geni.us/0NB5
Induction Cooktop: geni.us/mOpIF
John Boos Work Table: geni.us/XZXk
16 qt. Stock Pot: geni.us/wGZE
Deli containers: geni.us/rJXoK
Butane burner: geni.us/yXYxEf9
Roasting pan: geni.us/mMYAoPa
Skimmer: geni.us/ex2fcs6
Chinois strainer: geni.us/rwql1es
6 qt. Container: geni.us/8aBU2hA
Mandolin slicer: geni.us/NK4TCY
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com 
Хобби
Wanna learn how to make Chinese takeout egg drop soup at home? Check out this video: ruclips.net/video/Odez3uKwWOA/видео.html
Check out Leighton’s Pho tutorial playlist here: ruclips.net/p/PL2zG8ZqmYEwajSSsE3SCRHeJxHXg3mt8C&si=CgDSNJJ1qjg7qWsB
Buy Leighton’s Hat Nem here (purchase link): www.phoqueue.com.au/shop/knorr-hat-nem-thit-than-xuong-ong-tuy
You're a legend man!😊😊😊😊
so basically most 'hat nem' contains/is MSG?
PS: ANY time i've had Pho w/clearer (not darkish) broth, it was horrible!
oh and sorry not sorry, gotta disagree about Hoisin &/or Sriacha, EVER Vietnamese restaurant in SoCal (home of Little Saigon and super authentic Viet cuisine) delivers Hoisin & Sriacha on side w/the Pho orders!
Hey Jason, ive been doing really good with my youtube account, nice to see youve hit 230k👍
Call me sometime, dude, and we'll chat RUclips! Congrats on your channel! @@Rabid8912
This is wrong!
Restaurant pho has never tasted as good as homemade pho. So, I’m the opposite.
Then again, I’m a Vietnamese American. Both of my parents were born & raised in Vietnam.
This video is so underrated bro, as a Vietnamese, it's the best, most informative, inclusive, professional, and authentic instructions for Pho, I hope your channel will grow exponentially!
thank you! I sincerely appreciate the kind words!
Pho Q is a great name for a restaurant, almost as good as Pho King
Pho Shizzle is a good one.... already taken.
Leighton's Pho Queue is the cleverest of all the Pho puns I've seen! Too funny!
One might even say that it is: pho-nomenal! 😎
In Vegas, we have a pho chain called Pho Kim Long lmao
I ate at a place in Las Vegas called Pho Kim Long
Friend of mine married a woman who was of Vietnamese decent and spent on their honeymoon there. Has a photo of a restaurant named _Pho King_
I don’t normally watch a video about “work after work” but I watched the entire video. Tremendous!
You have a special gift of explaining complicated things with economy of words.
Very humbled that you made my recipe. Thanks brother ❤️
MJ of Pho 🍜
PS I use reverse osmosis at my store (you left no stones unturned)
Thank you, brother!
I worked in nice restaurants for years and a lot of chefs - especially those operating at your level - keep all their secrets close to the vest. You’ve not only been an open book, but you’ve also shared everything you’ve discovered AND allowed others to use your recipes and techniques; such people are exceedingly rare. It’s been an honor to speak with you.
Cheers, mate!
Thank you, thank you, thank you!!!!
Thanks for sharing the recipe!
Your attention to detail is MAGNIFICENT. Your channel is one of my favorites.
Thank you! I sincerely appreciate your support!
This is, by far, the best explanation of how to make good pho. Everything is covered down to the most minute details. Even distinguishing the prep for fresh vs. dried pho noodles is so important. And you even mention the signifier of quality when a restaurant has the culantro! Haha. Seeing this makes me so proud and happy!
Thank you, brother!
So, I made this recipe and I don't know if it's world class but it's definitely not Vietnam's class pho. If you've been to VN before this is not even half as good as a semi decent pho place. My guess is the difference in the beef. Vietnamese beef isn't as tender or fatty as US beef but it's a lot more flavorful.
@@Momotaro0125 Similar to a wine's terroir, climate and soil differences can create small differences in the ingredients. And those small changes can add up to create a huge difference in the overall flavor/aroma experience. My mom has cooked all her life but admits that certain dishes just don't taste the same as they did back in Viet Nam.
Tip on the banh pho: You can just as well blanch the banh pho in a bubbling hot pot of water while whisking the noodles constantly for 1-2 minutes, or until al dente. Strain it out with a strainer and rinse with water to prevent the noodles from overcooking and removing the excess starch. The main issue of clumping comes from starch molecules bonding to one another again as heat leaves the noodles, so rinsing the banh pho clean will 1. help maintain clarity of the broth visually and by taste and 2. minimize clumping in a quick and timely manner. You'll want your broth to be simmering hot to finish off the cooking for both the noodles and the raw meat.
There are also a different set of particulars when it comes to making pho ga (chicken pho), which usually ends up with a much paler broth than pho bo and requiring a lot less cook time on the chicken (due to low fat content in poultry, people often steam / boil the chicken first and only add the meat back in at the end so it doesn't become tough). I think a lot of viewers would benefit from the lower price-point of pho ga and how little you can get away with in terms of spices and substitutes to get a good-enough flavor.
very informative comment! thank you!
As a vietnamese who makes pho sometime at home, i doubted Jason at first of how he cooks pho. But surprise...he explains very well and has some tricks that i even learn from him (ex: char the bones first instead of blanching them, charring first and toast the aromatics in fat ) and a whole lot more....Thank you Jason for all the tips. And i am sorry for doubting you at first. You are also very funny guy (rock sugar) which makes me like you even more. Bravo for the well done video.
thank you for your kind words! I sincerely appreciate you!
Yeah thanks dude! This is so much better than any of my allegedly 'authentic' cook-books.
There's a few of us westerners who have adopted the various asian foods as a quasi-religion. Not enough, but a few.
If I ever become a politician, I'll try and make trips to se-asia mandatory. 🛑⭐🛑
I thought I was expert in pho. I’ve studied so many videos and asked many Vietnamese friends and made tons of pots. I’ve learned so much from your video. So much respect for you. Thank you for all the information. I will adjust my cooking and watch Leighton Pho videos. 🙏
Thank you very much! That's so kind of you! And Leighton is the GOAT of pho!!
As a viet and videographer, i already know this video took a lot of work to do. Your attention to detail is top notch. You got yourself a new fan.
Thanks, man! I sincerely appreciate that! It means a lot! And welcome!
Jason...As a long time subscriber your videos just keep getting better and better. I know it's a lot of work so thank you! This will be made and I know it will be awesome.
What’s up, brother!! Great to see you!
@@farmageddonYou're awesome ❤❤❤❤
I never comment. But I had to tell you that you’re explanation, understanding of consumer grocery options, and depth is the best I’ve seen. Can’t wait to watch more of your videos
This is amazing Jason! Your mastery of the recipes and your generosity in sharing them is inspiring!
I've been making pho for a LONG time, and I'm always learning something new about the process. I like the toasting of spices in the tallow. It makes much sense to me. As an aside, I find oxtail pho to be the best. It produces the richest, lip smacking broth and turns into a gelatinous solid when cold. The oxtail beef is also my favorite out of any of the cuts. Highly recommend people do a pure oxtail broth some time.
Bingo! My parents usually use other bones, but the one time I tried oxtail was mindblowingly good. Real expensive, but real good.
Ridiculously expensive for most people, but probably a good idea to at least add some to the broth!
Yup, I don’t know what he’s smoking to claim that oxtail broth is weak.
@@ladyflimflam Yeah, I wouldn't say oxtail broth is weak, but he probably meant to say that it doesn't quite have the depth that using soup bones does.
I agree. Its just so pricey 😢
I absolutely love the depth and detail that you go into in these vids Jason. Great stuff my man.
I'm impressed. I thought I was going to watch some Rachel Ray type of pho. But this is precise and carefully planned. Thank you!
I made this recipe this past week and my friends thought it was some of the best pho they've ever tasted! The charred aromatics and toasted spices definitely made this stand out compared to the more traditional pho in restaurants with more lighter colored broths. I took it a step further and smoked a chuck roast before infusing in the broth. My asian grocery store was out of eye round so I used sliced ribeye instead and I'm glad I did. The ribeye had barely any marbling but it was still very tender. 10/10 for my first try, I'll try using different bones for my broth next time.
The meticulous detail alongside the mandatory traditionally accurate ingredients is beautiful. This was a work of art, well done my man
thank you, brother!
You taught me so much about the recipe and individual ingredients, not something many people will do in these videos. Excited to make it!
Another tremendous video by Jason. Bravo! Once again I appreciate the level of detail you provide for every step along the way. Every recipe of yours I’ve tried has turned out fantastic. Thanks again for the thorough recipe. Looking forward to your next video.
Thank you for this, Jason! I am half-Vietnamese and have never made pho myself. I'm so so so excited to try your recipe and hope my relatives from Vietnam will visit one day to try it!
You are da bomb Jason ! Your pho making routine and recipe is legit and the final product tastes better than anything I've experienced. Well done!
Thank you, Vinh! I sincerely appreciate that!
I have been following Leighton' channel for a while. His recipe is really the best I have tried. Good to see him get recognition here.
I can't wait until his channel blows up. Such a cool and interesting guy.
I've recently started having fascinations about making pho and this video explains everything from scratch in great detail. Awesome job at making authentic pho. I thought it was gonna be hard, but after watching your video, I think I can do it.
You're a legend! Thank you so much for the content, each time you upload a new video I start to hunt for the groceries and plan my cooking to try it ASAP!
Hey Jason Farmer!, I'm so glad you're back! I was starving pretty much! Now I know what to make tonight for dinner. And again thanks so much for YOUR great recipes!!👍👍✌️
Another great video Jason! My favorite so far 😍 thank you 🙏🏾
Your recipe is the BEST and you made a very logical explanation of cooking the spices.
Best video I’ve ever seen on how to make pho. So good!
I have watched this 10 times and am currently making this for the second time. Absolutely fantastic. I followed your exact method and recipe
this is the best Pho tutorial video i've seen 👍👍👍. Thank you 🙏
One of my favorite channels. Always a good day when u release a new video.
Thank you, Jason. I always learn so much from your excellent videos.
Thank you, David! I sincerely appreciate your generosity!
It's really nice to see you again and I hope you have a wonderful weekend!
An incredibly articulate scientist. You have my respect sir.
For me, pho needs tripe. Fantastic video! I love how you don’t just break down the steps, but also explain why the techniques are important and effective. I learn so much from each video.
Thanks, dude! I'm gonna have to try pho with tripe! Sounds legit!!
I love making pho, but this video is a game changer, I'm definitely going to use this method. Thank you for this video!
Absolutely love these vids! You do more research than any channel ive come across yet and ALWAYS cite your sources (unlike the bigger channels pumping out multiple vids a month/week with obviously stolen recipes). Now would love another pho deep dive for the vastly superior northern style pho ;)
Thank you! I sincerely appreciate that! I promise a Northern-style pho is coming in the future! We have a really good restaurant called Pho Sapa in my hometown that specializes in Northern-style pho and it's really good! Would be cool to introduce people in the West to that style because I don't think many people have tried it! Thanks again for the kind words!
@@farmageddon Pho Sapa? I had no idea there was a decent northern style pho place here. I'm also in the Houston area and will definitely put it on my list of places to try! I lived in Hanoi for five years and miss the food so much, hopefully Pho Sapa can scratch that itch. Thanks for the reply and I'll be eagerly awaiting your next pho vid!
Let me know if you like it!
This is AMAZING!! Thank you putting this together. I've tried making pho sooo many times and it's never good lol. I'm excited to apply everything from your video!
As a Vietnamese-Chinese Canadian, and I work as a Licensed Public Accountant, I can fully attest this Video, by Jason, has explained clearly the right approach and right ingredients to make the Great Pho, recommended for beginner and even advanced chef
Hạt Nêm is a type of seasoned MSG. In Việt Nam, we have plenty of flavored hạt nêm from different brands but Knorr is the most well-known since their marketing strat is pretty good
You do have a deep understanding of pho ingredients and are a world class presenter of pho secrets. Bravo!!! 👍👍👍
Always really well explained and amazing results!
Thank you, brother!! It’s really nice to see you again! I hope you have a wonderful day!!
We appreciate you introducing new dishes we must try out. You'll always have our support.
Thank you, Sophia!
This was the best and most comprehensive tutorial I have ever seen.
I made this recipe tonight following your recipe to the finest detail. WHAT AN EXPERIENCE! My many, many thanks for your exacting detail and in providing a downloadable recipe. I’m looking forward to exploring your culinary catalog; you’ve got a subscriber in me.
You are the best❤️❤️❤️ I love a good pho and I cannot wait to follow your recipe.
Amazing as always!!! I can't wait to try this
LOL....who was the master teaching you all the secrets to make superb Pho like this? This is the best recipe I have seen on RUclips.
Search for "Leighton Pho" on RUclips. He's the Pho master!
the most comprehensive Pho video ever. very concise & great narration. hope you blow up
Love the vids, keep ‘em coming!
Been making pho for years here. I can confirm that Femur are the best! They taste great, but when the marrow gets released into the broth???? It's a nice surprise in your bowl of pho.
I would also like to add in that if you like, you should also add in beef tendon in your broth cooking process as well. It adds to that mouth feel. But make sure you clean it properly. Blanch it in boiling water for a minute or 2 (don't worry, it's a tendon that takes hours to cook so a semi-longer blanch process is more than ok). Make sure you look for beef hairs and take off any weird looking tendon skin.
And I agree... ALWAYS toast all of your dried spices as well as char your onions, garlic, and ginger. You can also add in a stalk of lemon grass as well. It smells great as well!
Thanks for all the detail, that’s a lot of work. ❤
Perfect timing I am looking for this God Bless you
Same!
love your vedio and thanks so much for all the hard work
Can’t wait to watch this when I get home, I’ve made pho half a dozen times at home following top recipes to a tee but never have cooked a great bowl, excited to see youre
I'm not a nuanced food critic by any means but I have consumed a lot of pho in my years both made at home with various skill/income levels and restaurants from a street corner to nationally renowned locations; all that to say that Jason's recipe is legit and hard to beat even for most authentic places. The fact that he started out with a 24 hour simmering of the bones without a compromising alternative gives me absolute confidence in him and the recipe, everything else was just the cherry on top.
If I were to make a suggestion, however, I'd advise people to buy a lot more vegetables than shown here; there's a reason traditional pho places offer them in a bucket.
Very informative and extensive cooking video.
Another amazing video. Please keep it up; your content is high quality stuff, brother.
thanks for sharing!! for sure giving it a try 🔥 great details and tips
My man. I am on the aromatics stage and I can already tell this broth is going to be amazing. Thank you so much!
Great breakdown! Approved!
Thank you for demystifying how to make pho' even the broth and the new layers of flavor that goes with it. You should definitely write a book about demystifying popular ethnic dishes that can be prepared at home. Like your ramen, pho', katsu, fried rice, take out Chinese food, Indian, pad thai. And many other dishes. I remember one of our sous chefs prepared pho' with the technqiue of roasting bones to make the another level of flavor, then the seasoning is another part to combine getting the dish together.
The version you made is the typical one in southern Vietnam, my favorite. I'm so impressed right now. Well done sir. Oh, and 1 more thing, in Vietnam, usually we don't use hat nem, we use MSG. There, I said it. MSG is the king of flavor.
This is like a masterclass. I'm so happy to had found your video. I had pho brisket and filet at 1618 Asian fusion in Austin and after that, inspired me to up my Pho game which was already good. Learned a lot from your video. 🙏
This is very helpful, thank you.
Thank you for explaining all this!
Another banger. Thank you Jason.
Great video can't wait to try this recipe!❤
Thank you, it is extremely informative and a great video. Now I must try to cook this dish!
Now i know why a good Pho is on the more expansive side, there is a lot of steps & ingredients involved, so the taste is like no other, thanks to the both of you for a wonderful recipe!
Watching this jusy reminded me to just pay my favorite pho spot 😂
Instantly subscribed, best Pho tutorial ever.
Thank you!!
Hell Yeah Bro!!! As a fellow Houstonian I know all the places you are talking about. The mushroom seasoning is a first for me and can't wait to try. Well done. Making Houston Proud.
Howdy neighbor!
This is the best pho recipe I've seen, especially coming from a non Vietnamese person. Thank you!
Such a great video. Thanks!
Another fantastic video!!
I am impressed. Thank you!
Jason! Huge fan of your work and longtime subscriber. Your videos just keep getting better and better! And its always appreciated how much work you put into them! And it was awesome as always! You rock!
Leave a hearth to a fan please ❤❤❤❤❤❤❤
Hi, Daniel! I'll check out bandeja paisa! Sounds legit! One of my best friends is from Colombia!
@@farmageddon It is man! It Will full You up real good
Thanks for making this video! Im simmering my pho right now.
One of the best/most in depth video and information about pho. I was wondering why my pho has a sour taste to it. It's because l added fish sauce too soon. Thanks. Leighton sent me here.
I have made pho a number of times and I always ended up being a bit dissapointed, but after i tried this recipie I was 100% satisfied, so were my guests 😊 Thank you!
This is a pretty detailed description of how to make Pho. 👍👍👍👍👍
it's so delicious , yummy and tasty thank you for the recipe
Wow Jason ! You don't fool around when it comes to details ! You have a new sub here from Quebec ! 😊
Can confirm…very good results from Leighton’s method. Made last year in the winter. I’ll definitely be making it again this year. You’ve done a great job compressing his approach.
The one critique I’ll give of this video is that I’d love to see more detail on rice noodle cooking procedure. It may seem obvious how to cook them, but it’s easy to mess it up if you’ve never cooked them before, and it’s very different from cooking wheat pasta, which is going to end up being a false reference point for a lot of folks.
YOU ARE THE BEST !!!! THANK YOU FOR THIS VIDEO !
I love the clarity of the broth
Great video. Thanks
Very details video. I like it.👍😊❤
WOW you have pho down to a science AMAZING VIDEO. Now I can see the value in a bowl of pho. Nice WORK will have to try method one day. THANKS.
You the goat on taking asian recipes... your benihana fried rice is 100
Great and so much details about pho broth I’ve ever seen
Love this, I have my family's recipe that I always follow but I picked up a ton of tips from this video. I also chuckled at the Saigon part lol
Your channel is amazing! I can't wait to try to make some of these recipes! Going to try to make the egg rolls later this week. Your videos and artistic approach is absolutely excellent! These videos definitely make my hungry. I hope you make a sarku mall chicken teriyaki video in the future. Thank you for your hardwork!
Love pho. Great video
Love pho
My Vietnamese friend taught me well🙏🏻
Awesome video, best video to represent Vietnamese Pho.
Thanks for the very nice video 👍🏻 I agree bones with marrow and brisket is the way to go.
I don't agree with adding garlic to the pho broth @7:21, but to each their own.
Thx for showcasing your version of pho 👏
Great video!
Great effing video. Thanks for the sharing. I will try this method for sure
Saigon cinnamon is the correct name :). Also, using the beef tallow with the spices is definitely the better way to get more flavor.
Appreciate the intelligent research in this video. This is what the proper Vietnamese pho restaurants do.