All these non-Vietnamese in the comment sections criticising the woman for parboiling the bones are just ridiculous. My family runs a Pho restaurant in Vietnam and this is how it’s done. That step is necessary to remove impurities and smell from the bones. Boiling them for 10-15 minutes won’t make them lose any flavours or nutrients. Pho soup is all about its clear broth so quit saying you want the gunks in your Pho. Stop spreading the ignorance 🙄 Maybe this is why I can never find good Pho in the West cause they’re all catered to y’all palate
I’m not Vietnamese, but even in Eastern European cuisine my mum always taught me to parboil any meat with bones to get rid of the smell/gunk/bitterness. It just makes so much sense.
@@-VinhKhang_yearsago “bro”, I worry if you’ve only ever eaten broth with unblanched bones. It literally gives the broth an “off” flavour. Vietnamese cuisine or not.
people thinking she boiled that for hours and then threw the broth lmao, you just boil for some minutes to get rid of all the impurities, that first "broth" is just blood water
I like this. We do something similar in Haitian culture. We pour hot boiling water on our meats let sit a few minutes then discard the water. This really bring out the true flavor of the meat.
I’m Vietnamese and have never made Pho before but my momma has and she has always par boiled the meat, and her mother has done that and everyone I know that has made Pho does the same thing so from my experience, she’s doing it correctly.
I’m also Vietnamese but my mom doesn’t drain the water. She first just rinses the bones before putting it in the water, then when she starts cooking the broth, she uses a ladle thing and uses it to take out the stuff that floats to the top. To be fair, I’m from southern Vietnam so it may not be traditional. Edit: Also my mom uses fresh bone marrow so that might have something to do with it, but idk
@@A_C_E1537it just depends on if society is in turmoil and folks need every source of nutrition available. What is the toxic load of eating the whole beat?
Don’t dump that down the drain! It’s not good for your pipes especially if you are on a septic tank. Don’t rinse off your ground beef down the drain either. Fat clogs
@@harukrentz435 im asian, i make this shit every week. Hey, maybe my family weird as hell, or every store in a 10 km radius of us is weird as hell but we never throw out that shit
We don't do that, the flavor is gone now. Plus it destroys your sink pipes. Me and my mom thoroughly wash the beef bones, and boil it, remove those blood, let it rest till room temp, get some ice/cold laddle to remove more fat and boil again for whatever we will use it.
@@reinermarquez8870 ehh, if you have more fats on the bones though, Especially if its bones with marrow or meat having fat, you won't completely remove the fat even if you use new water. That's why it's better if you choose the right parts of beef for broths, or remove the fatty parts before you boil if you don't want so much of beef fat in your soup. Plus if you're saying that removing it is healthier, think again. The first boil actually contains more nutrients from the bones, than completely removing the water. If you don't want a muddy broth, be sure to clean your meat/bones thoroughly, and remove those blood/scum that floats as it boils. Yeah just to point out, she removed the first one, but as she boils it again, so much fat is still there 😅
@@queenjanee6290 bish we don't put it in our sink cuz it's boiling hot, the probability of the sink's pipe n metal melting is higher. Which causing ur sink broken n u need to pay plumber on fixing those kind of stuff. This is why u go to high school dumbss, CUZ THE CONTEXT IS DIFF BRUH
Um… You should parboil your bones because even when you skim, there’s still scum. It’s traditional to parboil your bones. You don’t lose any beef flavor when you parboil for 10-15 minutes… 🙄
This is the right way. Cheesecloth is too white. That's the way white people do. Throw away the first broth and wash the bones is the right way. You don't have to fight with me. I'm Vietnamese, I know how to make Phở the right way.
@@Monkest The original commenter is just sharing a lil info? That’s all?? Maybe they’re trying to draw a link since pho is Asian…either way they never said pho is not Vietnamese 💀 🤦🏻♀️
This is how my mom taught me to make all Cantonese soups. Clear looking broths are really prized. When we have the time, we'll even soak the meat in cold water for an hour before parboiling.
I read or watch this one video where in the first 15 minutes of boiling a bone broth, the flavour won't be lost. Its after than 15 the flavour will be lost. Skimming off the top might help but with pho you need clear soup, and if you don't do what she did in the video, the soup will be cloudy and the taste won't be as clean(?). This method is also used when making soup for ramen. Unless you're making soto, then skimming or not is the one you follow. But the method above is preferable for pho or ramen. Just a repost
You know what i do the same thing actually. Meat when you buy them we don't pre wash them so what we do is that we put a bit of water then let it boil and as soon as it boils, we throw it and washes it off. Then new water is used just like what she did. And the broth is still solid as hell!
She’s blanching the bones first to get rid of the impurities, like excess fat and scum. That way, when you make the broth, it’s cleaner. If you want to drink excess fat and scum, be my guest
1 Cool it down. 2 Then refrigerate in glass and have it closed shut. 3 Hours later, skim the hardened white fat off the top. 4 Finally slowly reheat that healthy broth and drink.
That's not gonna work. It's not going to get all the impurities out of the bone. Sure it might get a little bit but definitely not all. The goal is to get a clear soup.
None of these people commenting about how you’re “wasting the broth” by parboiling it clearly have never made pho before. People always got something to nit pick about. If you like the way you made it, then that’s all that matters.
I mean she kinda is just dumping the water is pretty fucking wasteful and lazy you could. A strain it with a cloth or B just fucking skim it. And dont try to tell me I don't know what I'm doing i have a whole fride full of pho ive made
I love how all the foreigners complaining about wasting the liquid. A lot of other countries do this. The first boil stink and doesn’t get rid of much flavor at all :/
You are speaking facts my dude. Especially all those butthurt foreigners who complain about WaStInG fLaVoR. And trying to use a better method by StRaInInG iT. Clearly they know nothing about making Pho or asian cooking in general because other dishes uses this sh*t as well.
And chefs agree with her. I don't get why people are complaining I do this is cooking school all the time. I know lots of people don't but if you want a clear broth, soup etc. You need to blanch it.
In the Middle East we use that drained meat water as beef/chicken stock. However we still get the scums out while it’s boiling with a spoon, plus we add cardimon, cinnamon, black pepper, and bay leaves to get rid of any rancidity. All spices are non grained and we run the water through a sieve to be used in other recipes. 👌🏼👌🏼😊
I have tried both parboiling the beef bones to remove the impurities and just ladling the visible floaters. I prefer just ladling it as the broth was not as enriched no matter how long I boiled the bones down after the parboiling(3-4mins) and it tasted watery. I will never ever do that again. It was such a waste!
@@myyou7335 you wouldn’t understand. You only do the parboil when you’re buying your beef bones from a farm/butcher for sanitary purposes. Any American, chain grocery stores requires no need for this. My actual Vietnamese side of my family has also never parboiled their beef bones. The one or two times I did it, nobody ate it unless they added tons of msg, hoisin, fish sauce. Even salt! They said it tasted like water. And they’re literally from Ha noi. If I already flavored my stock why should anyone add anymore? Exactly because it’s a stupid thing to do. For undeveloped palates that’s fine but you killed the umami from the bone marrow. She has a white hubby, (no shade both my older sisters do too 😑) it checks out.
Not sure if this comment will go unnoticed or not but please keep me in your prayers. I used to have 5 brain tumors but now I have only 2 left to go. I became deaf and also have seizures sometimes but thank God I’m still alive and for blessing me with amazing doctors. If you’re reading this I hope things get better for you and your family. Much love ❤️
Blanching the beef like that doesnt mean ur throwing away flavor it was on for 1 minute It takes way longer for any flavor to develop Pho is boiled for like 4-6 hrs
@@sheeve1596 Hygenic in that you drain the water with impurities after you blanch. I learnt that Tonkotsu is supposed to have a lighter color, and a really dark soup means you have the dirt/impurities from the pork bones
Thank you for your wonderful recipes..I use them and enjoy every bite. Only thing I don't use is sugar, since I'm a diabetic by unfortunate inherited gene. But thank you thank you thank you!😊
As a Vietnamese watching my Mom and other Vietnameses cook Pho since I can remember, I can confirm she's right. You have to boil the bones once (like 5-10min) and get rid of all the scum, dirty things then use the boiled bones to make the soup. Maybe it's a habit cuz bones bought from VNese market are not that clean.
Btw you've missed an important step, grilling/roasting the onions and ginger but else it looks pretty good, and if you want a more clear pho reduce the heat a bit and simmer a bit longer
@@hanabisunmin9581 Just making sure because there are many toxic comment where white people are basically teaching other viets how to make pho it’s disgusting
Yeah I think she could’ve also added more ginger as well because the slices of ginger doesn’t help much. I usually like to put a lot in. The spices couldn’t also been roasted as well. Sometimes charring the onions and ginger too much tend to make the broth look super dark. But I guess for beef pho you can do it like this.
@@iampending6035 stop gatekeeping food man, good food always evolves. For example Italians are extreme conservatives and traditionalists when it comes to food. But one of the best and most renowned chefs from Italy actually dared to go off the traditional way how mama made and actually tried to get better. Just because it's traditional doesn't mean it's the best. Though doing it completely different like using spaghetti and milk in pho would actually destroy the taste profile and gatekeeping that is fine.
@@hanabisunmin9581 K good to know. In most ways traditional foods are always the best. Most foods are changed in a way that it suits a certain culture’s taste. But it doesn’t change the fact that other people are over mad over the scum water being thrown out and WaStInG fLaVoR. The broth she literally threw out has no flavor but gamey and irony taste of water. People here cannot understand the proper science of parboiling. It’s killing my braincells
The bits that float to the top are denatured proteins. Many recipes call for boiling bones for a few minutes then tossing and replacing the water, some skim it, some strain it, some use egg rafts to remove it. Denatured proteins are edible and harmless, but some find the texture unpleasant. I discard the first batch of water and strain the second.
That “beef scum” is literally where all of the umami and beefy flavor is instead you prefer the flavor of water and fish sauce good on you… I would like to apologize to those reading this, I assumed that she had already made bone broth that was being dumped into the drain rather than her cleaning the bones for a nice clear soup broth
@@dencey Because y’all acting like the master Vietnamese Phở chef. 🙄 She didn’t really do anything wrong with the broth. Just cleaning the bones like you are supposed to. Y’all are like. WaStInG fLaVoR. Also, next time spell Phở properly. Thank You
You can choose to skim it with a spoon or pour that stuff out in the first wash. I'm my experience coming from an Asian family across the area. Either way comes out lovely. Some people are paranoid about the scum. Some are paranoid about loss of flavor. Up to you
yes. most of the broth flavor come from the bones and it was boiled for 4-5 hours while the first boil was done for the sake of removing the dirty stuff. hope this helps!
Yup! The first boil is done to help get ride of all the scum from the bones. If she didn't do that the broth would taste really oily and have a bitter taste to it.
You reminds of my mom's, homemade 🍜 . she would salted the onions and mashed garlics 1st. (First) then comes anchovy - 🐟.(fish-sauce) asian clovers. Cut-up green cabbage, green- onions, with been spruce and celentro. Last 2 (two) things was herbs and most finest ketchup, sweet soy-sauce and roasted crush-peppers, thai-chili or saraci-sauce.
Personally I would have seared the onions (I guess charred since I put them in the oven for a little char) before adding them in, but everyone does it differently.
Wash the meat/bones thoroughly, as well as either boiling them for 10mins only and rinse again, or pour over boiling water to clean it. You can always skim off anything that is on top of the broth with a spoon while it's cooking. It definitely looked like you boiled all the flavour out of the bones. It may taste fine to you, but I bet it will taste AMAZING leaving more of the flavour in! Normally I would only do this with pigs feet/hock, apart from the always washing the meat first and pouring boiling water over it, not beef tho.
There's a few ways to purify the bones, people, and no, there isn't any flavor loss 😒. You can do what she did - it should be 5-10 minutes max. That's nothing new. You can also soak the bones in water and scrub them, and any impurities can then be skimmed from the top. Personally, I add a bit of cooking wine if there's any "off" smells. There's no flavor lost, people - they should be cooked for hours if not a day anyway. It's better to add the spices in the last few hours.
To all the people here(most of whom have never cooked in their entire life)...the method she followed was correct...any kinda meat broth is best when you boil it in high heat for a few mins and drain the water..it does not ruin the flavour but rather removes the dirt and sometimes blood from the meat and bones(that might not be visible while washing). And then...use your common sense....and boil the clean meat and bones in low temperature for a long time which results in a flavourful clean broth..and as for the aromatics, the enhance the broth flavour. I have been cooking bone broth for a long time and this way works the best. You can also try roasting the bone and then making a broth but that's a different technique
I like roasting now when I have time, but when I’m lazy, I just parboil. All these people commenting have never made pho. So they can all shut up, lol. Getting a super clear broth by skimming is not fucking possible. SMH.
Its funny how you all dont cook Asian food and correct an Asian lady how to cook . Gosh People in Asia do this all the time we always boil the bone first to clean the bones. The goal in Asian soups is to have as clear as possible soup it tatses much better that way
There is nothing even wrong with this video at all. He would be disgusted at the comment sections for not understanding parboiling. He’d probably ruin it himself with MSG. But she didn’t nothing wrong.
@@levyconnors9435 nothing wrong with MSG, guy. Just don't overuse it, same as any other seasoning. Anti-MSG sentiment stems from anti-Asian sentiment. People complain about "Chinese restaurant syndrome" but never about eating too many Doritos, which is loaded with MSG.
A 10-minute parboil doesn't bring out the flavor of the beef. It's the 4-hour boil that does that. What the parboil does is remove the beef stink that comes with the blood and scum that ruins the flavor of the pho, and it doesn't waste any of the good beef flavor. For other Asian dishes, just boiling straight might be better, but not for pho.
When I make broth I just strain the impurities out. Generally when making for everyday meals I’ll just use a sieve because we don’t mind a bit of stuff and it’s much faster, but if I want a really clear liquid I use some thin fabric (muslin/cheese cloth) to line the strainer. All the flavour, none of the impurities 👍🏼
My older son & I made pho once It was really hard to find uncomplicated instructions. It actually came out really good. The funniest part was me shopping at the Asian market & trying to find all the ingredients. Lol. Took forever. 😂
As a Filipino, we cook many dishes with either boiled pork or beef. I used to be against draining because of "losing all the flavor" however I recently started using an instant pot and that thing seems to enhance the scum that comes out of the meat. Plus you can't skim the scum out of a sealed pressure cooker. That said, after about 2 years of experimenting, I've found that pre-boiling for no more than about 2-3 minutes is the best method that cleans most of the scum while still retaining flavor. Anything more than that and you are definitely losing significant amounts of flavor and nutrients. Some people say that washing the meat is better but that method doesn't really remove any scum in my experience.
Real Pho does not use any bones other than the shin bone, neck bone is the worst because it has no flavor. Shin bones will take longer to simmer but is totally worth it. Also another trick I learn rather than pre-boil the bones, you can lightly broil them in the oven, it will minimize the scum and still keep the nutrition and flavor
Just skim the top and filter with cheese cloth the rest of the broth. Add half cleared beef water back with the rest of the ingredients and more water 💧 to simmer the 4 hours. You’ll get an awesome multidimensional broth with tons of flavor and collagen 🙌🏽
That's why they use 4 lbs of salt plus fish sauce (salt) and whatever. The meat is there just for looks. You're actually eating properly seasoned salt.
Wow. Thank you for teaching me! I should tried this Pho recipe that way! I’m very interested in the flavor. I learned since little, to cook the broth all together without throwing away the liquid. The smell goes away with the herbs and the broth is rich. 😊
The ppl that made that comment don’t know that’s literally part of making the dish every single person I’ve ever seen making pho always dumps out the first boil
All these non-Vietnamese in the comment sections criticising the woman for parboiling the bones are just ridiculous. My family runs a Pho restaurant in Vietnam and this is how it’s done. That step is necessary to remove impurities and smell from the bones. Boiling them for 10-15 minutes won’t make them lose any flavours or nutrients. Pho soup is all about its clear broth so quit saying you want the gunks in your Pho. Stop spreading the ignorance 🙄 Maybe this is why I can never find good Pho in the West cause they’re all catered to y’all palate
I’m not Vietnamese, but even in Eastern European cuisine my mum always taught me to parboil any meat with bones to get rid of the smell/gunk/bitterness. It just makes so much sense.
Xin địa chỉ đi ăn 😂
@@Tamaariel one of the reason to have a good pho broth is the bone bro
@@-VinhKhang_yearsago “bro”, I worry if you’ve only ever eaten broth with unblanched bones. It literally gives the broth an “off” flavour. Vietnamese cuisine or not.
I’m Vietnamese. Use a filter
people thinking she boiled that for hours and then threw the broth lmao, you just boil for some minutes to get rid of all the impurities, that first "broth" is just blood water
Underrated but most logical comment
thank you, cause that's exactly what I was thinking.
I like this. We do something similar in Haitian culture. We pour hot boiling water on our meats let sit a few minutes then discard the water. This really bring out the true flavor of the meat.
People love to complain about things they know nothing about.
Finally a comment that knows.... in my Chinese culture we also do this and we call it "cleaning the meat"
I’m Vietnamese and have never made Pho before but my momma has and she has always par boiled the meat, and her mother has done that and everyone I know that has made Pho does the same thing so from my experience, she’s doing it correctly.
Thanks,I trust the locals view.
what did she do with boiled meat water ?, seems like it could be cooled and refridged to then skim the floating fats and gelatin for other uses?
@@commonconservative7551no it’s just gunk. Parboiling removes all the gunk, dirt, excess blood and smell from the meat, it’s literally garbage.
I’m also Vietnamese but my mom doesn’t drain the water. She first just rinses the bones before putting it in the water, then when she starts cooking the broth, she uses a ladle thing and uses it to take out the stuff that floats to the top. To be fair, I’m from southern Vietnam so it may not be traditional.
Edit: Also my mom uses fresh bone marrow so that might have something to do with it, but idk
@@A_C_E1537it just depends on if society is in turmoil and folks need every source of nutrition available. What is the toxic load of eating the whole beat?
Ramen broth is done the same way, it's just few minutes of initial boiling. Then boil again for hours to release the clean beefy flavor.
Don’t dump that down the drain! It’s not good for your pipes especially if you are on a septic tank. Don’t rinse off your ground beef down the drain either. Fat clogs
Calm down woman . You'll give you're self a heart attack .
Maybe you should do videos regarding this . 🤣
@@jorgeballesteros7962 Crystal telling the truth tho
@@jorgeballesteros7962 it’s the truth though
@@jorgeballesteros7962 she used 1 exclamation point and you exaggerating like she typed in all caps. Take ya own advice.
@@jorgeballesteros7962 I’m just trying to save people a little money. 😆 I’m calm now. 😅
"Do you really want all that scum in your beef pho?"
Yes. Yes i do
You can fish it out with a net
@@be4unvme yup. Thats still better than wasting all that water. That delicious meat water
Mmmm meat water hahahaha
@@ryzre9272 i accept that youve never cooked before? Not only dirty the first boiled water stinks as h*ll. Dont believe me, go make one.
@@harukrentz435 im asian, i make this shit every week. Hey, maybe my family weird as hell, or every store in a 10 km radius of us is weird as hell but we never throw out that shit
As a plumber I say, good job! 👍
Yeah business for you 😂
Make that money 😏
Where would you pour it?
@Americansikkunt I'd pour it into another pot and wait until it cools off and separates, then skim it off and throw it in the garbage or reuse it.
@@themodsify that’s what people do to the actual broth that will be simmering for hours. I would not keep 10 minutes of parboiled liquid - 🤷🏾♂️
We don't do that, the flavor is gone now. Plus it destroys your sink pipes. Me and my mom thoroughly wash the beef bones, and boil it, remove those blood, let it rest till room temp, get some ice/cold laddle to remove more fat and boil again for whatever we will use it.
CAN'T AGREE MORE
That is why they were healthier and stays looking younger than those keeping that on their food.
@@reinermarquez8870 ehh, if you have more fats on the bones though, Especially if its bones with marrow or meat having fat, you won't completely remove the fat even if you use new water. That's why it's better if you choose the right parts of beef for broths, or remove the fatty parts before you boil if you don't want so much of beef fat in your soup. Plus if you're saying that removing it is healthier, think again. The first boil actually contains more nutrients from the bones, than completely removing the water. If you don't want a muddy broth, be sure to clean your meat/bones thoroughly, and remove those blood/scum that floats as it boils.
Yeah just to point out, she removed the first one, but as she boils it again, so much fat is still there 😅
You don’t want to mess up the sink but you put it in your body 😂😂😂
@@queenjanee6290 bish we don't put it in our sink cuz it's boiling hot, the probability of the sink's pipe n metal melting is higher. Which causing ur sink broken n u need to pay plumber on fixing those kind of stuff. This is why u go to high school dumbss, CUZ THE CONTEXT IS DIFF BRUH
Lady you can just took the time to scoop those skum out!
You throwing away the bone broth
White people making Phở these days
Um… You should parboil your bones because even when you skim, there’s still scum. It’s traditional to parboil your bones. You don’t lose any beef flavor when you parboil for 10-15 minutes… 🙄
@@xHelloTrini See? Exactly!!!!
@James Lee lol
Except the fact the there are still impurities in the bones themselves.
Try using a cheesecloth to strain the liquid instead of just dumping it in the sink.
Na do you want your pho to like like this?? Do you want it??
It's her wish tho u can do however u want it like maybe that's how she grew up making it or eating so yeah
But the liquid isnt needed lmao. Its a short boil to clean the bones, there would be barely any flavour in it.
Bruh who still taught you how to make Phở?
This is the right way. Cheesecloth is too white. That's the way white people do.
Throw away the first broth and wash the bones is the right way.
You don't have to fight with me. I'm Vietnamese, I know how to make Phở the right way.
I'm half Korean and That's how my Korean mom taught me to do it too!
@@Monkest anyone can cook it my guy XD hahahahaha
@@Monkest The original commenter is just sharing a lil info? That’s all?? Maybe they’re trying to draw a link since pho is Asian…either way they never said pho is not Vietnamese 💀 🤦🏻♀️
@@xyzahrq my bad 👍👍
This is how my mom taught me to make all Cantonese soups. Clear looking broths are really prized. When we have the time, we'll even soak the meat in cold water for an hour before parboiling.
Put the spices of the pho on a net baggie so you don’t have to take them out afterwards
This is what I do...I so hate all this bits and pcs of spices swimming around
Yuk! 🤤😲
Yeah idk why she didn’t do that but everything else is fine.
Lmao right and she drained all the broth flavor 😹
@@whateverrr3893 You ignorant af
I read or watch this one video where in the first 15 minutes of boiling a bone broth, the flavour won't be lost. Its after than 15 the flavour will be lost. Skimming off the top might help but with pho you need clear soup, and if you don't do what she did in the video, the soup will be cloudy and the taste won't be as clean(?). This method is also used when making soup for ramen. Unless you're making soto, then skimming or not is the one you follow. But the method above is preferable for pho or ramen.
Just a repost
But she aint making a clear soup now is she lol
You know what i do the same thing actually. Meat when you buy them we don't pre wash them so what we do is that we put a bit of water then let it boil and as soon as it boils, we throw it and washes it off. Then new water is used just like what she did. And the broth is still solid as hell!
She’s blanching the bones first to get rid of the impurities, like excess fat and scum. That way, when you make the broth, it’s cleaner. If you want to drink excess fat and scum, be my guest
You want clean soup then just drink water
I love your "try it, you might like it" nothing could be more true 😊
I've never actually had fresh pho before, only the packet kind so I'm hoping to try this !
1 Cool it down.
2 Then refrigerate in glass and have it closed shut.
3 Hours later, skim the hardened white fat off the top.
4 Finally slowly reheat that healthy broth and drink.
Yes. I sometimes don’t like the fat as well because it is too greasy.
The blood in the bones gives the broth an off taste. Thats why you need to boil the blood out
That's not gonna work. It's not going to get all the impurities out of the bone. Sure it might get a little bit but definitely not all. The goal is to get a clear soup.
Bad taste and bad smell
THANK YOU
You can also soak it all in cold water and rinse it. It'll have less scum and easier to skim the first round.
No
No
It'll work better if you just boil it. The point of it is she wants a clear broth/ stock. You are gonna get a cloudy broth if you don't blanche them.
This is my all-time favorite. I crave this food a couple of times a month.
Omg everything you cook looks so delicious
None of these people commenting about how you’re “wasting the broth” by parboiling it clearly have never made pho before.
People always got something to nit pick about. If you like the way you made it, then that’s all that matters.
no one asked for your opinion chubby cheeks
@@societalmenace7646 I did
I mean she kinda is just dumping the water is pretty fucking wasteful and lazy you could. A strain it with a cloth or B just fucking skim it. And dont try to tell me I don't know what I'm doing i have a whole fride full of pho ive made
@@jetthamman2583 homie i’m 99% sure you’re arguing with someone who is Vietnamese by her name lol
EXACTLY!
I love how all the foreigners complaining about wasting the liquid. A lot of other countries do this. The first boil stink and doesn’t get rid of much flavor at all :/
Which countries?
You are speaking facts my dude. Especially all those butthurt foreigners who complain about WaStInG fLaVoR. And trying to use a better method by StRaInInG iT. Clearly they know nothing about making Pho or asian cooking in general because other dishes uses this sh*t as well.
@@inthemaking9714 Southeast Asian countries do this a lot if you ever try to do a research about it
And chefs agree with her. I don't get why people are complaining I do this is cooking school all the time. I know lots of people don't but if you want a clear broth, soup etc. You need to blanch it.
@@kayladarragh3881 Finally someone
In the Middle East we use that drained meat water as beef/chicken stock.
However we still get the scums out while it’s boiling with a spoon, plus we add cardimon, cinnamon, black pepper, and bay leaves to get rid of any rancidity.
All spices are non grained and we run the water through a sieve to be used in other recipes. 👌🏼👌🏼😊
That is less wasteful. Thanks!👍
I'm a geek when it comes to Pho. The best Pho is made the Vietnamese way. This is legit.
She comes close but she could have charred the aromatics so the flavor is more fragrant
I love her catchphrase at the end lol “try it you might like it”
same here, that sounds very polite to me
I have tried both parboiling the beef bones to remove the impurities and just ladling the visible floaters. I prefer just ladling it as the broth was not as enriched no matter how long I boiled the bones down after the parboiling(3-4mins) and it tasted watery. I will never ever do that again. It was such a waste!
You need the clean watery broth for pho.
K but that is only your preference
@@myyou7335 as a south East Asian I’ve been making pho since I was 9. Trust me I know.
@@jenniewhogetsthemosthate3379 I also char roast my onion. This was the most sterile, unflavorful Caucasian pho I ever seen.
@@myyou7335 you wouldn’t understand. You only do the parboil when you’re buying your beef bones from a farm/butcher for sanitary purposes. Any American, chain grocery stores requires no need for this. My actual Vietnamese side of my family has also never parboiled their beef bones. The one or two times I did it, nobody ate it unless they added tons of msg, hoisin, fish sauce. Even salt! They said it tasted like water. And they’re literally from Ha noi. If I already flavored my stock why should anyone add anymore? Exactly because it’s a stupid thing to do. For undeveloped palates that’s fine but you killed the umami from the bone marrow. She has a white hubby, (no shade both my older sisters do too 😑) it checks out.
Looks watered down after you did that. Normally people just take the time to skim the top.
Idk if you've tried pho but the soup actueally should look watered down and clean.
@@myyou7335 No never tried it ,,my wife is Thai and makes the soup once a month😂
This. Looks. Amazing.
Not sure if this comment will go unnoticed or not but please keep me in your prayers. I used to have 5 brain tumors but now I have only 2 left to go. I became deaf and also have seizures sometimes but thank God I’m still alive and for blessing me with amazing doctors. If you’re reading this I hope things get better for you and your family. Much love ❤️
Praying for you. God is with you.
Praying for you ❤
May God bless you and give you a speedy recovery. Ameen
If you're still here, please hold on to Acts 2:37-39. It's the only hope we have.
I smell a fake post
She's like 'watch me make some spice flavoured water'
This is what I do LMAOOO and it always tastes good
@Miguelru Yay yea these cringelords think they know how to cook. Its literally how Pho is properly made. You must parboil the bones.
bruh those first boiled water is nasty af wdym
Vietnamese cooking is very clean.
Simple recipe I will definitely try it! Thank you ❤
Blanching the beef like that doesnt mean ur throwing away flavor it was on for 1 minute
It takes way longer for any flavor to develop
Pho is boiled for like 4-6 hrs
Exactly. You are like one of the least of the logical people on the comment section of this Video. Because everyone else is so stupid
Yeah i don't understand people not getting this concept. I do same method when i make broth as a filipino!
“Impurities” 😂😂😂😂 like beef broth isn’t a thing that humans have been consuming for hundreds of years
..and people also used to cook game under a cave on a make shift fire and die of dysentery. What kind of logic is that?
Well we develop more hygenic ways to consume stuff
Yes, and in that time people developed cooking techniques like par boiling. That's why we have a whole term for it.
@@mandarinduck Yeah Karens in the comment sections don’t understand the term parboiling.
@@sheeve1596 Hygenic in that you drain the water with impurities after you blanch. I learnt that Tonkotsu is supposed to have a lighter color, and a really dark soup means you have the dirt/impurities from the pork bones
Thank you for your wonderful recipes..I use them and enjoy every bite. Only thing I don't use is sugar, since I'm a diabetic by unfortunate inherited gene. But thank you thank you thank you!😊
The clearer the broth is, the better the pho is.
As a Vietnamese watching my Mom and other Vietnameses cook Pho since I can remember, I can confirm she's right. You have to boil the bones once (like 5-10min) and get rid of all the scum, dirty things then use the boiled bones to make the soup. Maybe it's a habit cuz bones bought from VNese market are not that clean.
Btw you've missed an important step, grilling/roasting the onions and ginger but else it looks pretty good, and if you want a more clear pho reduce the heat a bit and simmer a bit longer
@@iampending6035 I am Viet, my main family still lives in Hanoi.
@@hanabisunmin9581 Just making sure because there are many toxic comment where white people are basically teaching other viets how to make pho it’s disgusting
Yeah I think she could’ve also added more ginger as well because the slices of ginger doesn’t help much. I usually like to put a lot in. The spices couldn’t also been roasted as well. Sometimes charring the onions and ginger too much tend to make the broth look super dark. But I guess for beef pho you can do it like this.
@@iampending6035 stop gatekeeping food man, good food always evolves. For example Italians are extreme conservatives and traditionalists when it comes to food. But one of the best and most renowned chefs from Italy actually dared to go off the traditional way how mama made and actually tried to get better. Just because it's traditional doesn't mean it's the best.
Though doing it completely different like using spaghetti and milk in pho would actually destroy the taste profile and gatekeeping that is fine.
@@hanabisunmin9581 K good to know. In most ways traditional foods are always the best. Most foods are changed in a way that it suits a certain culture’s taste. But it doesn’t change the fact that other people are over mad over the scum water being thrown out and WaStInG fLaVoR. The broth she literally threw out has no flavor but gamey and irony taste of water. People here cannot understand the proper science of parboiling. It’s killing my braincells
The bits that float to the top are denatured proteins. Many recipes call for boiling bones for a few minutes then tossing and replacing the water, some skim it, some strain it, some use egg rafts to remove it. Denatured proteins are edible and harmless, but some find the texture unpleasant.
I discard the first batch of water and strain the second.
“Do you really want those scums in your pho”
Pipeline: Well me neither.😂
That “beef scum” is literally where all of the umami and beefy flavor is instead you prefer the flavor of water and fish sauce good on you…
I would like to apologize to those reading this, I assumed that she had already made bone broth that was being dumped into the drain rather than her cleaning the bones for a nice clear soup broth
quiet Ayaka!
STFU
You have never made soup noodle dishes in your life huh
@@Awwyeeaaguy i'm talking about the broth, you can always skim the soup, besides pho bone broth is where the alot of flavor
@@iampending6035 nice original reply at least you didn’t say the same to others
Nooooo. You scoop all the impurities out from the top so you can keep the flavor that you got out from the beef.
Bruh her broth is fine you dope
@@levyconnors9435 have you tasted her pho?
@@dencey Well have you????
@@levyconnors9435 no that's why i'm asking you coz you said her broth was fine 😒
@@dencey Because y’all acting like the master Vietnamese Phở chef. 🙄 She didn’t really do anything wrong with the broth. Just cleaning the bones like you are supposed to. Y’all are like. WaStInG fLaVoR. Also, next time spell Phở properly. Thank You
The end result looked delicious 😋
You can choose to skim it with a spoon or pour that stuff out in the first wash. I'm my experience coming from an Asian family across the area. Either way comes out lovely. Some people are paranoid about the scum. Some are paranoid about loss of flavor. Up to you
Does the clear broth still have the same taste if as the broth that u drained
I would think so bc she added seasoning after. The broth before she drained was dirty with little meat particles/fatty bits. 💓💓
@@puddythrob2075 but the beef taste is gone from the broth lol,what if I try to filter it out instead
yes. most of the broth flavor come from the bones and it was boiled for 4-5 hours while the first boil was done for the sake of removing the dirty stuff. hope this helps!
@@itzhikun ooooh I'm a boy learning cooking newly so it confuses me lol
Yup! The first boil is done to help get ride of all the scum from the bones. If she didn't do that the broth would taste really oily and have a bitter taste to it.
We jus gonna ignore how a whole onion didn't make it in??
Simply love it so much, even before tasting
Can’t wait to try this, I’m so inspired 😭😭
You reminds of my mom's, homemade 🍜 . she would salted the onions and mashed garlics 1st. (First) then comes anchovy - 🐟.(fish-sauce) asian clovers. Cut-up green cabbage, green- onions, with been spruce and celentro. Last 2 (two) things was herbs and most finest ketchup, sweet soy-sauce and roasted crush-peppers, thai-chili or saraci-sauce.
Sounds whack asf
Personally I would have seared the onions (I guess charred since I put them in the oven for a little char) before adding them in, but everyone does it differently.
Most people don’t need to, but it still tastes good without doing that
Wash the meat/bones thoroughly, as well as either boiling them for 10mins only and rinse again, or pour over boiling water to clean it.
You can always skim off anything that is on top of the broth with a spoon while it's cooking.
It definitely looked like you boiled all the flavour out of the bones.
It may taste fine to you, but I bet it will taste AMAZING leaving more of the flavour in!
Normally I would only do this with pigs feet/hock, apart from the always washing the meat first and pouring boiling water over it, not beef tho.
That looks so good
Lol my grandmother from south Carolina "cooks off the first" when she makes ribs and if she plans to grill chicken.
What do you mean “cook of the first” ?
@@suzanna530 it's fancy talk for boiling the meat first to remove impurities and to tenderize the meat 🙂.
@@leannewheeler5351 my momma does the same thing for her ribs and it comes out crazy delicious every time. ❤
There's a few ways to purify the bones, people, and no, there isn't any flavor loss 😒. You can do what she did - it should be 5-10 minutes max. That's nothing new. You can also soak the bones in water and scrub them, and any impurities can then be skimmed from the top. Personally, I add a bit of cooking wine if there's any "off" smells. There's no flavor lost, people - they should be cooked for hours if not a day anyway. It's better to add the spices in the last few hours.
Theres no such flavor lost as you told.
So... You just washed off the flavor and add your own flavoring? Sounds yum indeed
Exactly!!!!!!
@@kumarules118 so you want your soup to taste nasty?
@@jeresenjaer7538 My mom never do that and just fish the gunks away ¯\_(ツ)_/¯ tastes like beef broth
You are an incredible cook! I learn a lot from you 😊
Yum love love this. Looks delicious 😋 😍
To all the people here(most of whom have never cooked in their entire life)...the method she followed was correct...any kinda meat broth is best when you boil it in high heat for a few mins and drain the water..it does not ruin the flavour but rather removes the dirt and sometimes blood from the meat and bones(that might not be visible while washing). And then...use your common sense....and boil the clean meat and bones in low temperature for a long time which results in a flavourful clean broth..and as for the aromatics, the enhance the broth flavour. I have been cooking bone broth for a long time and this way works the best. You can also try roasting the bone and then making a broth but that's a different technique
I like roasting now when I have time, but when I’m lazy, I just parboil. All these people commenting have never made pho. So they can all shut up, lol. Getting a super clear broth by skimming is not fucking possible. SMH.
Finally someone understands. All those illogical people who always complains about WaStInG fLaVoR. You are the least of the most logical my friend.
Pho is amazing. Reminds me of our Mexican soups with the use of the fresh herbs and veggies
Omg the least toxic and dumb comment
Pho is supposed to be broth rich in flavour started out in the north Vietnam then the southern Vietnam starts to put all them stupid veggies lol
Its funny how you all dont cook Asian food and correct an Asian lady how to cook . Gosh People in Asia do this all the time we always boil the bone first to clean the bones. The goal in Asian soups is to have as clear as possible soup it tatses much better that way
Looks great !
Cant wait for Uncle Roger for his review.
There is nothing even wrong with this video at all. He would be disgusted at the comment sections for not understanding parboiling. He’d probably ruin it himself with MSG. But she didn’t nothing wrong.
@@levyconnors9435 nothing wrong with MSG, guy. Just don't overuse it, same as any other seasoning. Anti-MSG sentiment stems from anti-Asian sentiment. People complain about "Chinese restaurant syndrome" but never about eating too many Doritos, which is loaded with MSG.
@@mandarinduck You can absolutely defend your uncle Roger and his MSG but that’s not how you make Pho so you can do whatever you want.
@@mandarinduck Bruh not a lot of people really use MSG for everything so.
@@iampending6035 not sure what your point is?
The common practice would be just to scoop out the scum but leave the rest of the soup there to get maximum flavor.
Nailed it. True Asian approved ❤️
A 10-minute parboil doesn't bring out the flavor of the beef. It's the 4-hour boil that does that. What the parboil does is remove the beef stink that comes with the blood and scum that ruins the flavor of the pho, and it doesn't waste any of the good beef flavor. For other Asian dishes, just boiling straight might be better, but not for pho.
@@MiguelEnriqueCVeluz Exactly you are correct compared to the dumb people who don’t know how to make Phở
No hun
Not with all bone-in pieces. Especially beef and/or ox meat
I love this! Parboil is the clue! Where do you buy the rock sugar? Looks fantastic!
That looks soooo delicious may I have a bowl please
“SKIM THE SCUM!!!!!!!!!” -Matty Matheson
SKIMMMMM IT!!!!!
When I make broth I just strain the impurities out. Generally when making for everyday meals I’ll just use a sieve because we don’t mind a bit of stuff and it’s much faster, but if I want a really clear liquid I use some thin fabric (muslin/cheese cloth) to line the strainer. All the flavour, none of the impurities 👍🏼
Bc you need to parboiling correctly. Why do y’all Karens always be complaining
Except it tastes of the impurities. Your food is sub par.
So happy to find your RUclips channel 💖
Looks so good
My older son & I made pho once
It was really hard to find uncomplicated instructions. It actually came out really good. The funniest part was me shopping at the Asian market & trying to find all the ingredients. Lol. Took forever. 😂
As a Filipino, we cook many dishes with either boiled pork or beef. I used to be against draining because of "losing all the flavor" however I recently started using an instant pot and that thing seems to enhance the scum that comes out of the meat. Plus you can't skim the scum out of a sealed pressure cooker. That said, after about 2 years of experimenting, I've found that pre-boiling for no more than about 2-3 minutes is the best method that cleans most of the scum while still retaining flavor. Anything more than that and you are definitely losing significant amounts of flavor and nutrients. Some people say that washing the meat is better but that method doesn't really remove any scum in my experience.
The pho looks absolutely delicious!
I would like to cook for my mom.
Questions:
What kind of beef to cook pho?
Can you teach me detail,how many the herbs did you put in it?.Thanks
Pretty sure beansprouts are dangerous to eat raw, I think they can harbor salmonella if I'm remembering correctly
I think it is OK to eat if you have a strong immune system. Elderly people, pregnant women are recommended not to ear bean sprouts tho.
Real Pho does not use any bones other than the shin bone, neck bone is the worst because it has no flavor. Shin bones will take longer to simmer but is totally worth it. Also another trick I learn rather than pre-boil the bones, you can lightly broil them in the oven, it will minimize the scum and still keep the nutrition and flavor
I've tried it ;) 😉 and Ilove ❤ it!
What is the beef cut that you’re using? Looks delicious 😋
Just skim the top and filter with cheese cloth the rest of the broth. Add half cleared beef water back with the rest of the ingredients and more water 💧 to simmer the 4 hours. You’ll get an awesome multidimensional broth with tons of flavor and collagen 🙌🏽
That's why they use 4 lbs of salt plus fish sauce (salt) and whatever. The meat is there just for looks. You're actually eating properly seasoned salt.
Wow. Thank you for teaching me!
I should tried this Pho recipe that way! I’m very interested in the flavor.
I learned since little, to cook the broth all together without throwing away the liquid. The smell goes away with the herbs and the broth is rich. 😊
You know it’s a clear soup right? 😅
Can someone tell me the best fish sauce, pho noodles to use, and the best kind of beef for the soup???
Me a hindu : yep, definitely don't want that scum in my beef pho
Also me : *thinking how I could make this using chicken*
This is the same type of person that drains the broth from the ramen
A touch of a beautiful ladys cooking 👍👍🙏🙏
I love all the pho’s comfort, food
“Do you really want that meat scum in your water?”
Uncle roger is VERY PROUD.
That looks like instant PHO. The real PHO broth takes at least 8 hours to make.
Sometimes the broth simmers up to 2 days I heard
Wow you POURED THE FLAVOR OUT...
I need to try making this phoooo!
As a asian i can say this is the right thing to do we dont want dirty broth same for tonkotsu we dont eat dirty broth we need a mellow whiteish broth
You just skim the scum off lmao you just dumped the good broth
All your food looks awesome
That is the right & healthy way of cocking beef,,, 👏 ❤️💚💙💛 🇵🇭
I have never been so genuinely upset at a food youtuber. You just dumped bone broth down the sink.
The way she cooks Vietnamese foods is misleading. She makes our ancestor crying….. 👎
Exactly!!! She either doesn’t know what she’s doing or purposely misleading people with the recipe. It’s so cringy watching her making pho
Gonna have to try this.
My mom just made me scooped out the bad stuffs at the top for quite a bit of time. She would freak out if she see this crazy video
The ppl that made that comment don’t know that’s literally part of making the dish every single person I’ve ever seen making pho always dumps out the first boil
How but that's literally where all the flavor is you could have just skimmed it out or strained the broth from the "scum" if you didn't like it
Can you StFU child????
@@iampending6035 excuses me?
@@agathaharkness399 You heard/read.
“You might like it!”
No, I’ll love it
God bless you teaching us how to make these amazing dishes. Ill give you the recipe to my famous mac n cheese