Making PHO For The First Time!
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- Опубліковано 20 кві 2024
- Making PHO For The First Time!
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I’m Vietnamese, and this was an excellent first-time attempt at beef pho! It was great watching the process.
Just a few notes and suggestions:
- Removing the initial water when boiling the beef bones helps remove impurities and unnecessary components.
- I recommend cooking the beef bones for 6-8 hours, preferably 8 hours to attain the natural sweetness within the broth. Additionally, you will achieve the nutrients and vitamins you were worried about removing if you were to throw out the initial water because the 8-hour boiling period will extract these fundamental minerals.
- You mentioned that it was lacking flavor, hence the bouillon addition, but if you cook the broth for 8 hours, you will achieve that flavor and the bouillon will not be necessary at all. Also, this can eliminate the salt and MSG because adding those in MAY alter the naturally sweet and core flavors, especially since the fish sauce was added (I was happy to see this added and the amount was perfect lol we use the exact same brand).
- If you want, try using round-eye steak for the thinly sliced meat, but I’m sure your choice was delicious, too.
- You can purchase beef meatballs meant to be used in beef pho if you want additional meat - it’s usually added in “pho dac biet” - special pho noodle soup.
- You can purchase the pho noodles with the package label as “banh pho tuoi” which is fresh and great for pho noodle soups - the only thing is, they cook extremely fast. You just dump it in boiling water, stir for 10 seconds max, and remove it from the water.
- Lastly, when making your bowl and right before eating, you can choose to add in a bit of sriracha and hoisin sauce for additional flavors AFTER cooking - this goes well if you do not add salt or MSG while cooking.
- Side Note: you can also take a separate small bowl, like a dipping sauce bowl, and mix sriracha and hoisin sauce to dip your meats in while eating our beef noodle soup.
Overall, I appreciate the passion and delicious meals in all your cooking videos - the livestreams with all the family members are my favorite.
Wow great tips! Thanks for sharing 😀
@@elizabetquina2214 yes of course!! ☺️
We typically dump it out to wash the bones for a clear broth and to get rid of the impurities.
My Vietnamese mother approves! Good job Benji! She was yelling at the screen for you to not dump the water! lol!
Really? 😂 that made my day
You did an amazing job on your first try at making pho! I’m Vietnamese & Chinese, this is pretty much how I make it. Thai basil is used as a topping for pho, so you did good picking it up. It’s a must for me personally lol. Yes, normally you’d want to rinse the bones, but skimming it well is just as good. Like you said, more flavor for the broth. The idea is you want a clean broth. The bouillon isn’t cheating, just more flavor. It looks so delicious!! Thank you for such great content!
Appreciate the pointers
Forgot to mention, try adding rock sugar. It’s kicks up a notch!
@@BenjiManTVI agree that the bouillon isn’t cheating. At Lao or Vietnamese Asian stores, there are these bouillon cubes sold in tiny boxes specifically for different soup bases. They also have bouillon cube specifically for pho and that’s what we use in our pho.
toppings is only use in southern style pho. northern (hanoi) style doesn’t use any toppings at all.
You should try cooking chicken pho! Quick and easy week night meal and even breakfast!
I really love how at 17:01 Keira says the broth needs more flavor than salt. Her palette seems really sophisticated and most likely, she takes after her talented dad! Loved this video, it inspired me to try making my own pho 😊
I think it’s also that she and her sisters grew up with a diversity of food and Benji and Judy are always encouraging their kids to always trying something new.
Good job benji. Making pho isn’t easy. It’s along process to make.
Thai basil is correct! They have fresh pho noodles if you can find them in the fridge isle. The first blanch of the bones is to remove the impurities which in the end makes a cleaner, more clear broth.
Great job! Can’t wait to see you perfect your recipe!!
Thank you for the info!
Yes, the fresh noodles only need to be cooked for literally 30 seconds to 45 seconds or else it will be over cooked
I love seeing the girls cooking with you Benji. Keira looks excited to be included
I’m Cambodian and appreciate the shout out because we tend to be the lesser known Asians.
Feeling so proud and represented as a Vietnamese American. Thanks benji and judy for the consistent videos, it's such a treat to have double vlogs to watch almost every day!!
Benji, this looks incredible for your first try! I’m Hmong, and we definitely have similar methods. Par boiling and rinsing the meat gives it a more clear broth in the end result, however skimming works just as well. You can also find the spices (cinnamon sticks, coriander seeds, cloves etc) comes all in a pack you can find at your local Asian store. We use the old man que brand. We also add fish sauce, sugar, and beef pho soup base for more flavor too 😊 Thai basil is used for the toppings, but you can incorporate it in so many others dishes- I like to use it in spring rolls and pad kra pao (pork and Thai basil stir fry). Nonetheless, great job! I’ve been watching you guys since before JB was born and I’m excited to see other Asian cuisine recipes on your channel!
There is a Korean Oxtail Soup as well. What we do is soak the oxtails in cold water for at least 30 minutes before boiling to drain the blood and to clean the meat. Some people boil this and dump it after but others skim like you do - I highly recommend the soaking method before putting the oxtails in the pot at least. The purpose is to have as clear of a broth as possible.
I bet it’s delicious
So sweet when the girls help and are engaged with cooking....Love it!!!
Hey Benji. First of all, thank you for making a Vietnamese dish. It makes me so happy.
The way we do it in Vietnam is we “blanch” the meat, meaning we put the meat into the boiling water for about 10 minutes to remove all the blood and gunks and we dump out all of the water, wash the meat/bones very well and then start cooking the broth with that clean meat. This step is very crucial for Vietnamese broth making (any broth) because we are known for super clear but flavorful broth. One more thing for a clear broth is that after you wash all the meat, you don’t want to cook them to the rolling boil, only simmer. Hope this help explaining your questions.
Pho is a staple food in our Hmong house! Perfect bone broth for hangovers. 😅
Also, the seeds/spices come prepackaged at most Asian stores. Saves you time and money so you don't have to buy individual. Good job for showcasing a mixture of different Asian cuisine. ❤
That was amazing n looks so good. I think I’ll cook that one of these weekends for us!! Thank you for showing us step by step. Definitely saving this video.
Your welcome
Wow I didn’t realize all the work and time it takes to make pho! Looked amazing! Try cooking Chicken Long Rice…Hawaiian comfort food. Seems similar to pho but doesn’t take long to make
Enjoy watching the girls cook with you.
I love that you used oxtail. Thats the best and you could use bone marrow or beef ribs too.
Next time use fresh pho rice noodles available in the refrigeratored section. It makes a huge difference in taste and texture of the noodles.
LOVE these videos Benji!!
That looks delicious! Go Benji...with the happy dance for delicious food!
You’re missing a little touch of pepper on top of your bowl of Pho. Other than that, it looks like restaurant quality. Good job Benji!
Thank you. Can’t believe I forgot that!!!
My mum loves making pho (she is the best chef in our household ❤️) at home but she also loves watching videos on how other people cook it. I will definitely be showing her this video !! Thank you for sharing.
My family and I love watching your videos Benji and Judy 🙂❤️
Tell her I need tips!
Omg! Yasss! My hubby always makes me a big pot of it and I freeze it in soup cubes to always have on hand. Could literally eat pho everyday! Stoked to watch this.
Smart. I’ll explore that for sure.
You did amazing! I think you forgot beef meatballs for it and the condiments like hoinsin sauce and sirracha hot sauce to boost up the flavors.... chili 🌶️ oil for more spices is ALSO OPTIONAL.
Next time!
Just chiming in as a Pho-natic 😂 not all pho needs hoisin sauce and sriracha actually, i was first introduced to pho that way but when i tried different versions of it in Vietnam, i learned that without sauces gives a cleaner and lighter flavor although of course it’s personal taste and preference since i believe it’s south vietnam who uses serves with sauces while north vietnam doesn’t
Try it with filet mignon it’s so good or pho restaurants will usually use the ‘eye of round’ cut of beef. I know you mentioned in another video you weren’t sure what meats you were supposed to use, you can use giant beef bones, add a piece of brisket in there until it’s tender and slice it up! I like to use beef ribs as well 🤤 Gotta have the meatballs and you want to amp up the flavor use a pho soup bouillon cube. Also try putting rock sugar (it’s yellow) instead of regular sugar.
I would love to see you make siopao next since you love making dough 😊
Love this content! Thanks for shouting out Cambodians! You can roast diakon and garlic to add more flavor to your broth. Or add salted radish. The Cambodian katiew is more pork flavored. I use pork bones so it gives off a lot of gunk but has a richer flavor. So i blanch them first for a cleaner broth. Also, you can use palm sugar for a deeper, richer broth. We all use bullion powder, so dont feel bad for using it! Everyone has their own way of making it but this is great for making it the first time. If you leave the oxtail bones with the meat in the broth it tenderizes the meat. Last bowl of katiew is the best!
Wow! Love this😋 looks so good and great job Benji 👍👍
Im Cambodian and when I make our version of Pho (called Kathew in Khmer) and I never pour out the broth. I will skim the broth and rinse some of the meat but I always found that the bones always make the quality of the broth soooo much better!
this was on my recipe list, glad you made a video. makes it better that it takes roughly about 3 hours too. shortcuts are welcome
Anything to save time but still get something delicious
Hahaha you’re right Kiera…😂 that’s too much msg 😅
I’m Cambodian and my dad never dumps the ox tail water out! ❤
Yum! Can not go wrong with Pho. Another delicious Vietnamese dish is Bun Bo Hue! Would love to see you cook that next
Yassss I’ve been waiting for this recipe from you Benji 🤗 keep ‘dk coming! Please mamodofu or whatever you call that tofu dish next hehe
Will do!!
Consistent quality food content on this channel!👍Thank you Benji !
Wow looks delicious Benji! I’m Vietnamese/Cambodian and always wanted to try make Pho but the amount of work and time always scared me off 😂 but I’m gonna give your recipe a shot! Thanks Benji
Do it!!!
We refrain using MSG in Singapore as it is not a healthy condiment.
Great job, Benji! Now I want a bowl. Cambodians call it Kathiew and it tends to be a slightly sweeter & darker broth. Love both!
Oh really! Good to know.
You did an amazing job Benji for your first time. I own a Vietnamese restaurant, and approve. Some pointers, slice some red or white onion thinly, as a topping, this adds a lot of flavour. Next time you can try to find beef flank to add to your broth, this will add flavour to the depth of your broth, as well you’ll be able to thinly slice the meat as an additional topping, also if you can find cardomon, try adding a few of those to the pot along with your other spices. Note that too much cardomon will make your broth have a “sour” flavour. Also if you choose to use dried Banh pho next time opposed to fresh Banh pho- try soaking your noodles in cold water for 1-2 hours ahead, and than drain out, then recook in boiling hot water for about 45 seconds. This will retain the chewiness of the noodles as well as keep it as fresh as possible if your making multiple servings at different times. Next time you’re in Canada, come visit us for a bowl of pho!
Girls cooking with you is the best, you’re mama 2.0 and making memories ✨
❤❤❤amazing job wow.
That looks amazing!! Would like to see you make flautas/taquitos!!!
You need some beef leg, marrow, and knuckle bones added for more flavour to your broth. I don't think oxtail bones alone could give it enough flavour to the broth. The fewer ingredients you use, the more you'll feel the need to add more salt, msg or sugar, etc, to conteract the flavour. Maybe you could add some brisket or flank during the cooking process next time, then you wouldn't need to add any beef bouillon or so much msg. Most people don't use that anyway in traditional pho or msg, because the sweetness should come out from the bones..
Benji!!! Loved the video! Are you on TikTok?? You NEED to make these contents on TikTok im sure slot of people would enjoy it as I watch these vids on TikTok!! Keep it up and I love watch you, Judy and the kids!!❤
Good job Benji! My mom makes this at least once a month. What we might do differently is she adds carrots and Asian meatballs to her broth. And I love my bowl spicy so I always add jalapeños and chili oil crunch!
Carrots. I’ll do that for sure. Thanks.
That pho looks amazing, for a first time I think you did fantastic!! When we have leftover pho broth we use it for our hotpot base, quick and easy dinner. We blanch the bones just to get a clearer broth but removing the impurities seems to do the job too! My mom taught me to add about 2 tablespoons of fish sauce a couple mins before serving, it makes the broth very fragrant! Bouillon is a must when making pho, so its okay you aren't cheating. Also, if you soak your noodles in lukewarm water until they're a bit softer, it cuts down the cooking time. Especially if you gotta make a bunch of bowls at once. Loving the videos, keep up the awesome work!!
Appreciate all of that.
Broth clarity is a key goal in Vietnamese broth. Dumping the water is one thing, but washing the bones of any gunk stuck on it and washing the pot of gunk stuck on the sides helps achieve that clarity!
With cooking with oxtail in Pho.. soak the oxtails in water for 4ish hours to get rid all of the smell and blood and impurities! Then cook them with some salt and then drain them and wash! Then to a new pot start cooking! Adding fish sauce and sugar at the end so your broth can can clear and not dark!
Noted! Thank you
Love this❤❤
Lazy hack I do is toss my ginger and onion in the air fryer to char. I also add my spices in a small aluminum tray and toast my spices to. Saves me time. If you would like more flavor they have actual pho cubes that you can add into your broth. Gives it that extra punch of flavor.
Great job Benji. I can imagine if you ever open an eatery. Pizza, pho, coffee, juices will definitely be on the menu. Keep adding to your repertoire from everything sushi to adobo. Pho looks awesome. Your mom would be proud👏🏼👏🏼👍🏼🍜
Can you make a dish called bun rieu next ? Also from Vietnam but my personal favourite ! Good job on your first attempt!!!!!
Looks so good!
Great job! If you make this again, I suggest adding beef rib bones and/or beef bones w/marrow (you can find at the Asians stores for really cheap.), even short ribs. If you cook longer the broth will develop more flavor. I cook mine for at least 12. Add tendon, tripe (book tripe). Don’t forget some thinly sliced jalapeño and some chili oil. 🍜
I think the next dish you could make is birria tacos, tonkatsu broth for ramen, pad Thai, or popcorn chicken (the ones you get from boba shops)
Oh My Gosh Benji, Another recipe for me to try.
I learned all my recipes from my mother, She always cooked for a living since she was in Mexico.
I always saw my mom soak the meat in cold water for at least 30 minutes when she was going to use beef or pork for stews(Caldo in spanish) She would always add onion, garlic cloves and a couple of bay leaves only to the pork and DEFINITELY clean all the gunk off as it popped up.
I learned to cook just by watching her. She wasn't very patient to teach so I watched and paid attention. Now I know how to cook many of her recipes that my other siblings don't know, But I have tweaked alot of them to make them my own. I always get compliments on my cooking, Thank God.
Watching your love for cooking has made me cook more for my own family. Thank You for all your videos❤
That looks so yummy! Never had pho but this looks so delish!! I love ox tail!! 😍😍😍
yumm a bowl of pho fixes everything. A trick is to freeze the meat and you can shave it with a mandoline for super thin slices!
Great idea!!
Hi Benji! This looks so good!!
Here are my preferences/tips
-dump the water, and boil the meat again to get a super clear broth (but your way is fine too)
- season with salt/fish sauce at the very end when your broth is done.
-The Thai basil is the correct basil!
-You must try adding a brisket or flank into the broth or tendons.
-get some good beef bones/ beef neck/ bone marrow for your broth. Oxtail is more on the fatty side which is fine but I feel like it’s not enough beefy flavor for the broth.
- bring the broth to a boil and let it simmer!!! Don’t have it at a rolling boil the whole time.
Great job for your first time!!
- I would definitely recommend par boiling the bones to remove the impurities and to have a cleaner tasting broth. It actually makes a big difference in flavor imo! For more meat flavor I would add in a few pounds of beef bone marrow (they are usually packaged in bags and in the frozen section at asian grocery stores) to the broth as well as beef shank + beef brisket! For the shank and brisket I usually take it out at the 3 hour mark and put it in the fridge until i need to slice. :)
- You can also try adding in daikon for an added sweeter tasting broth, but make sure to add it later on in the process or they’ll get too soft!
- For the seasoning i like to add it at the beginning (fish sauce, rock sugar, salt) and also towards the end of my cooking process if I need more flavor then i’ll add a little bit extra. I’ve never had to add msg to the broth because it’s already so flavorful!
- Rock sugar is also recommended because it has a bolder sweeter taste than regular sugar.
- Make sure when you are cooking the broth it doesn’t come to a rolling boil! Keep it on a simmer for 8ish hours and that’ll allow the meat and bones to release more flavor without it breaking.
- There are also pre-packaged pho spice packets that come in a bag with the cloth bag as well for about $2 at an asian grocery store. Super convenient! I usually add the spices in towards the end (maybe when i have 2 hours left) and i only leave it in for about 30 minutes. I feel like the longer you leave it in, the more it will cover up the meat flavor.
But overall you did a great job and hopefully these tips will help!!
- from an orange county native (IYKYK 🤪)
Benji you forgot the oyster sauce & some hot chille sauce! ❤ Love me some Pho! 😋❤
Great job!!! Looks amazing 👏 🤩 🎉❤
❤ looks good!!!
I don’t dump the water either, I skim it also. There’s so much flavor… it’s the stock! 😊 Good job Benji!
MSG=King of Flavor Oh this looks amazing. 💯 I wouldn’t dump the water. That’s collagen right there. Great job Benji.
Wow looks amazing ❤
I love Pho and you made that look so mouth watering . I’m sure it was well worth the wait . For your next first time cooking video , you should make homemade flour tortillas . My recipe to be exact 😍.
Okay I'm trying that and I would definitely add the bullion base, I add it to almost everything saucy. Benji does it again. I think you should make meatloaf with a sauce to go over it with macaroni salad or fresh mash potatoes and veggies on the side.
A full dinner!
You did a good job Benji! My family we love pho, we typically add beef balls and tripe as well. But it's your personal choice.
Cambodians call it Kathiew. (ka-teew). My mom never dumped it. She would pre wash the bones and just skim it. I think it makes the broth hardier versus dumping the water. Both are great ways to eat pho though.
Also I helps to add knuckle and marrow bones for more flavor
You can find fresh pho noodles at any Vietnamese or Chinese market. 99 ranch will have them! They should be where all the chow mein noodles are in either green or pink packs. Either works and you just need to cook them for 10 seconds in boiling water.
Benji, soak the noodles in water for at least 30 minutes prior to cooking! It'll be faster cook time and not as hard :) Also, I'm, cambodian and never pour out the water, just skim!
Usually if I do a quick pho while I’m at home sick, I use a premade spice kit, and instant pho. Also pressure cooking for 3hrs when I nap. And then everything is so good. My mom likes to add meatballs and tripe in her meat stock after putting the meat back in the stock. My dogs would be barking for the oxtail bones! Those bone ends with all the Callogen is SO GOOD!
Have you made Pad Thai? I love your videos. You’re a great speaker and very informative 😊
delish! i was worried because it seems like its boiling waaaay too hard but the broth looked clear regardless. new subbie here!
Brw thars a legit looking bowl of Pho Benji! I always heae homemade fun is the best 😋
Good job for your first try. Fresh noodles are easy to find at the Vietnamese market
Woo! Cambodia! 😅 Hi from Vancouver, BC!
I make oxtail soup, I've never dumped out the delicious broth. I've skimmed and at the very end I use a strainer to make sure I get all the scum and have a clear broth. It's too delicious and flavorful throw out! 😊
You won’t loose flavor when you par boil and dump out the meat and bones and give it a good rinse and add new water.. it will have a cleaner clear broth
That looks so Good. He’s wife must be so proud of him. I’m definitely making this dish but in Mexico, because my mother in-law misses eating pho and they don’t have pho in the city she lives in.
Wow good job! A little Sriracha at the end would be perfect 👌
Great job, Benji! If you want more veggies, I love eating string beans on the side with my pho, it gives an umph of crunch. If I don’t have any then I’ll cut up celery into small, long pieces to eat on the side as well. I used to eat it without any added seasonings but my husband eats his with sugar and lime, it’s a sweet n sour taste and let me say…I always eat it like that now. Mmm
I never dump out the water because that's where all the flavors are!
That’s what I’m thinking!
Nice job Benji! I need some meatball, hoisin sauce and chili oil with that!
I was so happy to learn that there is Vegan Better Than Bouillon. I found a Vegan Zuppa Toscana recipe that I really wanted to make and it called for it. However, their vegan jars can be a challenge find in some stores. The Tuscan soup turned out SO GOOOOD and I know it was the Better Than Bouillon No Chicken-base and No Beef-base that took the soup to that level. But I noticed their sodium levels are real high though so I had to cut the measurements for both. And did not add any additional salt.
Yummm! We love pho in our household! I'm Hmong and we add more toppings to our pho. Also try adding carrots and celery to your broth for a natural sweetness and earthiness. For toppings, we add sriracha, hoisin, beef paste, fried garlic/onions, chili oil, black pepper and fish sauce. You can also add tomatoes and culantro (saw leaves) It's a game changer!!
Would love to try Hmong dishes!!!
@@BenjiManTV If you're ever in Minnesota, go check out Hmong village. It's a Hmong market with a food court and lots of shops. It's a great place to try Hmong food!
I made pho today and I par boil the meat and bones and dump the water out every time. Today I made my broth with beef ribs and I cooked it for 6 hours to perfection. Dumping the water out is for a clear broth. It is your personal preference, no right or wrong. Great job 🍜
Sox hours nice
@@BenjiManTV yep, 6 hours. It’ll taste even better tomorrow 😋
If Viet and if you love Pho, try Bun Bo Hue or Bun Rieu (crab). Takes less time to cook, but super yummy.
Wow very nice, I can tell you really studied before making this! I’m Vietnamese so I can tell a good pho from the mediocre stuff. Also so nice that you answer all of Keira’s questions, shes gonna be a good cook herself one day!
The reason why we do a parboil is because we want a clear broth. Also, I recommend to put more water in the pot because you are putting too little water for the ratio of bones. Good job for your first time tho!
benji, you should try making chicken pho with costco rotisserie chicken carcass in the pressure cooker. super easy and fast!
Great idea!
Oh my.. I'm actually salivating while watching you ate your beef Pho. So yummy 😋
It’s happens.
Love watching you cook! How about kalbijjim?
Growing up watching my dad cook, he never dumps the water. Just cleans out the gunk. I don’t know if it’s a cultural thing, we’re from Guam. Raised in So. Cal, but we always had Chamorro food in our house. I’ve actually never met anyone who dumps the water out.
Wow Benji! Awesome! You inspired me to cook Pho mmmm Thanks!♥️ You should try cooking Filipino Palabok. The girls would love it♥️
Great 👍 Job !!!
Hi Benji when I make Kathiew I just skim the gunk but sometimes I do with pho too or I do it the traditional way by dumping the water out and rincing the meat off and starting over again.
But good job looks DELICIOUS 😋
Benji! Try the pho noodles from the refrigerator section the fresh pho noodles so much better then the dry!
I love pho. I grew up with it when i lived in Hanoi as a teenager. And many years later went back to visit Vietnam. I got pregnant there, and it was my pregnancy craving!!
Wow…Lord Jesus…looks hella good!❤