House Special Pho Pt. 1/4 - Broth (Instant Pot)
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- Опубліковано 15 лип 2024
- This is what an ideal bowl looks like for me... phở đặc biệt - tái, chín, bò viên, gần, sách
House special pho - rare beef, beef brisket, beef balls, tendon, tripe
I made this recipe in the instant pot which I’ve done several times before BUTTTT this has got to be THE BEST BATCH of broth I have ever made!! I tweaked it a lot from the first time I released a phở recipe on Instagram. My broth has evolved/ elevated SOO MUCH since then! I’m really happy with this one and really excited to share my recipe with you!
I’ve posted a stove top method phở recipe before on Instagram but I 100% prefer making it in the instant pot. I highly urge you invest into one (an 8 qt one- the biggest one) if you plan on making homemade broth often because it will save you SO MUCH TIME!
I cut this video up into several different parts so enjoy part 1
Part 1- broth (this video)
Part 2- prepare and cook meat toppings
Part 3- clean & prepare veggies
Part 4- bowl assembly
BROTH
5 lbs beef bones
2.5 lbs beef shank
2 onions, charred
7 oz ginger, charred
3 stalks of scallion
1 cardamon pod, toasted
1 cinnamon stick, toasted
1/4 tsp cloves, toasted
2 star anise, toasted
2 tsp fennel seeds, toasted
2 tsp corriander seeds, toasted
2 + 1 quart water
5 TBSP fish sauce
2 tsp salt
2.5 oz rock sugar
2 TBSP premium chicken boullion (Lee Kum Kee)
ADDITIONAL INGREDIENTS/ TOPPINGS
Pho noodles
Beef balls
Tripe
Tendon
Rare steak
Beef shank (from broth)
Scallion, chopped
Cilantro, chopped
Yellow onion, thinly sliced
Jalapeños, sliced
Bean sprouts
Mint/ herbs of choice
1. Blanch beef bones & beef shank- bring a pot of water, beef bones & beef shank to boil. As soon as it’s boiling, turn off heat and immediately rinse and clean under cold water
2. Char onions and ginger- airfry at 400 for 13 minutes each side or bake at 400 for 30 minutes, flipping half way through.
3. Clean & prepare 3 stalks of scallion
4. Toast spices for 3 minutes swirling skillet around to prevent spices from burning. Place into a cheese cloth
- 1 cardamon pod
- 1 cinnamon stick
- 1/4 tsp cloves
- 2 star anise
- 2 tsp fennel seeds
- 2 tsp corriander seeds
5. Add into your instant pot:
- 5 lbs beef bones
- 2 charred onions & 7 oz ginger
- 3 stalks of scallion
- toasted spices
- 2 qts water
- 2.5 beef shank
- 5 TBSP fish sauce
- 2 tsp salt
- 2.5 oz rock sugar
- 2 TBSP premium chicken bouillon (I used lee Kum kee)
6. Pressure cook high for 30 minutes, NPR 15 minutes.
- Remove beef shank and 1 more quart of water and continue to pressure cook for 2 hours.
- Allow beef shank to cook before thinly slicing
7. After 2 hours, remove BUT reserve everything in instant pot (if you want to make more broth). Pour broth through a fine strainer. Filter out the fat- optional. And your broth is ready
8. If you want to make a 2nd batch of broth, follow step 5 but add 3 quarts of water instead of 2 qt. Pressure cook for 2 hours.
- add all of the nitty gritty... any pieces that have fallen off the bone
9. Ladle boiling hot broth over prepared bowl of pho. Hot broth should cook your raw beef slices which is why it’s important your beef is thinly sliced
10. Enjoy👹
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Wow this was a thorough video! ☺️ Thanks for starting with with the basics like the best pieces of meat to buy. I’ve never made Pho before and it always seemed so intimidating
Glad this helped!😊😊
I made this recipe without the beef shank because I don’t eat it. I just like the thin sirloin slices. I was afraid this would ruin the flavor of the broth but this recipe still came out GREAT! I am in love. I made two batches and never going to eat restaurant pho again because it doesn’t taste as good at this broth!! Thank you for the video. I’m in love!
Most flavor is from spices the beef and meat gives it savoriness bone for marrow juice
What a great video! Thank you for all the effort! --
FYI: the smaller round bones are femur bones, the bigger bones are knuckle bones. nuckle bones are preferred over the femurs because they have more collagen. both will work, one works better.
Thank you so much for this recipe!!! I very much appreciate the longer tutorial. I’d love to try to do this one day. Will update when I do!!
I’m making this today and I am so excited. It smells so good right now :)
@Repent and believe in Jesus Christ so random stop
Never thought I could reuse the bones and spice bag for another batch of broth !
Charring the onion & ginger is KEY!!! PLUS the Asian markets sell the pho aromatics & a cheesecloth baggie ( for lazy babies like me😅)
Easily and I mean easily one of the best "how to make pho" videos I have ever seen.
I made your recipe and got an A+ from the hubby. Thank you Alyssa
Cookbook!
Cookbook!
Cookbook!
❤❤❤❤
Yessssssssss You are the Queen, no, Goddess of cooking. lol
This is awesome. Esp the part about making extra broth with the same leftover bits! Thanks!!!
That looks so good!!!
A recipe on pho??? It looks so good! I have to give this recipe a try ASAP!
Wow, it looks ridiculously good 🤤😛😋
A goddess amongst the gamer society - a ty from this gamer wife
Such a great cook. 👍
Don't throw the oil away whenever you make this! Use it to make aromatic chili oil ❤
Best video ever! Thank you!
Perfect! Thank you, you’re awesome!
👊👊👊
Looks so yummy wauw 🤤
Best. Pho. Everrrr
u earned your sub. I love your channel
2 yrs later that bag of beef has tripled in cost. 🥺 But still so worth it. 💓
great instructor
Yummmmmmmayy!!! Thanks! ❤️
The bones with marrow is the good stuff
Thank you❤
Me watching this way past my bedtime knowing dang well I don't have no instapot- 👩🏾:Interesting 👩🏾🍳
Yum 😋
Thank you chi
Thank you for this recipe! After cooking the broth for 2 hrs, do you NPR or can you manually release the steam?
I want to try your pho 😀
Please do a cookbook!!!
Lmao i Can Just Imagine Her Talking Through A Paper Towel Roll Hahaha 🤣🤣
I'm so glad someone is washing that dead blood and impurities off the meat and please don't forget the pots. That looks delicious.
I like using mushroom powder instead of chicken bullion for flavor. Great recipe!
Where do you find mushrooms powder ?
@@Nescnobody most Asian markets have it. It's also available on Amazon. Great umami bomb and salt substitute
Great sub for the msg
Score!
Good idea.
I use beef powder :)
Wunderbar 🇩🇪🙋👍🏻
Omg! I love your recipes!! I recently moved to Irvine and never know where to go to get good beef bones! Which market do you go to get beef bones?
I went to the market in westminster... A song across the street from Asian garden mall. That grocery store and the one on beach and McFadden (westminster superstore) are the best locations to get beef bones (or any kind of bones.. pork/ chicken bones)
I’ve followed this recipe twice and it’s the best and easiest way I’ve seen. Which Vietnamese store do you go to to buy your beef bones? I am new in Dfw and the Asian store I been to doesn’t sell bones like that.
Try toasting the spices more and opening the cardamom pod so the spice infused better in the soup
I think I can opt out the fish sauce. I have a seafood allergy. I might think of something to replace it with. I can’t wait to try!
Don't know if you already figured out yourself but you can replace it with vegan fish sauce, it would still give a similar taste and flavor
U could put beef shank on cold water after boiling for better colour, texture
😋
I just rinse off the Beef 🥩 Bones 🦴 to start from Packaging to Sink to pot. I like to use Beef Short Ribs, Beef Bone Marrows and Shank Steaks too gives suck a good Flavor.
🤤
When you pressure cook for additional 2 hours, is it on high pressure as well?
❤
Wow mamma bear that filter was sooo smart looks absolutely delish I know I'm a year late but have you tried the plastic bag method yet ?
can i freeze what came out from the first batch to make more broth later or would that lose the flavour in the freezer?
This is great! Thanks you!! So each time you make a bother batch of broth, you add the fish sauce, chicken boullion and rock sugar? And you do that up to 5 times?
Yes, she does.
What is your favorite brand of beef balls? Thanks
I know nothing about making this broth. However, my question is, not having the beef shank in the other reuses does that change the flavor profile? Like less beefy or something like that. Also going to make this next’s weekend
One other question is this southern style or northern. For those that don’t no one has less or no star anise or cinnamon
how does the the 2nd 3rd and 4th batch come out after using the leftover stuff?
What did you do with the beef shank for the broth?
I followed this recipe but why did mine tasted a little bitter?
Can you preserve the flavor refrigerating it?
Thanks for sharing this recipe! I’m in SoCal and it’s surprisingly difficult to find cardamon pods
Same here in Florida, I ordered the black cardomon online
try Indian supermarket
@@rayjack thats a good tip! thanks!
Doh ma!
Where are the pho plates from?
Ahh I have a 6-quart instant pot… how would you adjust the ingredients? 🧐
less bones
I do almost the same thing, except I pressure cook it for like 40 minutes LOL.. overkill
I don’t have an instapot 😢
70 cents a pound? Where are you at? Lol it’s like 2-4$ where I’m at
Isn't the broth diluted if you use the same ingredients 5 times?
No little bones bc of the marrow?
Is this the same if you'd want to make Chicken Pho?
Why do you skim the scum/foam at the top during the blanching if you’re going to dump out all the water anyways?
Chicken bouillon in beef stock? 🤔
I tried this but the broth is so dark. Is this normal?
The darker the broth the deeper the flavor
You dont wash the bones after blanching? 😟
So… if you rinse the bones after blanching, is there really a need to skim the foam / scum from the top?
foam/scum clouds the broth and i would rather not eat foam/scum.
@@TamaSifaga I don’t want to eat scum either. Allow me to walk ya through what I’m trying to say…. In the video, she skimmed the foam off the top right? But then, she drained the bones and rinsed them off. There’s no point in skimming if you’re going to drain and rinse the bones, because you’ll rinse all of that foam and scum off of them anyway. This means that, in this specific situation, the skimming was just extra work and was not necessary.
Leaving impurities in the broth is the problem. They sink back in and you can no linger skim them out of the broth. They cause indigestion. Basic culinary 101.
Can you get beef bones from your regular grocery store or do you need to go to a special store?
Any store will have beef bones.
Is there a substitute for fish sauce for people with allergies?
How about vegan one? My Vietnamese mom always uses it whenever she goes vegan, and actually you don't need to add fish sauce while making the broth as it makes the broth have a sour aftertaste, only add it to your bowl while serving and to your taste. I prefer adding hoisin sauce tho, you could try hoisin sauce instead, and definitely after you're done making the broth and when you're serving otherwise hoisin sauce would make the broth dark and murky
Green or black cardamom pods?? Also, where did you get your cute little spice bags?!
crannies
Did you not wash the bones first?
She did.
If I did this on the stove top what temperature and for how long?
Isn’t it nutmeg instead of cardamom pod?
I thought it looked like nutmeg but there is no nutmeg in authentic pho
@@notsuperhumain I thought it was black cardamon
Where can I purchase that fat strainer
Need this as well
I make beef broth by roasting bones first
But I don’t skim “impurities” either.
Delicious broth
I will add the flavorings for pho broth
Except no msg (“chicken bouillon”), sub mushroom powder for the unami instead.
You're SUPPOSED to skim the impurities for a less fatty broth and for it to be clear- otherwise, it's not pho.
Mushroom powder is also msg
What that mouth do 😂
I’m confused. Would you be so kind as to explain….
Why would you not use BEEF broth, since you’re making beef pho?
I can understand using CHICKEN broth for a chicken pho, but for beef?
She’s making a beef broth from scratch by cooking the beef bones and beef shank. This is how most beef pho is made. You never ever use store bought beef broth for pho otherwise you are missing out on complex and deeper beef flavour…
@@lalaKITT12345,
Ah….okay. Thank you.
@Zoe I think they meant why is she using chicken bouillon in the video for making beef broth. Why not use beef bouillon then? I'm wondering too.
Because Vietnamese people use chicken boullion for everything. That and mushroom seasoning
@@aur2009 Don't spread misinformation. I'm Vietnamese and if we ever use boullion, it's from pork. There isn't such thing as chicken boulilion in our cuisine. Most popular is still MSG. My family used to use boullion but then we realized that it made no difference from using MSG, so now we only use MSG. Food vendors also use MSG because it's much cheaper than boullion.
Are you vietnam
I’m pretty sure the are from Việtnam
@@YayForHappiness Are you vietnam
@@jolynntubehd2368 Yes. Not currently living there though
Why bother skimming if youre going to pour it all out
I simply cannot stomach leafy greens and roots anymore! I can do meat and fat but all that other stuff is just too much
Her voice is very angry
0/10 no babies crying
Did you ever hear yourself talk?
Too much sugar
You need a bigger pot , the one you have only going to serve like 2 people but looks delish!
I'm just gonna go out to eat pho. That's way too much work.
Whoaaa so you won’t lose flavor for the additional batches?? Damn I’ve been wasting my ingredients! 🫢😱
Thats exactly what I thought. I bet you could just combine all the batches and then move on with the recipe so all the broth would be flavorful!
I made this the other day with 4 pounds of bones in a smaller pressure cooker and no it doesn’t loose flavor at all! Just reseason!
Why do you skim off impurities if you're just going to drain it?