I usually do not blanch the bones too but I soak the bone and meat in cold water for about 2 hours prior to cooking to get rid of the strong beefy smell and clearer stock. This tip was passed to me from my grandma who had been selling Pho in Vietnam her whole life 😊
My son loves Pho and we are Mexican. When I was pregnant with him I would eat Pho every other day. In Mexico we make beef soup and we never throw away the first soup, it’s like all the flavor is thrown away. We don’t blanch the broth , we only clean the foam just like you did. For our Mexican beef soup Ox Tail is a must, along with bones, Beef stew chunks for stew. I am going to try 😂recipe- thank you for sharing and a special thanks to your amazing aunt ❤
I’m recovering from Covid as my friend brought me pho beef soup. Has to be hands down the best soup I’ve tasted. I immediately came to you tube cause this has to be a staple in my kitchen. I’m Kenyan and we don’t do soups ( only on occasion after a cow or goat slaughter). Thank you for sharing your recipe. I’ll be back with feedback of my own cooking.❤
I'm not asian, but I cook mine VERY similar to auntie Jacqueline. When I used to blanch my bones I lost so much beef flavor. I soak in cold water and change it 2-3x the day before. When I cook them not only is my broth clear when I only skim off, but I don't have to add beef stock, powder, or paste. Love it!
you don't need 2-3 days, just soak it in water with salt for 30min - 1h is enough and by this method, you don't need to blanch bones. You lost much flavor when blanch it because you leave it too long or too hot water, 60-80 C degree water is good enough. The blanch process acctually make the smell cleanner as it push out almost blood remaining in bone and meat, that blood create "fishy" smell later, especially if you leave your broth for a day
@@vietle1479 No where in my comment did I say I soak for 2 to 3 days. I soak and rinse 2-3 times in 1 day, and that day is the day BEFORE I use them. I don't add salt to prevent making the broth salty. The bones I use are never "fishy". If they give off that smell they are bad and need to be tossed.
@@indigophoenix825 well, seem I miss reading the part 2-3x... about "fishy" smell, it's not an exactly word but I don't know how to describe it in english, however, that smell happen when you cook meat / bone with a litlebit blood remaining inside. Soak it in water with salt for few hour doesn't make it salty.
@@indigophoenix825 Soaking 2-3x also takes out a lot of flavor. Dumping them into slightly below boiling water will push out the hemoglobin, which is what the other guy was referring to with the "fishy" smell. Probably his English wasn't good and was referring to a raw, gamey smell common in red meats
This is my absolute hands down favourite Pailin-video. Pailin comes across as so calm and controlled and magnificent in her videos. This was such an amazingly human side of her that makes me want to watch her even more.
Wow, it would be so hard for me to pick my favorite one. But, this one highlights what I've always known about blanching. Pointless and a hassle. Washes away all that good beef flavor. I don't even wash the meat at all. I sear my meat in the pot, too. Adds more beefy flavor.
This is also why I stopped washing my rice. I realize it's a point of contention, but I can't tell the difference between washed and unwashed cooked rice.
@@AznRUs Same!!!! especially nowadays rice is so thoroughly treated/washed by the time it ends up on store shelves there's really no need to wash it unless you're making sushi or something where rice needs to be perfect.
I usually don't comment but this one deserved it. Your Pho is absolutely "ONO" as we say in Hawaiian!!! I appreciate all the comments/tips. I followed the recipe exactly and being able to pause/play your video was such a huge help as I went along. I must've had a good batch of bones, oxtail, and brisket because I had nothing to skim off but I will take into consideration soaking in cold water and salt in the future. The entire house smelled so good and the final result was unbelievable to say the least. We garnished with Thai basil, lemon and a mixture of Hoisin sauce and Sriracha and it was Kanak Attack after that. Mahalo Nui Loa for sharing your Aunty's recipe.
If you can’t get your beef sliced super thin, put it in the freezer for 30-60 minutes so it can firm up and it makes it much easier to slice when it’s not so squishy
The insoluble coagulated proteins can taste a bit nasty (usually a bit bitter), but the flavor is so small that skimming is enough to take care of it. Also, if you _really_ want a clear broth without blanching the bones, you can stir in an egg white before straining. The egg white coagulates into big chunks that stick to the little microscopic bits of beef protein, which helps strain it all out better. Or you can have a nearly-clear broth instead of a totally-clear broth, which is fine (honestly, I think it's fine even in a restaurant), or you can blanch and skim, _and_ strain, if you just want a completely transparent broth and think it's worth the extra effort, all up to your preference! The one thing I wouldn't worry about is losing any flavor to the blanching step: The majority of the flavor is deep in the meat and bones and takes some time to dissolve into the broth, which is the whole reason it takes so long to make a good broth! The stuff that coagulates is mostly myoglobin and a few similar proteins, which don't dissolve in hot water because they coagulate at a relatively low temperature, so the stuff near the surface will coagulate and wash off into the water, becoming the stuff you skim or wash off, and any deeper in the meat gets stuck in the muscle fibers where you can't taste it, or at least the taste is overwhelmed by the taste of the meat itself. The good flavors dissolve over a much longer period and/or stay in the meat (which is why the brisket and oxtail still taste good after cooking for hours!).
@@akademikz23 Generally you just start with cold water and stop as soon as you hit a rolling boil. I've heard keep it boiling for five minutes or so before, but it's not really an exact science; more like get it to a boil, but it's not imperative you stop instantly. After that, discard the blanching water, rinse the bones (especially if you weren't skimming during the blanching), put them back in the pot with fresh water, bring that to a boil, and continue with your stock. You can see why she talks about it being a lot of work for not much gain, but it really does get you a clearer and cleaner-tasting stock if you're willing to put in the effort; up to you if it's worth it.
I love auntie Jacqueline! Everyone should be testing cooking "wisdoms" in the kitchen. I've tested lots of "pro tips" people swear by as must-dos or must-nots (mainly looking at you Reddit) and usually I can't tell any difference and definitely no-one I'm serving to can tell. No one wonder people find cooking intimidating when there's so many pointless steps. For example, I never remove the green from garlic and I always salt my scrambled eggs before cooking. It's easier and if it does make a difference on a molecular level it's incredibly small and if you can't tell the difference then who cares!
@@Jeffffrey0902 I went to culinary school to become a baker many many years ago. It always amused me to hear my teachers repeating "do NOT mix salt with yeast" only for them to then toss the yeast and the salt into the dough-blender together anyway. I feel like culinary school in many ways consisted of a lot of "do as I say, not as I do", now that I think about it. There's always a "right" way to do it and then there's the way that everyone actually does it and in reality, it doesn't make a huge difference most of the time.
I mean if you have a really old clove of garlic & the green is starting to sprout, it's best (& quite easy) to remove it, as it gives off a bitter, astringent taste. But hey, if it's still very young & tender, & the garlic's going into a stew/sauce/soup, just throw the whole thing in LOL.
@@Jumpoable I think you're right a lot of it is that we tend to have a lot better quality of ingredients these days. Like how you don't have to salt aubergines anymore to get rid of the bitterness. A lot of those tips were probably relevant once but aren't anymore. Also since most things are available fresh from the grocery store we don't have to store things for as long and can just buy fresh stuff when we need it.
@@NekoArtsI've found it impedes the yeast if you proof it separately from your dough but yeah, if you toss everything in with the flour it really doesn't hurt it
Just finished making and eating this recipe. It is perfection. I made mine with beef ribs, oxtail, and grilled brisket. I used carrots instead of daikon. Words escape me right now as I bask in that afterglow of warmness that comes from a good pho soup. I made the soup without the Dasida Sogogi soup stock since my daughter does not like MSG, but I added a 1/2 teaspoon to my bowl at the end. There is no loss of umami in doing it that way. And yes it does make a difference. Also, I used Squid brand fish sauce. I think that seals the deal. Thanks for putting this recipe out to the world! Aunt J's recipe will be passed down in this family for generations. PS. Add the carrots 45 minutes before the end.
Hallelujah! I’ve made pho several times and was always heartbroken pouring that beef rich broth down the sink after blanching! I always felt the end broth would have been so much richer if I didn’t have to do that. Thank you. This video really tells me to trust my gut (pun not intended! LOL) when it comes to cooking. Auntie Jacqueline, you rock!
Y’all… no bias intended (cuz I love pai’s recipes) but this is the best bowl of homemade pho I’ve ever made! I’ve been searching far and wide for a recipe that tastes the same like the one I get from the restaurant… let me tell ya!!!! This is the RECIPE! It tastes just like the restaurant and I’m so happy I found it! No more will I ever go to the restaurant (unless I’m not home) to eat pho! The beef powder is what I think makes or breaks this recipe… yeah we can boil the bones until it breaks down but it’s just doesn’t give the restaurant quality and flavor. So don’t skip it! PERFECTO! ❤
Wow, the joy on your face as you partake in this beautiful dish that alone made me smile. A big shout out to Auntie Jacqueline with her years of knowledge and wisdom, any process that shortens the cooking time truly resonates with me, though the kitchen and dining table are the Hub of any large family it should be shared making the cooking process less tedious and more enjoyabe.
So natural video. We, Mongolians don't wash meat, don't blanch twice and don't remove scums. If you do that people would say you removed its flavor. The scum and impurities are the flavor of beef.
Hi there, I wanted to say thank you for sharing this recipe & all of your knowledge and tips in this video. Although I didn't follow this recipe exactly--I made my first batch of Phở Bò tonight! I'm a Polish American, and Phở Bò is my favorite dish on the planet. For the last month, I've done research almost daily, pulling tips and tricks and wisdom from countless recipes. I made bò viên from scratch, and used lean chuck in the broth and eye round for a topper with the beef balls--I did cheat a little with store beef broth to save time and money though. I can confidently say that I think I did the dish well, I just wish I was able to share it with more people! Thank you again for sharing the gift of good food with the world & sharing traditional recipes directly from people in the culture, such a beautiful thing! Thank you also to Aunty Jacqueline! ❤
Blanching is optional. But when you smell the first boiled liquid either pork or beef you would be glad you did it. It is a must if you are aiming for a very clear soup. Many are stating that they lose a ton of flavor doing this but french and japanese broth making is very similar to this and still manages to extract liquid gold
yh her saying it will lose flavour is wrong, blanching for 5 minutes wont affect any flavour when you simmer it for hours. Plus the funky smell and gunk goes away when parboil so it tastes better. It mostly depends on the meats you have, if its high quality or not.
Great video! We usually also have hoisin sauce and siracha sauce as condiments, some people like to put it in their bowl of pho or just as dipping sauce for the meat. You can also add Vietnamese style meatballs and tendon or tripe. Most importantly, I always bought the fresh pho noodle (vacuum packed) in an Asian store as it is more chewy and also tastes nicer than the dry noodle. Also don't be aggressive with skimming out the fat on the surface, the fat help preserve the aroma for the broth. Too much fish sauce can change the aroma of the broth and might make the broth taste a little "sour".
There are a few differences between the south vietnam recipe and the north one ( originally from Hanoi). There are no hoisin, bean sprouts , meatball in the latter. Both are great though.
Pho is one of my absolute favourite noodle soups, and this recipe sounds delicious! Thanks Auntie Jacqueline for sharing your recipe, and Pailin for making this video!
I've been a subscriber for many years now and honestly I haven't visited your channel recently but videos like this reminds me why I subscribed in the first place so thank you! Pho is probably one of my most fav.
tried this recipe, it's so delicious. love the hack of the Korean beef stock, it gives a lot of flavor and not too artificial, and it does not make you feel thirsty afterwards.
Thank you Aunty Jacqueline and Chef Pailin for sharing this recipe. I just made the recipe and it is without a doubt the most flavorful and silky pho I have ever had. Thank you for breaking this down and easy to follow. Yummmmmmmmm
Love the idea of not blanching the beef. Will def. try that. Its also a hassle to keep that particles out of the broth even when you do blanch it.. To strain the rich broth,I put a fine heat resistant strainer that will fit in the pot then ladle the broth into the bowls. The strainer will keep the particles out , and you can ladle the soup from the "bowl" of the strainer. Less dishes to wash! Love your channel!!!
Thank you for this recipe! I made this yesterday, after several days of trying to source the necessary ingredients (I even managed to find the correct brand of beef stock!) and then cooking the entire day. The results were amazing, way beyond my expectations. My wife made me promise I'll make it again, and tonight we're having the leftovers :)
I love your personality! And I'm soo glad to hear some people skip blanching and it comes out pretty much the same. Any fewer steps we have to take is always a win in my book. My whole life my mom's made her own version of pho and it wasn't until a few years ago I realized it wasn't traditional at all. Her version's the kind I've eaten all my life so when I first tried the traditional beef pho I was amazed. I freaking love the flavor of it and have been craving it, hence being on the lookout for recipes. You explained everything so clearly and for once, it doesn't feel completely overwhelming and daunting to try this bc of all the diff ingredients we have to get. I can't wait to use this recipe!!
I just made this today. It turned out so good. It was my first time making pho. I used oxtail, brisket, ribs, shank, and tendon. I don’t care about broth clarity either. The only problem I had was it started to boil and I didn’t skim it until the very end. It was a very minor problem and the end result was amazing. The daikon was a nice touch too. Thank you. This is now my favorite pho too!
I watched w my mom and she says your auntie recipe looks pretty good. My mom’s Pho takes two days to cook. She spends a day and a half on the broth. It actually tastes better after day 2.
sounds like my Paprikash recipe. I have people tell me it would only take an hour if you do it this way... sorry but the broth Alone takes all day and some times all night too cook. Then they taste it and I can see the comfort in there eyes and I know I did good.
Thank you for sharing! I’ve attempted Pho at home a few years back. It turned out terrible and I never tried again. You have renewed my confidence in this endeavor! I will try again. 😋
Awesome to see auntie Jacqueline use the same beef bouillon as me! I had started using it recently and it definitely adds an extra level of deliciousness! Thanks for sharing her recipe with us, Pai! ❤❤
You are so amazing! You made this so accessible. I love pho, but every other video was so intimidating. Also, thank you for including instructions on how to "spread out" the work. Being disabled makes it challenging to do all in one day. Thank you, thank you, thank you.
You are adorable! Always get a kick out of seeing ladies scrambling around because they are excited to eat. Thank you for sharing your family's recipe and tricks, and thank you to Aunt Jacqueline!
OMG!!! It’s 12:43AM and my first time watching this channel. I am so hungry for Pho right now. I can smell the pho broth! I know what I will make tomorrow. 😊 Thank you for sharing the recipe. This by itself earns a thumb up and a subscribe to the channel. Sending love ❤️
Finally, a cooking channel that is actually worth subscribing to. You seem to know the cuisine well and you are a trained chef too, so I will definitely make the pho and I will subscribe. 🙂
Omg the non-blanching part is also my thing! I used to live in very small studios so it was just too much of a hassle to blanch and re-boil for the soup. That is why I started skimming the stuff out. (IF I'm feeling very fancy I would run the final soup through a cheesecloth - which is also useful to get all the small aromatic bits that I really could not be bothered to put it in a bag haha - also a method used to make the Korean galbitang-korean beef rib soup-) but all in all, I've been following your channel for so long and it is so nice to finally have a space for me to cook your recipes! ❤ thank you for the best easy recipes :))
Thank you for this recipe! Thank you for cookbooks. The other ones I have read before are just collection of dishes. Your ones have a nice systematic frame so that one can get an idea or insight of cooking in Thai style.
The thing that surprised me when I first had Phở was dandelion leaves. My Vietnamese buddy says dandelion leaves are absolutely mandatory for proper Phở. But, as you say, there are probably a zillion variations of Phở. 🙂
Learning how to make Pho has been a life’s ambition. I don’t know why, other than it’s so delicious, & often easier to go out for, rather than making at home. You have given great instructions, & I feel more confident in giving it a go. Thanks so much! Glad I ran into your channel. 😊
This recipe is very similar to one I always use and it tastes amazing! I have to question the use of beef stock powder though - if you add the right amount of fish sauce and salt you may not need it and it’ll still taste amazing 😊
@@jigglypuff9007 yes, and I'm sure the MSG ups the flavors too. However, I think I'm going to add Better Than Bouillon beef flavor, because that's what I have and know I like.
Pai, thank you very much for sharing such a treasure of a recipe! I feel like daikon is so under-rated here in North America. By accident it has become a star in many of my own soups, so I’m happy to see it here in this pho….I can taste that broth already. 😋 Mmmm
Daikon is the star in ALL Asian broths/ stews as it absorbs all the flavours, yet imparts & retains its own cool vegetal sweetness. Very good for the body as well!
Thank you so much for this recipe!. I did soak my meat (2 hours with salt and lemon) rinsed, and boil it for 5 minutes, before returning to clean water, but other than that I followed everything. We loved it in my house.
I love this recipe! Will definitely try it! I love daikon but have always been hesitant to put it in Pho because it’s not traditional. This video is the final push I need 😂 And I can always count on you (and auntie Jacqueline this time) for recipes with minimal hassle but maximum flavor 👏❤️
@@christinatran719 I too put it in my Pho broths, I've seen some people NOT use it because they don't know to. Then I tell them to try it the next time and it was such a major game changer to them. Daikon acts as a natural MSG for those who wonder about it.
A Big, Big, Big, Thank you to Auntie Jacqueline. Now she will have a new generation of pho families to remember her. Thank you for sharing her with us and her recipe. ❤❤❤
OMG! I was also planning to skip the blanching part!!! I hate the hassle of the extra steps AND potentially dumping nutrients down the drain. I'm so glad I found this video because now It gives me way more confidence. THANK YOU
I made pho using your recipe and it turned out great! This was the first time i tasted this dish and surely i'll make it again! Thank you for the very helpful video as well as the very analytical written recipe.
Understandable. After slaving away for a day with homemade pho I always forget a condiment or 3 when I slurp my noodles loudly standing at the kitchen counter like a savage.
So… I spent two days off and on researching best Pho. I kept coming back to this one. I used oxtail, bone marrow and chuck, bc brisket too pricey. Anyhow, this is by far the best Pho I’ve ever tasted and ever made! I agree not to blanche. It is the best ever! Thanks Aunty Jaqueline for me. It will be my one and only Pho from here on out. Thanks so much!!!!
I think the only tip I didn't hear in the video was to SIMMER the bones, not boil. Made that mistake and it ruins your broth, turns out sour, inedible. Complete waste of expensive ingredients. Haven't attempted pho since that epic fail. Maybe I'll it again this way.
Sour from boiling your bones? The mistake is fish sauce. If you put fish sauce at beginning it will make your broth sour. Also, the spice should only be steep in there for 1 hour at the end. Any longer, you have a bitter taste. Like leaving your tea bag in hot water for long time.
I tried and eat them almost everyday, when I was working in Vietnam for 7 years. I also learned to cook Pho, Bon Bo Hue, Bun Rieu and Hu Tieu. That's a good way to go, thanks for sharing.
my love for Thai food only equals my taste for vietnamese one, and as you said it's not easy to experience original ones outside there mother countries. that is why I so love your show and the way you show us how to do it by ourselves . thank you so much and big kiss to Auntie Jacqueline.
I've been craving of pho for weeks now and watching videos of it, and then i saw your video. Of course i will only make your video and your Aunt's Recipe! Thank you!
What a fabulous recipe. Thank you so much for taking the time to do this and thank you Auntie Jacquelin for your recipe and process. I think you are right Pai that blanching will discard a lot of flavor. Your broth looks great! That oxtail looks delish! I like mine with mint too and lots of greens. Haven’t heard of daikon in my sheltered corner of the world but I will look for it! Thank you so much Pai.
WOW! I am a Pescatarian who enjoys the other kinds of meat once in a while. There is a shop in town that does Pho... and I usually order the bowl with the mushroom broth (excellent broth..does not make me miss meat) with tofu. But, now after seeing this video, I think I will venture downtown to get the full-on meat option. I am salivating!
I found your aunties phone recipe and I know this has been out for a year. I just had to tell I fixed it for my family today and they are all just raving. I gave all the credit to auntie, but they were still impressed by my ability to execute auntie’s recipe. They said that that was the best photo they had ever had.
OMG.👁👄👁! You have forever solved my pho problem. The hassle of the bone washing has always deterred me! I will try this once I have the money. (Where I live oxtail and beef bones are no longer cheap. Super expensive! But this seems possible now vs impossible given the amount of time I would need. This is impressive. *Thank you!!!*
Thank you for this! Recipes like this need to be preserved, and I appreciate your work in sharing it for the rest of the world and our collective growth. I just wanted to share something I’ve learned in this culinary space; if you want to mimic that rich broth without breaking the bank on expensive cuts rich in collagen and fatty connectivie tissue, the beauty of a mesh strainer and coffe filters/herbs mean you can substitute with chicken feet and pig trotters/tougher cuts of beef for that rich slow rendered fat into your broth. Very helpful if cooking for a group on a budget, considering we live in a world with a handful of ultra wealthy people, and almost everyone else is struggling to pay for food and healthcare for themselves and their families
When I grew up in Saigon, we had distinct Phơ restaurants for beef(Phơ bo) and chicken(Pho ga) separately. Phơ chicken is also very delicious, it has its own distinct flavor. I think it is because of the fat. We never mixed. In fact, all Pho restaurants only either chicken or beef, never both. The broths were cooked with totally different ingredients..
Great episode. We make it same same, but different.😋 Totally d'accord with unnessecary blanching the bones and oxtails. Just skim it off, 2-3 times. I mostly use simply beef leg tranches which combines bones and oxtail somehow, with a bit of entrecôte for the raw beef part. 3-4 hrs of simmering on very low heat is essential to extract all the flavours, I sear the ginger and the onions on the gas stove until black, result should be pretty much the same. We use phô rice noodles, the larger ones. I would have missed more fresh chilies and spring onions on the final garnish. Nevertheless, this is how it shoud be made.
You have the cutest and humblest personality. Love learning from you, sometimes I get lost in the Asian grocery stores but you give me confidence 😊 and they do have the best ingredients 👍
Always been curious about trying to make Pho, but never seriously considered it until after watching your video. Very informative, and extremely fun watching you, and now extremely hungry for pho 😊
Funny story here: I was treated to a Pho restaurant and when I saw the soup my friend had I changed my mind. I told I didn't want to feel like she was wasting her money if I didn't like it. I have been planning to go to a restaurant on my own time to try it out. Something was telling me to make the recipe myself. So I found your video when I did a Google search. I have written down all of the ingredients and I'm planning on buying the items today. I really enjoyed your video and hope to really enjoy the soup. I'm glad I found the video. Thanks for sharing.
I usually do not blanch the bones too but I soak the bone and meat in cold water for about 2 hours prior to cooking to get rid of the strong beefy smell and clearer stock. This tip was passed to me from my grandma who had been selling Pho in Vietnam her whole life 😊
i second this
My mum does this too, she also add a lot of salt to help remove any blood.
I do this also
Thanks for the information.👍👍
Nice I’m making this tomorrow!
My son loves Pho and we are Mexican. When I was pregnant with him I would eat Pho every other day. In Mexico we make beef soup and we never throw away the first soup, it’s like all the flavor is thrown away. We don’t blanch the broth , we only clean the foam just like you did. For our Mexican beef soup Ox Tail is a must, along with bones, Beef stew chunks for stew. I am going to try 😂recipe- thank you for sharing and a special thanks to your amazing aunt ❤
Thanks for sharing your information.👍👍👍
Are you talking about "el caldo de res"?😋
I’m recovering from Covid as my friend brought me pho beef soup. Has to be hands down the best soup I’ve tasted. I immediately came to you tube cause this has to be a staple in my kitchen. I’m Kenyan and we don’t do soups ( only on occasion after a cow or goat slaughter). Thank you for sharing your recipe. I’ll be back with feedback of my own cooking.❤
So? How was your own cooking?
@@Anonym9xSo good it left bro speechless it seems😂
When I get covid or Flu I must have Pho. Chicken soup went out the window. (I do keep some cup-a-noodle packets around tho.
Wonton soup is a good quick soup if you can't find any pho around you
❤❤❤❤❤
I'm not asian, but I cook mine VERY similar to auntie Jacqueline. When I used to blanch my bones I lost so much beef flavor. I soak in cold water and change it 2-3x the day before. When I cook them not only is my broth clear when I only skim off, but I don't have to add beef stock, powder, or paste. Love it!
you don't need 2-3 days, just soak it in water with salt for 30min - 1h is enough and by this method, you don't need to blanch bones.
You lost much flavor when blanch it because you leave it too long or too hot water, 60-80 C degree water is good enough.
The blanch process acctually make the smell cleanner as it push out almost blood remaining in bone and meat, that blood create "fishy" smell later, especially if you leave your broth for a day
@@vietle1479 No where in my comment did I say I soak for 2 to 3 days. I soak and rinse 2-3 times in 1 day, and that day is the day BEFORE I use them. I don't add salt to prevent making the broth salty. The bones I use are never "fishy". If they give off that smell they are bad and need to be tossed.
@@indigophoenix825 well, seem I miss reading the part 2-3x... about "fishy" smell, it's not an exactly word but I don't know how to describe it in english, however, that smell happen when you cook meat / bone with a litlebit blood remaining inside. Soak it in water with salt for few hour doesn't make it salty.
@@indigophoenix825 Soaking 2-3x also takes out a lot of flavor. Dumping them into slightly below boiling water will push out the hemoglobin, which is what the other guy was referring to with the "fishy" smell. Probably his English wasn't good and was referring to a raw, gamey smell common in red meats
😂🎉😢 13:16 😮
as a vietnamese, I have to say this is perfect pho recipe. thank you so much for teaching us, i learn a lot about thai food tips.
This is my absolute hands down favourite Pailin-video. Pailin comes across as so calm and controlled and magnificent in her videos. This was such an amazingly human side of her that makes me want to watch her even more.
Wow, it would be so hard for me to pick my favorite one. But, this one highlights what I've always known about blanching. Pointless and a hassle. Washes away all that good beef flavor. I don't even wash the meat at all. I sear my meat in the pot, too. Adds more beefy flavor.
Longtime pho eater here. I’ve always noticed that the clearer or cleaner the broth, the less flavor and depth. So u and auntie are spot on.
“It’s a hassle” is a defensible reason! Long live Auntie Jacqueline!!!
This is also why I stopped washing my rice. I realize it's a point of contention, but I can't tell the difference between washed and unwashed cooked rice.
@@AznRUs Same!!!! especially nowadays rice is so thoroughly treated/washed by the time it ends up on store shelves there's really no need to wash it unless you're making sushi or something where rice needs to be perfect.
@@AznRUs depends what kind of rice you get. If I don't wash mine it becomes wet and mushy.
Right!!! I get so much crap about not washing my rice anymore, but I literally can't tell the difference.
@@AznRUs unwashed rice has a more sticky feel to it. But if you like soft sticky rice, there would be no different.
I usually don't comment but this one deserved it. Your Pho is absolutely "ONO" as we say in Hawaiian!!! I appreciate all the comments/tips. I followed the recipe exactly and being able to pause/play your video was such a huge help as I went along. I must've had a good batch of bones, oxtail, and brisket because I had nothing to skim off but I will take into consideration soaking in cold water and salt in the future. The entire house smelled so good and the final result was unbelievable to say the least. We garnished with Thai basil, lemon and a mixture of Hoisin sauce and Sriracha and it was Kanak Attack after that. Mahalo Nui Loa for sharing your Aunty's recipe.
If you can’t get your beef sliced super thin, put it in the freezer for 30-60 minutes so it can firm up and it makes it much easier to slice when it’s not so squishy
Thank you Auntie Jacqueline for your generosity, and thank you Palin for showing us how to make this Pho B'o. Such a great recipe
The insoluble coagulated proteins can taste a bit nasty (usually a bit bitter), but the flavor is so small that skimming is enough to take care of it. Also, if you _really_ want a clear broth without blanching the bones, you can stir in an egg white before straining. The egg white coagulates into big chunks that stick to the little microscopic bits of beef protein, which helps strain it all out better. Or you can have a nearly-clear broth instead of a totally-clear broth, which is fine (honestly, I think it's fine even in a restaurant), or you can blanch and skim, _and_ strain, if you just want a completely transparent broth and think it's worth the extra effort, all up to your preference!
The one thing I wouldn't worry about is losing any flavor to the blanching step: The majority of the flavor is deep in the meat and bones and takes some time to dissolve into the broth, which is the whole reason it takes so long to make a good broth! The stuff that coagulates is mostly myoglobin and a few similar proteins, which don't dissolve in hot water because they coagulate at a relatively low temperature, so the stuff near the surface will coagulate and wash off into the water, becoming the stuff you skim or wash off, and any deeper in the meat gets stuck in the muscle fibers where you can't taste it, or at least the taste is overwhelmed by the taste of the meat itself. The good flavors dissolve over a much longer period and/or stay in the meat (which is why the brisket and oxtail still taste good after cooking for hours!).
Good to know! Thank you.
now that's a real pro tip!
Agree with everything you said
How long do you blanch the bones and meat if you decide to do so?
@@akademikz23 Generally you just start with cold water and stop as soon as you hit a rolling boil. I've heard keep it boiling for five minutes or so before, but it's not really an exact science; more like get it to a boil, but it's not imperative you stop instantly. After that, discard the blanching water, rinse the bones (especially if you weren't skimming during the blanching), put them back in the pot with fresh water, bring that to a boil, and continue with your stock. You can see why she talks about it being a lot of work for not much gain, but it really does get you a clearer and cleaner-tasting stock if you're willing to put in the effort; up to you if it's worth it.
I love auntie Jacqueline! Everyone should be testing cooking "wisdoms" in the kitchen. I've tested lots of "pro tips" people swear by as must-dos or must-nots (mainly looking at you Reddit) and usually I can't tell any difference and definitely no-one I'm serving to can tell. No one wonder people find cooking intimidating when there's so many pointless steps. For example, I never remove the green from garlic and I always salt my scrambled eggs before cooking. It's easier and if it does make a difference on a molecular level it's incredibly small and if you can't tell the difference then who cares!
IKR? And the "don't mix salt with yeast" thing, too.
@@Jeffffrey0902 I went to culinary school to become a baker many many years ago. It always amused me to hear my teachers repeating "do NOT mix salt with yeast" only for them to then toss the yeast and the salt into the dough-blender together anyway. I feel like culinary school in many ways consisted of a lot of "do as I say, not as I do", now that I think about it. There's always a "right" way to do it and then there's the way that everyone actually does it and in reality, it doesn't make a huge difference most of the time.
I mean if you have a really old clove of garlic & the green is starting to sprout, it's best (& quite easy) to remove it, as it gives off a bitter, astringent taste. But hey, if it's still very young & tender, & the garlic's going into a stew/sauce/soup, just throw the whole thing in LOL.
@@Jumpoable I think you're right a lot of it is that we tend to have a lot better quality of ingredients these days. Like how you don't have to salt aubergines anymore to get rid of the bitterness. A lot of those tips were probably relevant once but aren't anymore. Also since most things are available fresh from the grocery store we don't have to store things for as long and can just buy fresh stuff when we need it.
@@NekoArtsI've found it impedes the yeast if you proof it separately from your dough but yeah, if you toss everything in with the flour it really doesn't hurt it
Just finished making and eating this recipe. It is perfection. I made mine with beef ribs, oxtail, and grilled brisket. I used carrots instead of daikon. Words escape me right now as I bask in that afterglow of warmness that comes from a good pho soup. I made the soup without the Dasida Sogogi soup stock since my daughter does not like MSG, but I added a 1/2 teaspoon to my bowl at the end. There is no loss of umami in doing it that way. And yes it does make a difference. Also, I used Squid brand fish sauce. I think that seals the deal. Thanks for putting this recipe out to the world! Aunt J's recipe will be passed down in this family for generations. PS. Add the carrots 45 minutes before the end.
Hallelujah! I’ve made pho several times and was always heartbroken pouring that beef rich broth down the sink after blanching! I always felt the end broth would have been so much richer if I didn’t have to do that. Thank you. This video really tells me to trust my gut (pun not intended! LOL) when it comes to cooking. Auntie Jacqueline, you rock!
It would have way much flavour. It’s just craziness to throw it out!
Y’all… no bias intended (cuz I love pai’s recipes) but this is the best bowl of homemade pho I’ve ever made! I’ve been searching far and wide for a recipe that tastes the same like the one I get from the restaurant… let me tell ya!!!! This is the RECIPE! It tastes just like the restaurant and I’m so happy I found it! No more will I ever go to the restaurant (unless I’m not home) to eat pho!
The beef powder is what I think makes or breaks this recipe… yeah we can boil the bones until it breaks down but it’s just doesn’t give the restaurant quality and flavor. So don’t skip it!
PERFECTO! ❤
Wow, the joy on your face as you partake in this beautiful dish that alone made me smile. A big shout out to Auntie Jacqueline with her years of knowledge and wisdom, any process that shortens the cooking time truly resonates with me, though the kitchen and dining table are the Hub of any large family it should be shared making the cooking process less tedious and more enjoyabe.
Made auntie's soup yesterday, wonderful!!!, it'a keeper! thank you to auntie for sharing her recipe with us and thank you for helping us make it!!!
So natural video. We, Mongolians don't wash meat, don't blanch twice and don't remove scums. If you do that people would say you removed its flavor. The scum and impurities are the flavor of beef.
Blanching is from Western influence. With blanching, it's not only the "impurities" that are removed, but a lot of nutrients are lost.
Aunty Jackie had me as soon as I saw oxtail in the recipe, had to screen cast this to the 70" TV at that point lol. Thank you for sharing her recipe!
Hi there,
I wanted to say thank you for sharing this recipe & all of your knowledge and tips in this video. Although I didn't follow this recipe exactly--I made my first batch of Phở Bò tonight! I'm a Polish American, and Phở Bò is my favorite dish on the planet. For the last month, I've done research almost daily, pulling tips and tricks and wisdom from countless recipes. I made bò viên from scratch, and used lean chuck in the broth and eye round for a topper with the beef balls--I did cheat a little with store beef broth to save time and money though. I can confidently say that I think I did the dish well, I just wish I was able to share it with more people! Thank you again for sharing the gift of good food with the world & sharing traditional recipes directly from people in the culture, such a beautiful thing! Thank you also to Aunty Jacqueline! ❤
Blanching is optional. But when you smell the first boiled liquid either pork or beef you would be glad you did it. It is a must if you are aiming for a very clear soup. Many are stating that they lose a ton of flavor doing this but french and japanese broth making is very similar to this and still manages to extract liquid gold
yh her saying it will lose flavour is wrong, blanching for 5 minutes wont affect any flavour when you simmer it for hours. Plus the funky smell and gunk goes away when parboil so it tastes better. It mostly depends on the meats you have, if its high quality or not.
Great video! We usually also have hoisin sauce and siracha sauce as condiments, some people like to put it in their bowl of pho or just as dipping sauce for the meat. You can also add Vietnamese style meatballs and tendon or tripe. Most importantly, I always bought the fresh pho noodle (vacuum packed) in an Asian store as it is more chewy and also tastes nicer than the dry noodle. Also don't be aggressive with skimming out the fat on the surface, the fat help preserve the aroma for the broth. Too much fish sauce can change the aroma of the broth and might make the broth taste a little "sour".
Vietnamese meatballs are my favorite things to add! I could eat an entire bowl of just those.
I love hoisin sauce on my pho.
There are a few differences between the south vietnam recipe and the north one ( originally from Hanoi). There are no hoisin, bean sprouts , meatball in the latter. Both are great though.
i love youtubers i follow doing shoutouts to each other. it's so wholesome and the world needs that kind of energy rn
Thank you Auntie Jacqueline and Palin for sharing this recipe. Beef Pho is my favorite food and I look forward to making this recipe.
Pho is one of my absolute favourite noodle soups, and this recipe sounds delicious! Thanks Auntie Jacqueline for sharing your recipe, and Pailin for making this video!
Auntie Jacqueline is a champion for sharing her recipie, bless her
I've been a subscriber for many years now and honestly I haven't visited your channel recently but videos like this reminds me why I subscribed in the first place so thank you! Pho is probably one of my most fav.
tried this recipe, it's so delicious. love the hack of the Korean beef stock, it gives a lot of flavor and not too artificial, and it does not make you feel thirsty afterwards.
Thank you Aunty Jacqueline and Chef Pailin for sharing this recipe. I just made the recipe and it is without a doubt the most flavorful and silky pho I have ever had. Thank you for breaking this down and easy to follow. Yummmmmmmmm
Love the idea of not blanching the beef. Will def. try that. Its also a hassle to keep that particles out of the broth even when you do blanch it.. To strain the rich broth,I put a fine heat resistant strainer that will fit in the pot then ladle the broth into the bowls. The strainer will keep the particles out , and you can ladle the soup from the "bowl" of the strainer. Less dishes to wash! Love your channel!!!
This recipe is a total blast! I already made it once for my wife and plan to do it tomorrow for some friends of mine! Thanks for sharing it!
Thank you for this recipe! I made this yesterday, after several days of trying to source the necessary ingredients (I even managed to find the correct brand of beef stock!) and then cooking the entire day.
The results were amazing, way beyond my expectations. My wife made me promise I'll make it again, and tonight we're having the leftovers :)
I love your personality! And I'm soo glad to hear some people skip blanching and it comes out pretty much the same. Any fewer steps we have to take is always a win in my book. My whole life my mom's made her own version of pho and it wasn't until a few years ago I realized it wasn't traditional at all. Her version's the kind I've eaten all my life so when I first tried the traditional beef pho I was amazed. I freaking love the flavor of it and have been craving it, hence being on the lookout for recipes. You explained everything so clearly and for once, it doesn't feel completely overwhelming and daunting to try this bc of all the diff ingredients we have to get. I can't wait to use this recipe!!
Thank you for this and for passing on cooking wisdom from generations to generations. We are all richer because of it.
I just made this today. It turned out so good. It was my first time making pho. I used oxtail, brisket, ribs, shank, and tendon.
I don’t care about broth clarity either. The only problem I had was it started to boil and I didn’t skim it until the very end. It was a very minor problem and the end result was amazing. The daikon was a nice touch too.
Thank you. This is now my favorite pho too!
I watched w my mom and she says your auntie recipe looks pretty good. My mom’s Pho takes two days to cook. She spends a day and a half on the broth. It actually tastes better after day 2.
Same mine takes 2 days
sounds like my Paprikash recipe. I have people tell me it would only take an hour if you do it this way... sorry but the broth Alone takes all day and some times all night too cook. Then they taste it and I can see the comfort in there eyes and I know I did good.
Thank you for sharing! I’ve attempted Pho at home a few years back. It turned out terrible and I never tried again. You have renewed my confidence in this endeavor! I will try again. 😋
Awesome to see auntie Jacqueline use the same beef bouillon as me! I had started using it recently and it definitely adds an extra level of deliciousness! Thanks for sharing her recipe with us, Pai! ❤❤
You are so amazing! You made this so accessible. I love pho, but every other video was so intimidating. Also, thank you for including instructions on how to "spread out" the work. Being disabled makes it challenging to do all in one day. Thank you, thank you, thank you.
Tried this. Absolutely scrumptious!!! Thank you so very much!
You are adorable! Always get a kick out of seeing ladies scrambling around because they are excited to eat. Thank you for sharing your family's recipe and tricks, and thank you to Aunt Jacqueline!
OMG!!! It’s 12:43AM and my first time watching this channel. I am so hungry for Pho right now. I can smell the pho broth! I know what I will make tomorrow. 😊
Thank you for sharing the recipe. This by itself earns a thumb up and a subscribe to the channel. Sending love ❤️
OMG!! FINALLY!! I'm Korean and Dashida is like our magic seasoning. It's so great that others are finding it's usefulness as well!
Finally, a cooking channel that is actually worth subscribing to. You seem to know the cuisine well and you are a trained chef too, so I will definitely make the pho and I will subscribe. 🙂
Some recipes are so generous they speak to the generosity of the chef. Auntie Jacqueline is a gem.
Omg the non-blanching part is also my thing! I used to live in very small studios so it was just too much of a hassle to blanch and re-boil for the soup. That is why I started skimming the stuff out. (IF I'm feeling very fancy I would run the final soup through a cheesecloth - which is also useful to get all the small aromatic bits that I really could not be bothered to put it in a bag haha - also a method used to make the Korean galbitang-korean beef rib soup-) but all in all, I've been following your channel for so long and it is so nice to finally have a space for me to cook your recipes! ❤ thank you for the best easy recipes :))
That's so sweet of yo7 to give Helen's Recipes a shout out and for acknowledging her tip. 👏 I'm gonna try your recipe Pai! Thank you!
Nothing better than a beautiful family recipe!!! Thank you Auntie and Pai
Thank you for this recipe!
Thank you for cookbooks. The other ones I have read before are just collection of dishes. Your ones have a nice systematic frame so that one can get an idea or insight of cooking in Thai style.
It looks super delicious my friend. Great job!!!
Thank you very much Aunty Jacqueline. You will live forever through our Pho!
Thank you for sharing your recipe, Auntie Jacqueline! Looks delicious! 😋
I can’t wait to try this out! As an aside, I can’t believe I’ve been watching your videos for 7ish years… time is flying!
The thing that surprised me when I first had Phở was dandelion leaves. My Vietnamese buddy says dandelion leaves are absolutely mandatory for proper Phở. But, as you say, there are probably a zillion variations of Phở. 🙂
I'm Vietnamese and I've never seen dandelion leaves served with pho.
did you mean sawtooth coriander? Those two look very similar. And we don't eat dandelion leaves
@@kietpham5015 Yeah, he must be talking about ngò gai. Definitely not dandelion leaves.
Cullantro
Thanks, everyone, for settine me straight! 🙂
Learning how to make Pho has been a life’s ambition. I don’t know why, other than it’s so delicious, & often easier to go out for, rather than making at home. You have given great instructions, & I feel more confident in giving it a go. Thanks so much! Glad I ran into your channel. 😊
This recipe is very similar to one I always use and it tastes amazing! I have to question the use of beef stock powder though - if you add the right amount of fish sauce and salt you may not need it and it’ll still taste amazing 😊
Maybe she wants to have more beefy or rich flavour ?
@@jigglypuff9007 yes, and I'm sure the MSG ups the flavors too. However, I think I'm going to add Better Than Bouillon beef flavor, because that's what I have and know I like.
You are so very talented, not just recipes but your delivery is very effective!
Pai, thank you very much for sharing such a treasure of a recipe! I feel like daikon is so under-rated here in North America. By accident it has become a star in many of my own soups, so I’m happy to see it here in this pho….I can taste that broth already. 😋 Mmmm
Daikon is the star in ALL Asian broths/ stews as it absorbs all the flavours, yet imparts & retains its own cool vegetal sweetness. Very good for the body as well!
Today I was thinking about making a pot of pho and came across Auntie’s pho recipe.
So it’s Auntie’s pho tonight. Thanks for sharing!
You're brave! The pho purists even the ones that don't cook will come at you. I don't blanche either and I don't tell anyone. 😅
Thank you so much for this recipe!. I did soak my meat (2 hours with salt and lemon) rinsed, and boil it for 5 minutes, before returning to clean water, but other than that I followed everything.
We loved it in my house.
I love this recipe! Will definitely try it! I love daikon but have always been hesitant to put it in Pho because it’s not traditional. This video is the final push I need 😂 And I can always count on you (and auntie Jacqueline this time) for recipes with minimal hassle but maximum flavor 👏❤️
I don’t know about daikon in phở being not traditional. My family use it for years! Lots of Vietnamese use daikon to make broth.
@@christinatran719 I too put it in my Pho broths, I've seen some people NOT use it because they don't know to. Then I tell them to try it the next time and it was such a major game changer to them. Daikon acts as a natural MSG for those who wonder about it.
@@SouBuuSI am attempting to make it tomorrow , never used it before . Any advice on how to prepare it for the soup ?
Peel the skin and add it in for about 2 hrs for simmering. Thats what I do at least. Good luck! @@Tonyscasa
Every video I've seen from you brings a smile to my face. Thank you!
A Big, Big, Big, Thank you to Auntie Jacqueline. Now she will have a new generation of pho families to remember her. Thank you for sharing her with us and her recipe. ❤❤❤
OMG! I was also planning to skip the blanching part!!! I hate the hassle of the extra steps AND potentially dumping nutrients down the drain. I'm so glad I found this video because now It gives me way more confidence. THANK YOU
I can’t wait to make this auntie recipe!!!!!
Thank you Auntie Jaqueline for sharing your recipe with us !
I hope I can make it as Great as you have .
Mmmm se ve muy sabroso ese "caldito". Yum 😋. Thank you auntie Jacqueline for sharing this recipe. I appreciate this video Pai❤
I made pho using your recipe and it turned out great! This was the first time i tasted this dish and surely i'll make it again! Thank you for the very helpful video as well as the very analytical written recipe.
Pailin keeps forgetting to add the other stuff in the bowl at the end 😂 she's been dying to eat that pho 😅
Understandable. After slaving away for a day with homemade pho I always forget a condiment or 3 when I slurp my noodles loudly standing at the kitchen counter like a savage.
So… I spent two days off and on researching best Pho. I kept coming back to this one. I used oxtail, bone marrow and chuck, bc brisket too pricey. Anyhow, this is by far the best Pho I’ve ever tasted and ever made! I agree not to blanche. It is the best ever! Thanks Aunty Jaqueline for me. It will be my one and only Pho from here on out. Thanks so much!!!!
Hi Pai and Adam,
This must be hot Vietnamese kitchen!
Bet you enjoy this pho Adam?
Hi Tavit! ... and I did! took some home as leftovers as usual :)
Thank you, Auntie Jacqueline. I’m glad your Pho is on UA-cam!
I think the only tip I didn't hear in the video was to SIMMER the bones, not boil. Made that mistake and it ruins your broth, turns out sour, inedible. Complete waste of expensive ingredients. Haven't attempted pho since that epic fail. Maybe I'll it again this way.
Show your video.
😵💫😵💫🤔🤔
Sour from boiling your bones? The mistake is fish sauce. If you put fish sauce at beginning it will make your broth sour. Also, the spice should only be steep in there for 1 hour at the end. Any longer, you have a bitter taste. Like leaving your tea bag in hot water for long time.
I tried and eat them almost everyday, when I was working in Vietnam for 7 years. I also learned to cook Pho, Bon Bo Hue, Bun Rieu and Hu Tieu. That's a good way to go, thanks for sharing.
my love for Thai food only equals my taste for vietnamese one, and as you said it's not easy to experience original ones outside there mother countries. that is why I so love your show and the way you show us how to do it by ourselves . thank you so much and big kiss to Auntie Jacqueline.
I've been craving of pho for weeks now and watching videos of it, and then i saw your video. Of course i will only make your video and your Aunt's Recipe! Thank you!
This is the best and most thoroughly done instructional video on phò I’ve seen thus far. Thank you to you and your auntie.
What a fabulous recipe. Thank you so much for taking the time to do this and thank you Auntie Jacquelin for your recipe and process. I think you are right Pai that blanching will discard a lot of flavor. Your broth looks great! That oxtail looks delish!
I like mine with mint too and lots of greens. Haven’t heard of daikon in my sheltered corner of the world but I will look for it! Thank you so much Pai.
WOW! I am a Pescatarian who enjoys the other kinds of meat once in a while. There is a shop in town that does Pho... and I usually order the bowl with the mushroom broth (excellent broth..does not make me miss meat) with tofu. But, now after seeing this video, I think I will venture downtown to get the full-on meat option. I am salivating!
love this lady's vibrant nature. i simply watch her talk and cook. thanks for teaching me how to make thai food
I am happy Madame Jacqueline was happy to share her recipe. So many great recipes have been lost, eroded with the sands of time.
I found your aunties phone recipe and I know this has been out for a year. I just had to tell I fixed it for my family today and they are all just raving. I gave all the credit to auntie, but they were still impressed by my ability to execute auntie’s recipe. They said that that was the best photo they had ever had.
OMG.👁👄👁! You have forever solved my pho problem. The hassle of the bone washing has always deterred me! I will try this once I have the money. (Where I live oxtail and beef bones are no longer cheap. Super expensive! But this seems possible now vs impossible given the amount of time I would need. This is impressive. *Thank you!!!*
I made this pho and it was a hit. Family is asking for it again. Thank you both for sharing and showing how to prepare this delicious dish 😋
Thank you for this! Recipes like this need to be preserved, and I appreciate your work in sharing it for the rest of the world and our collective growth.
I just wanted to share something I’ve learned in this culinary space; if you want to mimic that rich broth without breaking the bank on expensive cuts rich in collagen and fatty connectivie tissue, the beauty of a mesh strainer and coffe filters/herbs mean you can substitute with chicken feet and pig trotters/tougher cuts of beef for that rich slow rendered fat into your broth. Very helpful if cooking for a group on a budget, considering we live in a world with a handful of ultra wealthy people, and almost everyone else is struggling to pay for food and healthcare for themselves and their families
When I grew up in Saigon, we had distinct Phơ restaurants for beef(Phơ bo) and chicken(Pho ga) separately. Phơ chicken is also very delicious, it has its own distinct flavor. I think it is because of the fat. We never mixed. In fact, all Pho restaurants only either chicken or beef, never both. The broths were cooked with totally different ingredients..
I’m Chilean & I just had this soup for the first time. Delicious!! 💕👏🏼
Your videos are always such a joy to watch. They're a perfect mixture of approachable and informative.
Just amazing! Many thanks to your aunt and yourself! The only recipe you can see the taste!
Don't stop posting... 😘😘
Great episode. We make it same same, but different.😋 Totally d'accord with unnessecary blanching the bones and oxtails.
Just skim it off, 2-3 times.
I mostly use simply beef leg tranches which combines bones and oxtail somehow, with a bit of entrecôte for the raw beef part. 3-4 hrs of simmering on very low heat is essential to extract all the flavours, I sear the ginger and the onions on the gas stove until black, result should be pretty much the same. We use phô rice noodles, the larger ones.
I would have missed more fresh chilies and spring onions on the final garnish.
Nevertheless, this is how it shoud be made.
Aunty Jackie is so sweet and kind and thank you for sharing the delicious recipe!’n
You have the cutest and humblest personality. Love learning from you, sometimes I get lost in the Asian grocery stores but you give me confidence 😊 and they do have the best ingredients 👍
Always been curious about trying to make Pho, but never seriously considered it until after watching your video. Very informative, and extremely fun watching you, and now extremely hungry for pho 😊
I love you Aunty Jac !! Thank you 🙏 awwww clarity is important in this one
Thank you so much auntie Jacqueline !! Thank you Pai for presenting this !!
Thankyou ! Jackelin for sharing your valuable Recipe.
Thank you for sharing Jacqueline!
Thank you to Auntie Jacqueline! Can’t wait to make this! When my friend comes to town, we are going to the Asian market and we will cook up a storm.
Funny story here: I was treated to a Pho restaurant and when I saw the soup my friend had I changed my mind. I told I didn't want to feel like she was wasting her money if I didn't like it. I have been planning to go to a restaurant on my own time to try it out. Something was telling me to make the recipe myself. So I found your video when I did a Google search. I have written down all of the ingredients and I'm planning on buying the items today. I really enjoyed your video and hope to really enjoy the soup. I'm glad I found the video. Thanks for sharing.