Pho Bo - How To Make Authentic Vietnamese Beef Noodle Soup
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- Опубліковано 2 жов 2024
- Pho is very popular in Vietnamese Cuisine. It’s a soup consisting of broth, rice noodles, various types of meat, and garnished with scallions, cilantro, chili pepper, white onions, lime, bean sprouts, and basil. It’s most known for the flavorful beef broth cooked from beef bones for many hours. Making the broth is a lengthy process and is generally cooked the evening before and through the night. The nutritious broth in combination with all the spices makes this dish irresistible. It’s delicious, healthy, and refreshing to eat.
For this recipe, I am using femur and knucklebones for the broth. These two particular types of bones have the most flavor and will also not make the broth cloudy. The seasoning provided for this recipe is for 10 Liters of broth. See the video for complete details and tips.
Ingredients for the broth
Knuckle and femur bones - 5 lbs
Beef briskets - 3 lbs
**White onions/ginger/spices- see each section
sugar - 240 gr
salt - 85 gr
vegetarian seasoning - 45 gr
fish sauce - 60 ml
palm sugar/rock sugar 40 gr
1. Clean the bones/brisket with warm salt water, parboiled for 10 minutes on high heat, rinse well, then cook on medium heat with the brisket for two hours. It’s crucial that the pot should NOT be boiling at any given time to prevent cloudy broth. Skim off the top layer periodically to remove impurities. After two hours, remove the brisket, leave the bones, turn down the heat to the lowest possible setting, and continue to simmer it for 10-12 hours or overnight. Again, do not let the water come to a boil at any given point in time through this process.
2. CAUTION -if you are letting the broth simmer overnight, you are doing it at your own risks. Don’t use this method if you are uncomfortable with the stove being on through the night.
3. Once the bones have been cooked for 10-12 hours, run the broth through a strainer, and add additional hot water to equal 10 Liters in total broth.
4. Now add the charred spices/white onion/ginger, sugar, salt, vegetarian seasoning powder, and fish sauce.
5. Continue to simmer for another 2 hours so the spices can incorporate into the broth
6. Add back the brisket about 30 minutes to an hour to soak in the flavor before serving.
**Spices
1. cinnamon sticks - 3 sticks (10 gr)
2. Cassia Bark - 1 stick (optional)
3. cloves 1 tsp (5 gr)
4. coriander seeds 3 tsp (15 gr)
5. star anise 10 stars (10 gr)
6. fennel seeds 3 tsp (15 gr) tsp
7. cardamom 1 piece (5 gr)
8. Combine # 1-7 in a cooking pan and roast on high heat until slightly brown and you can smell the aroma
9. Remove from heat, let cool, then add everything to a small cheesecloth bag, tie the bag
10. Add to broth
**White onion and ginger
1. Ginger - 1 large root, cut in half
2. White onion - 1 large, cut in half
3. Char the onion and ginger over direct heat (see video) until slightly brown
4. Add to broth
Herbs and veggies - the amount is to your liking
Thai basil, cilantro, scallions, white onions, lime wedges, chili pepper, and bean sprouts. See the video for how to prepare them.
Meat
Tenderloin 1 lbs
Beef balls 1 bag
1. Cut meat into thin slices, use as rare beef
2. Cut meatballs into halves, can get at the Asian store. They are not the same as meatballs.
Pho Rice Noodles
Fresh noodles
1. Soak fresh noodles in cold water for 10 minutes
2. Add to boiling water
3. Swirl around for a few minutes
4. Remove and add to the bowl
Dry noodles
1. Dry noodles will need to be boiled longer
2. You can check to see if they are done by pinching a piece with your finger and it should break apart easily, don’t overcook.
Prepare/serve
1. In a large bowl
3. Add pho rice noodle
4. Line over the noodle with rare beef, brisket, beef balls, scallions, white onions, jalapeños, chili pepper, and pour boiling broth over it till everything is submerged
5. Eat with all the herbs, veggies, lime, hoisin sauce, and sriracha
6. Enjoy while hot
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Hi there , good pho soup , i am 100% Vietnamese, live in USA we did not have time between family work , i use pressure cooker to make my beef broth within 1 1/2 to 2 hours is the most ready to eat, the pressure cook really good broth from the beef bone .
@ Thao Jenny duong I do that sometimes too but it doesn’t hold much soup especially with all the bones. But if you are making just a couple of bowls, it’s fine. I do find that shimmering the broth gives a richer flavor though. 🙂
I did this last night and it was amazing. I made 5 litres so halved all the ingredients. Not too sweet or salty and a great balance of spices. It’s worth the 8-10 hours simmering. I added piece of white radish to broth and found culantro add my Asian shop to add to the fresh herbs list. Also, roasted onion and ginger under a really hot grill/broiler which worked fine. And now I have enough for at least 4 more meals!
Thank you for helping me easily re create one of my favourite dishes.
@ melina hiralal wolf That’s is fantastic!!!! I am glad you found the culantro. I did not have any in my garden at the time so it was omitted but definitely adds extra freshness to this dish. I am glad you liked it!! Enjoy and you’re welcome 😘😘🤗😁
10-12 hrs marathon🤤, alright I'm resorting back to my cup noodles.
Awww. It’s a treat. I don’t do it all the time 😂
Just get a slow cooker. Easy peasy.
Beautiful to eat, I could have it every day, but so difficult to make. Wished I lived closer to a Vietnamese restaurant.
@karmi, it really isn’t. Doing the broth overnight really helps to cut down the time by a lot. Don’t let that stop you. Home cooked pho are the best. Also, you can eat it for so many days. You can even keep the broth in the freezer and bring it back to a boil before serving. 😉
Great recipe! Will have to try it. For those with a large enough pot (12 qt and bigger), you can make this recipe and freeze leftovers in freezable containers or even freezer bags (just support the filled bags in containers until the bags are frozen). Makes easy pho meals in the future when you want it.
Yes, that’s very true.
Yes, just leave out the fish sauce until serving otherwise goes sour if Pho left in fridge or freezer. Then add lime/fish sauce and all the rest once reheated.
wow very nice amazing 😋😋
Thank you!! ❤️
this is the best and most detailed explanattion i found on you tube. thx
Awww thank you so much ❤️❤️❤️
This looks amazing! I’ve been watching pho recipes all day to get a good understanding of what is truly authentic. What meatballs do you use?
@ natassia Rubio thank you!!! I use Bo Vien or Beef Balls with tendons - Vinh Huong Brand. You can buy them at the Vietnamese grocery stores 😉
Excellent video lesson on Pho!
Thank you! I'm glad NO msg!!
@ Eunice Derenne you’re so welcome!!! Yes, I do not use MSG in my cooking. 😁
Thank so much for share this video look very delicious has a great time
Thanks for this video. I love pho and always wanted to make pho on my own. I’m definitely gonna use you recipe 🍲
You’re so welcome. Nothing beats home made Pho. Please let me know if you have any questions. Hope you like it and would love to hear how it turned out for you🙂
Aimee's Cooking I’ll definitely let you know
I very like your cook . Tq very much
Thank you!! ❤️
Nice presentation. Love it!
@oceanic thank you!! Appreciate the feedback 🙏❤️❤️❤️
Very clear instructions! Thank you! 👍👍👍👌👌👌
Thank you!!! ❤️❤️❤️
I am with you on Enjoying the finished mastery of the broth ... no sauce needed😊
Yes, that’s the best. I only use sauce to dip with the meat. 😉
Hi Aimee. I have watched most of your videos. Great presentation and cooking instructions!! I’ve decided to give this pho recipe a try as I have been craving for pho for a while, especially during covid.
Given the time this recipe takes, I decided to make a big batch (8 L). I have adjusted the ingredients downward from 10 liters to 8 liters with the exception of the bones. However I found the broth to be slightly too sweet to my taste. I was wondering if your other subscribers find it too sweet as well. Please note that I understand that taste is personal to each and the recipe can be adjusted to our own preference next time. Regards
Honestly it’s just right for our family. I can’t say that I find it to be sweet. I have not heard that from any other subscribers either. Could it be because of the adjustment? But yes, please adjust to your preference. 😊
I don't add any sugar, for health reasons, it still tastes great
This clip should have 1,000,000 views. Perfect pho👌
Thank you so much for your kind words!!! ❤️❤️❤️
I can’t wait to try your recipes. I’m half Thai but LOVE LOVE Vietnamese food. Can you do a grill pork recipe for broken rice or vermicelli or put in spring rolls or banh mi? I have tried many many and have not come up with the one I love? Best of luck on your channel. SUBSCRIBED!!
Thank you for being a subscriber ❤️❤️. Yes, it’s on my list of recipes to make. Stay tune 😉
Hello from Malaysia!! I started out trying your Vietnamese baguette. Love it so much!! I’m no baker but it turned out well. Tn I tried your Vietnamese beef soup. Omg!!! So good! My children loves the soup so much!! Tq for the recipe! I’m going to try your dinner rolls next. #stay safe.
@Wahida that’s wonderful.! Hearing your testimony puts a smile on my face for sure. Thank you all for even willing to try the recipe. It’s my favorite. Our family loves pho and very picky about it. This recipe satisfies everyone lol 😂. You guys enjoy. You will love the bread. It’s amazing.
Very delicous how to make pho support for your channel
Thank you!! 🙏
Thanks for sharing.
You bet
Hi Aimee. Thank you so much for sharing your excellent recipe with such clear instructions. Family was very happy with my effort, all thanks to you. Much appreciation.
You’re so welcome. ❤️
I love Pho so much❤ I used to eat at my favorite vietnamese restaurant at least 2/3 times a week😁
My husband is Vietnamese and we are taking care of his mom she’s 74. Her health is declining and I have been cooking her Vietnamese soups for her comfort. Thank you for the tips and explanation so well
So touched by hearing a daughter looking after her mother-law. When my mum was around(1.5yrs ago), she lives on my brother as she has trouble chewing meat but needs more protein. God bless you!
Amazing chị
Da cam on ban 🙏🙏🙏😘🤗💕
I really like this dish but the preparation is so long.... So I just go to my neighbourhood Pho restaurant about 2 blocks away for me..... 😋😋😋
We have to drive an hour to get to one 😂.
You can do several things at the same time make it not too long
lol 😀
Five minutes to Phõ Hein Vuong! The best in my area. Little soup king!
Hi.i'm 25% vietnamese 25% Chinese 25%cambodian25%thailand! I love eating pho alot!❤❤❤😊
I am not a Vietnamese but I like Pho, taste so good.
Pho is really a wonderful food 🤗
Hi there thats my favorite soup here in the philippines..by the way can i ask if were should i bought the vegetable seasoning powder?thank you in advance
You're a great teacher and chief. Hope to see many more of your videos. Thank you! Nooh🏆
Thank you for your kind words❤️❤️❤️
Will you be doing a chicken pho recipe next fall/winter? Would love to see how you go about making it as you really are a great teacher with how you explain everything.
Thank you. Yes, on my list.
The best recipe of all times. With gratitude from Russia!👍❤️
Thank you!! Welcome. Appreciate you giving it a try ❤️❤️
I could swear by your accent you live in the U.S. but then I see you mention liters and grams and I'm questioning myself. LOL! Really amazing looking end product. Love how beautiful you Asian basil grew! I'm surprised you didn't use rock sugar and that you added fish sauce at the beginning as some say it sours the broth if cooked too long. Also, the vegetable seasoning was interesting - is this similar to mushroom seasoning? I assume that's to sub for MSG or throwing in a daikon radish that others put in their pho broth?
I am in the US. I prefer gram/ml to limit variations to the recipe.
Wonderful food! 👍 Amazing! Thank you for sharing! ❤
Best Pho recipe ever, very well explained. I'm hungry now!
Thank you. Appreciate your feedback 🙂
I said to myself that I will not eat pho 5 days in a row again. But I'm too weak.
Lol I can totally do it time after time 😂
@@AimeesCooking Pho make me happy. It give me a kick when I fell soo low.
Yes, definitely a comfort food. We eat as a family for days every time I make it and it is sort of an exciting tradition. We all know the house will smell like pho for days and of course plan on eating it straight for days lol 😂
Are you able to buy the vegetable seasoning at a Vietnamese supermarket or a Ranch 99?
Yes, they are all at the Vietnamese groceries, not sure about ranch 99. 🙂
Hey, Aimee. Any plans to do bun rieu, bun thit nuong (have you had the curry version?), or bun bo Huy, bo kho...? I was going to keep it at 3 recipes request but had to toss in an extra one at the end there. LOL
Yes!!! For sure, all on my list. I work full time so video making are in between 🤦🏼♀️. But I love it so will try my best to keep up 🤗
@@AimeesCooking I understand, no hurry. Just curious what was on your recipe making horizon in the future is all. :)
Looks delicious!!! Im trying this tonight! I just liked and subscribed to your page! I also just made a chicken noodle soup video, i hope you have a chance to look at it and show some love back. You're amazing!
Thank you!! I’ll definitely check it out ❤️
The mushroom seasoning sold on amazon is currently $16. Is that the typical price for it?
Try the Vietnamese store first. Probably cheaper. We live far from the Asian store so I buy them online.
Love it thank you.
Thanks and you’re welcome ❤️❤️❤️
Your video is truly amazing, the traditional recipe is followed very well. But as a Vietnamese, I would like to mention that the "rice noodle" you used for "phở" wasn't the right one. The rice noodle you used in the video is called "bún" - which is not as soft and large as the one used to make "phở". It didn't affect the taste much, but I suppose you should use the right ingredient. Love your video, keep going!
Thank you love!! The noodles I used is “Banh Pho Tuoi”. It’s not bun. It’s not the dry ones. These are fresh. The dried packaged ones do not taste good to me. 🙂
Dear Aimee
This presentation looks beautiful and your directions are very clear.
What a lot of work!!!
No wonder pho costs so much in restaurants. And that is where I will enjoy it, thank you very much. Ha! 😊✌🙋
I hear ya. They both have pros and cons. We live an hour away from a pho restaurant so convenience is not even an option. Also, it’s not easy finding an authentic pho restaurant. I am glad you have one close by that you can enjoy 😉
This is the best pho recipe on the internet the only ingredient missing is the msg :o
Thank you!!! I don’t like to use MSG in my cooking....it can be added, more of a preference 🤗
Looks so delocious! What kind of meatballs? Could you pls share how to make meatballs? Thank you for sharing ! Thank you ang more power
I might have reference it in the video meat balls but actually it’s beef balls to be exact. You can buy them at the Asian stores.
I’m nervous about letting the soup simmer overnight. Can I boil the bones on the first day, refrigerate the stock, and then finish with the seasoning the next day?
I use a crockpot and let it simmer on low. 😁
@@acelove8595 Yep, crockpot is the way to go. Just put it in there and let it go overnight. I'm doing it now with 2 rotisserie chicken carcass as I wanted to do a cheat version of pho ga and chao ga for someone in Scotland who is not familiar with Viet food but is interested.
Great tips… Green onion, wow… I have been making all types of Pho all winter. It’s nice to see new methods.. 🤝
Thank you!! ❤️
Hello Aimee. Every time we travel we try pho at local restaurants but there is no comparison to your soup! I have been cooking pho for the past couple of years, experimenting with all kinds of recipes but nothing comes close to yours. It is so far best we ever had. Love from rule Wyoming. I have one question about your recipe. In your recipe you have listed - sugar - 240 gr and - palm sugar/rock sugar 40 gr. Do you use both at the same time or it's just a preference of one over the other ?
Thank you and yes I do use both at the same time. 🙂
I like Pho taste good and healthy also i like the way you showed how to cook
Thank you so much 🙏🙏🙏
Is there an express version of this? 12 hours is too much for a meal. Can pressure cooking achieve a good enough version?
Ingredients so expensive now. Just the bones alone will cost $30 plus the rest of the meats
May take a long time but u will eat for a week or longer in a big enough pot
Yes, agree. Especially good, clean, well made broth. It can stay good for a long while. It even tastes more flavorful with subsequent servings too 😍
My family always cooks a big batch and we'll eat it for days. Some of us are a wee bit addicted to pho and noodles so a big ol' pot makes sense. LOL
@@doodahgurlie I found this pho paste tastes just as good if not better than homemade pho, just gotta boil 2 pots of water 1 for noodle n meat another for the water your pour over the paste bam done
@@akiotatsuki2621 Well, truth be told, I cheat sometimes and use instant pho like the ones you see for ramen. I know, I know. LOL
@@doodahgurlie yes those taste decent but I'm telling you go to your local asian market and find there pho paste maybe it's full of msg is why I love it but idc tastes amazing, throw some chili garlic paste in it OMG!!!
Love it but with all the preparation, I am willing to pay $10 for a small bowl in a pho restaurant close by
I used to feel the same before too but when able I love to make it fresh at home for the family. There’s something about home cooked Pho that’s really refreshing and delicious. I add a lot more bones to the broth so it comes out much sweeter and flavorful. 🤗
@@AimeesCooking And you didn't add MSG. And all your ingredients are well prepared with love. And you save A LOT of money if it's cooked for the entire family. Restaurant Pho's are loaded with salt and MSG and mediocre ingredients.
I always enjoyed the Vietnamese Pho Beef Noodle Soup - recently discovered when in California and happy now to see all the different Pho recipes seen on utube. Wow!!!
It’s a very delicious dish. Definitely very popular in Vietnamese Cuisines 🙂
Your way of cooking is healthy and the presentation is nice. I'm sure this Pho is delicious❗
Thank you!!
Can you please give me the brand of your vegetarian seasoning? Thank you advance.
@ah ny vegetable mushroom seasoning by veggie taste, Singapore product.
Aimee's Cooking thank you so much.
I didn't know you put cilantro in Phô. Hmm?🤔
EXCELLENT video. Well done to you. The explanation is brilliant. Visuals are amazing. Im definitely going to attempt this dish. Thank you again. 😘
Thank you!!! I wanted to put together a simplified tutorial from a through z for anyone who might be interested in making pho. It’s such a delicious dish..definitely worth trying. 😊
@@AimeesCooking you definitely succeeded in doing that. I want to introduce my colleagues to Vietnamese cuisines and want to start with Vietnamese spring rolls. Im browsing your channel to look for easy dishes. Thank you again.
I’d have to say this is the most authentic video I’ve seen.very nicely done!!🍜
Thank you! Appreciate your feedback ❤️
Aimee!
May I ask what kind of grill did you use for charring the onions and ginger in the video please?
Thank you 🙏
Always love your videos, the way you explain the reason, the science and especially the precise measurements
Awww thank you Chi Vy. Sorry I took so long to respond. I have been crazy busy. I used a small toaster oven grill that came with the set.
@@AimeesCooking
Thank you dear!
I know you are super busy
Please keep releasing videos
👏👏👏
You one of the world best teacher in UA-cam. Keep doing good job for your future.
Awww!! Thank you love!! Means so much to hear that. Much love ❤️❤️❤️
When did you add palm sugar/rock sugar? Are you use both in the soup base?
@marian chiu add it along with the white sugar, yes add both to the broth. 😉
I visited Vietnam a few weeks ago and totally enjoyed Pho.. in my opinion Aimee’s method and ingredients used reflects the most authentic version of this delicious light soup, perfect for our cold Canadian winters. Thank you very much Aimee. ❤❤
- " Pho " is a traditional breakfast dish of Vietnam, which has existed for hundreds of years.
There are three main types of Pho: Beef Pho, Chicken Pho, and Horse Meat Pho. But people who eat horse meat are very few, so only beef noodle soup and chicken noodle soup are more popular.
In addition, there are 5 Vietnamese medicinal herbs - combined with spices and concoctions to suit your taste, it's perfect.
A bowl of Pho, the main point is that the soup must be delicious, then it is really good Pho.
Nov, 18 - 2022.
Hi Aimee! Do you use the Palm Sugar? I didn't notice it in the video.
Yes, optional. I don’t always have it on hand but I do add it when available.
@@AimeesCooking Thank you Aimee! Our favorite Pho shop shut down due to Covid. I made some for my family and we all enjoyed it. You did a great job with your video by the way, very easy to follow.
Thank you!! We love pho too but mostly cook at home. We live in a small town. Not a lot of good options around. Well, hopefully they will reopen soon 🙂
@@AimeesCooking I will make your Pho from now on! It's so much cheaper and just as good!
Yay! Thanks! Yes, much cheaper for sure. Especially when you have a large family.
This looks amazing! Thanks for sharing. Some pho places use clear glass noodles. I love eating pho with those noodles!
@nic yes!! These are my favorite. 🙂
Aimee's Cooking I tried to find them at the grocery store but not sure what they’re called. What is the name of these glass noodles in Vietnamese? ❤️
These are called “banh pho tuoi” look for that on the plastic bag, or ask the staffs there.
Aimee's Cooking thank you so much!! I can’t wait to try your recipe :)
You’re so welcome ❤️
I like this pho bo.. But I prefer bun bo hue...
I like them both lol 😂
Do you have bun bo hue recipe.. Can you share
Yes, video coming soon. Stay tuned
What a good cook and daughter-in-law to continue Pho Bo tradition specially for your sick mom and family. You are the best. ❤
I love the way you showed how we, SE Asians, meticulously wash our food!
Thank you! Food just tastes better when cleaned well, especially broth. 🙂
standard pro food prep regulations in NA. Immerse green 3 times to clean.
Excellent video , thank you BT
Thank you so much!! ❤️
My local grocery store has an ethnic food section that has some pho broth already made up....I can use that and then toss in the veggies and whatever protein I want to use....Not necessarily authentic. But then, most of the time, I am worn out from work and want my soup sooner than 12 hours or the next day. One of these days I will get up the ambition to actually do it from scratch like this to see what the difference might be.
Yes, it’s hard to delay a craving. I understand 😉. Yea, give it a try one of these days and see how you like the difference. 😁
I am a vegetarian how would I make this with out meat? Or is that possible?
I am afraid it can’t be done. 🙂
@Aimee's Cooking Are you sure it's 10 liters? Looks more like 10 cups.
10 L
very good recipe 👍you can substitute normal sugar with rock sugar as well
Thank you and yes, agreed. I just didn’t have any on hand lol 🤣 😔
Aimee, If I'm using rock sugar, would the amount be equally the same?
I accidentally put it on high to let it boil the water faster as soon as it started to boil just a little. I put it on medium. I was afraid that it would take forever for the water to boil.
I’ll eat all the peppers in mine. Lol it looks amazing.
Thanks!
Thanks for the most detailed recipe on UA-cam! I hope you post Hu Tieu *dry* style and also Bun Rieu recipe as well!!!! :)
Omg... That takes a lot of water! Great job on this dish.
Thank you!!! ❤️
hi aimee, are we supposed to take out the onions and ginger as well when we take out the pho spices after the 1-2 hours, or are we supposed to leave it in there?
Leave those in the pot.
@@AimeesCooking thank you for clarifying :) it’s nearly ready to eat!
Yay!! Yum yum. I haven’t had pho in a little while. Wish I could have a bowl now 😂😂😂
Don’t use table salt. It is so bad for you in the end. Use sea salt or any other natural salt.
Long mints leaves?
Looks yummy, very well explained! Will try it soon!
Thanks for considering my recipe. Will be available for questions. Enjoy 😉
Peppermint the movie
I’ll try to make the recipe
Let me know how you like it and if you have any questions 🙂
Pho is so good and so healthy for you
Absolutely!! We just had some yesterday 😂
Everything looks very nice. However, for my culture when we drink a bowl of “meat soup”; we never and ever add sugar. We definitely say “NO” and “NO” because this is not a dessert; we 100% will NOT add any sugar when preparing a big pot of beef bone soup. For us, absolutely don’t want to taste a “sweet” beef noodle soup bowl lol.
@sakura susuki ver interesting to learn about different cultures. That’s why I love to cook all different types of food. 🤗
bean sprouts near me only found in a can... :(
Awww you can sprout them at home. I do that so we can get fresh bean sprouts weekly.
Which brand rice noodles will be good for this pho? I've tried many..nothing worked.
@bhavana N “bánh phở tươi” and underneath that it will say “fresh rice stick noodles”. It’s in a white plastic bag with pink on the edges. It’s very commonly used with pho. If you google it, you will see it. Sorry, not able to post picture here.
We love you Aimee!!!! My husband and father-in-law really enjoyed this!
That is awesome!
I loved pho ! We glow up with pho back home . It is so comforting food. Thank you for sharing.
I totally agree!
Alot of work
Yummy
Very good looking
Thank you!! ❤️
Hi, Aimee! Great recipe! I was wondering if I could replace black cardamom with green cardamom? If so, how much green cardamom should I use?
I did this for years before I realized there is more types of cardamom than just green 😂. It works fine, just get it to weigh about the same, one big dark cardamon is probably about 4 little green ones
"Herbs"?
Looks delicious!
Thank you!! ❤️
Yummilicousness!
@jack wyatt thank you!!
❤️❤️❤️
How many people will this recipe serve? Thank you!
Between 15-20 🙂
How long do you typically cook beef tendons?
@hung bui would say at least several hours. They are tough. Just keep on cooking it and check on it periodically, remove when you get to the texture you like. 😉
Looks fantastic. TY for sharing.
You’re welcome ❤️