Seeing how much work goes into a bowl of Pho makes me appreciate Vietnam's prized dish even more when I go out to eat it! As much as I love to make food at home, pho is one of the dishes I'll gladly go out for. Thank you, Helen! 💗
Once you make it 3-4 times, it becomes pretty easy. The main issue is how expensive it is to make. It was probably cheap to make in the past but now bones and bone broth have become trendy, driving up the price.
Mmm... I don't really make proper pho, but knowing how to make good broth is so worth it. I make up a bunch at once and store the excess in the freezer. I've got a pot on the stove right now.
@@babosing Cooking the broth for 12 hours and consistently monitoring/skimming periodically through it is work. There are recipes that cut the cooking time down by a lot but you can tell a truly amazing broth that's taken half a day of devotion from a hastily prepared one in both taste and appearance.
I don't see any pesticides, lead and chemical fertilizers in this recipe. People like you are full of B.S that's why it's the first word comes from your mouth :)
Thanks! I like this dish in a natural, yet instant form, and at a deli, but I need to try it fresh. I haven't found an authentic restaurant in my area.
I started this yesterday and finishing up today. This Pho is one of the best I have tried. I will keep this recipe and make it as my permanent go to soup. Thanks Helen, this Pho is amazing!!
Wow, Helen. What an education! I had no idea Pho was so complex. One thing I really miss living so far out here in the desert now is the good Vietnamese food I enjoyed while living in Seattle. Thank you for reminding us that everything that goes in our mouth is medicine!! You're a GREAT teacher!
I'm a vegetarian who follows you from San Diego, California. Thanks for all the years of not only providing delicious cooking guidance, but more importantly, for sharing your love of family and Vietnamese culture.
The best recipe for Pho in my opion. This is how you make it traditionally in the north of Vietnam. Thank you Helen for sharing with us this amazing, authentic recipe.
Pho is perhaps my all time favorite soup. I am going to my favorite Pho house tomorrow to have a bowl. It always brings a smile to my face, Thank you for sharing!
Another secret that most chefs discovered but will not tell you how to create that mix surf and turf aroma without costing you an arm or leg such as buying that expensive seafood ingredients you mentioned. Most, if not all, will tell you not to use fish sauce for the Pho broth. This is true when you’re using bad fish sauce and don’t know the trick to use it in the broth. Buy the light and 100% of fish sauce such as Cat Nam or the original Phu Quoc brand. These fish sauces have a light color, but very flavorful. The trick of combining the salt and the fish sauce to create the salty part of the broth is cooking it in a big pot where the fish sauce have no effect on the clearness of the broth. Use it enough to add the aroma of Vietnamese cooking (fish sauce in everything), but no way that you can see it in the broth. Try it and you will see how flavorful and deep penetration of the broth to your palate while keeping the clearness and elegant of the Pho broth.
Haha there's a reason why ppl don't what you to put too much fish sauce in there. Most fish sauce has lots of MSG. Btw proper amount of MSG is not that bad for your body...
As usual this looks phenomenal Helen! I love your channel. Ever since I’ve started learning from you, my whole family has begun to praise my cooking and even ask me for recipes. Thanks so much!
I'm so in love with Pho. I first had it year 2014 in a Vietnamese Restaurant here in the Philippines and learned to cook it at home. I went to Vietnam summer 2017 to experience it myself, well, weather was scorching but I was slurping down huge bowls of pho in the streets of HCM 😂 during my entire stay.... And... Vietnamese Robusta coffee, oh my God, one of the bests that I ever tasted. I can't seem to find their coffee in my country, I miss it so much. I just can't wait to go back to my favorite country 🇻🇳, hopefully after this pandemic crisis.
Hi Hellen, I made it today, I follow your recipe pretty closely except for the worms. I didnt have any so I used dried scallop. It was DELICIOUS. The umami was BOMB. I didnt know about putting dried seafood in would make it so fragrant. No wonder the Pho I made before was never this good. Very very solid recipe. Thank you so much!!! One of my biggest tip is using organic spices and ginger since the smell is so much better. I also use beef from Wholefood that were clean and pasteurized so it made my broth very clear. But of course big thumbs up for your recipe, its a real deal
I adored today’s video, a little visit to a pho shoppe and then back home to make the real deal. I’ve been using your original pho video recipe for so long, it was nice to see an updated version. Yay!!
I made this for the first time when new video uploaded & it has very quickly become one of my family’s favorites! My 3 kids just love, love, love Pho and so does my hubby! It’s similar to our traditional caldo de res (beef stew) but the flavors (spices) are totally different so the taste is very unique! My kids say Pho rocks and makes all their taste buds dance in harmony! Their moths are happy!
Em cũng là người Đà Nẵng, xem mấy video của chị lại nhớ về Đà Nẵng. All your recipes are so perfect to me...I already watched 2 your videos about how to make Pho, and I gonna make it tomorrow for my family. ..Thank you so much Hellen .
Thank you so much Helen, Just try this recipe for last night’s dinner and it turns out beautifully. Easy high restaurant quality (9/10). I HIGHLY RECOMMEND it!!! The broth is amazingly aromatic, flavoursome and fatty smooth. No things like MSG, so after drinking a big bowl of soup doesn’t make you thirsty 👏👌👍.The roasted spices, marrow bone and the “secret dry seafood” really helps!!! No short cut comes good outcome. Another beauty of the marrow bone is there are spare marrows to slurp and they are tasty too 😋😋 The alternative of the sea worm, I use one baby dry squid/cuttlefish (8g), attempting to put two in next time to enhance the fresh sea flavour. At the end about seasoning the soup, I just use salt, sugar, chicken powder and a fair bit of fish sauce.
When I first got introduced to pho, I used to drown it in hoisin sauce and siracha. After a couple of times of eating like that, I stopped liking it. I started adding all the greens and just a small squeeze of lime, now that’s the only way I eat it. I learned how to make pho because of you. Thank you.
jericorful I could eat it all day too! I am a soup addict, but Asian soups are at the pinnacle of my constant soup cravings. Pho still takes the tippy top though. Somebody hang an infusion bag stat! Lol
i stayed in vietnam for a quite awhile traveling 1000 miles from the very top to the bottom, and had pho every day for breakfast. h ad pho at homestays in everything from 8 person rooms in someones home which was converted to a small front room restaurant to upscale hotels and everything in between, vietnam quickly became my favorite place ive ever traveled. everyone was so amazingly nice and welcoming, it was absolutely incredible and blew me away. I have to say of all the pho recipes ive seen on youtube this is by FAR the most authentic recipe ive come across. i did not however, once ever srunn into people serving siriacha or the other hoisin* sauce on the side, but i very much believe it is done. will definitely be using your recipe when i make this! where i live its kinda sad, ive gone to many pho places hoping so badly to get this, but it seems like they always try to make it like ramen. like, its good... but not what i want so im going to have to make it myself which hey, I love cooking so no big deal! ive made 14 hour ramen stocks before so the long simmer time def doesnt scare me!
Your videos and recipes are so elegant, they really show the essence of Vietnamese cooking. Thank you so much. (even though I'm a vegetarian, I enjoy knowing how good food is made).
Helen, Your video was very instructional. I love Pho and have been eating it for many decades in California. The details you included were very educational and I will use then in my future attempts in making it in my home, since I now live in central Maxico where here is no Vietnamese foode. Thank you again, John
Pretty sure you’re the reason I can (kind of) cook Vietnamese food! I refer to your channel when I have a craving and don’t feel like buying it! I’m in Da Nang now and my hotel is close to Phở Bắc Hải! Definitely going to try it out (your free advertisement worked🤗!
As non Viet, I trust you on a soul level when it comes to pho making. How you explain everything is so in detail and passionate. Thanks for a amazing recipe!
My family always make pho or ho tieu whenever there is a celebration or when someone's sick. I'm studying in America now. I miss the food that we used to eat at home. I'm actually sick right now and alone in my room, longing for a big warm bowl of pho. Watching this makes my mouth water and my heart melt
Helen ,th th thannnk you ok thanks it could not be more detailed .im an african obsessed with east asian cooking ,im new to pho .im ready to make it ,because we have a similar broth .then at NY almost all ingredients are around .big hug.
Thank you so much for all of your explanations while boiling! I always wonder why you have to throw away the broth, why it has to be clear, less fat more flavor, etc. Pho is amazing
You videos are really pleasant to watch because they teach a lot also about the culture/habits and not only a delicious recipe! Tks, one day my dream is to go to Vietnam and Thailand 👍🏻
I was in Vietnam on vacation in 2004 and soooooooooooooooo loved it! Watching this film made me "homesick" again. Mind you... I'm as Dutch as they come! :)
I’ve eaten pho at the same place in my neighborhood for 25+ years. Honestly, it never occurred to me to add sriracha or hoisin to my broth, even after tasting it. It’s so delicious and warming and comforting that I never wanted to spoil that flavor. I’ve been coping with a chronic illness for the past few years, and my husband knows exactly what I need when I’ve been stuck in the hospital. He gets a bowl of pho with all the accompaniments wrapped separately and brings it. It makes me feel better every single time.
Hi Helen 👋 Thank you for making this very well explained tutorial 👏 I will try my best to make this Pho recipe for my family thats 20 people and most likely will want a second bowl.
Hello from Huntsville, AL!! I got recommended this recipe from a friend, and me and my family LOVE IT. Tonight was the 5th time we’ve made the pho and it always turns out so delicious!! Thank you for sharing your recipe😁
My Vietnamese sister in law was hiding to us the preparation of PHO, I've learned from you now, it's come out very well with authentic pho taste. (I got dried Sea worm from who travelled Vietnam. I shared with my Sister in law and she said too good where did you buy this? --note: I am pure vegetarian but my kids are testers.
I want to make pho today and I misplaced your recipe so I came here. I agree with Helen pho is the "ultimate comfort food" which I ate for the first time when I was in my fifties.
Like this recipe (minus the worms :D ). But earlier in the video you said only put in the toasted ingredients an hr or two before serving and later on you said continue to simmer the stock for at least a few more hours (with the toasted stuff in it - at least from the video ... lol). From my experience in cooking this - and I am still improving it each time, I think couple hrs. are just perfect for the toasted ingredients. Great job.
You make me wish I was there with you in your country eating PHO . I love this dish. Thanks for making the video so I an TRY and make it. It is a lot of work to make the broth. However it is relaxing. I love to cook different dishes from other cultures.
My favorite dipping sauce for Pho is: 4 parts hoisin, 1 part sriracha, a little bit of sate, and half the juice of 1 lime wedge (the other half goes to the pho bowl). It tastes really amazing.
im obsessed with pho, i been pronouncing it incorrectly all this time my bad lol. But I have been eating it alot lately because I am trying to eat more healthy and this is a very good option for me. I decided to try and make my own from home I really like your video look forward to seeing more. Oxtail pho sounds really good to me right now I think thats what im going for when I make it :) I am a new subscriber
@Helen's Recipe, Seems like you created an Authentic Beef PHO? I like that? I LOVE TO WATCH AUTHENTIC COOKING? Original Way of Cooking! No Fish Sauce! Love it! Thanks for Sharing Helen.
I cooked pho after your old recipe so many times and I love it so much, can't wait to try the new one! And it's really medicine, there's nothing that kills a cold faster than a nice bowl of pho! :)
I agree with Helen that the bone with less fat yield the most flavor. I happened to cook two pots of pho, one with bones with lots of bone marrow and other with just hard bones. The one without bone marrow tasted more beefy flavor, surprisingly. I find pho actually the easiest to make. All you need to do is throw flavor items into the pot and let the fire do the work. And I definitely want to get my hands on those Sa Sung. I read about this natural umami several months ago. Very interesting!
I am making your pho bo today. I couldn't get beef knuckles, so I got some ox tails instead. Because of lock down I am simmering my beef bones for 24 hours, but I shall add my ox tails in on the last 4 hours. Thank you for this recipe and your hard work. I can't wait to eat ♥️♥️♥️♥️
Very good video. Thank you. I am trying to find that great little bowl you place the herbs/spices into. I am in the U.S. What is the name? Thanks again.
![[ENG SUB] Bí Quyết PHỞ BÒ GIA TRUYÊN ngon tuyệt đỉnh KHÔNG bột ngọt | Vietnamese Beef Noodle Soup](http://i.ytimg.com/vi/99tOr7JSr0k/mqdefault.jpg)
Seeing how much work goes into a bowl of Pho makes me appreciate Vietnam's prized dish even more when I go out to eat it! As much as I love to make food at home, pho is one of the dishes I'll gladly go out for. Thank you, Helen! 💗
In my city, the restaurants that serve Pho do a mediocre job. It's good, but ... meh. I much prefer to make it at home.
what much work? you only need to boil bones
Once you make it 3-4 times, it becomes pretty easy. The main issue is how expensive it is to make. It was probably cheap to make in the past but now bones and bone broth have become trendy, driving up the price.
Mmm... I don't really make proper pho, but knowing how to make good broth is so worth it. I make up a bunch at once and store the excess in the freezer. I've got a pot on the stove right now.
@@babosing Cooking the broth for 12 hours and consistently monitoring/skimming periodically through it is work. There are recipes that cut the cooking time down by a lot but you can tell a truly amazing broth that's taken half a day of devotion from a hastily prepared one in both taste and appearance.
As a Vietnamese growing up in Vietnam, I approved this is one of the best recipe to keep the Pho authentic, pure and tasty.
I don't see any pesticides, lead and chemical fertilizers in this recipe. People like you are full of B.S that's why it's the first word comes from your mouth :)
Giap Vo
omg! I didn't know by watching this video you became one of them lining in the hospital.
Think you must have opened your mouth too big!
You're full of B.S.! She forgot the damn fish sauce. No where near the best or authentic.
Thanks! I like this dish in a natural, yet instant form, and at a deli, but I need to try it fresh. I haven't found an authentic restaurant in my area.
@@TheWilkenator so it is not authentic because it has no fish sauce??? Hilarious.
I started this yesterday and finishing up today. This Pho is one of the best I have tried. I will keep this recipe and make it as my permanent go to soup. Thanks Helen, this Pho is amazing!!
"Pho is medicine" most true statement on UA-cam.
She didn't say the pho is medicine, she said the pickled garlic is medicine..
copper cassie Campbell well now I said it and it’s still the most true statement on UA-cam
Lol. ok, I yield to you. Maybe , yes, pho is medicine.
@@davisx2002 level of cojones is over nine thousand!
Medicine for the soul, too.
Wow, Helen. What an education! I had no idea Pho was so complex. One thing I really miss living so far out here in the desert now is the good Vietnamese food I enjoyed while living in Seattle. Thank you for reminding us that everything that goes in our mouth is medicine!! You're a GREAT teacher!
I'm a vegetarian who follows you from San Diego, California. Thanks for all the years of not only providing delicious cooking guidance, but more importantly, for sharing your love of family and Vietnamese culture.
The best recipe for Pho in my opion. This is how you make it traditionally in the north of Vietnam. Thank you Helen for sharing with us this amazing, authentic recipe.
You are a blessing and am sooooooo proud of all your hard work
It's is so nice to watch someone Explain the right Way to make the Delicious soup Thank you very much!
Pho is perhaps my all time favorite soup. I am going to my favorite Pho house tomorrow to have a bowl. It always brings a smile to my face, Thank you for sharing!
Another secret that most chefs discovered but will not tell you how to create that mix surf and turf aroma without costing you an arm or leg such as buying that expensive seafood ingredients you mentioned. Most, if not all, will tell you not to use fish sauce for the Pho broth. This is true when you’re using bad fish sauce and don’t know the trick to use it in the broth. Buy the light and 100% of fish sauce such as Cat Nam or the original Phu Quoc brand. These fish sauces have a light color, but very flavorful. The trick of combining the salt and the fish sauce to create the salty part of the broth is cooking it in a big pot where the fish sauce have no effect on the clearness of the broth. Use it enough to add the aroma of Vietnamese cooking (fish sauce in everything), but no way that you can see it in the broth. Try it and you will see how flavorful and deep penetration of the broth to your palate while keeping the clearness and elegant of the Pho broth.
This man speaks the truth.
Quality Product Creates the Best! The more is too much or? I forgot the Old Saying?
Haha there's a reason why ppl don't what you to put too much fish sauce in there. Most fish sauce has lots of MSG. Btw proper amount of MSG is not that bad for your body...
This is the most detailed and thorough Pho recipe I've ever seen. I'm really grateful you posted this. ♥️
thank you! Hope it helps
As usual this looks phenomenal Helen! I love your channel. Ever since I’ve started learning from you, my whole family has begun to praise my cooking and even ask me for recipes. Thanks so much!
Roger Zodiac You mean, "pho"nomenal? Lol.
I'm so in love with Pho. I first had it year 2014 in a Vietnamese Restaurant here in the Philippines and learned to cook it at home.
I went to Vietnam summer 2017 to experience it myself, well, weather was scorching but I was slurping down huge bowls of pho in the streets of HCM 😂 during my entire stay.... And... Vietnamese Robusta coffee, oh my God, one of the bests that I ever tasted. I can't seem to find their coffee in my country, I miss it so much. I just can't wait to go back to my favorite country 🇻🇳, hopefully after this pandemic crisis.
Thank you Helen. It was heart warming just to watch the video.
I tried a bunch of pho recipes from youtube and yours is by far the best!
Happy to hear that!
In the past 25 yrs, I have literally introduced hundreds of Americans to Pho. I have loved it from the very first time I had it.
Thank you for appreciating and spreading our Pho.
I made your authentic recipe and it tasted very good! Thank you very much for taking the effort!
Hi Hellen, I made it today, I follow your recipe pretty closely except for the worms. I didnt have any so I used dried scallop. It was DELICIOUS. The umami was BOMB. I didnt know about putting dried seafood in would make it so fragrant. No wonder the Pho I made before was never this good. Very very solid recipe. Thank you so much!!! One of my biggest tip is using organic spices and ginger since the smell is so much better. I also use beef from Wholefood that were clean and pasteurized so it made my broth very clear. But of course big thumbs up for your recipe, its a real deal
Yay! So happy this video help you cook great Phở
Did u add the spices an hour befor serving
I found this channel while looking for Pho years ago and now we’re back again haha
Ive watched a lot of UA-cam video on how to cook Pho 🍲 this video is by far the absolutely most authentic video out there
Helen you make everything look so easy! And I’m always learning from you. Thank you!
Your bowl of pho looks so clear, love it! Thank you Helen! I am a fan, I have been learning from you since the begining!🎉❤
I adored today’s video, a little visit to a pho shoppe and then back home to make the real deal. I’ve been using your original pho video recipe for so long, it was nice to see an updated version. Yay!!
This is very clear, elegant, and simple pho recipe...like it very much!
Hello Kim
I made this for the first time when new video uploaded & it has very quickly become one of my family’s favorites! My 3 kids just love, love, love Pho and so does my hubby!
It’s similar to our traditional caldo de res (beef stew) but the flavors (spices) are totally different so the taste is very unique!
My kids say Pho rocks and makes all their taste buds dance in harmony! Their moths are happy!
Very well explained and passionately cooked and presented. I'm drooling, Slurrrrp
Thank you, I just tried 5 year ago's your receipt , will do one more time on this new one. Love your video!
I use your original recipe to make pho and it comes out divine. Thank you for the updated video...and the wonderful recipe!
Helen you looks so pure and genuine.
Em cũng là người Đà Nẵng, xem mấy video của chị lại nhớ về Đà Nẵng. All your recipes are so perfect to me...I already watched 2 your videos about how to make Pho, and I gonna make it tomorrow for my family. ..Thank you so much Hellen .
Oh Helen,
You always make me so hungry 😋 looks so delicious!!
Hi Helen. Lovely explanation of this most important Vietnamese dish. Carm on.
Glad you enjoyed it!
Thank you so much Helen,
Just try this recipe for last night’s dinner and it turns out beautifully. Easy high restaurant quality (9/10). I HIGHLY RECOMMEND it!!!
The broth is amazingly aromatic, flavoursome and fatty smooth. No things like MSG, so after drinking a big bowl of soup doesn’t make you thirsty 👏👌👍.The roasted spices, marrow bone and the “secret dry seafood” really helps!!! No short cut comes good outcome.
Another beauty of the marrow bone is there are spare marrows to slurp and they are tasty too 😋😋
The alternative of the sea worm, I use one baby dry squid/cuttlefish (8g), attempting to put two in next time to enhance the fresh sea flavour.
At the end about seasoning the soup, I just use salt, sugar, chicken powder and a fair bit of fish sauce.
When I first got introduced to pho, I used to drown it in hoisin sauce and siracha. After a couple of times of eating like that, I stopped liking it. I started adding all the greens and just a small squeeze of lime, now that’s the only way I eat it. I learned how to make pho because of you. Thank you.
i have to eat it with siracha, no to hoisen sauce.
Helen! You’re Awesome! I am a Pho Mania, I could eat Pho day and night or 7 days a week! That was my record!
I will bookmark your UA-cam for now!
jericorful I could eat it all day too! I am a soup addict, but Asian soups are at the pinnacle of my constant soup cravings. Pho still takes the tippy top though. Somebody hang an infusion bag stat! Lol
I love making Pho a few times a year! Such a delicious dish.
i stayed in vietnam for a quite awhile traveling 1000 miles from the very top to the bottom, and had pho every day for breakfast. h ad pho at homestays in everything from 8 person rooms in someones home which was converted to a small front room restaurant to upscale hotels and everything in between, vietnam quickly became my favorite place ive ever traveled. everyone was so amazingly nice and welcoming, it was absolutely incredible and blew me away.
I have to say of all the pho recipes ive seen on youtube this is by FAR the most authentic recipe ive come across. i did not however, once ever srunn into people serving siriacha or the other hoisin* sauce on the side, but i very much believe it is done. will definitely be using your recipe when i make this! where i live its kinda sad, ive gone to many pho places hoping so badly to get this, but it seems like they always try to make it like ramen. like, its good... but not what i want so im going to have to make it myself which hey, I love cooking so no big deal! ive made 14 hour ramen stocks before so the long simmer time def doesnt scare me!
Wow 🤩 looks so yummy 😋 thanks for sharing Ms. beautiful 😻
Your videos and recipes are so elegant, they really show the essence of Vietnamese cooking. Thank you so much. (even though I'm a vegetarian, I enjoy knowing how good food is made).
I love Pho and cannot get enough of it in cooler weather.
You were awesome
Soooo good! A bowl of Pho is the ultimate dish for me, life without Pho would be so sad haha
It looks amazing. I will certainly make this. Thank you for the video
I’ve been making pho for a couple of years now using your old method. Can’t wait to try your new ways.
Helen, Your video was very instructional. I love Pho and have been eating it for many decades in California. The details you included were very educational and I will use then in my future attempts in making it in my home, since I now live in central Maxico where here is no Vietnamese foode. Thank you again, John
Pretty sure you’re the reason I can (kind of) cook Vietnamese food! I refer to your channel when I have a craving and don’t feel like buying it!
I’m in Da Nang now and my hotel is close to Phở Bắc Hải! Definitely going to try it out (your free advertisement worked🤗!
As non Viet, I trust you on a soul level when it comes to pho making. How you explain everything is so in detail and passionate. Thanks for a amazing recipe!
My family always make pho or ho tieu whenever there is a celebration or when someone's sick. I'm studying in America now. I miss the food that we used to eat at home. I'm actually sick right now and alone in my room, longing for a big warm bowl of pho. Watching this makes my mouth water and my heart melt
Its nice to see actual Vietnamese make the food.
Helen ,th th thannnk you ok thanks it could not be more detailed .im an african obsessed with east asian cooking ,im new to pho .im ready to make it ,because we have a similar broth .then at NY almost all ingredients are around .big hug.
Thank you so much for all of your explanations while boiling! I always wonder why you have to throw away the broth, why it has to be clear, less fat more flavor, etc. Pho is amazing
When I lived in Asia, I ate pho every day 😩 I love it so much! I want to try this!
You videos are really pleasant to watch because they teach a lot also about the culture/habits and not only a delicious recipe! Tks, one day my dream is to go to Vietnam and Thailand 👍🏻
Wow! So much time and work goes into a bowl of pho. I definitely am infinitely more thankful for the ones I get in the restaurant.
I am super tempted to make pho again. I just ran out of my frozen stockpile. Your instructions are very clear.
hi Helen, have you tried making pho using the instant pot / pressure cooker?
I was in Vietnam on vacation in 2004 and soooooooooooooooo loved it! Watching this film made me "homesick" again. Mind you... I'm as Dutch as they come! :)
Hello Mieke
I’ve eaten pho at the same place in my neighborhood for 25+ years. Honestly, it never occurred to me to add sriracha or hoisin to my broth, even after tasting it. It’s so delicious and warming and comforting that I never wanted to spoil that flavor. I’ve been coping with a chronic illness for the past few years, and my husband knows exactly what I need when I’ve been stuck in the hospital. He gets a bowl of pho with all the accompaniments wrapped separately and brings it. It makes me feel better every single time.
Hi Helen 👋
Thank you for making this very well explained tutorial 👏
I will try my best to make this Pho recipe for my family thats 20 people and most likely will want a second bowl.
Thank you so much for sharing the true authentic ingredients. Time to make some PHO!
Hi Helen!! I like your video.
I’m Islander but I love PHO
I been eating Pho last 20years
Keep up good work 👍
Hello from Huntsville, AL!! I got recommended this recipe from a friend, and me and my family LOVE IT. Tonight was the 5th time we’ve made the pho and it always turns out so delicious!! Thank you for sharing your recipe😁
Fantastic!
love your pho....and love the way you look and sound
Wonderful recipe, Helen. This is even easier to follow than your first one.
Hello how are you doing
I just purchased your book on Amazon using the link below. My 15 year old daughter just started liking Pho so I want to learn how to make it.
Wonderful! Hope you like it 🥰
My Vietnamese sister in law was hiding to us the preparation of PHO, I've learned from you now, it's come out very well with authentic pho taste. (I got dried Sea worm from who travelled Vietnam. I shared with my Sister in law and she said too good where did you buy this? --note: I am pure vegetarian but my kids are testers.
I want to make pho today and I misplaced your recipe so I came here. I agree with Helen pho is the "ultimate comfort food" which I ate for the first time when I was in my fifties.
Great tips for making pho, Helen.
Thank you for sharing your knowledge and secrets.
I miss the Pho in Vietnam!! I have only found two places here that come close. I love Pho so much!!
I’ve had pho 3 times this week already :-). My favorite food.
I am so hungry, will try this receipe next week. Thank you Helen, you are great!
Like this recipe (minus the worms :D ). But earlier in the video you said only put in the toasted ingredients an hr or two before serving and later on you said continue to simmer the stock for at least a few more hours (with the toasted stuff in it - at least from the video ... lol). From my experience in cooking this - and I am still improving it each time, I think couple hrs. are just perfect for the toasted ingredients. Great job.
You make me wish I was there with you in your country eating PHO . I love this dish. Thanks for making the video so I an TRY and make it. It is a lot of work to make the broth. However it is relaxing. I love to cook different dishes from other cultures.
Come to Vietnam someday. You will be so impressed by lots of good dishes 😍
@@HelenRecipes Thank You. I sure will one day. I have a lot of Vietnamese friends that introduce me to the cultural and foods and I love it 😊
definitely the best recipe I found for Pho
Glad you like it! ❤️
Really great video. Making me drool. There’s just no way I could spend this much time on making a broth at home.
My favorite dipping sauce for Pho is: 4 parts hoisin, 1 part sriracha, a little bit of sate, and half the juice of 1 lime wedge (the other half goes to the pho bowl). It tastes really amazing.
Great advice and tutorial.
I enjoy how you mixed up the location of your video, it made it more interesting.
I loved your video! you are awesome!
Fuiyooohhh Aunty Helen you so good chef!
Pho is life🤘
...Pho is love!
Pho sure
Phoever!
Pho shall set me free
giả dối, false.
Hi Helen. I was wondering if you have a digital version of your book?
Pho is evrything to me, my favorite food.
Thank you for the recipe. Will surely try this soon
Nice. Now I am craving Pho.
I like that you don't squirt the sauce in the Pho, like so many do. Savor that broth; it's a very important part of the dish.
im obsessed with pho, i been pronouncing it incorrectly all this time my bad lol. But I have been eating it alot lately because I am trying to eat more healthy and this is a very good option for me. I decided to try and make my own from home I really like your video look forward to seeing more. Oxtail pho sounds really good to me right now I think thats what im going for when I make it :) I am a new subscriber
Tuy cô nói tiếng anh không hay lắm, nhưng sự tận tụy và tỉ mỉ đáng được đề cao trong video này.
I LOVE PHO!!!! The first time I had a taste, in Orange County, California...i fell in LOVE.
Hello Louie
hi
@@ftnheadbud How are you doing
good u? who r u?
@@ftnheadbud I'm Nelosn am from Miami Florida
We get big snow storms here Helen, I like pho on those days ESPECIALLY!! It's too perfect!
Qua ngon omg so good! I love pho so much!!!! Pho number 1!!!
The best!
I hope the only dislikes were from those who's mouths were watering so much it dripped on the dislike button lol
=)))
no offense to vegans, but its probably vegans.
😂😂😂
lmao you killed it 2 years ago.
Man looks great. Worth the time it takes to make!! Thank you!
@Helen's Recipe, Seems like you created an Authentic Beef PHO? I like that? I LOVE TO WATCH AUTHENTIC COOKING? Original Way of Cooking! No Fish Sauce! Love it! Thanks for Sharing Helen.
I cooked pho after your old recipe so many times and I love it so much, can't wait to try the new one! And it's really medicine, there's nothing that kills a cold faster than a nice bowl of pho! :)
I agree with Helen that the bone with less fat yield the most flavor. I happened to cook two pots of pho, one with bones with lots of bone marrow and other with just hard bones. The one without bone marrow tasted more beefy flavor, surprisingly. I find pho actually the easiest to make. All you need to do is throw flavor items into the pot and let the fire do the work. And I definitely want to get my hands on those Sa Sung. I read about this natural umami several months ago. Very interesting!
I am making your pho bo today. I couldn't get beef knuckles, so I got some ox tails instead. Because of lock down I am simmering my beef bones for 24 hours, but I shall add my ox tails in on the last 4 hours. Thank you for this recipe and your hard work. I can't wait to eat ♥️♥️♥️♥️
Sounds great!
@@HelenRecipes thank you for your hard work. Your recipe is awesome! It came out great! ❤️😎
I am making this now, my 3rd time. Excellent recipe! Thank you, I love it..🙏🏻❤️
I loveeeeeeee pho my mom and dad came from Vietnam too I know how much it's sooo good
Very good Helen! Thanx~ ^ ^
Very good video. Thank you. I am trying to find that great little bowl you place the herbs/spices into. I am in the U.S. What is the name? Thanks again.