Huge credit to her for wanting to learn the butchery skills they use and to understand how the different types and aging of meat impact her broth. You can tell she’s built a good relationship with them and I just love her commitment and enthusiasm. It’s no wonder she’s had so much success!
I commend her for making use of LaFrieda’s shanks seeing as they’re not commonly used in the states; however, roasting the bone for soups especially pho is much more economical and yield a more intense product Like she says, “too much of the dry age can ruin the dish”; if you just have commonly sourced bones, roasting them gives you a much more intense mother stock… playing with the dry-age is novel, but the value proposition isn’t a huge advantage when you can just roast some cheap back ribs to yield the concentrated beefiness
@@jacqueshebert6445Asian cuisine use different conventions for the different cuts. And even among Asians, there is disagreement on how certain cuts should be... Cut. Example LA galbi beef rib cuts vs regular galbi beef rib cuts.
This might just be one of my favorite videos from Eater. Nguyen's desire to learn and devotion to her craft is remarkable, and the entire time she never shows any ego--everything is being done because she loves to make good food. Very inspiring from beginning to end.
This is the best example of ‘made with love’ I’ve ever seen. The passion, curiosity and carefulness in every step during the ENTIRE process is admirable.
Shout out to to LaFrieda's company as well as the many exalent butchers around this world. That help the restaurants like Chef Helen for getting best quality food for their customers.
@@ImGonnaOilYouUpit’s UA-cam comments…. Unless autocorrect fixes it, no one uses proper grammar, and you fixing a simple ‘ simply makes you look like a complete and utter tool, you aren’t funny or smart by doing so…
Chef Helen is not only one of the best chefs in the city but also one of the kindest and most generous. NYC is a better place because of her and her incredible restaurant Saigon Social.
Chef Helen is so amazing in the sharing of her love of cooking and deep roots in her culture and relationships with her purveyors and learning and growing more and it’s very humbling to watch her she’s very humbled he respects and love of her food shows in all she does .
Must take crazy commitment and work ethic to get that nerdy about the butchery on top of all the other hassle of running an NYC restaurant, looks like it really pays off though. That fried rice cooked in the rendered fat looks absolutely incredible!
I just made soup (homemade ramen) for the first time for the family at Christmas dinner last night, and it's given me so much more appreciation for the process It's beautiful to see the passion Helen shows for the craft
Kudos to Helen. Happy to see someone who can speak English very well and instruct the younger VNmese generation to make Phở without washing the bones n meat 10 times!!!
Love the way she embraces all parts of the process towards creating her own Pho! This is how to become really good at something - embrace continous learning!!! Shes taken Pho to another level!
The dedication that chef puts into her pho is a testament in itself. Then the realisation that this same amount of care is applied to the rest of her menu is truly mind blowing
I have never seen anyone take the simple bowl of pho to the next level like her. Watching her pull her heart to make a pot au pho and the relationship she had with a purveyor had my eye opening. I would definitely want to try her pho next time when I go to NYC
Wow, that dedication and love. I love pho and this brings a tear to my eye to watch. Next time I'm in NY I want to try her pho. Also, I love that she questioned why her stock changes from day to day. My favorite pho places are usually good but I do notice the stock isn't consistent and can vary from decent to amazing.
anyone that has worked or trained in an actual asian soup-based kitchen, preferably in asia or run by people trained in asia, would know immediately why.. the fact that she didn't know and it took her multiple attempts means she was never trained properly and still doesn't do things like parboil and clean the bones. these are really basic things
"she questioned why her stock changes from day to day" That's because she insisted on not making Pho "the way your Mom did it!" The pros don't mess around with tried-and-true formula, or you end up with some thing different day to day. On something as basis as broth for your noodle? That' would spell disaster in my shop!
When my family make our version of pho, we blanch the meat and bones and then throw away the first batch of water because of blood and other gunks. After that l, we get batch of fresh water and put the meat and bones back in and continue to let it simmer while skimming and scooping out more fat and junk to get the broth as clear as possible while maintaining the broth
@@nueat6 anyone that wants clean tasting broth will parboil bones.. this is done for tonkotsu, consomme, etc.. people that don't, have no idea what they're doing.
@@nueat6 "Rookie move?" I have this advice for ya, "Better to be thought of as a fool, then open your mouth and remove all doubt." Applies to you perfectly.
@@newhorizon4066 It is better to be a fool than to be dead. It is better to emit a scream in the shape of a theory than to be entirely insensible to the jars and incongruities of life and take everything as it comes in a forlorn stupidity
Im a chef of 20 years.Nothing but huge respect for Chef Helen. Wow, working a whole day,then working all through the night. Probably just gonna go home just to take a power nap and shower.lol👍Thats dedication
I'm a Pho's lover, my family cooks very good Pho according my friends and relatives, and we do enjoyed it very much. Next time when we visit NYC, will try this place for their Pho. Thanks for sharing. Excellent video.
This should be taught in every primary school, such a broth is the key to good health, thanls to colagen and other good stuff, and you can make so many things with it, soups, gelatine etc. Been doing for years, I love it...highly recommended!
What a beautiful lady, honestly your heart and soul goes into everything you make, looks delicious, hopefully I will visit your restaurant someday soon 🥳👍
Does she sleep?!? Lol. The dedicated! The knowledge! The willing to learn! 👏🏻 Bravo! Next time i make my way to NYC im definitely trying her place out! 🍜 🍲
I like your process of visiting the warehouse and getting you cut meat to prepare for this stew. I like cooking meat separately in the oven seasoning and browning before using for soup and then the meat can go to the side or add flavor to the broth. Your final Pho bowl looks delicious and send me some secret sauce.
Helen's pho recipe definitely goes against the norm: She didn't parboil the bones, she allowed the stock to come up to a rolling boil, she didn't put any fish sauce in her broth. Yet in the end her broth still came out clear. Definitely will have to test this method out!
Actually tried food at her restaurant last week when visiting NY. The pho was actually very cloudy and bland. I was soo excited to eat there too. Honestly the food was just meh to me. Nothing special. It’s probably cuz I’m from San Jose and get spoiled with the best viet food!
@@sothapen1252 Honestly after watching the video. She didn't really do anything special. Broth was cloudy and honestly looked bland. So really didn't do anything to crazy.
by not parboiling the bones.. her broth won't be as clear and there will always be this gaminess to her broth.. without fish sauce.. lacks some of the umami you can't get without it.. she doesn't know what she's doing but i doubt her clientele will care. less knowledgeable people have done better, unfortunately
Looks great Chi Helen!! great job showing how to modernize pho but still keep it traditional... I am a proud viet-amer from Los Angeles.... Next time we are in NYC we will try everything at your restaurant. Cheers to you and your family for 2024!
"If I could just make stock and stare at it for hours, I would" - I relate to this comment 1000% and also have been doing a DryAged Beef Pho stock for about 2 years+ now
The number one thing I miss the most since moving to the country. I had the best pho around in my city. I've gone from pho 2-3 times a week to basically none. And I damn sure miss it!!
Damn, I'm from Texas... Never even been to NY before. But the second I saw Pat on the vid, i was like oh yea, ive seen that dude a ton of times before on food shows. Respect.
I feel once social media blew up there hasn’t been one food that has benefited off of that more than PHO and rightfully so. I don’t think many people would have tried without being persuaded visually and it’s great. I’m fortunate that my best friend from kindergarten was Vietnamese so I learned early. But her pho looks bomb!
@@jdelorenzod2725 key word you said was “look”. People do initially eat with their eyes first. But you never truly know until you give it a taste. But you are entitled to your opinion.
😘👌 Loved everything about this! I too make stock from shank, neck, oxtail… obv not in those GORGEOUS pots (my Croatian family calls them kettles 😉) but main reason for my comment is 1st - Chef Nguyen’s expression of pure joy thruout the process…but when she was waiting for the boil, I laughed out loud when she said she could just stand there & watch it🤣 I feel the same when I put my big ‘kettle’ to boil! 🍵❣️
Great videos, a lot about the broth and meat. IMO, the noodle and "quẩy" are very important aspects that often got overseen in the US. Very hard to get those right.
Wow Helen, but when do you sleep!? I never would have thought to used aged beef for stock. Brilliant. I make my own stock and can it for shelf storage, and I think next batch I'll plan ahead and add a little dry-aged beef.
Huge credit to her for wanting to learn the butchery skills they use and to understand how the different types and aging of meat impact her broth. You can tell she’s built a good relationship with them and I just love her commitment and enthusiasm. It’s no wonder she’s had so much success!
I commend her for making use of LaFrieda’s shanks seeing as they’re not commonly used in the states; however, roasting the bone for soups especially pho is much more economical and yield a more intense product
Like she says, “too much of the dry age can ruin the dish”; if you just have commonly sourced bones, roasting them gives you a much more intense mother stock… playing with the dry-age is novel, but the value proposition isn’t a huge advantage when you can just roast some cheap back ribs to yield the concentrated beefiness
idk how she was already a working chef, with established a relationships with suppliers, and she like didn't know about different cuts of beef still
@@hellfish2309customers come for the "dry aged" buzzword
@@jacqueshebert6445Asian cuisine use different conventions for the different cuts.
And even among Asians, there is disagreement on how certain cuts should be... Cut. Example LA galbi beef rib cuts vs regular galbi beef rib cuts.
@@dxcSOULI bet she knew, she just wanted to brag about how the guy showed her his “bones and meat” 😂😂
This might just be one of my favorite videos from Eater. Nguyen's desire to learn and devotion to her craft is remarkable, and the entire time she never shows any ego--everything is being done because she loves to make good food. Very inspiring from beginning to end.
This is the best example of ‘made with love’ I’ve ever seen. The passion, curiosity and carefulness in every step during the ENTIRE process is admirable.
LFG!!! Love Helen and what she has created! One of my GO TO spots whenever visiting NYC. Ya'll got it right!
Let’s go richieee🔥
What's the name of the shop? And where in NYC?😯
@@thediydaddy2649saigon social, on orchard street in the lower east side, around the corner from katz delicatessen
Shout out to to LaFrieda's company as well as the many exalent butchers around this world. That help the restaurants like Chef Helen for getting best quality food for their customers.
exalent
Yes, so very exalent
Exalent btw
😂😂😂
Shout out to you too
WOW... The Chef such a commitment to making the very best Pho she can. That Pho must be so fantastic!!! Great video highlighting this amazing Chef.
Its garbage
uhhhh meat is gross murder carcasses. she literally makes juice from decomposing rotten animals...NASTY
@@crisspycritic "it's garbage" 🤓
@@ImGonnaOilYouUpwhy??
@@ImGonnaOilYouUpit’s UA-cam comments…. Unless autocorrect fixes it, no one uses proper grammar, and you fixing a simple ‘ simply makes you look like a complete and utter tool, you aren’t funny or smart by doing so…
Chef Helen is not only one of the best chefs in the city but also one of the kindest and most generous. NYC is a better place because of her and her incredible restaurant Saigon Social.
Did she pay you for the compliment? Or are you wishing that she also plays with your “bones and meat” too 😂😂?
She started the episode with the sun out, she didn't stop the sun did a 180, damn dedication 100%.
Chef Helen is so amazing in the sharing of her love of cooking and deep roots in her culture and relationships with her purveyors and learning and growing more and it’s very humbling to watch her she’s very humbled he respects and love of her food shows in all she does .
I could listen to this woman talk about food forever. You gotta respect her passion. You can tell she loves what she does
Pat’s proud look and smile while Helen was breaking down the meat 😊
Must take crazy commitment and work ethic to get that nerdy about the butchery on top of all the other hassle of running an NYC restaurant, looks like it really pays off though. That fried rice cooked in the rendered fat looks absolutely incredible!
I just made soup (homemade ramen) for the first time for the family at Christmas dinner last night, and it's given me so much more appreciation for the process
It's beautiful to see the passion Helen shows for the craft
This chef is a true saucier! And LaFrieda is the man! Both take so much pride in their work and it shows.
Kudos to Helen. Happy to see someone who can speak English very well and instruct the younger VNmese generation to make Phở without washing the bones n meat 10 times!!!
Love the way she embraces all parts of the process towards creating her own Pho! This is how to become really good at something - embrace continous learning!!! Shes taken Pho to another level!
When she talks about the broth, the colour and said it’s so beautiful you know this is a chef pouring her heart into this. Love it
The dedication that chef puts into her pho is a testament in itself.
Then the realisation that this same amount of care is applied to the rest of her menu is truly mind blowing
Ok more helen please! Her pho looks godly. And also more of the butchers- they seem really cool
she's a real hardworker. and also a very eager learner...truly a recipe for success!
Love how deliberately all the different cuts are used for their flavors!! The concept is super dope too!!
I have never seen anyone take the simple bowl of pho to the next level like her. Watching her pull her heart to make a pot au pho and the relationship she had with a purveyor had my eye opening. I would definitely want to try her pho next time when I go to NYC
Wow.....all that love into her cooking and working from night til early AM to produce quality food. NyC is lucky to have Helen there.
Saigon Social and Chef helen have become an undeniable NYC institution.
The food and hospitality is always consistent.
This is genuinely one of the best things I’ve seen someone make,
While we enjoy a bowl of delicious pho, be grateful that there is such chef exists.👍👍👍
Great video, imagine we have these amazing people in the world!
Wow, that dedication and love. I love pho and this brings a tear to my eye to watch. Next time I'm in NY I want to try her pho. Also, I love that she questioned why her stock changes from day to day. My favorite pho places are usually good but I do notice the stock isn't consistent and can vary from decent to amazing.
anyone that has worked or trained in an actual asian soup-based kitchen, preferably in asia or run by people trained in asia, would know immediately why.. the fact that she didn't know and it took her multiple attempts means she was never trained properly and still doesn't do things like parboil and clean the bones. these are really basic things
"she questioned why her stock changes from day to day" That's because she insisted on not making Pho "the way your Mom did it!" The pros don't mess around with tried-and-true formula, or you end up with some thing different day to day. On something as basis as broth for your noodle? That' would spell disaster in my shop!
she's so passionate and humble!! I feel like i could learn so much from her
When my family make our version of pho, we blanch the meat and bones and then throw away the first batch of water because of blood and other gunks. After that l, we get batch of fresh water and put the meat and bones back in and continue to let it simmer while skimming and scooping out more fat and junk to get the broth as clear as possible while maintaining the broth
Rookie move. Even top chefs in top restaurants don’t do what you did. I guarantee your broth is weak.
Cause them so called top chefs are top chefs like me cuh
@@nueat6 anyone that wants clean tasting broth will parboil bones.. this is done for tonkotsu, consomme, etc.. people that don't, have no idea what they're doing.
@@nueat6 "Rookie move?" I have this advice for ya, "Better to be thought of as a fool, then open your mouth and remove all doubt." Applies to you perfectly.
@@newhorizon4066 It is better to be a fool than to be dead. It is better to emit a scream in the shape of a theory than to be entirely insensible to the jars and incongruities of life and take everything as it comes in a forlorn stupidity
One of my fav videos ! great job guys, the passion just radiates of off Helen. God Bless you all.
That fried rice is one of my favorites and so filling. I had no idea that's how it was prepared so now I get why it's so rich and so good.
Im a chef of 20 years.Nothing but huge respect for Chef Helen.
Wow, working a whole day,then working all through the night.
Probably just gonna go home just to take a power nap and shower.lol👍Thats dedication
She is such a delight. Very pleasant tone, very humble and curious outlook, and such a genuine appreciation for what she does. Inspiring :)
I'm a Pho's lover, my family cooks very good Pho according my friends and relatives, and we do enjoyed it very much.
Next time when we visit NYC, will try this place for their Pho.
Thanks for sharing. Excellent video.
Wow her energy and passion! Love this
This should be taught in every primary school, such a broth is the key to good health, thanls to colagen and other good stuff, and you can make so many things with it, soups, gelatine etc. Been doing for years, I love it...highly recommended!
Helen’s a beautiful person who’s dedicated to her craft. Her food is always delicious.
It's amazing how much she loves what she is doing.
this is a real chef rigt here. a chef never stop learning. everyday is a new day.
Wow, what a process. Kudos to Helen for all of that passion and hard work!
I love her. I’ll make sure her restaurant will be the first I taste as soon as I go to NY
What a beautiful lady, honestly your heart and soul goes into everything you make, looks delicious, hopefully I will visit your restaurant someday soon 🥳👍
Soooo.. does this woman ever sleep!? Incredible work ethic!
She's freaking amazing!!!! The food looks delicious!!!!!
Never had her PHO but knowing she uses the BEST products like LaFrieda’s Company! It’s done. Will travel to taste Pho Sho!
Does she sleep?!? Lol. The dedicated! The knowledge! The willing to learn! 👏🏻 Bravo!
Next time i make my way to NYC im definitely trying her place out! 🍜 🍲
Incredibly inspiring and she seems like just an awesome human being! Going to stop by Saigon Social next time I'm in NYC!
I'm so proud of you, Helen.
Looks incredible. Love her dedication and humility
You can see the pride in all the butchers eyes when she starts butchering, she's like everyone's little sister 😊
I like your process of visiting the warehouse and getting you cut meat to prepare for this stew. I like cooking meat separately in the oven seasoning and browning before using for soup and then the meat can go to the side or add flavor to the broth. Your final Pho bowl looks delicious and send me some secret sauce.
Helen's pho recipe definitely goes against the norm: She didn't parboil the bones, she allowed the stock to come up to a rolling boil, she didn't put any fish sauce in her broth. Yet in the end her broth still came out clear. Definitely will have to test this method out!
Yeah, I was waiting for her to dump the water on that first boil but she never did!
Actually tried food at her restaurant last week when visiting NY. The pho was actually very cloudy and bland. I was soo excited to eat there too. Honestly the food was just meh to me. Nothing special. It’s probably cuz I’m from San Jose and get spoiled with the best viet food!
@@sothapen1252 Honestly after watching the video. She didn't really do anything special. Broth was cloudy and honestly looked bland. So really didn't do anything to crazy.
by not parboiling the bones.. her broth won't be as clear and there will always be this gaminess to her broth.. without fish sauce.. lacks some of the umami you can't get without it.. she doesn't know what she's doing but i doubt her clientele will care. less knowledgeable people have done better, unfortunately
@@sothapen1252 you ever been to Pho Papa on E Capitol by 101?
I was drooling untill she said cilantro. Whyyyyyy.
Anyway, a lot of dedication here! Love it.
Exceptional determination, curiosity and a willingness to be better every day🙂
This has now gone on my bucket list
Looks great Chi Helen!! great job showing how to modernize pho but still keep it traditional... I am a proud viet-amer from Los Angeles.... Next time we are in NYC we will try everything at your restaurant. Cheers to you and your family for 2024!
Love Helen and Saigon Social 😭
Her passion is unmatched!
Looks sooo good and delicious. Helen keep up the good work.
"If I could just make stock and stare at it for hours, I would" - I relate to this comment 1000% and also have been doing a DryAged Beef Pho stock for about 2 years+ now
Can confirm this is an excellent pho. Had it on Thanksgiving along with their Bahn Mi Burger which was absolutely insane.
Wow! looks so good. I’d love to try when I'm in the area.
The number one thing I miss the most since moving to the country. I had the best pho around in my city. I've gone from pho 2-3 times a week to basically none. And I damn sure miss it!!
Eater's articles may be terrible, but their interviews/videos with actual chefs are always great.
Great information and she has the highest commitment of her work.
Pat literally supplies so many chefs, restaurants, and people in NY and the whole country since the early 20s. 👏🏾
Since the 1920s?
@@dengueberries yeah they were founded in 1922
yowza, nice @@iAmTerN95
@@iAmTerN95 Wow, thanks for the info!
Damn, I'm from Texas... Never even been to NY before. But the second I saw Pat on the vid, i was like oh yea, ive seen that dude a ton of times before on food shows. Respect.
Wow. Huge props to Chef. Taking on that much is no easy task and I have no doubt the results speak for themselves
Mom and pops are always my go too
Wow !!! the broth is like a masterpiece
cloves are the key for a lot of stuff, even in Italy! Love that!
Cilantro stems...I tried adding that and wow. The smell is fantastic
I feel once social media blew up there hasn’t been one food that has benefited off of that more than PHO and rightfully so. I don’t think many people would have tried without being persuaded visually and it’s great. I’m fortunate that my best friend from kindergarten was Vietnamese so I learned early. But her pho looks bomb!
not a fan. Noodles and broth doesn't look appetizing.
@@jdelorenzod2725 key word you said was “look”. People do initially eat with their eyes first. But you never truly know until you give it a taste. But you are entitled to your opinion.
😘👌 Loved everything about this! I too make stock from shank, neck, oxtail… obv not in those GORGEOUS pots (my Croatian family calls them kettles 😉) but main reason for my comment is 1st - Chef Nguyen’s expression of pure joy thruout the process…but when she was waiting for the boil, I laughed out loud when she said she could just stand there & watch it🤣 I feel the same when I put my big ‘kettle’ to boil! 🍵❣️
Asian food and tacos are the best foods ever
She's amazing . A talk with her would be gratifying
Been following her for a while. This is nice to see
I dont really do much but look at these cool machines that do it for me wow
I would eat this Helen's Pho. It looks good.
can anyone tell me what that machine is called? 5:16
I'm drooling 🤤 all the way from Florida 😊
Without a doubt, that is a mouth watering looking Pho.
I love Pho!...looks yummy.
Beef Pho many Wonderful Delicious memories of time spent in Vietnam! 😂
love her passion, energy and courage for experiments but the way that she talks i can’t 🤣
A new innovation of Vietnamese Dry-Aged Beef Pho*, Look so yummy.
I'd love to see Anthony bourdain and Barry try this pho , it looks magical.
She's sooo adorable. I would go and try the pho out.
That looks amazing.
Great videos, a lot about the broth and meat. IMO, the noodle and "quẩy" are very important aspects that often got overseen in the US. Very hard to get those right.
Yo , respect to her and her love for food .
Iam impressed 😊
Quick Question whats the resturant called and where is it located in nyc?
great episode
I miss The Meat Men show with Pat LaFriedas. Such a great show with amazing insight into an industry that doesn't get enough recognition these days.
Amazing process, such commitment to the craft is what separates good from great. My only question is: Chef Helen, when do you find time to sleep?😱
Respect! Restaurant business is long days and nights
Wow Helen, but when do you sleep!?
I never would have thought to used aged beef for stock. Brilliant. I make my own stock and can it for shelf storage, and I think next batch I'll plan ahead and add a little dry-aged beef.
I love her voice when she laughs