How to make pho
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- Опубліковано 26 гру 2011
- Please click on link below for the full listing of ingredients! Thanks for watching!
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Some pieces of advice: don't dump your meat fat into the sink then turn on cold water. The fat will stick to your pipes and clog in time! Use hot water to rinse while pouring (if you must), but best to collect grease into pan and dispose of in trash collection or use it for something.
After I had my first heart attack and went home from the hospital, I was recovering mostly from the bland food at the hospital. My top notch medical team did a fantastic job, no problem there. Realizing that my diet would be changed from here on out, I had to make a decision as to what would be the first meal of my new culinary path. There was a Vietnamese restaurant two blocks away that had fantastic Pho. After having a big bowl of Pho I realized that my future would not be as grim as I imagined before enjoying my Pho. Tastiest anti-depressant EVER.
that's actually a hella beautiful story and really hits home with me since my dad had two heart attacks c':
fitley60647 Bethesda north ?
I used to be a waiter at a Vietnamese cuisine, and they fed me pho after work almost every time, fell in love with it lol. I can eat it everyday all day haha. And I had been meaning to try and make some and to my luck I found your video, thanks!
I wanna show my Hispanic family something different other then posole and menudo, don't get me wrong though, I love me some posole and menudo too lol.
I don't believe I have dude, what type of food is that exactly? I'm always down to eat new foods
+Johny Huizar Posole is the best! So is pho. Soup is good.
+Johny Huizar Pho is comfort food for me. I feel happy, content and relaxed when I have pho.
+Johny Huizar thats a cool job
+Maulin Agrawal I think that applies to everybody...
People are so funny. I mention in the video that I ran out of basil and used mint. Hasn't anyone else ever been too lazy to go to the store for a grocery run? Lol. Thank you so much for watching! I really appreciate it, though! :)
Holy crap, didn't realize how much work went into making Pho. I look forward to trying this.
it's not too bad actually once you make it a couple of times. Its the prep work that sucks. if i can do this, anyone can. lol
Its very simple to make. dont sweat it just do it
I just have to tell you that I tried your recipe as much as I could, I'll say 90% as there were a few Items I couldn't get my hands on, and by far this was the very best Pho I've ever had!!! Thanks so much for sharing! It's a staple in my repertoire!
More power to you sister! Go head! 👏
What's a repertoire? I went to home Depot looking for it but they didn't have it.
@@Francisco-mw5np lol
@@503945158 😂😂😂😂
Thanks for watching!
Thank you for watching!
Thank you so much! Yes, pho is one of my all time favorite soups to make! Thank you so much for watching! ;)
I'm Canadian, but I always ask for bone in my pho at restaurants to gnaw on! My boyfriend says it's like going on a date with a puppy but that's just how I roll! I've made it myself, but I wouldn't even dignify it by calling it pho! Someday, though! :)
That's awesome! You're totally hardcore, for sure. Or you are just channeling your inner Vietnamese is all. LOL!
Haha that's cute
Yay! I hope you guys enjoy it! Let me know how it turns out for you! Remember a lot of bones and the longer you cook it, the better!! :)
You can visit my blog that's located in the description box underneath the video and it will give you step by step instructions. Thank you for stopping by!
I would love to try it but too many ingredients I have to buy... especially the spices.. I'll just spend 10 dollars at a pho place tomorrow..
Lolol
yup lots of ingredients
Mason K
True but, once you have acquired all the necessary spices and make as large a batch of broth as you can, you will end up spending a lot less money in the long run. Roughly $30, depending on where you shop, will make around 10 QUARTS of pho broth. That's TEN servings of pho broth for $3 or maybe even less. Then all you have to buy are any condiments you like and some meat. And if you play your cards right, you can use leftover meat. So, the second batch of broth you make will cost even less because you will still have spices left over. That's TWENTY SERVINGS FOR LESS THAN $3 EACH!!!!!
Don't be lazy. Save yourself some money and make it at home.
Mason K FYI, Asian markets have pho kit where all the spices are included in a package
I had 2$ pho in vietnam. Top notch.
making this recipe for the second time. This recipe is very authentic and very very very good, tastes just like moms. Thank you so much for sharing
Hi there! The link to the recipe can be found right under video. Just click on "show more".
There is no "better" way. Everyone has their own taste preference. As long as it tastes good, I don't care who/what/where it came from. Thanks for watching! I appreciate it!
I always thought Pho was pronounced fo, but it turns out it's Phuh, You learn something new everyday.
we have a family joke about a time I went to a restaurant and asked if the had "fo", the girl would not understand me. She even brought a Hispanic dishwasher to translate! It was hilarious how one letter would make a huge difference on someone without common sense. I was making soup noodle eating gestures and it didn't work... :D
Ishaak Hassan actually, it's pronounced as fa. or fah, like the way you'd say father
+bittertongue96 it is not pronounced like fa....
Yes,I was really mad when people called it "fo" because it just made me mad,don't ask why but,watching this makes me really hungry I want my mom to cook pho Vietnamese food is delicious I happy to be Vietnamese
Its pronounced fah
What are the round meatballs? Are they fish balls or meat balls?
Beef balls. You can find them in asian stores.
If I use chicken...I use a whole cut up chicken with some beef bones. But when you cook with chicken be sure to not let it simmer for longer than 3 hours tops, or else it will become quite gelatinous. Thanks for watching, I really appreciate it!
I'm so happy that it turned out well for you! It really does make me so happy to read great comments like this! I hope your next venture into Vietnamese cuisine is as successful as this one has been! :)
I was trying to find out how to make propane hash oil, but this looks nice too.
HintOfShrimp hahahaha that's hilarious
lol
hahaha made my day. Cheers
i see what you did there! butane hash oil! lol
Make some of that, then make some pho, itll taste 100x better lmaoo
Impressive! A very dedicated cook! So much prep and time invested into a good delicious hearty meal :)
Yes, a lot of people are surprised to find out I'm Cambodian. I don't know why though? Lol. Thanks for watching! :)
I recommend using some type of bone. You don't have to use the ones that I used in the video and you may omit the ox tail altogether! Or you can just use a whole cut up chicken--just don't let it simmer for more than 3 hours or the broth will become very gelatinous. I know some friends that use beef ribs too! Hope that helps!
How and who you learned to cook pho from?
It looks so authentic Vietnamese pho to me.
you should always toast the spices, it brings out the essential oils and opens the dish up to an interly different meal
Happy Cooking no one wants a different meal, they want pho..
bob bill what i was talking about is how you make traditional pho.
You're welcome! Thanks for watching!
I fuckin love, love, LOVE pho, and yes I'm Vietnamese...
Me to but im not vietnemids
What are these "vietnamids"? lol
This is a good recipe. Pho is one of those dishes that varies from kitchen to kitchen and even restaurant to restaurant. She skims the fat like crazy. Which is what I like to do as well. Although a fatty gelatin broth is good once in awhile, it's all based on preference. There is no right or wrong way to make authentic pho unless you want it made classically by experienced cooks. It just varies. But I am more disappointed that Bon Appetite magazine had an article with a white chef telling Asians how to properly eat pho. WTF! Lol.
to be fair pho is originally a french soup. vietnamese adopted it, adjusted it with their own ingredients during french occupation. sjws would call that "cultural appropriation" 🙄
i guess the Viet made it super famous
MultiJibb - Soup-er famous...
kakumei
+kyle7412 And it tastes exactly the same, right doucheball?
You have just made me a happy man. I have been looking for a PHO recipe from scratch for a while now. great recipe. I can't wait to make it.
Don't waste that onion! I can imagine how tasty and soft that 8hr beef broth bath had made the onion! I would eat those onion as is!
Peter XYZ agreed!
Well, if you've ever cooked broth, you would know that it has lost all flavour. Yes it's soft like gelatine, but taste of nothing. But please try it out yourself when you cook broth. Learning from experience is often the most fun.
cảm ơn !
Thank you! And yes, it's a lot of work but it's easy once you know what you're doing! Thanks for watching!
Aw, thank you so much! Yes, a lot of people wonder what ethnicity I am. I'm thinking about doing a Q & A video to clear up a lot of questions I get! Thank you so much for watching, I really do appreciate it!
This looks great; although, this is one of those dishes that is best left for my local restaurant to prepare for me @ $7.50 a large bowl. Seems like a lot of work for 2 to 4 people. I can see it being great for large gatherings.
OMG! looks soooo good. BUT i gotta say... toasting the onion/star/ginger DOES enhance. this must be done. p.s. - left out lemongrass.
Thank you so much for a Outstanding video on making Pho; as a culinary person myself it is very nice to see one who stresses clear grease free both. Thank you again
Oh wow, thank you so much for your comment! I cook a lot of Vietnamese cuisine for my husband and family and it makes me happy to know that I'm doing an okay job at it! :)
im vietnamese and we make pho very different we don't add fish sauce or palm sugar and we use a bag for some of the ingredients
depends on where your moms family came from there is a big difference between Pho made in the North and that of the South
fish sauce makes the broth sour. u add only salt & beef powder but never fish sauce. also, since star anise is a powerful spice, u don't need that many because it is super difficult to balance the broth right. All you can taste of the broth is the whip of star anise and nothing else. That was what I messed up the first time I cooked Pho, 3,4 of them are good enough (just for the smell), definitely not a handful as she tossed in. This recipe lacked a few spices. Btw, the bones also need to be pre-cooked in a pot with ginger root, onion, and a bit of vinegar as well, not just plain water. Toasted spices make a huge difference in both smell and flavor.
@@HereThere1989 I am reading your comment and I am blown. Every vietnamese chefs and cooks I know or watch uses fish sauce in their pho. People with cooking shows on UA-cam uses fish sauce (they even tell you that their mum who learnt from her mum who learnt from her mum etc) in their pho. I use fish sauce in my pho stock.
How the heck fish sauce give a sour taste?!
I mean you don't have to add fish sauce if you want to use salt but don't instigate that fish sauce is not the proper way to make proper pho.
I do agree with the amount of star anise used though.
NotJessica, I guess everyone have its own idea of making Pho. I am from the Philippine, i love ❤️ Pho a lot, specially on a very cold day it’s a very comforting food to eat.
Great recipe for my favorite breakfast ever! Missed one thing........Sriracha Hot Sauce. Looks like restaurant quality to me!
You eat the Sriracha on the side, you uncultured swine.
You just eat the Sriacha like some monster?
Yojib: You made me laugh, but in America, “on the side” means in a cup outside of the dish so that it can be added at the diner’s discretion.
Alex Banuelos that’s not necessarily true
8:45
The most descriptive PHO tutorial ever. Thanks for this. I'm going to brave this recipe soon. You're the best!
Incredible... thanks so much for this video. Very educational. People need to understand that we all have the option to make it whichever way we choose. Not suggesting or demanding you to do or toast certain things that they have the option to do themselves if they choose to do so instead of giving you pointers on how you should cook your food.
Great video!
Out of curiosity why do you discard the initial broth thayvyou boiled the meat in the first time around ? Can't you use the broth after you filter it through some cheese cloth a few times? it just seems like a waste of flavorful broth. Thanks for your time!
I watched another pho tutorial, and Helen said that that water is dirty and filled with impurities. Apparently you don't lose the flavour.
yes i didnt quite understand that too, thats basically dumping all the stock...usually I just skim the gunk off the surface
***** yeah I figured that much. But I've always just drained the broth several times through a cheese cloth and then let it sit over night so the fat can can harden and bond together and them I scrape that off. Then I would reheat the broth to a boil and add my spices and vegetables. It's not super clear but super tasty. Imo. Thanks for the reply!
She only boiled the bones for 10 minutes to get out all the surface level gross stuff (oxidized fats, bacteria, bitter flavors, etc.). The water barely had a chance to get to the bones and good stuff. Simmering the bones overnight is where the good broth comes from. It's basically how you clean the meat and bones for the broth.
Why can't you stand fat? It can be good for you and it tastes good. I love the thin sliced raw meet but those meat balls are questionable. Don't dig them.
Those meat balls are the bomb. They are very different from the western ones.
Traditionally, the ideal pho broth should be clear as possible (this requires you to skim as much fat as possible).
by far the best looking Pho so far in my search for how to make this at home. Thank you for posting this.
Thanks for the advice! I purchased most of the items at H mart which is a local Asian market. The noodles are a fresh rice noodle and not the dry type. It will usually have the word "pho" on the package. The meatballs are a combo of pork and beef meatballs which is in frozen section. The cheese cloth you can purchase from almost any American grocery store. Hope that helps!
I am from VietNam . i like Pho.
Im from DC. I like hoes.
I'm from Finland. I like booze.
i'm from Michigan, i like beef tongue
I'm form Seattle I grew up on PHô
I'm from Arizona I hate the heat
Don't watch this with subtitles...I ended up cooking a boy and going to a heavily greased father
Ahahaha
Lolol
😂😂❤
Wow, this is complex. Makes me appreciate our favorite pho restaurant that much more. Thanks for posting.
You are really good at explaining and you have really quality videos! Very nice editing and everything!
I both love and hate you for this video. I love you because I'm totally going to attempt Pho at home now. I hate you because I WANT PHO NOW!!!
All that good stock just dumped down the drain!!?!??? If you dont like the fat in it just chill it an take the fat layer off. but why dump it when you could freeze it and use it for something else.
omg you're amazing! Pho is one of my my FAVORITE things. I'm going to attempt this some day its just so disheartening to make something that takes as long as this and work so hard knowing it probably won't ever be as good as it is at my favorite Vietnamese restaurant . When I grow the balls to actually make this I will definitely turn to this video. You did such a good job with going into detail and clearly explaining every step. Thank you!
You're welcome! And thanks for watching! :)
Quick question, did I miss what you did with the meat after finishing your broth?
She threw it out and washed off the meat
NattieMaddie Luv threw it out? Wow. Thanks
Yes she drained it and used the spray from the pipe.
NattieMaddie Luv is that the first step to clean up the bones?
Anky Duong
whats cox tail? ox tail is good in pho just wondering if im missing something.
Tbh I made this and the broth tasted like sugar water. I added the same amount of rock sugar that you did, spent 38 dollars buying all the indgedients, and now all I have is crap. Not even an essence of the meat was in the broth. Idk what I did but I kind of hate my life right now.
this lady doesn't know what she's doing in my eyes.
Serena Wilson I have since then made a successful bowl of pho lol
I didn't have a clue what I was doing lolol
Oh coolies :)
+Chubby Bunny can u direct me to a video that is correct?
I think she could have strained/cheese clothed the first broth but she poured it our. That's where her flavor was.
I am SO happy I found this. There is a place in my town where I go to eat pho and it is so good. Unfortunately, they are closing within a year and I refuse to go any place else, so I am going to make my own. This is the best tutorial I've seen so far. I can't wait to try it out. Thanks. : )
Years ago I live in San Diego and was a regular at a "hole in the wall " place called .PHO BOLSA ( I if i remember correctly) ....the soup stayed on my mind year after year... I love it so. Have not had it for at least 25 years..and now my mouth is watering...Thank you.
she poured out the best base liquid for the beef stock, and all of the flavor is in the bones...still looks good though.
that looks good but my mom makes it deffirent. everybody deffirent
I love your recipes. I made Pho 2 days ago it took me 5 hours it was amazing and worth it . My whole family loves Pho . We Always eat Pho at least once a week. Thank You.
I made this yesterday, OmG delighted with the results, I could only get 3 beef ribs and 4 oxtail in my supermarket but I only did half of the soup as it was only for 4 of us, I also added some ground beef to the pre blanching so it was clean, we can't get the beef balls so I improvised, everyone ate the lot! The leftover soup (1 bowl) and beef I'll be using as chilli con carne tomorrow so nothing is wasted, many thanks for this from your new friend in England 💖💖😁
I am a Cow, I cried while watching this video, because that's my husband in the pot...
+Crazy Candy Crush he was awesome, you should be proud. He gave his life for deliciousness.
lol!!!
Crazy Candy Crush ..We both know he was really good!!
Zeke Farmsteader lmao what
Zeke Farmsteader but it was literally so stupid
dont use cold water when running fatty liquids down your drain... it solidifies and clogs them, hot water does nothing to pipes since they are metal or thick pvc. also I find the cleaning bones step just a lazy way to avoid skimming the broth, your dumping good flavor down the drain when a quick skim would take care of the impurities. look up consomme techniques if you want jewel like broth
Sean Dickinson lazy? Smart way to avoid a lot skimming and you will not lose flavour because it was only a quick boil.
Sean Dickinson are you some pho expert? No mr white man shut your mouth
Sean i trust a Viet girl over a white guy to make pho anyday. Just like how i trust a white man to invade and oppress another country/religion any day over a viet. Just saying, we are all good at certain things.
ImPoopnRightNow white people think they know it all, he came to a recipe video and he tries to protique her haha.
ImPoopnRightNow stfu white boy
Thank you! This was wonderful! I started the broth yesterday & we had it for dinner tonight. My husband, who is not quite as adventuresome as I am loved it! It's a keeper here! It took a while as I learned the nuances, but now I think I'll make up a BIG pot of the broth/stock & freeze it & just have to thaw & add all the "go withs" when ready to serve.
Impressive! A very dedicated cook! So much prep and time invested into a good delicious hearty meal
i cringed when you poured out all that good broth.
+Kevin Pham Amen dude. Gotta strain and use that broth.
Exactly! She poured the flavor down the drain.
Actually, it makes the broth more clear when you clean out the broth. She's a clean cook
+Cicily Ly like the guy sait, she cudda strained it with a colander or cheese cloth to get particles. Just thinking of layering flavor. Nothing to do with clean or not clean.
There R 2 recipes home cooking fast with short cuts and! And say and again! In a restaurant its always a clear broth with flavor!
Eat now poo later.
I made this using your recipe and it tasted awesome! My husband was so impressed! Thanks!
this is so much better than what i was served in Vietnamese restaurants!
i had a very pale and weak version of Pho, your Pho is bold and full of taste.
i will surely make it this winter. can hardly wait!
wow throwing that first water batch is JUST waste! you can clean the first batch by skimming the craps and scums by a ladle skimmer therefore remains the nutrients from the bones. OR even better- pour in a drainer bowl
Carolyn M That's not how it works
Bison Steve yeah it is
Lexxy Nom nope, the bone has the flavor and you are dumping it away, she could have strained it and use it for way more flavorful broth.
Carolyn M preach !
Not a waste, I am Viet and I know what I am talking about. Those bones are good to simmer for hours and hours, so dumping the first batch of scums from the bones the first few mins after boiling are not wasting the broth. Plenty of flavor in those bones STILL.
I was totally wondering what you were the entire time, and when you said "I am Cambodian" I was like 'YES!' Great video. I miss eating ka diel, and since I'm a marine and away from home I hardly have the chance to eat it now since there isn't any pho restauraunts here. Keep doing what you do!
This was great! Lots of work and lots of ingredients but worth the effort. Very glad I watched this video before attempting to make this.
OMG!! This is the same recipe my Vietnamese drinkin buddies make.Took another American friend over with me, and we fell in love with this.Thanks a lot!!
lady, you definatley know your pho! i love it! thanks for sharing.
Thank you so much for this! Corrected a lot of mistakes I have been making with Pho. It's all about trial and error! I live 90 miles away from the closest Viet restaurant so I miss Pho OFTEN. Thank you!!!!
Now learned how to make pho. I am so glad about that because the people from place that I live right now, they don't no how to make it. So, I have been waiting for long times. I really thanks you because you brought my favorite tasty food back and you also taught me. I hope my pho is taste like you are pho. Thank you again.
I loved your video! Been combing thru pho videos trying find an' easy" instruction. This I perfect! Can't wait to try.thank you for breaking it down!
Just wanted to say that this is one of the best video of making pho....
Lovely demonstration. Your instructions are simple and easy to understand!
This is amazing. Thanks for taking the time out to share!
Sav, this is incredible. please keep sharing!
hi. im a souschef from germany i found your video and i think your skill is very amazing. you made a better broth than many other chefs i know ;) i like your videos and keep going. i can learn somthing too
Aw thank you! You are too kind! I love doing what I do especially when I get great comments like this one! Makes all the long nights filming and editing worthwhile! :)
Thanks so much. I LOVE Pho!! Love your videos!
I'm living in St. George right now for school and they don't have ANY Vietnamese restaurants - at least to my knowledge. I'm looking forward to preparing my fix. Thanks for the video!
Yay! So glad it turned out well for you!
I have never had Pho before, and I made Pho for the first time as well.
With not knowing the over all taste is suppose to be, I loved the hell outta it!
I used this video primarily for my recipe.
Thank you for making a quality video and a great tutorial!
As my first foray into Vietnamese food being as successful as it was, I'm ready to try another recipe here soon!
Thank you! And yes, it's really about making a good hearty stock, using beef bones. Thanks for stopping by! :)
Never heard of this before. Looks delicious!
Thanks! It's definitely one of my favorites!
This is the best recipe out there! Her instructions are easy and simple! Love love this!! I cook pho whether it's hot or cold weather! Thank you so much for this recipe!! Looking forward in cooking the video in which you explain how to make pad thai too!
Wow. You are great! Thank you for sharing. You can tell you are a great cook!
Yes, of course you can sub it with that! I use a handful of star anise for my pho but I'm always making a large pot. So start off with maybe 2 tsp. for a smaller pot or more for a larger pot!
Based on first 3 ingredients, I decided to just go to restaurant to eat my pho.
Thank you so much.
Thank you for saving me for so much trouble.
Well, I usually use all rock sugar if I have it but if I don't then I mix in some palm sugar. Regular granulated sugar is my last resort. How much sugar you add depends on your preference and how long you plan on cooking the broth. There is a link to the recipe in the description box under the video. :)
You're welcome! And thanks so much for stopping by!
The broth is the key ingredient to a great pho. Every restaurant you go for pho the broth is always different. Some ingredients I've never thought of in your video and will have to try it out. Thanks!
Haha. Thank you! I hope it turns out for you too! It took me a few times to get pho down so don't be discouraged if you don't do well the first time. Practice makes perfect!
Hi there! I bought the tea ball from Fred Meyers. You can purchase it from most American grocery stores and they also sell them online.