Legit Vietnamese Pho At Home
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- Опубліковано 7 лют 2020
- Homemade pho is not some coveted secret. You can make your pho taste just as good if not better than your favorite restaurant by using a little technique. The result being a rich yet clean tasting fragrant broth with lots of fatty and chewy textures. It's everything you want in a bowl of soup.
Recipe: www.joshuaweissman.com/post/v...
Skimmer for broth: shop-links.co/173648522280788...
Pho Rice Noodles: shop-links.co/173648525471360...
Chinese Black Cardamom: shop-links.co/173648527200997...
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“Pretty good for a white boi”, is the greatest honor an asian chef can bestow upon you
When my friend Vo said that after trying the pho I made.... I knew it was worthy haha.
It also took me multiple attempts tweaking a recipe I found to get to that point. Worth it.
“Pretty good for a white boi”, is the greatest honor a racist asian chef can bestow upon you
@@elshizz he really got his panties all in a bunch huh
@@BobDevV it's only racist when white man will make jokes like that. Because of logic 😂👍👍🏾👍🏻👍🏼👍🏿
Mikyle Singh “So anyway there’s my resume please enjoy” 🤣🤣🤣
Hi Joshua,
I am 100% Vietnamese. I was born and raised in Vietnam. My Vietnamese team and I run a Vietnamese restaurant in NYC. Pho is very popular in my restaurant.
I have been travelling across Vietnam and tried different kinds of Pho in different regions. Chefs use different techniques to bring out their best Pho recipe.
You are great. You can’t please everyone. You don’t have to be Asian or Vietnamese to learn how to make Pho. We can always keep learning and trying new methods of cooking. You don’t have to stick to traditional ways as long as the flavors are there...
Please don’t allow racist people let you down!
Keep learning and pushing things forward.
if you tried all different kinds of pho already which one is the best in your opinion? I know my mum cooks the best pho in Melbourne but I want to try in different regions in Vietnam as well.
what's the name of the restaurant?
@Just some guy without a mustache “no attention” gets 105 likes. You’re a twat.
@Just some guy without a mustache shut up, twat.
@Just some guy without a mustache Just because you're an asshole doesn't mean you have to let people know.
I'm a farmer from NSW Australia. My American wife introduced me to Pho in Seattle 10 years ago and it changed my life! Vietnamese quickly became my favourite food ever.
I hope you're doing alright in lockdown
You might want to add "food" behind the Vietnamese part to avoid some misunderstanding if you know what I mean lol. Jokes aside glad to know you and your family also enjoy what we enjoy and have a nice day :D.
Please don’t eat us :(
@@Btuan77 It must be an Aussie thing. We're known for shortening the names of everything. If I was going to order Italian food, we'd just say "I'm getting Italian". Or "Do you feel like Thai or Chinese tonight?" I've never heard someone over here say, "Do you wan't Vietnamese food"? Haha.
@@hzgts308 I know I was just joking :))
My wife and I uses a similar recipe and I would highly recommend using an herb bag to add in your onions / ginger / star anise / coriander seeds / cinnamon so you can skip the straining part. (Kind of in a similar manner to how you wrapped your cilantro in cheesecloth)
Great idea thanks
your recipe is very standard northern Vietnamese style.and I also like the taste of Hanoi pho
1:28 didn’t know this was a cake recipe too
LMAO
All i see was a juicy THICC steak
Rafi muhammad did you mean THICCCCCCCCCCCCCCCCCCCC?
It took me a while to understand
I showed this recipe to my rat and now he is cooking dinner.
Rata ta touille
REMY?! 🐭
Ratatouille 2
Woah, you mean Pete Buttigieg?
And then he went to be the famous chef Ratatouille
I'm Viet but born in Australia so I don't know how to cook Pho, wanted to make this for my parents when they visit. After trying this my parents think I'm a chef born in Vietnam. Absolutely loved it. Has authentic flavours you can only find at a Viet restaurant. 🖤
That's so cool!! Congrats 😄
Can’t wait to try this omgsh 😭😭
As a Vietnamese cook, I wholeheartedly approve this video. One small thing is when you season the broth, using too much fish sauce can make the broth smell little strong. I would use coarse sea salt + fish sauce. Other than that, great recipe!
From the pho that I've tried, I'd never guess sugar. Do you add some? None? What type? In which part of the process?
@@charliebrownatemybro If you can find rock sugar at an Asian grocery store, that would be the best choice. This sugar has a light sweetness that tastes natural. Otherwise you can also do sugar made from sugarcane. I'd recommend putting it in when you cook your brisket in the broth, that way the meat come out well seasoned.
I have a Vietnamese friend who taught me how to make Pho, and she bestowed me the honor of "pretty good for a white boy." Something that I'll wear as a badge of honor until the day I die!
Legend said, Bismark gave away Pho for his sodier after winning France.
@Otto Von Bismark I didn't know this is what you went on to do. How was Germany?
@@mariahhenderson1470 it was fun, and I will return to my duties after my vacation is done. But now, I got to "invade" Vietnam ;)
@@ottovonbismarck7646 lmao
Otto Von Bismarck Boi if you tryna steal my bánh mì imma hit chu with that chopstick
Making phở is one way to get your house smelling like noodle soup heaven
Ikr
When I made it first hours my house smellt like dead fish but after that it smelt like heaven haha
@@WorstPaperCut that's not the same listen to papa ☝️
Made this yesterday, it was sexy.
I added some soybean paste to make it kind of a miso
@@jimboro7 NOOOOOOO. JUST NO. Please, do not mess with the recipe. If you make pho like miso, it’s not pho.
omg, this guy even knows how to stew the bones for the soup becomes more sweet and flavour and rinse the air bubble with racket. Even some Pho restaurant dont know how to do this, they just simply add cinamon, star anise and cardamom inside. 10/10 bro.
Noone has time to roast them. Ya making money.
It's one thing if you're cooking at home. But come on man restaurants don't have time for that lol. If I want pho and I'm starving, I just want it asap.
@@tule8669 if you dont have time youre not really a chef
@@ksworld1744 moron. My Time situation and being a chef are different concepts.
@@ksworld1744 You can just make pho in 15 minutes using pho stock in your supermarket and add your oen imgredients. So simple, no need to wait hours for your broth.
After watching Rachael Ray "PHO", i just want to say that I LOVE you Daddy Joshua
dont call him daddy,call him papa
Joshua: Gets complimented by Vietnamese man on his pho
Also Josh: A core memory
ua-cam.com/video/eD5z5Zkcc0s/v-deo.html ....
Some pieces of advice from a Vietnamese
- use the white sugar instead of brown sugar and don't forget salt, not just only fish sauce.
- should not that much coriander seed
- roast all the spices before add in the stock
The rest are quite right!!!
He said roast the spices in the video.
I put pepper in mine also
@@pabbaditya ohhhh. That's great!
@@tallaganda83 yes, but i think only abit will be nice
Wait, he got it right other than just that? nice.
Can't believe as a Vietnamese I'm learning to make Pho from a non-Vietnamese! Jokes aside, making Pho isn't a real norm here for most households in Vietnam as we like to eat Pho outside, in our favorite Pho stations! Props to you man JW, good job making a solid tutorial and will definitely try out your take!
I made this for dinner and I loved it! The broth was so flavor; it was my first time making and it rivaled my favorite pho spot. I only wished I had made more so I can freeze it!! Thanks, Josh! 😊
“Pretty good for a white boi” 😂 you did a really good job sir.
Just a few side notes, based on the way my mom makes Pho.
1. We would let the raw bones first sit in the water, with salt, for around an hour or longer, I don’t remember exactly. You do this to dilute the bloody stuff from the bones, so when you cook them the broth will be clearer.
2. We don’t put the fish sauce directly while cooking because it’ll make a broth sour. We put it afterward right before serving, or in a separate pot like you did at the end ☺️
Mom, are you proud of me? 😂
Nga Le yes, i am proud of you
Nga Le My Mom makes pho like this too. She always leaves the bones to boil in the water then later on adds some salt and ginger. For a white boi, he did pretty well 😂
put fish sauce directly while cooking makes your broth sour because you used cheap chanise fish sauce, he The white boi got the real stuff.
thật ra mẹ t bảo cho nước mắm vào sau cùng thì mùi nó sẽ thơm hơn, mà cho sớm thì đến lúc xong nồi phở còn đâu mùi thơm nữa =) Sr ngu Tiếng anh ko biết rep kiểu gì =)
NewWin chau oh really 🤣 I mean I’m no expert so 🙈
*4:21* :
"I hate bean sprouts"
I think that you made a lot of pho lovers suffer, with this sentence...
Not this Asian boy as I absolutely hate bean sprouts as well. I also don't like star anise so I don't use it in my pho.
vietnamese here and i hâte bean sprouts with a passion. i didn’t suffer a bit
bean sprout hate train all aboard!
>goes to pick noodle out of bowl
>bean sprout
>internal rage intensifies
i always eat pho without putting the bean sprouts in.
Bean sprouts is only common in southern Vietnamese pho. The northern variants barely have any bean sprouts.
Southern pho is more common in the US because there are a lot more southerners there.
Making this tonight! Love you Joshie BOI! Thanks for all your amazingness!
Am really enjoying your channel!!! I really lack motivation when it comes to cooking, but your energy and enthusiasm (and talent at cooking, obviously!!!) are really helping me to feel more excited about it!! So thank you.🙏😊
I just like the way he zoomed into the mess he created during straining of the broth
I like how he zoomed into the cakes at 1:27
You know what? Same.
Please start a series called “what to make for dinner” I’m fresh out of ideas to make when I’m home from work
Bro there's a gazillion recipes on the internet. Pick a spice in your cupboard, and search recipes that contain it.
Adventures On A 700 Dollar Hardtail facts
I got one! you could make pho! :>
@@matty3501 lol you're a dick.
You should eat cardboard. No recipe needed.
I just made this today, totally legit. Couple of things I did different as I am a diabetic ,I do use bean sprouts as it has a low glycemic index and I substitute the rice noodles with shirataki (yam) noodles and used swerve sweetener instead of sugar. Still totally delicious!!! If you cant have too many carbs consider what I did you wont be disappointed... yummy
I LOVE your videos because they give legit respect to the original recipes. Kudos!
“I hate bean sprouts”
Actually northern pho only have spring onions so you’re good.
Yeah, us Southener don't really like bean sprouts it's just there because...reasons
bean sprouts really do be tasting like grass
No bean sprouts please
Keri Diablo / DevilSide as a fellow southerner, my family likes bean sprouts. But it’s just personal preference so no big deal
Kakeru / DevilSide Official what are you talking about lmao
I tried this recipe today. My parents were in love with it, which is big because this is completely foreign and new for us ( Indian ).
I always wanted to try Pho but had no luck finding it anywhere around me. Beautiful recipe !
Thanks a lot !!!
Just wondering how many servings this makes?
@@JohnSmith-jm8nk A lot ! Atleast 10
Nani Ruja perfect, thank you so much, now I know I can make it for my family of 7
Nani Ruja did u make beef or pork or chicken since Indians don’t eat beef, right?
@@thuhien2408 I am from Arunachal Pradesh in northeast India. We eat everything 😂🤣
I love your editing style and humor! keeps people from skipping through the video as we thoroughly enjoyed every second of it. I will be coming back to this video in the years to come to learn this amazing dish. Thank you.
A lot of efforts went into these. Greatly appreciate it.
I'm Vietnamese and I've been making pho for years and recently watched your video and tried the bone roasting technique(used to only parboil) and it really elevated the broth. Thanks!!
What do you think about everything else? Do you add anise?
@@charliebrownatemybro I'm not Vietnamese but I've been making and eating pho my entire life and anise is crucial. Definitely don't leave that out!
@@firechildredhead lol thanks I'll try different amounts of all the spices and go with the one that I like the most. Thanks for the tip!
I am a 100% Vietnamese living in Vietnam and i must say that you really harness the art of making Pho. It is true that we Northern Vietnamese doesn't eat beansprouts with Pho🤣we dont do that here=)), that recipe comes from the Southern Vietnamese, and their Pho is sweetier. I'd recomment breaking 1 or 2 eegs into the broth while its screaming hot with some crashed pepper and some local chili sauce. Thats gonna make your Pho tastes better. Anyway, you've earned our respect. Way to go Josh
That sounds incredible
Southern Pho is better than Northern style pho
@@janchxxheonczsekk6412 but Northern made Pho :))
Neither are better than other
It just taste preference
Nên ăn thử phở trong nam :)) ngon vcd
Just used this, combined with another recipe to cook my birthday pho today, and my family loved it. Thank you for empowering homecooks to serve good food for their family.
Crazy to watch this 4 years later to see how far you’ve come is insane! All of your skills have refined!
Joshua: I love you guys
me: is this what being loved feels like?
Yass with food.
There are various degrees of Love. :)
@@catherineiselin Indeed I agree!!
It is. It really is.
“Cook rice noodles to the packages instructions”
He didn’t make his own rice noodles? Who is this poser?!
That shit is really hard to make and took alot more time than regular noodes so...can't blame him
@@tenderandmoist5011 you think joshua wont mke the effort to be extra?
The Puzzlemaster you're right this is clearly a talking tree impostimg as Joshua
WHAT HAVE THE TREES DONE TO HIM?!!!!!!
i'm as shocked as you are, honestly
TarekBakes surprised he didn’t get fresh pho noodles
The first time I made pho, my husband had no idea what I was cooking.
His response?
1. I seriously thought you were baking an apple pie, and
2. It's better than I thought it would taste.
My first time was not too bad. My second was such pure perfection I sobbed. And since then, I haven't been able to make it right. What. The. Pho? Gonna try your recipe and see if I can get back to the goods!
AWESOME! I'm going to make this today. Thanks for a nice quick recipe no stuffing around just straight to the point! I don't like bean sprouts either so this is the perfect pho imo 😄
Phew, I thought at this point I'd have to make my own rice noodles... and grow my own limes and bake my own ceramic bowl
I'm Vietnamese and I must say I'm very impressed. Good job, you nailed it! 👌
We made Pho last weekend using your process but used green cardamom because its what we had. We added beef tendon in the broth then sliced thin like the meats. The tendon added something to the mouthfeel of the broth. Assembly was noodles, sliced tendon, sliced sukiyaki beef, sliced cooked beef, boiling hot broth, then topped with blanched bean sprouts, cilantro sprigs, thai basil leaf, lime wedges, side of hoisin and sri racha. It tasted better than what we get at our fave pho spot.
Can't wait to try this!! Adding to my recipe list for next week's dinners
BEAN SPROUT GANG WE OUT HERE BEING DISRESPECTED jk love u Josh this was a great video
Yeah I’m surprised at all the BS hate. My girlfriend really doesn’t like them either
Bean sprouts are tasty
Those who don’t like tao gei are gay
@@lukeduker8411 ma man❤️
Bean sprouts are yucky
I remember my first time trying pho. It was at a little Vietnamese restaurant called Pho Hung in Chinatown in Toronto, Ontario. Best bowl of soup I've had in my life. I dream about it and crave it on a regular basis (as well as the iced coffee there). It's now a must-stop every time I'm in Toronto. I was always intimidated to try to make it at home based on other recipes, but this is probably the most accessible one I've ever seen for it, and has now inspired me to try making my own. Thank you.
Lmao we have that same restraunt in Texas, it’s very good but there’s another restraunt I recommend if y’all decide to visit, It’s called hop just look it up if your craving it, so mf gooooooood
That place is good, but if you’re in Toronto again you should try Golden Turtle instead. I live in Toronto and I’ve tried a lot of Pho places but this one’s the best.
@@Quigus I was pissed off the last time I was in Toronto because we got to Pho Hung for lunch only to find out that they were closed that day for cleaning.
I'm also not going to be able to make it there during my next visit since I'm only there for one day and I won't be anywhere near Chinatown. I'll make a note of Golden Turtle. I'm always looking for new/better places to eat in Toronto. Thanks for the recommendation!
If you like Pho Hung, i recommend trying Anh Dao (after quarantine is over obviously). It’s across the street from Pho Hung. They’re a little less known but they have amazing broth
Tried it today and everyone enjoyed it a lot. Thank you for your content Joshua!
I am Vietnamese, but never tried to cook Phở. Your recipe is legit. You didn’t miss any steps. 🙌
I love how he uses terms that normal people can understand Ex. "If the root is yucky then get rid of it"
Love the zoom in when you spill a good chunk of the broth.
I felt that.
Hello Diana,
How are you?
With the ingredients and the way you made the broth, yeah, I would say it's pretty legit, so close to the authentic dish and the differences has become the preferences. Way to go, Josh!
Dude you are my hero man. Thanks for all the recipes and tips. Great channel.
No one:
Every Vietnamese in a 5 mile radius from the video: *Stop right there buckaroo*
I’m actually say something to disaprove your joke and then you r/whoosh me. But say, your joke must have the accuracy. We are not that offended as Italian lol.
Nerdy Nguyen yeah , he also didn’t do anything wrong, so no reason to be offended
Corny joke
THIS
these memes the least funny of them all
“Slowly bring it up to a boil... but don’t let it boil yet.”
Ahh, so we are edge playing the stock 😎
PFFFF
HAHAHAHA🤣🤣🤣🤣 i fucking screamed
Exactly, maybe he also wrote the book on "How to foreplay".
Tantric Cooking with Joshua Weissman
Bad stocks need to be punished.
My 4th time making this pho with your recipe and it’s still A1 🔥🔥🔥💯
I am a Vietnamese who lives in Hanoi, and I've never seen a broth that looks this good!
Nailed it man, keep up the cooking contents ^^
This looks very similar to how my dad cooks his pho-- yes, I am Vietnamese. One thing I would change is instead of using the chuck roast, I would use beef shank without the bone. Beef shank is extremely delicious and fatty if you cook it in stews or soups.
Man, I've lived in Vietnam for about 4 years now, and you make your pho about the same as I do, and it took me this long to perfect it. Fantastic. If you ever get out here and need a fellow Texan to show you around, you'll find the best food in Vietnam.
PS, as coincidence would have it, I'm here because this was shared in one of the Saigon foodie groups I'm in. That's high praise.
He didn’t develop this recipe all by himself. He just takes some other recipes in enhance Zam
@@theoutsiderspost4982 cool
i just ate pho for the first time.. and i love the broth..you just taught me to cook my noodles separately..i know that has to be right because they soak up the broth quickly..i also know walmart sells pho broth for about $3.00 a container and ive brought 2 so far and want more..and it was quick and good..the noodles were new to me also but i will be making this from scratch in the near future..thank you for the lesson
cant wait to try this soon. love your videos bro
“ I hate bean sprouts”. Every Asian just have a stroke
Thx for the like
I hate bean sprouts and I'm Asian. I also don't use star anise in my pho as I don't like the smell or taste of it. Other than that, this is pretty close to how I make mine. I don't season it as much as I'll let those eating it season it themselves as I like mine on the saltier side. I also have hot oil pepper and Sriracha, pronounced with an "L" not an "R" like all Asians I know do, including myself, that I add to the pho and that's it.
I lived in nam for most of my life and I hated bean sprouts lol
I hate bean sprout in pho and i’m from the north of vietnam
@Jimmy Spendix There are such things as soy bean sprouts, but usually the commercial/Asian grocery story bean sprouts are green mung bean sprouts.
@Jimmy Spendix No, as I love soy beans. Bean sprouts have a weird, unappetizing taste that lingers and that's why I don't like them. They also smell bad to me. I've eaten them before, just to be nice, if someone makes it for me, like in Vietnamese pancakes. When someone doesn't know I hate it, they tend to make it with it and I literally force myself it eat it. If it's for pho or something where I can add it myself, I don't touch it. Vietnamese pancakes & pho are the only two things I know that uses it as my mom doesn't cook with it too often as she knows I won't eat it. There's other dishes but it's usually added to the meal, which I don't.
I made this today and used your technique. Pre roasting everything made everything taste sublime. I seared a few short ribs in a cast iron instead of roasting. Everyone was super impressed, thank you for sharing this recipe!
Looks delicious. Can't wait to try this. Thank you for sharing
I laughed to tears when you tasted it, it surprised me. Excellent editing :) I'm going to have to try this now
You're literally making the most interesting and at the same time very challenging cooking videos on UA-cam in my opinion.
You're really giving me a great inspiration to cook.
Thank you man.
I love a good pho so this is right up my street.
Me: why is this white boy trying to teach me how to make pho?
Joshua, literally 2 seconds into the video: so you might thinking to yourself “why is this white boy trying to teach me how to make pho?”
Me: O.o well this is awkward
Joshua: “NANI ?”
*The color pallet changes*
eertikrux is that...
David Smith, a JoJo reference?
Vash Lash he has made bacon, tonkotsu ramen and so many other dishes with pork which is forbidden in judaism
@Vash Lash Still White.
I Love how you made the recipe easier 😋
Every time I look up how to cook something I always come back to your channel 😂✨
I’m Vietnamese and love Phở 🥰
Thank you for making our dish 🥺
Anyone else quarantined and craving pho?! The only reason I clicked on this video was because of the title and then noticed the channel name. At the beginning he said exactly what I was thinking! 🤣😂 So of course I had to keep watching. The technique is awesome. I’ve made pho before 3 or 4 times and it is pretty labor intensive. But he made it look so easy! I think I’m in love! 😍 (Yes with the pho) lol
you’re the best pho maker i’ve ever come across
Impressive man! I usually won’t watch a not Asian person cooking Asian meal, but you got me watching it from start to finish. I’ll have to try your recipe one day.
Honestly, I'm so proud of how far your channel has come in terms of video and narration quality. You're so funny yet informative! I hope to continue to see your channel grow :)
When the pho so good you slam your hand into a knife while moaning with total disregard for yourself in that moment. uuuwaahhhhhh @5:24
As someone whose most complicated dish has been baked potatoes and I only made that 3 days ago - I'm 23 years old btw - this is faaaaarr beyond my grasp, not just in terms of confidence in the kitchen, but rather just general kitchen equipment. Idk what "broil" means, but I know my oven has that setting. Idk what chuck vs flank steaks are. Idk where to get Thai chilis from if it's not at Walmart. I don't have like 80% of the ingredients you mention and neither do I want to spend that much money while I'm jobless to try to make one very specific dish.
I greatly appreciate the fact that you've taken time to upload what you believe to be an incredible recipe - which I also believe it to be - but I'm simply too inexperienced in the kitchen to handle myself and those ingredients as adequately as yourself. For now, I'll stick to my premade bone broth from Walmart and ultimately switch to someone else's video that appears to be more beginner-friendly, but I do hope to one day come back to this video and be able to replicate what you've instructed, maybe one day when I've got both the equipment and the confidence to do so.
I doubt that original uploader will ever read this comment, but at least the comment function is serving its purpose as an outlet, a method of me expressing myself.
Probably one of the 2 UA-camrs I don't fast forward, this guy is genuinely fun to watch. The other one is Peaked Interest (true crime doc, well researched and articulated).
Omgosh!!! I’m Vietnamese and have been cooking for for a decade and your pho is looking better than mines lol I’m actually learning how to better my pho from you!! Mad respect for you!!
Pretty noice!
One thing if anyone comes across this comment: if you plan to eat this broth across a few days, I'd recommend saving the fish sauce for the end / per portion of pho you're cooking for. This mostly because including the fish sauce in the original broth results in a much more sour flavor coming in the following days, so keeping the fish sauce for only the portion of pho you're eating with will save the broth for later days.
Had it today for the first time... Life changing meal for me.....So good!
I love that this video is less than 7 minutes long. I literally revisit it every couple months because I keep losing the little note papers I write these directions on 😅
Oh my gosh, I am looking forward to trying this!! You guided me through making a prime rib roast for the first time and did not steer me wrong. Thank you for sharing this!!
Watching this video I was like ooooooohhh, ahhhhhhh, let me try this. Headed down to the grocery store, bought some beer, then went to the local Pho restaurant next door and bought a bowl of Pho. The end.
Noel R was it good
Noel R how many cups of grocery store did you use?
grandmastergoose Yes, but I’m easy to satisfy.
I love PHo!! All Time Favorite. Lots of veggies, lemon & chili. Mmmmm. Can't wait for winter to make some.
I made this last week and turns out deliciooouuusss… taste legit and better than the Vietnamese restaurant near my home. gonna make it again this weekend. Thank you for the recipe! God bless
I just made your recipe, and I'm so glad I did. I learned so much from your recipes this year. Thank you so much for turning me into a better chef! Could you please make a video on 'party foods' to serve to your friends/family when lockdown is over?
How many servings did it make?
I've made pho before but this recipe works the best I've tried. I even have a whole ass pho cookbook and I like this better. I made this when I cleaned out my freezer to defrost it. I didn't have the needed time so I did all the prep by Josh's method and cooked the broth in a pressure cooker for 90 minutes. It was so silky and it gelled up beautiful. Also the tip of crisping up the meat from broth cook is genius. I made amazing tacos with this later in the week from my extra meat.
As a cook and a Viet, your recipe is legit and your technique is spot on.
Great How to! Thank you for sharing 🙌
Sitting here watching a white dude teach me how to cook food from my own country
Is it accurate?
kinda, in Vietnam they used different seasonings for pho and try not to use fish sauce because of the fish smell, but it's still good with the fish smell tho
Actually they eat pho with fish sauce, but dont use it when cook pho. Remember this tip, when you boil the broth has fish sauce in a long time, they will have some sourness when chill down.
@@fraggss991 and yes, its kind of accurate, we dont roast bone and things with oil. But he still made a really nice pho.
Tấn Đông Đinh my dad stills roasts the bones
I swear your channel is therapy. I dont even need to eat im full and satisfied. 🤣😂
Dude! I did it. For home cooked, it was not bad! It doesn't compare to my favorite restaurants but with the cost of take out/delivery, I am more than satisfied. Added bonus, i have more than enough broth to make it a few more times. THANK YOU 😊
Perfect!!!
THX for yr recipe!
👍
I loved it, I'm a beginner cook started really cooking this year after moving to my own apartment and I was so astonished when my place started smelling like a Vietnamese restaurant, the finished stock and flavor was awesome definitely gonna make again, need a bigger stock pot an 8Qt didn't cut it neither did my regular size bowls lol
i watch this as i sit here, alone, in my room, eating cereal out of a star wars mug.
That close up of the broth being spilled made me both gasp and laugh at the same time! Also, that looks absolutely delish!
Watching your video makes me wanting some beef Pho at 8:30 in the morning! Nicely done!👌
1. I wouldn't put the lime wedges/cheeks in the soup, I'd put it on the side so you're not having to fish it out of the bowl in order to squeeze the juice. I'm pretty sure the only people that put lime wedges in the soup are wanky cookbook photographers who think it looks aesthetic.
2. Oxtail bones are great for the broth and you can eat the meat off of them.
3. If you're making it ahead and putting in the fridge to cool, make sure you skim off the remaining fat when you're ready to eat it if you're watching your health.
4. Some other optional beef toppings you could add include beef balls, tendon and tripe.
Otherwise, pretty gud pho, mate.
I've actually got a pot going that has ox tail in it, so we'll see if your right. (I don't doubt you tho)
Tripe is so good! I definitely agree with you :)
ja52ng74 - James Putting the limes in the soup is just personal preference.
From a Vietnamese person, you did this correctly! The only thing I'll do differently is use rock sugar.
Good job!
I love pho because you get to see some excellent French techniques used on ingenious combinations of Vietnamese ingredients, all with a final Vietnamese twist 👌 best soup ever, thank you Vietnam
I hated bean sprouts too, until I ate the ones from the local Vietnamese place. Those sprouts were by far the best vegetables I ever ate. I got visions of Vietnamese farms in late summer. The air getting cooler after a warm day. A fresh breeze carrying the scent of dry dirt, and a glass of ice cold water from a mountain stream. That is how they tasted.
Thank you!!! I've never had pho until tonight. I followed your recipe and it was... well... I was beating the bar when I had that first taste with the lime squeezed in and the chili sauce... BOI!!! KEEP EM COMING!!! 😁
Thanks for telling us, I've always found Pho to be appetizing.
Thanks. You inspired me to make Pho. My daughter loves it.
I'm a Veitnamese Australian living in Jerusalem. I grew up in Iceland and moved to Siberia when I was 5.
I have always enjoyed cooking my entire life and especially enjoyed noodle dishes, so I can say without a doubt this is a video.