Really interesting recipe for pho and the end result looks great! Gotta ask, what does the leek and mushroom seasoning do? As I've never seen those ingredients used in pho. If you don't use mushroom seasoning, what happens? It's a replacement for MSG, right? The leeks made me happy since I bought a bunch on a whim last night and can't decide what to do with them. LOL! The next question is, why did you only use star anise and cinnamon? Typically I see about 5 different types of spices used for pho. And finally, no fish sauce at all is added to your broth? Even towards the end? Can you tell me the reasoning as to why you don't use it? I know a lot of people also add it to their bowls when serving, but I'm curious as to your thought process on all these changes from typical recipes I've seen. :)
I like the smell of onions to my pho and leeks is like having a bunch green onions. Mushroom seasoning is what I use instead of msg to give soup that wholesome flavor. You don't have to use it if you can't find it. You can just use extra root vegetables in your broth. I don't like my pho to be overwhelmed by the smell of spices I rather smell the onions and ginger. Spices should just be subtle smell and I feel cinnamon and star anise does that. Everything else is too strong for my taste and mask the flavor of the soup. I never use fish sauce in any of my broth and soup with the exception of stews. I like my broth to have a clean and natural taste and salt is all you need. Fish sauce should be added as you are eating, or at the very least towards the end of your cooking when you feel it's still too bland. Pho broth takes a long time to cook so when you add fish sauce for a long time it becomes very distinct in that dish. I cook a lot of these soups over and over again for many years and I still learn new things each time I make a pot. Hope this helps :)
I heard fish sauce can get bitter (?) if cooked too long, that's why people at it at the end. But fish sauce adds a lot of umami to Vietnamese dishes. At least you mentioned it in your video even if you didn't add it yourself. As far as subtle flavors, I would think using other spices than star anise would be more subtle as that is an extremely strong spice. I've had many a pho where it dominates and ruins the flavor. You're using 10 in your broth, which is a lot. But you did say to add it at the end so that helps temper it's pungentness of it all due to the short time in the broth. I've seen others mention adding it the last 30 minutes and then removing it. My parents only used a few star anise and cooked it in the pho overnight, if I recall correctly. Thanks for taking the time to respond. I like knowing the why behind things. :)
I’m glad you asked them! It’s so hard for me to explain everything when we do short videos like this and i’m sure other people are wondering too. So now this will be here to help explain those questions :)
![[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)
Can you list all ingredients in description box below for your recipes? It would be really helpful. I love your channel ❤️☃️love from CanadA
Im mexican and i love this soup!
Really interesting recipe for pho and the end result looks great! Gotta ask, what does the leek and mushroom seasoning do? As I've never seen those ingredients used in pho. If you don't use mushroom seasoning, what happens? It's a replacement for MSG, right? The leeks made me happy since I bought a bunch on a whim last night and can't decide what to do with them. LOL! The next question is, why did you only use star anise and cinnamon? Typically I see about 5 different types of spices used for pho. And finally, no fish sauce at all is added to your broth? Even towards the end? Can you tell me the reasoning as to why you don't use it? I know a lot of people also add it to their bowls when serving, but I'm curious as to your thought process on all these changes from typical recipes I've seen. :)
I like the smell of onions to my pho and leeks is like having a bunch green onions. Mushroom seasoning is what I use instead of msg to give soup that wholesome flavor. You don't have to use it if you can't find it. You can just use extra root vegetables in your broth. I don't like my pho to be overwhelmed by the smell of spices I rather smell the onions and ginger. Spices should just be subtle smell and I feel cinnamon and star anise does that. Everything else is too strong for my taste and mask the flavor of the soup. I never use fish sauce in any of my broth and soup with the exception of stews. I like my broth to have a clean and natural taste and salt is all you need. Fish sauce should be added as you are eating, or at the very least towards the end of your cooking when you feel it's still too bland. Pho broth takes a long time to cook so when you add fish sauce for a long time it becomes very distinct in that dish. I cook a lot of these soups over and over again for many years and I still learn new things each time I make a pot. Hope this helps :)
I heard fish sauce can get bitter (?) if cooked too long, that's why people at it at the end. But fish sauce adds a lot of umami to Vietnamese dishes. At least you mentioned it in your video even if you didn't add it yourself. As far as subtle flavors, I would think using other spices than star anise would be more subtle as that is an extremely strong spice. I've had many a pho where it dominates and ruins the flavor. You're using 10 in your broth, which is a lot. But you did say to add it at the end so that helps temper it's pungentness of it all due to the short time in the broth. I've seen others mention adding it the last 30 minutes and then removing it. My parents only used a few star anise and cooked it in the pho overnight, if I recall correctly. Thanks for taking the time to respond. I like knowing the why behind things. :)
I’m glad you asked them! It’s so hard for me to explain everything when we do short videos like this and i’m sure other people are wondering too. So now this will be here to help explain those questions :)