My LATEST Vietnamese Pho Hack | Marion's Kitchen
ฝัง
- เผยแพร่เมื่อ 13 มี.ค. 2024
- Hate food waste, love repurposing them into something wondrous. Here, I'm turning leftover roast chicken to Vietnamese pho. By taking the bones and carcass (you could even use your rotisserie chicken for this), plus a few select aromatics and water, you can make a beautiful broth that forms the backbone of a delightful Vietnamese pho soup. Pure magic.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - แนวปฏิบัติและการใช้ชีวิต
I’m not exaggerating I could eat Pho Ga 3x a day for the rest of my life. My mom’s Pho Ga is my favorite soup, the broth is clear and delicious. I appreciate you for using the 3 crabs fish sauce 😂
Awesome recipe! I 100% agree that Thai, Vietnamese, Chinese, Japanese, Korean etc...sauces all have their own distinct flavor profiles. They're not always interchangeable.
Just wanted to let you know I now look at you and Cooking With Dog as the standard for Asian food. Thanks so much for the amazing content and overall keeping us company in the kitchen!
Couldn’t have said it better! Marion has been one of my absolute faves since watching her on MC Aus. Her videos keep getting better and better!
I miss Francis (the dog )😢. It was such a unique concept for a cooking show and the chef is quite talented.
Awww thank you!
Hi Marion, at first I was skeptical when you suggested we try adding soy sauce to season our pho, but WOW! I will never doubt you again. It took the broth to a deeper level that I couldn’t get with fish sauce and chicken powder combined. It actually made the pho tasted more like pho🤯😄😋💛
I know it’s not the thing to do with a traditional pho stock but for these quick ones I find it essential. Glad you think so too!
Keeping ginger in the freezer is a great idea, as it doesn’t keep long in the fridge, it dries out. Thank Marion, this looks really nice,😊 quick and easy too.
Thank you for the great hack. I made your auntie pho. That was the best pho I have ever had. Please tell auntie thank you. I made it for my family which as never had pho before, they couldn’t get enough of it. My mom ask if she could take home all the leftover broth 😂. You, momma and auntie are fabulous chefs. Thank you all again. Much love ❤
My husband fall in love even more to me, when I made this and he says more please!! With big smile and kisses. Thank you Marion!
Marion! I watched this and realized that I had a frozen a chicken carcass to make broth with. But, I’m going to make this for dinner instead. Thanks for the inspiration and helping me think out of the box. 😉
Really love the rotisserie chicken hack. I never thought to use the bones for broth. Will try this recipe!
I made your cheats version of Beef Pho and it was delicious. I'll definitely be trying this. Thanks for sharing these recipes.
From my favorite pho restaurant, the dominant flavor in the broth is the onion soup flavor with a bit of beef bone broth flavor in it. I used licorice candy for that licorice taste but also sour lemon and orange candies for that strong citric taste too.
Yummy and tasty recipe thanks for sharing 😋😋 my friend
Brilliant, how easy peasy.
Of course Marion would have the most fashionable chopsticks I've ever seen in my whole life
I'm ordering Cinnamon sticks and star anise coz i don't use them in my cooking but i will order them soon so i can cook this delectable broth! 😊
What a great idea for those leftovers we all have. Can't wait to make this one!
Love your food so much ❤🎉
nice little cheat, i also add knorrs chicken stockpot too.
Yes finally there is chicken pho instead of beef pho!! How big the difference from the taste, Marion?
that's some tasty looking pho n a beautiful presentation n can I admire the dishware let's take a moment to pause for that.... I hope to order a few sets of this incredible stoneware you n mama noi created,??? well even if mama noi wasn't in on it, she really was!!... hehehe!!!
🥰🥰🥰 Thank you for noticing. The noodle bowl is by far my most loved piece from the set I created!! I love the shape so much!
awesome recipe chef , please show New Zealand lamb chops and Xinjiang Lamb recipe please
This is probably a silly question but is this a special Vietnamese kind of cinnamon stick or just the regular ones you can buy anywhere? I really want to try this recipe 😌
Not a silly question at all! It’s just your regular cinnamon stick you get from any supermarket 😃
@@Marionskitchen thank you so much for replying!! ❤ Excited to make this! All of your recipes that I've made never disappointed!! 😄😄
We tried this tonight as per your video but the stock was still very weak and not very flavoursome. I'll try it again but will add chicken stock next time
Marion im your biggest fan since the page started but didn't you already make a similar recipe a year ago with rotisserie chicken pho?😆😆
Thanks for the "cheats version"!
❤
Hi Marion! This is a great Idea, but the broth will be much better if oninons, cineman, staranis and ginger are rosted, in my opion 😊
I agree, and I'm sure she does too since I'm almost positive her other recipe does do that. This sounds more like a quick mid week dinner where you have 30 minutes to get everything on the table and I think it's great. This recipe is missing the fresh herbs, bean sprouts etc but in exchange, I actually have everything needed to make this for dinner tonight without having to go to the grocery store and I think I will.
@@janellegodin2934She had Thai basil and bean shoots/ sprouts. 🙂
😋😋😋
If you used the famous Coles Dirty Bird, or a Batchelor's Handbag for this, how fastidious would you have to be to remove the stuffing? I would think any hint of it would make the broth cloudy, yeah?
You definitely want to remove as much stuffing as possible but I wasn’t overly concerned about getting every last scrap and mine was perfectly fine 😃 Not 5-star consommé level but perfectly acceptable 👌
@@Marionskitchen Thank you! I've always avoided them for stock due to that worry.
You calling it a 'Fur stock' sounds like? but, i like the cheats way of cooking things too. Like pork belly we just salt it over night then scrape the salt off the next day or when ever you want to cook it at least after 24 hours.Cook on the Weber Q beautiful or even in the air fryer.
*Because sometimes chefs like throw a 100 plus ingredients into something that takes ages to cook? keeping cooking simplified is why i like watching your channel, cheers.
I am not one to eat fish and do not like a fishy taste though I wish I did. Does the fish sauce make it taste fishy?
A variation of the microwave recipe
I feel like she posted this months ago why did she repost this video?
Vietnamese fish sauce is full of weird additives.
Soy sauce? What the pho?
You heard her say that it's not traditional, but she likes putting a little in her broth because it hasn't been simmering for 8 or 10 hours, and it gives the flavor of having done so. Marian never said it was authentic pho. She *does* have recipes for that if you're wanting some.
@@feverspell omg it’s a silly joke. Lighten up. You misspelled her name.
😂😂❤ I love your sense of humor! LOL.
Exactly we are never cook Pho Ga with cinnamon an eat with basil ,and soya sause. Only grill onion and ginger with chicken bone for the good soup😊
You talk too much