AUNTIE'S PHO - The Best I've Ever Had
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- เผยแพร่เมื่อ 20 เม.ย. 2023
- Auntie Jacqueline's beef pho recipe is the best I've ever had. For this video she spills all her secrets from the cuts of beef she uses for a rich pho broth, the ideal mix of spices, and the "magic" seasoning!
WRITTEN RECIPE: hot-thai-kitchen.com/beef-pho
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
I usually do not blanch the bones too but I soak the bone and meat in cold water for about 2 hours prior to cooking to get rid of the strong beefy smell and clearer stock. This tip was passed to me from my grandma who had been selling Pho in Vietnam her whole life 😊
I’m recovering from Covid as my friend brought me pho beef soup. Has to be hands down the best soup I’ve tasted. I immediately came to you tube cause this has to be a staple in my kitchen. I’m Kenyan and we don’t do soups ( only on occasion after a cow or goat slaughter). Thank you for sharing your recipe. I’ll be back with feedback of my own cooking.❤
I'm not asian, but I cook mine VERY similar to auntie Jacqueline. When I used to blanch my bones I lost so much beef flavor. I soak in cold water and change it 2-3x the day before. When I cook them not only is my broth clear when I only skim off, but I don't have to add beef stock, powder, or paste. Love it!
My son loves Pho and we are Mexican. When I was pregnant with him I would eat Pho every other day. In Mexico we make beef soup and we never throw away the first soup, it’s like all the flavor is thrown away. We don’t blanch the broth , we only clean the foam just like you did. For our Mexican beef soup Ox Tail is a must, along with bones, Beef stew chunks for stew. I am going to try 😂recipe- thank you for sharing and a special thanks to your amazing aunt ❤
“It’s a hassle” is a defensible reason! Long live Auntie Jacqueline!!!
as a vietnamese, I have to say this is perfect pho recipe. thank you so much for teaching us, i learn a lot about thai food tips.
If you can’t get your beef sliced super thin, put it in the freezer for 30-60 minutes so it can firm up and it makes it much easier to slice when it’s not so squishy
I usually don't comment but this one deserved it. Your Pho is absolutely "ONO" as we say in Hawaiian!!! I appreciate all the comments/tips. I followed the recipe exactly and being able to pause/play your video was such a huge help as I went along. I must've had a good batch of bones, oxtail, and brisket because I had nothing to skim off but I will take into consideration soaking in cold water and salt in the future. The entire house smelled so good and the final result was unbelievable to say the least. We garnished with Thai basil, lemon and a mixture of Hoisin sauce and Sriracha and it was Kanak Attack after that. Mahalo Nui Loa for sharing your Aunty's recipe.
This is my absolute hands down favourite Pailin-video. Pailin comes across as so calm and controlled and magnificent in her videos. This was such an amazingly human side of her that makes me want to watch her even more.
The insoluble coagulated proteins can taste a bit nasty (usually a bit bitter), but the flavor is so small that skimming is enough to take care of it. Also, if you
Aunty Jackie had me as soon as I saw oxtail in the recipe, had to screen cast this to the 70" TV at that point lol. Thank you for sharing her recipe!
I love auntie Jacqueline! Everyone should be testing cooking "wisdoms" in the kitchen. I've tested lots of "pro tips" people swear by as must-dos or must-nots (mainly looking at you Reddit) and usually I can't tell any difference and definitely no-one I'm serving to can tell. No one wonder people find cooking intimidating when there's so many pointless steps. For example, I never remove the green from garlic and I always salt my scrambled eggs before cooking. It's easier and if it does make a difference on a molecular level it's incredibly small and if you can't tell the difference then who cares!
Thank you Auntie Jacqueline for your generosity, and thank you Palin for showing us how to make this Pho B'o. Such a great recipe
Blanching is optional. But when you smell the first boiled liquid either pork or beef you would be glad you did it. It is a must if you are aiming for a very clear soup. Many are stating that they lose a ton of flavor doing this but french and japanese broth making is very similar to this and still manages to extract liquid gold
Wow, the joy on your face as you partake in this beautiful dish that alone made me smile. A big shout out to Auntie Jacqueline with her years of knowledge and wisdom, any process that shortens the cooking time truly resonates with me, though the kitchen and dining table are the Hub of any large family it should be shared making the cooking process less tedious and more enjoyabe.
Hallelujah! I’ve made pho several times and was always heartbroken pouring that beef rich broth down the sink after blanching! I always felt the end broth would have been so much richer if I didn’t have to do that. Thank you. This video really tells me to trust my gut (pun not intended! LOL) when it comes to cooking. Auntie Jacqueline, you rock!
I've been a subscriber for many years now and honestly I haven't visited your channel recently but videos like this reminds me why I subscribed in the first place so thank you! Pho is probably one of my most fav.
Great video! We usually also have hoisin sauce and siracha sauce as condiments, some people like to put it in their bowl of pho or just as dipping sauce for the meat. You can also add Vietnamese style meatballs and tendon or tripe. Most importantly, I always bought the fresh pho noodle (vacuum packed) in an Asian store as it is more chewy and also tastes nicer than the dry noodle. Also don't be aggressive with skimming out the fat on the surface, the fat help preserve the aroma for the broth. Too much fish sauce can change the aroma of the broth and might make the broth taste a little "sour".
Some recipes are so generous they speak to the generosity of the chef. Auntie Jacqueline is a gem.
Awesome to see auntie Jacqueline use the same beef bouillon as me! I had started using it recently and it definitely adds an extra level of deliciousness! Thanks for sharing her recipe with us, Pai! ❤❤