I did the same thing before and this is how I corrected it before seeing this video. I checked just to see what you would do and seems I did a good thing. 😂 watching your videos has made me make my Pho better than my lady and she’s Vietnamese. Im Filipino, but her Sinigang I like better than mine so we’re even.
To practice "taste floor" by using water instead of beef broth. Boil 500ml water and rock sugar 20 grams, then practice adding salt and fish sauce and hat nem to reach the taste floor.
Yo Leighton i discovered your channel today. I watched a bunch of your videos and I like your content. Thanks for all your advice. You named your restaurant "pho queue"? Are you kidding me? This is f*in genius. Seems a band from Munich had the same idea.... I've been eating my wife's pho for the last 17 years and I love her recipe. But I never ever tried to cook pho myself. She just won't teach me. But one thing is for sure: she does not put the bones in the oven. Now I'm eager to give it a shot this week. I got a short time slot when she's at work to start my mission. And I'll probably bribe the kids to favor my first try over her experience 😂
Ps: I'm like mentally and physically (regarding taste) highly "allergic" to fish sauce. I've seen other recipes using it (like David Nguyen). Do you use it? I'd definitely skip that part pho sure.
Hi catching up on comments tonight. Yes cheeky name I know! Pho at home is very competitive. Everyone wants bragging rights. You will find lots of advice although it's hidden in all my videos but my best advice is to practice. The more you do it the more you get 'lucky'. A huge part of it lies in the seasoning. It's why some restaurants do better than others. Regarding the fish sauce some chef's don't put any. All this means is the broth will taste slightly different to a broth that has both salt and fish sauce. Without fish sauce the broth won't be as strong depth wise - think of an ocean. The way I teach it on this channel is salt can only push things 'down' so far before you add fish sauce to take it even further. If you get this part right you unlock the full potential of your broth.
I know right. So basically I almost skipped over it. Haha yes its threading. First week looks too obvious but it's natural again. Note to self don't shoot a video half way and get some work done then shoot the conclusion =)
Thank you for the tips as im making my first pho using stock but the bone broth sounds a lot better , anyway mine was a little to salty and thought either add palm sugar Or Water and im glad i added water it worked , but then could i add msg to boost the flavour ? as it has no depth of flavour Or would that make it more salty ? . Thanks for the videos .
Hi Leighton, thx for sharing all the videos first of all. It really helps me a lot!! I own a small pho restaurant myself. I’m not a Vietnamese, me and my partner went to Hochiminh and learned pho. Right now I meet a problem I just couldn’t find a way to solve it! So my broth turned dark from time to time after I took it out from the fridge and reheated. Just very curious about the reason. Is it because of my pot? Cuz one second it was golden brown, 20 min later, it turned 😂 super duper dark. Would be so appreciated if you could share your experience with me on this. Thank you again
Firstly welcome to the club! Don't feel like a stranger just because your background isn't Vietnamese and you own a Pho restaurant. It's becoming more common. I love that you took a pilgrimage to HCMC to learn. It appears you are cooking a pot > chilling it > reheating it during service (very common practice). Not every store makes theirs and sells it that same day. In my experience when I divided my batch into smaller containers I find the last container is the one that turns cloudy and dark > the analogy scrapping the bottom of the barrel (or pot in our case) picks up all the sediments of the spices making it darker and dirtier. If you are putting the entire pot into the fridge then reheating it my guess is all that sediment from the bottom rises. I would try filtering the broth before reheating it again.
I really like your style of tutorials. Questions; your reserve broth had a thick fat layer on top. Is this fat layer not used in the Pho soup, but saved for other uses? thanks in advance.
Great great: Yes I throw everything in when I blend it. This fat helps to stop the broth from evaporating over the blend stage (3 hr cook). I do save a separate amount of fat into smaller containers for other uses.
Great question. Salt brings out or unlocks flavour in whatever you are cooking. But salt can only get you so far. If you season just with salt it will taste different to salt + fish sauce. This is particular important in Asian cooking where you can't get away with adding salt and pepper. If we are talking Pho there's two schools of thought. - Deliberately under season the broth (under meaning it's on the bland side) = then serve it with a bottle of fish sauce on the table and whoever is having it can add and adjust to their liking. - Season on the money which is what I preach on this channel. My customers can enjoy the correct taste (as intended by the chef) from the first sip. I don't like the first method because it's sloppy and lazy. It's kind of like handing back wedding photos to a client with a copy of Photoshop and it's like "here you go feel free to adjust the exposure/contrast/saturation to your liking". Now to answer the question it comes down to practice. A good starting point is 1.5% salt - once you've found this limit and know what it taste like (any more salt and it starts tasting like salt water) this is where fish sauce takes over - helping to take that saltiness down even further. Master this and it will take your soup game to a whole new level.
@@Pho So what do you think the approximate salt to fish sauce ratio should be? What do you mean by "this is where fish sauce takes over -- heping to take that saltiness down even further?" Fish sauce is very salty. Adding fish sauce to something that's already very salty just makes it saltier, yes?
@@Pho I'd also be curious about Ryan's question: what do you think the approximate salt to fish sauce ratio should be? what do you mean by "this is where fish sauce takes over -- heping to take that saltiness down even further?" Fish sauce is very salty. Adding fish sauce to something that's already very salty just makes it saltier, yes?
@@hustle1413 i was also curious to know this and then I thought: different fish sauce brands have different salt levels.. so i think it may be a matter of testing, practicing according to the brand you have, with different proportions
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
I did the same thing before and this is how I corrected it before seeing this video. I checked just to see what you would do and seems I did a good thing. 😂 watching your videos has made me make my Pho better than my lady and she’s Vietnamese. Im Filipino, but her Sinigang I like better than mine so we’re even.
Best channel!!!! Counting down till i am flying over in Aug 🙌🏽💯🍜
Awesome can't wait to meet you =)
To practice "taste floor" by using water instead of beef broth. Boil 500ml water and rock sugar 20 grams, then practice adding salt and fish sauce and hat nem to reach the taste floor.
Yo Leighton i discovered your channel today. I watched a bunch of your videos and I like your content. Thanks for all your advice. You named your restaurant "pho queue"? Are you kidding me? This is f*in genius. Seems a band from Munich had the same idea....
I've been eating my wife's pho for the last 17 years and I love her recipe. But I never ever tried to cook pho myself. She just won't teach me. But one thing is for sure: she does not put the bones in the oven. Now I'm eager to give it a shot this week. I got a short time slot when she's at work to start my mission. And I'll probably bribe the kids to favor my first try over her experience 😂
Ps: I'm like mentally and physically (regarding taste) highly "allergic" to fish sauce. I've seen other recipes using it (like David Nguyen). Do you use it? I'd definitely skip that part pho sure.
Hi catching up on comments tonight. Yes cheeky name I know!
Pho at home is very competitive. Everyone wants bragging rights.
You will find lots of advice although it's hidden in all my videos but my best advice is to practice. The more you do it the more you get 'lucky'. A huge part of it lies in the seasoning.
It's why some restaurants do better than others.
Regarding the fish sauce some chef's don't put any.
All this means is the broth will taste slightly different to a broth that has both salt and fish sauce.
Without fish sauce the broth won't be as strong depth wise - think of an ocean.
The way I teach it on this channel is salt can only push things 'down' so far before you add fish sauce to take it even further.
If you get this part right you unlock the full potential of your broth.
Great tip thank you for sharing
This is super helpful and simple so I have no clue how I've never thought of this...
Unrelated, nice eyebrow threads 😎
I know right. So basically I almost skipped over it.
Haha yes its threading. First week looks too obvious but it's natural again. Note to self don't shoot a video half way and get some work done then shoot the conclusion =)
Nicely done fixing the f up 😀. Love your contents
Thank you 👍
Thank you for the tips as im making my first pho using stock but the bone broth sounds a lot better , anyway mine was a little to salty and thought either add palm sugar Or Water and im glad i added water it worked , but then could i add msg to boost the flavour ? as it has no depth of flavour Or would that make it more salty ? . Thanks for the videos .
I love your channel 👍
Thanks again! You are the best!
Hi Leighton, thx for sharing all the videos first of all. It really helps me a lot!! I own a small pho restaurant myself. I’m not a Vietnamese, me and my partner went to Hochiminh and learned pho. Right now I meet a problem I just couldn’t find a way to solve it!
So my broth turned dark from time to time after I took it out from the fridge and reheated. Just very curious about the reason. Is it because of my pot? Cuz one second it was golden brown, 20 min later, it turned 😂 super duper dark.
Would be so appreciated if you could share your experience with me on this. Thank you again
Firstly welcome to the club!
Don't feel like a stranger just because your background isn't Vietnamese and you own a Pho restaurant. It's becoming more common.
I love that you took a pilgrimage to HCMC to learn.
It appears you are cooking a pot > chilling it > reheating it during service (very common practice). Not every store makes theirs and sells it that same day.
In my experience when I divided my batch into smaller containers I find the last container is the one that turns cloudy and dark > the analogy scrapping the bottom of the barrel (or pot in our case) picks up all the sediments of the spices making it darker and dirtier.
If you are putting the entire pot into the fridge then reheating it my guess is all that sediment from the bottom rises. I would try filtering the broth before reheating it again.
I needed this video! Love the content m8
Thanks Justin glad you learnt something from this
Very good video!!!
I really like your style of tutorials. Questions;
your reserve broth had a thick fat layer on top. Is this fat layer not used in the Pho soup, but saved for other uses?
thanks in advance.
Great great: Yes I throw everything in when I blend it. This fat helps to stop the broth from evaporating over the blend stage (3 hr cook).
I do save a separate amount of fat into smaller containers for other uses.
We’re is you’re Pho Restaurant located?
how do you determine whether to add more salt vs fish sauce to increase saltiness?
Great question. Salt brings out or unlocks flavour in whatever you are cooking.
But salt can only get you so far. If you season just with salt it will taste different to salt + fish sauce.
This is particular important in Asian cooking where you can't get away with adding salt and pepper.
If we are talking Pho there's two schools of thought.
- Deliberately under season the broth (under meaning it's on the bland side) = then serve it with a bottle of fish sauce on the table and whoever is having it can add and adjust to their liking.
- Season on the money which is what I preach on this channel. My customers can enjoy the correct taste (as intended by the chef) from the first sip.
I don't like the first method because it's sloppy and lazy. It's kind of like handing back wedding photos to a client with a copy of Photoshop and it's like "here you go feel free to adjust the exposure/contrast/saturation to your liking".
Now to answer the question it comes down to practice. A good starting point is 1.5% salt - once you've found this limit and know what it taste like (any more salt and it starts tasting like salt water) this is where fish sauce takes over - helping to take that saltiness down even further. Master this and it will take your soup game to a whole new level.
@@Pho So what do you think the approximate salt to fish sauce ratio should be?
What do you mean by "this is where fish sauce takes over -- heping to take that saltiness down even further?" Fish sauce is very salty. Adding fish sauce to something that's already very salty just makes it saltier, yes?
@@Pho I'd also be curious about Ryan's question:
what do you think the approximate salt to fish sauce ratio should be?
what do you mean by "this is where fish sauce takes over -- heping to take that saltiness down even further?" Fish sauce is very salty. Adding fish sauce to something that's already very salty just makes it saltier, yes?
@@hustle1413 i was also curious to know this and then I thought: different fish sauce brands have different salt levels.. so i think it may be a matter of testing, practicing according to the brand you have, with different proportions
@@Pho any thoughts on our questions?
How do you not have more views??????????
It'll get there =)
TH-cam has it's own timeline for everyone.
He’s the man! It will happen.
What happend to your eyebrows mate
Nice video and nice eyebrows
You gotta look your best haha