I like your videos as an engineer also because they often create a logical construct as to how to make good pho or how to correct something that has gone wrong. Most videos just give you a recipe but don't really explain how to push it in a direction to make it better or fix it. Also, I have found that splitting the seasoning and making the beef brother into two stages has helped tremendously because when I make 5 gallon of beef brother, I have 6 three liter batches to experiment with. This has made the learning curve less steep because I can through trial and error get an idea of how the different components fit together.
I always love these videos, not just for the fantastic instruction, but it's just like watching Chef Jean Pierre - the enthusiasm and passion for the food adds to the video.
the most popular pho place in my city is actually totally different from the normal recipe. their soup base is white clear but packs a huge punch of flavor. apparently they use sea cucumber in their base and some other flavors without fish sauce and such
Intriguing - it sounds like a Northern version which has been known to use Sa Sung. I've had a few bowls in Vietnam and its very clear and comes on hard. Very good observation a Pho without any fish sauce goes off a different path taste wise.
Love the attention to detail 👍one thing it would be great to see a video on is the preparation of the noodles, herbs and meat - all the other parts in as much detail as the broth.
Yes I'll do some simple tutorials like this thanks for the suggestion. Need to dumb it down as I over look the most basic thing I assume everyone knows 😅
Belaboring some fairly obvious or easy to grasp points is a quirk of the creator, but gives these video's their particular voice. It can get annoying sometimes but if you stick with it you get a clear dose of the insular-rabbit hole existence of a creator.
I make pho everyday, trying different ingredients and techniques. Doesn’t what style of pho it is, from different origins of Laos, Thailand, Vietnam, and etc. I have try $2 bowls to $50 bowls in different countries. They all have their own unique smell and taste. But at the end of the day, it’s all delicious.
Leighton..great video!! I look forward to these tutorial videos. I always learn something new regarding cooking pho. I usually make between 4-6 Liters of pho and I try to scale up from your guide but I find it not to taste the same as the 3L portion. It’s not linear. Lol. I must say 24 hour simmering makes a difference in richness. You said you have bun bo hue at your restaurant. Or bun rieu..Can you make tutorial videos? I have not made bun bo hue before but would like to learn. I like your engineering processes to recipes. Thank you.
It's tricky! The goal post moves the bigger the batch but the more times you do it the more luck you have. Constant tweaking of the recipe and one day you'll nail it! Just make sure you keep notes on what you put in each time. Biggest tip is the long 24h simmer (try to lose as little as possible over the entire period). The less you lose the more concentrated and strong it is. Yes my BBH I rate over my Pho (believe it or not) 😆 Yes I will add this to the list!
Hey Leighton I've only recently discovered your channel and I wish I found it sooner! I just started making pho this year and I'm still trying to master my signature taste. I usually make a large batch in a 24qt pot and end with 12 qt broth. I usually skim the top for tallow and put it in mason jars to cook with later. In the first part of your video I noticed you had a nice layer of fat at the top of the broth. Do you normally wait til the end to skim so that the fat keeps the broth from evaporating? I tend to cook at low-med (closer to low than medium) for 24 hours and I still find myself losing broth from evaporation
Hi Colin thank you for sharing your Pho journey. This is what the channels about. Everyone is at a different stage. Yes this layer of fat is essential to stop the broth from evaporating (provided you leave it on a gentle simmer). Leave it to the end. If you continually skim the fat as you cook you will start losing the precious broth. The fatal mistake people make is as the broth drops they add in water > weakening it > repeat a few times and you have a watered down broth before you reach the finish line. Then people wonder why at the very end the finished product taste like there's some missing. You will find chicken Pho or pork bone broth doesn't get this nice fat layer and they evaporate even faster. If the broth evaporate set it even lower. You should see no steam rising because the fat layer has trapped it in. From my experiments over a 24 hour period allow for a 30% drop so when you add water in add 30% more than your target volume. By 24 hours if it drops to that volume you are chasing without the need to add more water in then you have yourself a super strong base.
@@Pho this is amazing advice and I appreciate you for taking the time to be so detailed :) You're spot on about having to add more water even if the pot isn't boiling. I will wait til the end to skim the fat on my next batch. My dad and my uncle said the broth was very rich already so I can't wait to have them try the premium 1:1 pho inspired by you 😎
My biggest questions having consumed all your tutorial content is timing. When do you know to add your ginger and onions? When to add your spices? Some bad pho I’ve had is oversteeped and tastes like spiced tea. Thank you in advance!
Excellent comment - taste like a spiced tea. I've said the same on many occasions. Will need to do a video on this topic because some bad pho's out there have too much spice too much sugar. If I wanted this I'd order an English breakfast tea with 2 table spoon of sugar in it. My rule is 3hrs to infuse the ginger/onion/spice/cook the brisket. You can leave it longer but as you know the longer you leave a tea bag infusing in a cup the more bitter it becomes. Leave the spices in all day and it becomes bitter and you start to lose the smell.
What are your thoughts on adding a weak acid like, apple cider vinegar, to the simmering base? "Tradiiontal" beef bone broth calls for using the vinegar to draw out more of the nutrients.
Yes both are vastly different. One's general purpose - cheap and does the bulk of the work for cooking. The other is a finishing fish sauce. It's higher grade and mainly used as a dip. It's also much more expensive. I use it just to tweak the taste at the end. You won't notice a massive difference until you have a good recipe and making fine adjustments.
To all the people who are complaining about using a spoon to sample the batch of broth. Get over it, go to Thailand, China or Vietnam and see how they make there Pho in a open area with questionable cooking technique but has line 20 people long. Get over it, I’ll trust an open stall then a government regulated business anytime.
Exactly - I find it sad the only thing people got out of this entire video was about the spoon. Wasn't served to any paying customers yet people lose their minds.
I spoke about this recently but the bulk of my cooking at the store here I use Squid Brand fish sauce. They come in commercial quantity / dispense easily / economical for doing big runs. I wouldn't be surprise if this was the most widely used around the world. Bulk of my cooking = squid brand (Thai brand) Finishing touches or making final adjustments to the taste = use a high quality brand like Red Boat (Vietnamese brand) which isn't as strong and has a lighter taste. You will find the expensive ones like Red Boat have a specific use = for dipping with chopped chilli. But the bottom line is use what's available in your local area.
The base broth that runs for 24 hr is 100% beef bones. No brisket. When you comes to blend it into a Pho (using the base above + seasoning + ginger/onion etc) this is when you add the brisket in. Cooking time for this leg of the journey is 3 hrs which is the ideal cooking time for a piece of brisket.
Maybe you need not show that they are tasting while hovering over the kettle and dipping the same spoon over again, Hey did i just watch the guy put back the left over soup in his spoon? 3:48 not so sanitary. sorry just had to point that out.
this dude does nothing but talk in circles. I’m sure your pho is great but it’s clear you’re just trying to get more views and give out the absolute minimum information. Do you though bruh
I like your videos as an engineer also because they often create a logical construct as to how to make good pho or how to correct something that has gone wrong. Most videos just give you a recipe but don't really explain how to push it in a direction to make it better or fix it. Also, I have found that splitting the seasoning and making the beef brother into two stages has helped tremendously because when I make 5 gallon of beef brother, I have 6 three liter batches to experiment with. This has made the learning curve less steep because I can through trial and error get an idea of how the different components fit together.
Its cool to hear your Aussie accent as im American born. Its even cooler to understand you without subtitles when you speak Vietnamese.
I always love these videos, not just for the fantastic instruction, but it's just like watching Chef Jean Pierre - the enthusiasm and passion for the food adds to the video.
Thanks Ken ❤
I am coming to Brissy with the fam in Aug. keen to finally try your pho.
the most popular pho place in my city is actually totally different from the normal recipe. their soup base is white clear but packs a huge punch of flavor. apparently they use sea cucumber in their base and some other flavors without fish sauce and such
Intriguing - it sounds like a Northern version which has been known to use Sa Sung.
I've had a few bowls in Vietnam and its very clear and comes on hard.
Very good observation a Pho without any fish sauce goes off a different path taste wise.
@@Phowe have some like this in Fresno, CA. The broth is clear and i don't think msg can make it taste that good.
Love the attention to detail 👍one thing it would be great to see a video on is the preparation of the noodles, herbs and meat - all the other parts in as much detail as the broth.
Yes I'll do some simple tutorials like this thanks for the suggestion. Need to dumb it down as I over look the most basic thing I assume everyone knows 😅
The most important of pho is the broth
Belaboring some fairly obvious or easy to grasp points is a quirk of the creator, but gives these video's their particular voice. It can get annoying sometimes but if you stick with it you get a clear dose of the insular-rabbit hole existence of a creator.
I make pho everyday, trying different ingredients and techniques. Doesn’t what style of pho it is, from different origins of Laos, Thailand, Vietnam, and etc. I have try $2 bowls to $50 bowls in different countries. They all have their own unique smell and taste. But at the end of the day, it’s all delicious.
Leighton..great video!! I look forward to these tutorial videos. I always learn something new regarding cooking pho. I usually make between 4-6 Liters of pho and I try to scale up from your guide but I find it not to taste the same as the 3L portion. It’s not linear. Lol. I must say 24 hour simmering makes a difference in richness. You said you have bun bo hue at your restaurant. Or bun rieu..Can you make tutorial videos? I have not made bun bo hue before but would like to learn. I like your engineering processes to recipes. Thank you.
It's tricky! The goal post moves the bigger the batch but the more times you do it the more luck you have. Constant tweaking of the recipe and one day you'll nail it! Just make sure you keep notes on what you put in each time. Biggest tip is the long 24h simmer (try to lose as little as possible over the entire period). The less you lose the more concentrated and strong it is.
Yes my BBH I rate over my Pho (believe it or not) 😆 Yes I will add this to the list!
Great Channel man I'm latino love pho way better than Ramen in my opinion man 🔥
100% I do enjoy my Ramen but I'm with you on this one.
Please keep making these videos
Hey Leighton I've only recently discovered your channel and I wish I found it sooner! I just started making pho this year and I'm still trying to master my signature taste. I usually make a large batch in a 24qt pot and end with 12 qt broth.
I usually skim the top for tallow and put it in mason jars to cook with later. In the first part of your video I noticed you had a nice layer of fat at the top of the broth. Do you normally wait til the end to skim so that the fat keeps the broth from evaporating? I tend to cook at low-med (closer to low than medium) for 24 hours and I still find myself losing broth from evaporation
Hi Colin thank you for sharing your Pho journey. This is what the channels about. Everyone is at a different stage.
Yes this layer of fat is essential to stop the broth from evaporating (provided you leave it on a gentle simmer). Leave it to the end. If you continually skim the fat as you cook you will start losing the precious broth. The fatal mistake people make is as the broth drops they add in water > weakening it > repeat a few times and you have a watered down broth before you reach the finish line. Then people wonder why at the very end the finished product taste like there's some missing.
You will find chicken Pho or pork bone broth doesn't get this nice fat layer and they evaporate even faster.
If the broth evaporate set it even lower. You should see no steam rising because the fat layer has trapped it in. From my experiments over a 24 hour period allow for a 30% drop so when you add water in add 30% more than your target volume. By 24 hours if it drops to that volume you are chasing without the need to add more water in then you have yourself a super strong base.
@@Pho this is amazing advice and I appreciate you for taking the time to be so detailed :)
You're spot on about having to add more water even if the pot isn't boiling. I will wait til the end to skim the fat on my next batch. My dad and my uncle said the broth was very rich already so I can't wait to have them try the premium 1:1 pho inspired by you 😎
My biggest questions having consumed all your tutorial content is timing. When do you know to add your ginger and onions? When to add your spices? Some bad pho I’ve had is oversteeped and tastes like spiced tea. Thank you in advance!
Excellent comment - taste like a spiced tea. I've said the same on many occasions. Will need to do a video on this topic because some bad pho's out there have too much spice too much sugar.
If I wanted this I'd order an English breakfast tea with 2 table spoon of sugar in it.
My rule is 3hrs to infuse the ginger/onion/spice/cook the brisket. You can leave it longer but as you know the longer you leave a tea bag infusing in a cup the more bitter it becomes.
Leave the spices in all day and it becomes bitter and you start to lose the smell.
Good work mate #1
Thanks 👍
Congrats! Now you need to open shop in USA lol
You never know lol
@@Pho my cousin is big into your videos!
I really need to try your pho here in the US!!
Very Australian video. Very nice. Very pho. Yay
Thank you! 😃
What are your thoughts on adding a weak acid like, apple cider vinegar, to the simmering base? "Tradiiontal" beef bone broth calls for using the vinegar to draw out more of the nutrients.
How come you use 2 different types of fish sauce? Do they have different tastes?
Yes both are vastly different.
One's general purpose - cheap and does the bulk of the work for cooking.
The other is a finishing fish sauce. It's higher grade and mainly used as a dip. It's also much more expensive.
I use it just to tweak the taste at the end.
You won't notice a massive difference until you have a good recipe and making fine adjustments.
To all the people who are complaining about using a spoon to sample the batch of broth. Get over it, go to Thailand, China or Vietnam and see how they make there Pho in a open area with questionable cooking technique but has line 20 people long. Get over it, I’ll trust an open stall then a government regulated business anytime.
Exactly - I find it sad the only thing people got out of this entire video was about the spoon.
Wasn't served to any paying customers yet people lose their minds.
But you are a professional and that's gross dude.
Which fish sauce do you use or recommend?
I spoke about this recently but the bulk of my cooking at the store here I use Squid Brand fish sauce. They come in commercial quantity / dispense easily / economical for doing big runs. I wouldn't be surprise if this was the most widely used around the world.
Bulk of my cooking = squid brand (Thai brand)
Finishing touches or making final adjustments to the taste = use a high quality brand like Red Boat (Vietnamese brand) which isn't as strong and has a lighter taste.
You will find the expensive ones like Red Boat have a specific use = for dipping with chopped chilli.
But the bottom line is use what's available in your local area.
@@Pho Thank you so much!
Are there differences between using Brazilian beef bones vs Australian beef bones?
Wish I could work in a place like that
Nuoc mam last to prevent the broth. Sour. "chua".
Was the brisket in the broth for 24 hours also?
The base broth that runs for 24 hr is 100% beef bones. No brisket.
When you comes to blend it into a Pho (using the base above + seasoning + ginger/onion etc) this is when you add the brisket in. Cooking time for this leg of the journey is 3 hrs which is the ideal cooking time for a piece of brisket.
@@Pho thanks!
My friends when it’s time to pay for dinner “boc hoi”!
Same! Mysteriously vanish haha
Lmaoo. Great use of the term
Watching a bunch of people sample the pho right over it like it's a big bowl of soup? Wtf. Hard pass. No thanks
Maybe you need not show that they are tasting while hovering over the kettle and dipping the same spoon over again, Hey did i just watch the guy put back the left over soup in his spoon? 3:48 not so sanitary. sorry just had to point that out.
Yeah that's disgusting. We don't need to see that even if it's happening
@@oomma5 Maybe for extra flavor
There was no double dipping at all; in fact, the woman had three spoons in her hands!
cry about it
Sound like every viet mom 😅😅... always nagging
this dude does nothing but talk in circles. I’m sure your pho is great but it’s clear you’re just trying to get more views and give out the absolute minimum information. Do you though bruh