I made this recipe and did like someone in the comments mentioned, cooked and added back the bones for another 4 hours. If you have the time, go the distance, it was worth it. The broth is basically a reduction so the more you cook it the stronger the flavour gets as the water evaporates so adjust with water, I almost died enjoying this recipe it is so good!
I've made this pho several times & it has been really good. The last time after removing the beef I simmered the soup another 4 hours. The flavor was much improved and richer with the additional cooking time on the bones. Thanks for your great You Tube channel. Seriously consider publishing a book. It will be a hit. Bill
Funny i made this the other night, but wasnt sure how to make it exactly so i hopped onto recipe tin eats to look for a guide and was surprised you didnt have one. Great to see it now.
MSG is only bad when you over do it just like any good thing. The stories where you hear that MSG is bad, was because people were over using it. Nothing can be bad with control and moderate use.
Quite Something🎉 There is a Vietnamese Restaurant in our Community, the Menu is Par Excellance🎉 I'll leave the preparation to them🎉 'The Basil' LaQuinta,CA. You're Welcome❤
AHahhaha so nice and simple. Not some long ass documentary or some white kid talking about his life while making Pho recipe. All we want is something that is simple and easy to understand and copy. Good job. Earn my like , subscribe and a smiley face 😁
Tastes like heaven. Really. Star anise is the real surprise of this soup: it's distinguishing. The other signing ingredients are charcoaled onion and ginger.
Sorry for replying two years late (not sorry :P) I’m not Vietnamese, I’m Chinese, but we do the same thing for a lot of our soups. You discard the first set of blanch water because it’s washing a lot of “impurities” out of your meat and bones (bone fragments from cutting, a lot of excess blood still left in the meat tissue, extra fat, etc). This is a lot of the “scum” you would normally see floating around the top of the broth. It increases visual clarity of the broth, and also cuts down a lot of the gamey, unpleasant flavor of the meat. Yes, you lose some of the good flavor, but you are removing much more of the bad flavor. Most of the good flavor is deep in the meat/bones, which you’ll only get out from the long cook times.
Some people just skim with a fine mesh skimmer and repeat - which is the purpose of a skimmer. Just depends on how badly you want clear broth but, people do both
@@mrceadi do like what u said too..i feel like throwing away the first batch is losing its nutrients idk if its true or not but i feel like its a waste to throw the soup, just skim them..im malay btw, not viet
Usually you have the blanch the bones to remove impurities to get a really clear broth. I’ve also grown up throwing away the first boil, but now I save it from my dogs.
![บุษบา - มอส รัศมี [COVER VERSION]](http://i.ytimg.com/vi/_n0yENSl8d8/mqdefault.jpg)
I made this recipe and did like someone in the comments mentioned, cooked and added back the bones for another 4 hours. If you have the time, go the distance, it was worth it. The broth is basically a reduction so the more you cook it the stronger the flavour gets as the water evaporates so adjust with water, I almost died enjoying this recipe it is so good!
When you do this, do you leave the spices in still or remove them?
Leave it @@nebnayr46
I've made this pho several times & it has been really good. The last time after removing the beef I simmered the soup another 4 hours. The flavor was much improved and richer with the additional cooking time on the bones. Thanks for your great You Tube channel. Seriously consider publishing a book. It will be a hit. Bill
Finally, a simple, not drawn-out video!! Thank youuuuu
beautiful
short and very well put together
thanks a lot
thank you for the recipe! your instructions are super clear and it kinda takes away the fear of doing the broth for the 1st time ;)
What an amazing quick no nonsense video. Keep it up
My kids love it, thanks for sharing your recipe.
Funny i made this the other night, but wasnt sure how to make it exactly so i hopped onto recipe tin eats to look for a guide and was surprised you didnt have one. Great to see it now.
looks amazing!
Wow, that looks so good.
Made it look so easy!
The BEST PHO EVER! Probably the best SOUP ever!
This looks delicious
Looks delicious.
Thank you. 😊 This looks so good, I can’t wait to make some! 🤩
Soy Mexicana y amo la sopa vietnamita
Thanks for sharing 👍 🍲
I am Vietnamese and I can say that we rarely use sugar. The sweetness of pho comes from the bones, absolutely no sugar is used
The problem is that many vietnamese add MSG in the soup and MSG is not good for the body. Sugar is a better substitute.
MSG is only bad when you over do it just like any good thing. The stories where you hear that MSG is bad, was because people were over using it. Nothing can be bad with control and moderate use.
Sweetness from bones? Sugar as a sub for MSG? What is this thread?
@@GPoh_99right? I thought I was losing my mind haha
Thank you danielwannafly: this is a good new for diabetic people who love pho.
Ngon qua
Its nice, smells like gingerbread for me :D
nice
Very good👍 try fish sauce and rock sugar also instead of salt and sugar🤪👌
Yo did you even watch the video she did use fish sauce...
@@Lilyium😂😂
What brand of rice noodles did u use? Please tell me 😚
មើលទៅទំនងណាស់។ អរគុណ
Xin chao ban toi den tu vietnam lan dau toi thay ban lam pho vay ban cam thay mon pho cua vietnam nhu the nao va an ngon khong ban
I made this today. The broth was really good but I thought the brisket was a bit too dry after 3 hours.
It's meant to be that's why you put it back into the pho when it's done
Can you swap out different meats and vegetables for the beef?
👌💯
What you do with the first broth do you throw away the one before you go ash the bones
I'd like to know too
Quite Something🎉 There is a Vietnamese Restaurant in our Community, the Menu is Par Excellance🎉 I'll leave the preparation to them🎉
'The Basil' LaQuinta,CA.
You're Welcome❤
Will it still taste good without the raw meat?
Yes it still taste good .
Need recipe in description not a link.
AHahhaha so nice and simple.
Not some long ass documentary or some white kid talking about his life while making Pho recipe.
All we want is something that is simple and easy to understand and copy.
Good job. Earn my like , subscribe and a smiley face 😁
Hello, I am making this for my gluten free friends who are celiac. Is the recipe you have posted a gluten free recipe? If I get gluten free items?
Rice noodles should be gluten free, but pay attention to the label: it must be written. All the rest is gluten free.
Also check the fish sauce, some is not gluten free.
No fennel?
That was faster than me on my wedding night
How does this food taste? Those who know, please write

Tastes like heaven. Really.
Star anise is the real surprise of this soup: it's distinguishing.
The other signing ingredients are charcoaled onion and ginger.
Isn't it a shame to discard the first boiling water? I suppose it is pretty tasty. Can't we use it?
The first boil brings out the scum from the beef so it’s best discarded...
Sorry for replying two years late (not sorry :P) I’m not Vietnamese, I’m Chinese, but we do the same thing for a lot of our soups. You discard the first set of blanch water because it’s washing a lot of “impurities” out of your meat and bones (bone fragments from cutting, a lot of excess blood still left in the meat tissue, extra fat, etc). This is a lot of the “scum” you would normally see floating around the top of the broth. It increases visual clarity of the broth, and also cuts down a lot of the gamey, unpleasant flavor of the meat. Yes, you lose some of the good flavor, but you are removing much more of the bad flavor. Most of the good flavor is deep in the meat/bones, which you’ll only get out from the long cook times.
Some people just skim with a fine mesh skimmer and repeat - which is the purpose of a skimmer. Just depends on how badly you want clear broth but, people do both
@@mrceadi do like what u said too..i feel like throwing away the first batch is losing its nutrients idk if its true or not but i feel like its a waste to throw the soup, just skim them..im malay btw, not viet
Usually you have the blanch the bones to remove impurities to get a really clear broth. I’ve also grown up throwing away the first boil, but now I save it from my dogs.
Is nobody using a bag anymore?
All that meat 😮
No sugar. The reciepe is wrong
I use rock sugar
clearly says salt and sugar in the video