I LOVE the details that you always provide in your videos. I wish more people would have the same patience and courtesy when creating cooking videos. Definitely by far my favorite food/cooking content creator! Thank you Leighton for being so awesome and creating even more awesome detailed videos! 🤗
Tried the oven roast method brisket and added some short rib to it..spectacular results! I’d been struggling with dry brisket which is how I came across this video
4 Methods: 1. Straight boil like most other recipes (worst option) 2. Salt brisket then Sear Brisket on a sheet pan at 10-15 minutes at 250C(480F), then lower to 150C(300) for 20-30 minutes, also add onions, ginger etc (best method) 3. Pan Sear 10 minutes each side at 160C (better than straight boil) 4. For valuable cuts, or if you have time like 2, except you leave it at 150C for 4-6 hours.
your channel has been such a great resource. after my mom moved away and I couldnt get any good pho in my city, Ive been trying my best to figure out how to make pho at home. Im on my 5th attempt and its been getting so much better with your help
while i have not used it for pho yet, my favorite way to cook brisket in the home oven is, 99C for 14-16 hours (just, right near the boiling point of water i think is the right target air temp). then letting it rest for 2 hours before slicing. what i really like about that is: 1. it's very hard to over cook it 2. it so very slowly approaches the final temp 3. the fat really turns yellow and renders out nicely. 4. the key to letting it cool down a lot is, as soon as you cut it, we don't want a lot of evaporation to happen, causing the meat to dry out. we want it to come down in temp a lot. of course, this would be different for cold, pho slicing rules. if you have not had texas style bbq, try this out some time. un covered and not wrapped the entire cook time, no convection. i just found your channel thanks to jason farmer and, wow. i have a lot to learn.
🔥 thanks for contributing and welcome to my humble channel Yes Jason’s from Texas and I have had American style smoked brisket locally here. It’s vastly different. A few people have mention smoking it. I can totally see this working and would take things to a whole new level but introducing a smokey infusion to the broth. Of course the wood chips used needs to be so it does not destroy the intricacies of the broth.
Thanks mate - yes you happen to come in the afternoon I finished making the brisket so thought I’d throw you in. Working on the “gift” you left me next week so stay tuned.
Hi Leighton, Love all your videos and advice on how to cook a good Phó. I do have a question and I apologise if I missed your advice in a previous video! What bones in particular should I be asking for to prepare the broth? BTW, I’m over in Perth and will be trying to re-create your recipes. Thanks in advance, jack
Hey Jack thanks for dropping a comment. Always try to go to a Vietnamese butcher - they know exactly what bones your after. They also have rare beef sliced up thinly for the bowl. But as a general rule you are chasing "marrow bone". I find generals butchers don't always have beef bones on hand which is why Asian butchers are more reliable. To cut a long story short marrow bone is my go to. There's also meaty neck bone - I find this dirties up the broth with loose fibres. The steps are simple. Simmer the bone making it as concentrated as possible (1:1) > season with Hat Nem = great tasting Pho every single time.
I know nothing about cooking pho but when using boiling method you suppose to cook for 15-20 mins and throw that initial liquid and then do actual pho broth so that it is clear.
Hi Leighton, Wanted to know if there is any use for the onions after the broth is completed. I feel like they can be used for something else instead of going in the trash.
Can definitely put it in the compost instead of the trash. At the store we do put fruit / vegetable / coffee grounds into a compost bin. In most restaurants the unfortunate truth is no one cares for this. It’s the get in get out mentality. We do pay for a compost bin which gets collected by an agency which cost us money.
@pho Hi Leighton! I have been studying pho recipes for several years with one major attempt after combining what seemed as the best approach for all stages. It was very good but this was before I discovered your channel. I just purchased your seasoning mix (so excited!). Given the time and expenditure needed to create pho, I want to go through all your videos before my next attempt. Forgive me if you have created this content already but I would love to see a video on where and how you source your bones and why certain ones do or do not work. I used marrow, shank, and knuckles, however I was left doing a lot of straining and sifting to find reasonable clarity. Also would purchase a Pho Queue t-shirt readily!! Thank you for your thoughtful and scientific approach to your craft. You are a guru and inspiration! -Colleen from Maine USA
Hi Colleen yes I'm looking at your order as we speak. Thank you so much for dropping a comment. You epitomize my ideal audience. Carefully studying my approach and combining it with yours to find that perfect medium. I did do a very detailed section on the bones in my latest tutorial "Science of a perfect Pho Broth" - there's a whole chapter dedicated to this. On the list to do PQ shirts! Thanks for reminding me ❤️
Thank you for your speedy reply! I look forward to enjoying “The Science of” video with my tea this morning. And I’ll be on the lookout for your shirts 😊 Have a great day!
Hi, Leighton!!! I've been using your cooking methods, and it's been a life saver. I have a quick question regarding the meat. I've tried the oven method, but sometimes I've ended up with crumbly meat when cutting it cold. Any ideas as why that happens? Thanks for your videos!!
a home oven won't be as accurate as his restaurant oven, so you might be cooking at 30 degrees F hotter than him, even if you set it to what you think it is. Also, your brisket could be a different size, or sometimes one brisket is just different than the norm. Barbecue chefs usually go off brisket feel versus specific time / internal temp. All of this is a long way of saying that there's many ways to overcook a brisket.
Hey Raff thanks for dropping a comment. Crumbly dry meat sounds like the sear was too hot AND/or during the slow cook the brisket dried out (which I mention in the video can happen). If the oven produces dry heat during the entire duration there's a good chance it will dry out (especially for the flat cut). This is why I only suggest this method for a high marbling cut. I have done this method with ordinary lean brisket and it's prone to drying > you can try to get moisture back into it if you cook it in the Pho broth but ideally you will only be searing it lightly at the start then drop it into the pot.
Briskets consist of 2 muscles that sits on top - fattier & bottom - lean. If separated, fat slightly trimmed, seasoned -> oven -> pho pot. What would you advise as cooking time in pho broth (total 3hr) to yield best texture for the lean and fat? Would lean be a shorter time before drying out -> leading to crumbly bits when slicing? Fattier shouldn't have any problems as it has intramuscular fat around it?
Thanks for dropping a comment - yes there are two muscle if you look closely. I always teach my staff to separate the two and change the direction of one of the two so it's against the grain before slicing. I've had people comment that the brisket I produce for my customers is moist and not dry like other stores. From my experience seeing the way mum does it next door straight boiling and pre-slicing the brisket on an automatic slicer and portioning > this leads to drying out and you notice this regardless of whether it's sitting in broth. I don't change the cooking time for either brisket cuts but perhaps it's to do with my post cooking process > rapid chilling > vacuum packed > sliced to order which keeps it moist. This last part would be the key takeaway.
Hi Minh yes I’ve seen the odd restaurant use beef shank in the Pho. Shank is more commonly used in Bun Bo Bue but at home it doesn’t matter what you put in there. In a restaurant setting if you have both brisket and shank on hand it’s interchangeable but the shank does offer a more unique texture. As for a noticeable taste difference if using shank instead of brisket - the difference will be minimal. Like side by side most will say “they taste the same”. Oxtail on the other hand is way stronger and you will notice a difference with and without it.
Hey so I need some help, but I kind of need a very specific thing… I want to produce a poached brisket that can be cooked less than 185 degrees. If I can bounce some of my thoughts off you please reach out!
Do you have recipe for the slow cooker method? My favorite local bánh mì restaurant would make the same style sandwich but they permanently closed during Covid.
I've never done the slow cooker method to be honest. Looking at the way mum does it there's salt/sugar/chicken powder/oyster sauce/garlic/optional five spice powder/few cups of water. Remember when you start there's very little liquid but if your doing overnight cooking there will be lots of liquid so over seasoning won't hurt. I wouldn't be too concerned with the ratios. The important thing is there's some flavour to it but the overarching taste of brisket should always prevail. If its going into a sandwich the sauce has you covered anyway. Still a very popular option on the menu (today).
Leighton I have an important question. Making pho in two days and I would like to ask… I have a USDA Choice brisket with decent marbling but not as good as wagyu. Should I lean towards method 4 and add an X factor for my pho or go towards method 2 and be more pho queue traditional. I wanted to try method 4 and add a water pan underneath my brisket roast to keep it moist and inject with added tallow. But I wanted your opinion because I trust your word. Method 2 also seems great but I like 4 a lot
Tough choice - both give great results. Method 2 is safe and you get the Pho flavor infused into the brisket but its boring. Method 4 so long as it doesn't dry out - yesterday I threw some Wagyu brisket into the oven in the morning. Took it out in the evening and couldn't stop picking at it. It's still my favorite method. Make sure to add the drippings back into the broth. Good luck!
@@Pho well you know what…I’ll do it both ways! Half and half and make my determination! Thanks for giving me insight on this! I feel more confident in the execution process now!
i love smoking my briskets but i dont know if the smoked meat would clash too much in a pho dish. Would it be okay to do it anyways or would an oven method be more ideal? also great vid keep it up!
I was about to mention this method. I do enjoy my USA style smoke brisket (nice joint near my house I frequent) but the smoke may clash with the delicate aromas of the Pho. Not out of the question though. I think if done right that’s a headline act right there.
Thank you Jonathan - as mentioned in a previous comment this is definitely a great method. The overnight smoked brisket that I have at my local low and slow US style eatery is an experience. I love it. I do have some experience smoking food here at my store. In the past I used mesquite and apple wood to smoked my Vietnamese style lemongrass chicken and it’s on another planet once it’s finished. So it can be done. I don’t have enough experience to suggest which wood pellets to use or in what combination to get something that pair well with a Pho without over powering the broth.
I LOVE the details that you always provide in your videos. I wish more people would have the same patience and courtesy when creating cooking videos. Definitely by far my favorite food/cooking content creator! Thank you Leighton for being so awesome and creating even more awesome detailed videos! 🤗
Thanks for noticing ❤
Tried the oven roast method brisket and added some short rib to it..spectacular results! I’d been struggling with dry brisket which is how I came across this video
Short Rib you don't want to sear as along as Brisket, probably 15-20 minutes at most, i also tried this lol
4 Methods:
1. Straight boil like most other recipes (worst option)
2. Salt brisket then Sear Brisket on a sheet pan at 10-15 minutes at 250C(480F), then lower to 150C(300) for 20-30 minutes, also add onions, ginger etc (best method)
3. Pan Sear 10 minutes each side at 160C (better than straight boil)
4. For valuable cuts, or if you have time like 2, except you leave it at 150C for 4-6 hours.
your channel has been such a great resource. after my mom moved away and I couldnt get any good pho in my city, Ive been trying my best to figure out how to make pho at home. Im on my 5th attempt and its been getting so much better with your help
Great to hear you've made some breakthroughs - failing isn't fun but necessary.
Took me 50+ goes so you're doing fine!
Coming from a barbecue restaurant background I can totally appreciate your process and exactly why it all makes sense. 🤘😎 nicely done.
Thanks Leighton for the info. Glad to see you taking pho to the next level 👍
while i have not used it for pho yet, my favorite way to cook brisket in the home oven is, 99C for 14-16 hours (just, right near the boiling point of water i think is the right target air temp). then letting it rest for 2 hours before slicing. what i really like about that is:
1. it's very hard to over cook it
2. it so very slowly approaches the final temp
3. the fat really turns yellow and renders out nicely.
4. the key to letting it cool down a lot is, as soon as you cut it, we don't want a lot of evaporation to happen, causing the meat to dry out. we want it to come down in temp a lot. of course, this would be different for cold, pho slicing rules.
if you have not had texas style bbq, try this out some time. un covered and not wrapped the entire cook time, no convection. i just found your channel thanks to jason farmer and, wow. i have a lot to learn.
🔥 thanks for contributing and welcome to my humble channel
Yes Jason’s from Texas and I have had American style smoked brisket locally here. It’s vastly different. A few people have mention smoking it. I can totally see this working and would take things to a whole new level but introducing a smokey infusion to the broth. Of course the wood chips used needs to be so it does not destroy the intricacies of the broth.
Ha ha what a surprise, I had no idea I was in this video..
Folks that DB9 is something all us Pho lovers need to do even just once in our lives !!
Thanks mate - yes you happen to come in the afternoon I finished making the brisket so thought I’d throw you in. Working on the “gift” you left me next week so stay tuned.
I cooked mine in my bone broth ! Be doing it this way from here on in ...Thank you very much for the information ❤
You are so welcome Nick!
Just randomly came across this video! Amazing man! So helpful. Thank you
Hi Leighton,
Did you cut your brisket cold?
Hi Leighton,
Love all your videos and advice on how to cook a good Phó.
I do have a question and I apologise if I missed your advice in a previous video!
What bones in particular should I be asking for to prepare the broth?
BTW, I’m over in Perth and will be trying to re-create your recipes.
Thanks in advance, jack
Hey Jack thanks for dropping a comment.
Always try to go to a Vietnamese butcher - they know exactly what bones your after. They also have rare beef sliced up thinly for the bowl.
But as a general rule you are chasing "marrow bone".
I find generals butchers don't always have beef bones on hand which is why Asian butchers are more reliable.
To cut a long story short marrow bone is my go to. There's also meaty neck bone - I find this dirties up the broth with loose fibres.
The steps are simple. Simmer the bone making it as concentrated as possible (1:1) > season with Hat Nem = great tasting Pho every single time.
What do you season your Brisket with for oven sear ?
I know nothing about cooking pho but when using boiling method you suppose to cook for 15-20 mins and throw that initial liquid and then do actual pho broth so that it is clear.
Hi Leighton, Wanted to know if there is any use for the onions after the broth is completed. I feel like they can be used for something else instead of going in the trash.
Can definitely put it in the compost instead of the trash. At the store we do put fruit / vegetable / coffee grounds into a compost bin. In most restaurants the unfortunate truth is no one cares for this. It’s the get in get out mentality. We do pay for a compost bin which gets collected by an agency which cost us money.
@pho Hi Leighton! I have been studying pho recipes for several years with one major attempt after combining what seemed as the best approach for all stages. It was very good but this was before I discovered your channel. I just purchased your seasoning mix (so excited!). Given the time and expenditure needed to create pho, I want to go through all your videos before my next attempt. Forgive me if you have created this content already but I would love to see a video on where and how you source your bones and why certain ones do or do not work. I used marrow, shank, and knuckles, however I was left doing a lot of straining and sifting to find reasonable clarity. Also would purchase a Pho Queue t-shirt readily!! Thank you for your thoughtful and scientific approach to your craft. You are a guru and inspiration! -Colleen from Maine USA
Hi Colleen yes I'm looking at your order as we speak. Thank you so much for dropping a comment.
You epitomize my ideal audience. Carefully studying my approach and combining it with yours to find that perfect medium.
I did do a very detailed section on the bones in my latest tutorial "Science of a perfect Pho Broth" - there's a whole chapter dedicated to this.
On the list to do PQ shirts! Thanks for reminding me ❤️
Thank you for your speedy reply! I look forward to enjoying “The Science of” video with my tea this morning. And I’ll be on the lookout for your shirts 😊 Have a great day!
Hi, Leighton!!! I've been using your cooking methods, and it's been a life saver.
I have a quick question regarding the meat. I've tried the oven method, but sometimes I've ended up with crumbly meat when cutting it cold. Any ideas as why that happens? Thanks for your videos!!
your brisket is overcooked
a home oven won't be as accurate as his restaurant oven, so you might be cooking at 30 degrees F hotter than him, even if you set it to what you think it is. Also, your brisket could be a different size, or sometimes one brisket is just different than the norm. Barbecue chefs usually go off brisket feel versus specific time / internal temp. All of this is a long way of saying that there's many ways to overcook a brisket.
Hey Raff thanks for dropping a comment.
Crumbly dry meat sounds like the sear was too hot AND/or during the slow cook the brisket dried out (which I mention in the video can happen).
If the oven produces dry heat during the entire duration there's a good chance it will dry out (especially for the flat cut).
This is why I only suggest this method for a high marbling cut. I have done this method with ordinary lean brisket and it's prone to drying > you can try to get moisture back into it if you cook it in the Pho broth but ideally you will only be searing it lightly at the start then drop it into the pot.
Just curious if a water bath during the oven method would prevent drying
Briskets consist of 2 muscles that sits on top - fattier & bottom - lean. If separated, fat slightly trimmed, seasoned -> oven -> pho pot. What would you advise as cooking time in pho broth (total 3hr) to yield best texture for the lean and fat? Would lean be a shorter time before drying out -> leading to crumbly bits when slicing? Fattier shouldn't have any problems as it has intramuscular fat around it?
Thanks for dropping a comment - yes there are two muscle if you look closely.
I always teach my staff to separate the two and change the direction of one of the two so it's against the grain before slicing.
I've had people comment that the brisket I produce for my customers is moist and not dry like other stores.
From my experience seeing the way mum does it next door straight boiling and pre-slicing the brisket on an automatic slicer and portioning > this leads to drying out and you notice this regardless of whether it's sitting in broth.
I don't change the cooking time for either brisket cuts but perhaps it's to do with my post cooking process > rapid chilling > vacuum packed > sliced to order which keeps it moist. This last part would be the key takeaway.
Family prefers beef shanks instead of brisket, do you think the flavor profile would change on those two types of meat?
Hi Minh yes I’ve seen the odd restaurant use beef shank in the Pho. Shank is more commonly used in Bun Bo Bue but at home it doesn’t matter what you put in there. In a restaurant setting if you have both brisket and shank on hand it’s interchangeable but the shank does offer a more unique texture.
As for a noticeable taste difference if using shank instead of brisket - the difference will be minimal. Like side by side most will say “they taste the same”. Oxtail on the other hand is way stronger and you will notice a difference with and without it.
@@Pho oxtail is a big plus, you're correct on that, very rich broth.
So will your broth still be cloudy if you blanch your beef bones and briskit for 20 min then rinse off before let'n it cook with the seasonings?
Hey so I need some help, but I kind of need a very specific thing… I want to produce a poached brisket that can be cooked less than 185 degrees. If I can bounce some of my thoughts off you please reach out!
I heard Sá Sùng is a pho recipe secret. What is your thoughts on them?
Do you have recipe for the slow cooker method?
My favorite local bánh mì restaurant would make the same style sandwich but they permanently closed during Covid.
I've never done the slow cooker method to be honest.
Looking at the way mum does it there's salt/sugar/chicken powder/oyster sauce/garlic/optional five spice powder/few cups of water.
Remember when you start there's very little liquid but if your doing overnight cooking there will be lots of liquid so over seasoning won't hurt.
I wouldn't be too concerned with the ratios. The important thing is there's some flavour to it but the overarching taste of brisket should always prevail. If its going into a sandwich the sauce has you covered anyway.
Still a very popular option on the menu (today).
Leighton I have an important question. Making pho in two days and I would like to ask…
I have a USDA Choice brisket with decent marbling but not as good as wagyu. Should I lean towards method 4 and add an X factor for my pho or go towards method 2 and be more pho queue traditional.
I wanted to try method 4 and add a water pan underneath my brisket roast to keep it moist and inject with added tallow. But I wanted your opinion because I trust your word. Method 2 also seems great but I like 4 a lot
Tough choice - both give great results. Method 2 is safe and you get the Pho flavor infused into the brisket but its boring.
Method 4 so long as it doesn't dry out - yesterday I threw some Wagyu brisket into the oven in the morning. Took it out in the evening and couldn't stop picking at it. It's still my favorite method. Make sure to add the drippings back into the broth. Good luck!
@@Pho well you know what…I’ll do it both ways! Half and half and make my determination! Thanks for giving me insight on this! I feel more confident in the execution process now!
Thank you
i love smoking my briskets but i dont know if the smoked meat would clash too much in a pho dish. Would it be okay to do it anyways or would an oven method be more ideal? also great vid keep it up!
Lots of pho restaurants in Texas use smoked brisket, but they generally lay it on top as they serve, instead of cooking with it in the broth.
I was about to mention this method. I do enjoy my USA style smoke brisket (nice joint near my house I frequent) but the smoke may clash with the delicate aromas of the Pho. Not out of the question though. I think if done right that’s a headline act right there.
I put smoked brisket in my pho 😋
Hi Leighton, So put in oven 10-15 minutes at 250 and 30 mins for 120? I thought its 3 hours?
Can you make a bun Bo hue tutorial
Yes I promise to do a BBH tutorial. Highly requested.
I plan to do a series on all Vietnamese soups on this channel.
Ok, I guess I'll make pho today. Lol
Method 6: Smoked Brisket 😄
Thank you Jonathan - as mentioned in a previous comment this is definitely a great method. The overnight smoked brisket that I have at my local low and slow US style eatery is an experience. I love it.
I do have some experience smoking food here at my store. In the past I used mesquite and apple wood to smoked my Vietnamese style lemongrass chicken and it’s on another planet once it’s finished. So it can be done. I don’t have enough experience to suggest which wood pellets to use or in what combination to get something that pair well with a Pho without over powering the broth.
Amen!
Did not realize that how you pronounce pho
Get an air fryer if you don't have an oven!