I’ve stumbled across your channel tonight and I just wanna say it’s 6:30 and I can’t stop watching. Production/quality/ knowledge is incredible and you deserve much more of a following than you’ve got, respectfully.
Bruh! Just ate at Phodega earlier today - 😂 over the fact that you used them as the template for your Pho! Hands down, they serve some of, if not - the best in the City! Your channel is 💯 legit! Peace.
I usually use oxtail when I make pho/kuy teav (the Cambodian version of this.) When making the Cambodian version I add some sort of a chicken bouillon. Next time I make it I’m going to try your way. Also, that fried dough (dầu cháo quẩy) they eat with pho really ups the experience. You can buy them at most Asian markets and just through them in an air fryer. And no lime? Maybe you used it but I didn’t see you squeeze it into the broth in the video. It really helps separate all those flavors. And everyone that reads this, if you go out for pho, taste the broth before you add anything to it!
@@AdamWitt gotta love the dodgy OR6A2 gene. When I was a chef before my migraine became intractable (24/7 for the last over 6 years) I had to get others to taste anything I had to make with it in it as the only thing I could taste was soap
@@kjmartin815 of my 41 years on this planet 34 of them have had migraine unfortunately I am 3rd generation on one side and 4th on the other to have migraine but by all counts I have them worse than the rest of my family who are episodic. You learn to live with them as how our world works we have no other choice the few things that help are classed as “bad” by society so I only get limited quantities which I only use on my worst days so working is not something I can do anymore as I would either be migrainous or drugged so not safe. I am hoping that more research is done on MJ and migraine so I can push to come off the morphine and go over to it but unfortunately in the uk getting a script for MMJ is not an easy path
The pho spots I've gone to also put in tendon, a very gelatinous, squishy component that provides a wonderful unctuous collagen quality and is absolutely amazing for my arthritis. For something that you would think very few people would be interested in, it is very pricey. Depending on which Asian grocery you visit it can be between $7 and $12 a pound. I had a pho party a couple months ago and and the whole "shediddle" (as Adam would say) cost about $200!!! But it was worth every centime. And I generally skip the weird, little boingy meatballs -- a very challenging texture.
Great point, Ivy. Nate (partner at Phodega) and I actually had a long talk off camera about how we both aren't the biggest fans of Tripe. It's my go-to answer when somebody asks "which food don't you like," it pains me to say, but I gotta keep it real. I'm not a tripe guy. The tendon is similar, but a little more... "to the tooth" as they say - again not the biggest fan. But I ain't here to yuck your yum, if you dig tendon and think it helps your joints out then power to ya.
@@AdamWitt Totally agree about the tripe! Ya gotta wonder about the frst person that said, "Why don't we wash this thing and cook it for 100 hours and see what happens?" And I agree that there is also a learning curve with tendon.
I was a super picky eater as a kid and an episode of Rocket Power ruined tripe for me forever. Idek if I actually don’t like it or it’s just a mental thing from that episode. It’s probably I don’t like it, but that’s the only episode I remember. 🤷🏻♂️
Very nice video but I do have to add a few things: 1, from what I know and from my experience you really should torch the onion and ginger under proper flame as well as the spices. That burnt taste is essentially what Pho is. 2, An original ingredient of the stock is a type of worm called Sa Sung. If we're talking authenticity then theoretically without those dried worms it's not really Pho.
@@AdamWitt Sorry. Wrong. Just wrong. That is wasteful and not smart for a smart person like you. That initial extraction has tons of flavor you poured down the sink.
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
I’ve stumbled across your channel tonight and I just wanna say it’s 6:30 and I can’t stop watching. Production/quality/ knowledge is incredible and you deserve much more of a following than you’ve got, respectfully.
Thank you my dood. Welcome. I appreciate the kind words - I can promise you one thing... we ain't stoppin!
The U.S. should approve of ,Pho Day!!!❤ Have a Happy Pho Day.
Bruh! Just ate at Phodega earlier today - 😂 over the fact that you used them as the template for your Pho! Hands down, they serve some of, if not - the best in the City! Your channel is 💯 legit! Peace.
Boyyy you make my day! This recipe is 100% that PHO we're looking for. From Vietnam with love!
Beef Pho is very delicious.Thank you for sharing.Good luck for you
I’ve seen what you called sawtooth herb referred to as culantro. Folks can try to find it under that name as well.
Great point.
I usually use oxtail when I make pho/kuy teav (the Cambodian version of this.)
When making the Cambodian version I add some sort of a chicken bouillon.
Next time I make it I’m going to try your way.
Also, that fried dough (dầu cháo quẩy) they eat with pho really ups the experience. You can buy them at most Asian markets and just through them in an air fryer.
And no lime? Maybe you used it but I didn’t see you squeeze it into the broth in the video. It really helps separate all those flavors.
And everyone that reads this, if you go out for pho, taste the broth before you add anything to it!
Wow... that looks incredible. My favourite food, broken down in a way that makes me think I could actually make it at home. Thanks!
LOVE PHO!!!!!
I try to make it once or twice a month.
😎👍🏻👍🏻
HECK YEAH TOM.
Legit, the best beef broth I've ever had is from here. I get the Viet Dip ribeye sandwich and dip it in there!
If only coriander didn't taste like soap🤢🤮
My stepmom thinks this too. I personally love it.
@@AdamWitt gotta love the dodgy OR6A2 gene. When I was a chef before my migraine became intractable (24/7 for the last over 6 years) I had to get others to taste anything I had to make with it in it as the only thing I could taste was soap
@@flushedphoenix81 Jesus girl if my migraines lasted even a day longer than already i would trepane my own skull with a ramset piston
@@kjmartin815 of my 41 years on this planet 34 of them have had migraine unfortunately I am 3rd generation on one side and 4th on the other to have migraine but by all counts I have them worse than the rest of my family who are episodic. You learn to live with them as how our world works we have no other choice the few things that help are classed as “bad” by society so I only get limited quantities which I only use on my worst days so working is not something I can do anymore as I would either be migrainous or drugged so not safe. I am hoping that more research is done on MJ and migraine so I can push to come off the morphine and go over to it but unfortunately in the uk getting a script for MMJ is not an easy path
The pho spots I've gone to also put in tendon, a very gelatinous, squishy component that provides a wonderful unctuous collagen quality and is absolutely amazing for my arthritis. For something that you would think very few people would be interested in, it is very pricey. Depending on which Asian grocery you visit it can be between $7 and $12 a pound. I had a pho party a couple months ago and and the whole "shediddle" (as Adam would say) cost about $200!!! But it was worth every centime. And I generally skip the weird, little boingy meatballs -- a very challenging texture.
Great point, Ivy. Nate (partner at Phodega) and I actually had a long talk off camera about how we both aren't the biggest fans of Tripe. It's my go-to answer when somebody asks "which food don't you like," it pains me to say, but I gotta keep it real. I'm not a tripe guy. The tendon is similar, but a little more... "to the tooth" as they say - again not the biggest fan. But I ain't here to yuck your yum, if you dig tendon and think it helps your joints out then power to ya.
@@AdamWitt Totally agree about the tripe! Ya gotta wonder about the frst person that said, "Why don't we wash this thing and cook it for 100 hours and see what happens?" And I agree that there is also a learning curve with tendon.
I was a super picky eater as a kid and an episode of Rocket Power ruined tripe for me forever. Idek if I actually don’t like it or it’s just a mental thing from that episode. It’s probably I don’t like it, but that’s the only episode I remember. 🤷🏻♂️
You have convinced me I can make pho, you do great work in this world
Hahaha love this episode. Especially the cool transitions (beam me up, Scotty 😂).
I must make pho real soon!
Thank you for the inspiration, guys 🙏🏻♥️
13:43 😂
Nhìn em nấu Phở ngon quá theo công thức nha hàng Doi bụng quá!
Smoked brisket or smoked beef rib in pho, do it. match made in heaven.
A good bowl of Pho can't fix an ugly girlfriend. It just can't.
You got me there, pal.
It can get you a new one tho.
It’s like a slight edge of seafood flavor cilantro
What? No tendons and tripe? I love that!
But seriously, a very good video. Bravo
hahah, check out what I wrote to Ivy above. I feel you!
12:53 That bowl is too small. 😷
10:05 The nectar of the gods.
Loved this video so much!!
Takeout quality in my mind is a lot below restaurant quality. And also below this fire video :D
I had that thought too, but hopefully it gets the point across.
Very nice video but I do have to add a few things:
1, from what I know and from my experience you really should torch the onion and ginger under proper flame as well as the spices. That burnt taste is essentially what Pho is.
2, An original ingredient of the stock is a type of worm called Sa Sung. If we're talking authenticity then theoretically without those dried worms it's not really Pho.
WHY WHY waste that initial broth - pure flavor. Nuts!
It takes much longer than a blanch to extract any flavor out of any land animal bones, especially beef bones.
@@AdamWitt Sorry. Wrong. Just wrong. That is wasteful and not smart for a smart person like you. That initial extraction has tons of flavor you poured down the sink.
@UncleRoger 👀