I love this video. Chef owner of Viet Citron here in the US. We do 48 hours pho broth…so I can appreciate your meticulous processes of making good beautiful pho beef broth! The smokiness and beefiness of the flavors are so different between 12 hrs, 24 hrs, and 48 hrs. Those equipments are so dang cool!
Wow! Do you think 48 hour pho is doable at home (I have a 30 quart pot) also my utility bill is included with my rent! I’m patient and want the best pho! 🤔
I love your perfectionist attitude, it's people like you that push civilisation forward in every field. I've never seen bones washed after the baking process, I'm gonna try that at home.
Yes why wash the bones? Is it to reduce the 'scum'? But isn't it wasting flavour? I just put the roasted bones, fat and bits from the pan straight into boiling water... will so how it turns out tomorrow...
Leighton Pho Bro I love your sense of humor. I love your edutainment style of story telling. Congratulations on the new camera, I do hope it will serve you for many videos. When it comes to being a Pho Specialist I love your absolute transparency, attention to detail, holistic approach, your passion to serve others and I've got my bones in the oven roasting as I follow you pattern to do the 24 hour bone broth. Thank you so much. Oh by the way: I found your TH-cam Channel when I typed in keto 24 hour bone broth recipe. I bought 3 kgs beef bone and never done it before and looking forward to my desired outcome. Cheers Chris
I made my own pho broth for the first time. My wife and I are white and addicted to pho haha. We go all over to get it but was never impressed with the broth, not anymore. Not to toot my own horn but it’s amazing. I made 4 gallons and pressure canned it in court jars so we can have it anytime we want.
Hi Joseph thanks for taking the time to reach out and comment. Yes this channel is dedicated to all things Pho and my aim is to share my knowledge of Pho so that people right around the world of all races can share that same love of Pho! Will be doing a series of tutorials shortly so stay tuned.
Fellow pho addicted white person🤚🏻. Tho I live in a small studio apartment I plan to make my own 24hr pho… canning sounds like a great idea! I could eat pho every day… since moving from the SF Bay Area I cannot find good pho!
@@Cash4Fruit It makes for such easy dinners when you always have some on hand when it’s canned for long term storage. And has zero msg if you are into that kinda thing. My wife, kiddo and I eat pho pretty regularly. And again it’s so quick and easy to throw the stuff in a bowl and pour the boiling broth over it and bam there’s dinner ready to go.
This is such a an amazing story n vid on how u make ur bone broth..it’s perfection, professional & beautifully made..thank u for taking the time to share..I was totally amazed🥰
Hi Leighton, you're right, this was very entertaining to watch, I love your dry humor. I was referred to your channel because I wached Tribal People eating Pho for the first time, and was intrigued by their reaction. I wanted the recipe, but wow, it's a VERY long procedure, I don't think I have the patience to wait that long to enjoy a good bowl of pho. I'm from Cape Town South Africa and I don't know if I can find it here, have to go and search for it. I'm subscribing to your channel right now 😉👍 Oh, I was referred here by Morgan Tisdale. Thanks Morgan 🙏
Hi Ben I forget YT goes out to a global audience. Need to start getting used to that haha Yes this was a very old video I shot but will be doing this topic again soon.
Very cool and educational, I tried simmering bones for 24 hours using your temperature and it really made a difference in flavor and clarity in the broth. Doesn’t produce any scum at all. Would love to see how you make other recipes. New subscriber here from VA, USA.
You are hilarious, much love. I found it interesting because I never knew that piece of restaurant equipment existed because I never worked in a place that sold that. Now I'm wondering if that's why I always want Asian chicken soup when I'm sick. I know this was beef but I wonder if some places do chicken too.
I just got done making my first bone broth and one big thing to consider is the waste water. Luckily I have a field to dump it in, but if your dumping this stuff down your drains it's going to catch up to you eventually. Waste water includes clean up and rinses. Maybe I'm overly concerned but I've caused two clogs in my life from ignorance and it's costly.
Yup that's me ! I've been attempting to make Pho since 2014 but quite frankly only in last few years have I wrapped my head around the proper process. Your Chanel has been my Gold standard. Have 8 gallon cooking since yesterday at 4PM be done today with my broth ! Love you and your Chanel!! God Bless. For 8 gallon I used 16 -18 pounds of beef bones ! Can't wait to try your seasonings
Thanks for the video, love it. You have good tools for cooking especially for making broth, may I know do you close the lid? When you keep cooking for 24 hours?
No - just water + bones + time. I need to re shoot this video. Made this early in the piece but it's coming a long way since then 😀 I don't add salt as I use this for a few different recipes (not just Pho). Can easily add salt in post.
What temp do you roast bones ? How long please? I am starting 70 pounds of Fresh Large Beef Bones to make 30 gallon of pho broth ! Oh and today I will be using your seasoning when I get to that stage ..
His 1:1 ratio is kg to liters. So his method would be: 70lb of bones is 30kg. That should make 30 liters of broth, which is 8 gallons. I’m so confused. Is he saying that right? He said he uses 120kg of bones to make 120liters of broth. That sounds so off to me.
Hi Leighton - when you guys are scooping out the bones after the 24 hour render I do see many of the bones with rendered bone marrow. Is it too much work to collect them and offer it as either appetizer or a pho topping? I would imagine somebody would have to dig it out, bone by bone.
Hi Tom yes I get a lot of comments about this. In an ideal world can try and salvage everything. Put it on the menu or extra topping. I get it. But in reality it's in and out. I'm there to extract the broth that's it. If I had unlimited staff and labour was cheap (like in Vietnam) absolutely can get a team on it but it's the opposite. Staff cherry pick what's left for their meal as their scooping out the bones but most gets thrown away. The type of customers I get here aren't interested so it doesn't work unfortunately =(
Wait, in the beginning you roasted the bones for 10 mins at 300 Celsius, then boiled them for how long at what temperature? Then to remove the scum , drain them, wash them, and put fresh new water ? I’m curious as to what you do with the first batch. Unless you discard the first batch all together??
Boil at high temperature (10 mins), remove water, high temperature boil 10-20 mins & low temperature (23.5 hours) at little bubble temperature (Total 24 hours)
Please consider changing the pho broth collection container to only glass containers unless the pho has 100% cooled off? I don't necessarily agree with hot broth inside white plastic buckets. Isn't that too much risk for the heat of the pho liquid to leech the plastic? Just curious!!?
Thanks for the comment Donna - rest assured these are food grade commercial pails. Similarly beverages and juices you find in PET bottles are hot filled to make them shelf stable.
Short answer no - just doesn't work for the type of customers here. Would love for it to get a second lease of life but just not practical. Growing up I would rummage the stockpot for these bones with a side of hoi sin.
No just bones + water. This makes up the "base". Set n forget. Stage 2 is where you take this base and blend it into a Pho very quickly. I call it "the blend" method. During stage 2 this is when you add all your seasoning/spices/etc.
It depends what country you are in? This is just an electric bratt pan which you can find in most countries. There are ones that aren't as advanced as this (where the tilt is done with a wheel manually). There are also steam jacket kettles that tilt as well.
Yes I recommend a slow cooker - its much safer! Never do it on stove top unattended. The biggest issue of slow cooker = volume is very small to fit bones in. Alternatively go buy a cheap induction cooktop from Kmart and a large pot. You can run this safely overnight (but it cuts off after a certain time). BUT the best option is an a hot water "urn". This is how I started off before I had my kitchen. Find a cheap 20L -30L urn on Marketplace - these run indefinitely and best of all you can set the temp! By far the most accurate and safest way to pull of a true 24 hour base. I need to do a video on this.
Wow this one's a very old video omg Beef bones I use here = marrow bone. Widely available (even frozen). Main thing is to use what's readily available. Other recipes tell you to add in neck bones etc but the difference is barely noticeable.
I actually recommend a large hot water urn. Poor man's 311. I started off using an urn long before I had this kitchen. Low and slow is still the way to go.
It all depends on how fast you chill it. Long story short food industry use a common technique called cook n chill > cook a product and chill it down FAST in a blast chiller. The faster you do it the longer it will last. Most people leave it out on the counter to cool down before putting it into their fridge > I would use this in less than 1 week. If using the above method you can extend the shelf life easily. I did have some testing done at a lab for my broth using the cook chill method but it was in a hot fill pouch which was sealed. It past 14 days which what I was aiming for. In the freezer yes can can go anywhere from 6-12 months easily. I would recommend freezing if you are unsure.
Leighton Pho its amazing your up to date with technology. Most asian chef refuse to use one. I been looking at rational and frima. It gives repeatable results, nando chicken chain was built using rational ovens. Good luck in your business
I do pork bones but not 24 hours - only 6 to 12 hours. I've yet to do a video on this but the pork bone "base" created from this is used for other soups eg the Bun Bo Hue.
Yes and No - let me explain. Marrow bone is my go to (Long femur which has the best marrow to bone ratio) But use what is available to you. Most butchers have this readily available. Stock standard. Even supermarkets have marrow bone in the freezer section (although more expensive). I've read all the books and literature about mixing bone marrow up with neck bone for example. The reality is you won't notice any difference as a home cook. Save that energy on producing a concentrated broth (paying attention to time and temperature). The aim is to lose as little over the entire cooking period. If you started with 10L of water > finish close to this mark. It's like a game. If you lose half your load because the temperature is too high and it evaporates > you then top it up with water = repeat that a few times and you end up with a watery broth. Each time you add water you are cutting down the strength of it. This bone broth base we are creating is meant to be the foundation for your Pho but if it's already weak and watery the final result is a poor tasting Pho.
@@Pho Thank you! I went with “beef bone” from one of our Asian stores which looks to be a mix of legs, and knee joints. They also had beef necks and oxtail; both looked like they would be good if I braise them in the pot when I do the blend step, so I can feature them in the bowl with a little bit of sliced rare beef. I just finished browning and blanching the bones, and I’m about an hour in on as low a simmer as my stove can produce (which is how I usually make chicken stock also). Any tips on using the beef neck and oxtails (both are similarly cartilaginous and meaty)? I was thinking of browning them off a bit and then braising for ~3 hours or so in my blend. Alternatively I could do the same for the last three hours of the beef bones in my broth, or, it isn’t too late now to get them in to the stock pot, but I thought the meat wouldn’t be so good if I cook them now.
Update….my bone broth was a huge FAILURE! Despite going on the lowest setting possible on my stove (which was a tiny bubble), my entire broth EVAPORATED over night! Trying again tonight with a lid partially covering the pot. Wish me luck!
I'm not 100% sure on this. I know Ratonal AG have presence in most countries but don't know how well known they are in the States. There is another company that have a unit exactly the same (obviously rebranded) in the States - I'm drawing a blank and can't remember the name at the moment. My understanding is they are identical units but branded differently for different regions so I assume they all come out of the same factory in France or Germany where they are made.
How much volume loss should you expect after 24 hours. I came back to mine after leaving it overnight and most of the water was gone. I think maybe the temperature ticked up overnight until it started to boil off
It's been a while since I've done 24 hours. Mine is actually a 36 hr and there's about a 30% drop. If you are losing most of it: 1) Temp is too high 2) There's not enough fat on the top layer to stop the broth from evaporating I'll cover both these in my next tutorial video but if most of it is gone and your adding in a ton of water...it's a waste of time because you are diluting it down again and again making it weaker. If you have a thermometer check to see the actual temp (I keep mine at a constant 90 degree C) + that fat layer = very little loss. Remember the aim is to lose as little as possible. Watch my latest Pho Tutorial and you'll see what I mean.
A lot of people have mentioned this. Maybe I will. I've seen pork fat in a container with a label that's sold at a stupid price and people still buy it.
Nooooo to animal shelter..... boiled bones will hyper splinter when chewed on and cause severe injury to all animals that tangle up with cooked bones!!! Please, Do not allow animals near these!!
Cooking a 24hr broth would use too much gas and energy for me, do you think that cooking it in a pressure cooker for 3-4hrs could give me a similar result?
Yes we've been saving this now - produces a good 15L worth of pure clean beef fat per run. Just need to makeup a label on it! Thanks for the reminding me I need to get onto this.
Everything looks great except for one thing, how are just going to throw away the leftover meat, bone marrow, gristle?!! That is like one of the best parts. Shame on you!
Feel free to come down and help yourself to the left overs. Your not the only one to say this but at a commercial level we don't have time for this. Nor do I have money to pay someone to go through it all. I'm only interested in one thing = the broth. Not interested in anything else.
Rename this instructional "How to throw out spent beef bones", because all you've made is a broth. Aromatics? Spices? Seasonings? It seems you've withheld important pho making info for protection of your proprietary recipe. Who cares where they keep the cable ties at your local big box store? What home cook is going to make the volume your restaurant does?
I love this video. Chef owner of Viet Citron here in the US. We do 48 hours pho broth…so I can appreciate your meticulous processes of making good beautiful pho beef broth! The smokiness and beefiness of the flavors are so different between 12 hrs, 24 hrs, and 48 hrs. Those equipments are so dang cool!
Wow! Do you think 48 hour pho is doable at home (I have a 30 quart pot) also my utility bill is included with my rent! I’m patient and want the best pho! 🤔
@@Cash4Fruit Yes. I have.
I love your perfectionist attitude, it's people like you that push civilisation forward in every field.
I've never seen bones washed after the baking process, I'm gonna try that at home.
Yes why wash the bones? Is it to reduce the 'scum'? But isn't it wasting flavour? I just put the roasted bones, fat and bits from the pan straight into boiling water... will so how it turns out tomorrow...
I didn't wash the bones and the broth was opaque but quite light/white - not much colour at all.
@@AustralianBushman how long did you boil it?
i never comment on videos, but this video and channel is completely underrated imo.
Much appreciated. Still a very new channel so watch this space 😊
Thank you for devoting yourself to pho. I have learned so much from you.
Happy to hear that!❤
Leighton Pho Bro I love your sense of humor. I love your edutainment style of story telling. Congratulations on the new camera, I do hope it will serve you for many videos. When it comes to being a Pho Specialist I love your absolute transparency, attention to detail, holistic approach, your passion to serve others and I've got my bones in the oven roasting as I follow you pattern to do the 24 hour bone broth.
Thank you so much.
Oh by the way: I found your TH-cam Channel when I typed in keto 24 hour bone broth recipe. I bought 3 kgs beef bone and never done it before and looking forward to my desired outcome.
Cheers
Chris
Thanks Chris this one was a very very old video haha channel has come along way since then. Will need to update this video soon.
I’ve always wanted to see how a pho restaurant makes pho. This was super insightful. Thanks!
I made my own pho broth for the first time. My wife and I are white and addicted to pho haha. We go all over to get it but was never impressed with the broth, not anymore. Not to toot my own horn but it’s amazing. I made 4 gallons and pressure canned it in court jars so we can have it anytime we want.
Hi Joseph thanks for taking the time to reach out and comment. Yes this channel is dedicated to all things Pho and my aim is to share my knowledge of Pho so that people right around the world of all races can share that same love of Pho! Will be doing a series of tutorials shortly so stay tuned.
Fellow pho addicted white person🤚🏻. Tho I live in a small studio apartment I plan to make my own 24hr pho… canning sounds like a great idea! I could eat pho every day… since moving from the SF Bay Area I cannot find good pho!
@@Cash4Fruit It makes for such easy dinners when you always have some on hand when it’s canned for long term storage. And has zero msg if you are into that kinda thing. My wife, kiddo and I eat pho pretty regularly. And again it’s so quick and easy to throw the stuff in a bowl and pour the boiling broth over it and bam there’s dinner ready to go.
I didn't think you could store pho broth. When I get restaurant pho, the leftovers taste significantly different and inferior even in 12 hours.
@@nickgarwood1090 I just had a jar that was 2 years old and was still fantastic.
This is such a an amazing story n vid on how u make ur bone broth..it’s perfection, professional & beautifully made..thank u for taking the time to share..I was totally amazed🥰
Your dry humour is really funny and makes me feel nervous at the same time. Great video!
Thanks Ben this one's a super old video. Proves sometimes old ones take time to get picked up.
Hi Leighton, you're right, this was very entertaining to watch, I love your dry humor. I was referred to your channel because I wached Tribal People eating Pho for the first time, and was intrigued by their reaction. I wanted the recipe, but wow, it's a VERY long procedure, I don't think I have the patience to wait that long to enjoy a good bowl of pho. I'm from Cape Town South Africa and I don't know if I can find it here, have to go and search for it.
I'm subscribing to your channel right now 😉👍
Oh, I was referred here by Morgan Tisdale. Thanks Morgan 🙏
Thank you from the province of Quebec in Canada. There was one little technique I was missing to make my broth best. 👍
Hi Ben I forget YT goes out to a global audience. Need to start getting used to that haha Yes this was a very old video I shot but will be doing this topic again soon.
cest excellent !
There a lot of Pho place in Montreal...
Very cool and educational, I tried simmering bones for 24 hours using your temperature and it really made a difference in flavor and clarity in the broth. Doesn’t produce any scum at all. Would love to see how you make other recipes. New subscriber here from VA, USA.
loving the tips and tricks - woman not be producing commercial qty - but the same rules apply for the home cook
You are hilarious, much love. I found it interesting because I never knew that piece of restaurant equipment existed because I never worked in a place that sold that. Now I'm wondering if that's why I always want Asian chicken soup when I'm sick. I know this was beef but I wonder if some places do chicken too.
Great video. Just wondering, when fo you add the other spices and seasonings?
I just got done making my first bone broth and one big thing to consider is the waste water. Luckily I have a field to dump it in, but if your dumping this stuff down your drains it's going to catch up to you eventually. Waste water includes clean up and rinses. Maybe I'm overly concerned but I've caused two clogs in my life from ignorance and it's costly.
A pleasure to see a master of their work
Thank you - yikes this one's an ancient video I need to reshoot this soon 😅
I just ordered your spice package 📦 today ,,,To Pennsylvania
Thanks Nick yes I’m packing that as we speak. Jersey Shore 🙌🏻
Yup that's me ! I've been attempting to make Pho since 2014 but quite frankly only in last few years have I wrapped my head around the proper process. Your Chanel has been my Gold standard. Have 8 gallon cooking since yesterday at 4PM be done today with my broth ! Love you and your Chanel!! God Bless. For 8 gallon I used 16 -18 pounds of beef bones ! Can't wait to try your seasonings
Thanks for the video, love it. You have good tools for cooking especially for making broth, may I know do you close the lid? When you keep cooking for 24 hours?
Thank You for the insight, Leighton, Your Video is very clear and entertaining
Thanks! Your video is awesome. One question, if I’m unable to do a 24hr broth, what’s the minimum amount of time I can simmer the bone broth?
Wow amazing work. Did you salt this at all?
No - just water + bones + time. I need to re shoot this video. Made this early in the piece but it's coming a long way since then 😀
I don't add salt as I use this for a few different recipes (not just Pho). Can easily add salt in post.
By crazy coincidence I am also a chef with a videography passion! I have a Sony A7Siii. Great video man! Cheers!
What temp do you roast bones ? How long please? I am starting 70 pounds of Fresh Large Beef Bones to make 30 gallon of pho broth ! Oh and today I will be using your seasoning when I get to that stage ..
His 1:1 ratio is kg to liters. So his method would be: 70lb of bones is 30kg. That should make 30 liters of broth, which is 8 gallons.
I’m so confused. Is he saying that right? He said he uses 120kg of bones to make 120liters of broth. That sounds so off to me.
I love the workout references :D nice vid, thanks
Hi Leighton - when you guys are scooping out the bones after the 24 hour render I do see many of the bones with rendered bone marrow. Is it too much work to collect them and offer it as either appetizer or a pho topping? I would imagine somebody would have to dig it out, bone by bone.
Hi Tom yes I get a lot of comments about this. In an ideal world can try and salvage everything. Put it on the menu or extra topping. I get it.
But in reality it's in and out. I'm there to extract the broth that's it.
If I had unlimited staff and labour was cheap (like in Vietnam) absolutely can get a team on it but it's the opposite.
Staff cherry pick what's left for their meal as their scooping out the bones but most gets thrown away.
The type of customers I get here aren't interested so it doesn't work unfortunately =(
Love this guy….love you from Queensland ❤
Thank you QLD representing ❤️
Your restaurant is called Pho Que?
...
I dig
Wait, in the beginning you roasted the bones for 10 mins at 300 Celsius, then boiled them for how long at what temperature? Then to remove the scum , drain them, wash them, and put fresh new water ? I’m curious as to what you do with the first batch. Unless you discard the first batch all together??
Boil at high temperature (10 mins), remove water, high temperature boil 10-20 mins & low temperature (23.5 hours) at little bubble temperature (Total 24 hours)
You should make a video on the reactions on the costumer
Going to give this a try today with lamb bones!!😋🐑🍲🥄
Please consider changing the pho broth collection container to only glass containers unless the pho has 100% cooled off? I don't necessarily agree with hot broth inside white plastic buckets. Isn't that too much risk for the heat of the pho liquid to leech the plastic? Just curious!!?
Thanks for the comment Donna - rest assured these are food grade commercial pails.
Similarly beverages and juices you find in PET bottles are hot filled to make them shelf stable.
Please come to my house and make this! Lol. Man that looks AWESOME. Thank you!!!
I luv this video his sense of humor 😄
Gosh such an old one haha
This is like my pre TH-cam days.
Love your vids sifu. Taking notes to try and perfect my pho😁
Thank you for the comment. I’m currently doing a much better version of this video so stay tuned!
Wow.....i will add your place to my bucket list. Do you sell the bones as Xi Quach? From USA.
Short answer no - just doesn't work for the type of customers here.
Would love for it to get a second lease of life but just not practical.
Growing up I would rummage the stockpot for these bones with a side of hoi sin.
Do you add any seasoning during this process or herbs and spices as well during this cook time ?
No just bones + water. This makes up the "base". Set n forget.
Stage 2 is where you take this base and blend it into a Pho very quickly. I call it "the blend" method.
During stage 2 this is when you add all your seasoning/spices/etc.
omg. I would make sure to finish every drop of the broth, if I ever get to visit your restaurant.
Thanks for dropping a comment Jasper 😀
We like the machine
How can we order it?
May you please help me?
They are 20k.
The BrothFather 👍
Where did the meat from the bone go to?
Thanks for sharing video, where can I buy commercial pot like yours?
It depends what country you are in?
This is just an electric bratt pan which you can find in most countries.
There are ones that aren't as advanced as this (where the tilt is done with a wheel manually).
There are also steam jacket kettles that tilt as well.
Hi Leighton, for home cooks, could we make the the 24 hour bone broth in a slow cooker rather than on the stove top?
Yes I recommend a slow cooker - its much safer! Never do it on stove top unattended.
The biggest issue of slow cooker = volume is very small to fit bones in.
Alternatively go buy a cheap induction cooktop from Kmart and a large pot. You can run this safely overnight (but it cuts off after a certain time).
BUT the best option is an a hot water "urn". This is how I started off before I had my kitchen.
Find a cheap 20L -30L urn on Marketplace - these run indefinitely and best of all you can set the temp! By far the most accurate and safest way to pull of a true 24 hour base.
I need to do a video on this.
So you don’t need to rinse it with boiling water first? How do you remove the gamey smell?
try it
Excess oil fat should put it into the soup container and give it to the food kitchen so they can use them for cooking oil. Don't throw them away.
Was kinda hoping to get a description of bone varieties
Wow this one's a very old video omg
Beef bones I use here = marrow bone.
Widely available (even frozen). Main thing is to use what's readily available.
Other recipes tell you to add in neck bones etc but the difference is barely noticeable.
@@Pho So just marrow bones then?
Where was the follow up to this?
Thank you
I don't understand why you don't use a wire mesh basket and lift?
How long do you roast bones in the oven?
Would you recommend getting an instant pot for home use since we can’t get a 311?
I actually recommend a large hot water urn. Poor man's 311.
I started off using an urn long before I had this kitchen.
Low and slow is still the way to go.
How long is bone broth good for in the fridge? I'm sure in the freezer it'll last a year or more.
It all depends on how fast you chill it. Long story short food industry use a common technique called cook n chill > cook a product and chill it down FAST in a blast chiller.
The faster you do it the longer it will last.
Most people leave it out on the counter to cool down before putting it into their fridge > I would use this in less than 1 week.
If using the above method you can extend the shelf life easily.
I did have some testing done at a lab for my broth using the cook chill method but it was in a hot fill pouch which was sealed. It past 14 days which what I was aiming for.
In the freezer yes can can go anywhere from 6-12 months easily. I would recommend freezing if you are unsure.
Thank you! That's about what I was thinking
Sell tallow- amazing for roast potatoes
What's the name of that machine you are using?
In Australia it's called the Rational 311 Vario Cooker - so may depend what country you are from.
Leighton Pho its amazing your up to date with technology. Most asian chef refuse to use one. I been looking at rational and frima. It gives repeatable results, nando chicken chain was built using rational ovens. Good luck in your business
Love it! Thank you 🥰
You’re welcome 😊 Wow this is a very old video haha
How many times a week do you go to this awesome Gym?
Once a week lol I'm currently reshooting this one again so stay tune cause the quality will be much better =)
Would you be able to pressure cook that in the variom
what equipment is that called to cook the bone
How would this be with pork bones?
I do pork bones but not 24 hours - only 6 to 12 hours.
I've yet to do a video on this but the pork bone "base" created from this is used for other soups eg the Bun Bo Hue.
What do you do with the fatty oil that sits on the top?
Do the types of beef bones matter very much in the finished product?
Yes and No - let me explain.
Marrow bone is my go to (Long femur which has the best marrow to bone ratio)
But use what is available to you. Most butchers have this readily available. Stock standard.
Even supermarkets have marrow bone in the freezer section (although more expensive).
I've read all the books and literature about mixing bone marrow up with neck bone for example.
The reality is you won't notice any difference as a home cook.
Save that energy on producing a concentrated broth (paying attention to time and temperature).
The aim is to lose as little over the entire cooking period.
If you started with 10L of water > finish close to this mark.
It's like a game. If you lose half your load because the temperature is too high and it evaporates > you then top it up with water = repeat that a few times and you end up with a watery broth. Each time you add water you are cutting down the strength of it.
This bone broth base we are creating is meant to be the foundation for your Pho but if it's already weak and watery the final result is a poor tasting Pho.
@@Pho Thank you! I went with “beef bone” from one of our Asian stores which looks to be a mix of legs, and knee joints. They also had beef necks and oxtail; both looked like they would be good if I braise them in the pot when I do the blend step, so I can feature them in the bowl with a little bit of sliced rare beef.
I just finished browning and blanching the bones, and I’m about an hour in on as low a simmer as my stove can produce (which is how I usually make chicken stock also). Any tips on using the beef neck and oxtails (both are similarly cartilaginous and meaty)? I was thinking of browning them off a bit and then braising for ~3 hours or so in my blend. Alternatively I could do the same for the last three hours of the beef bones in my broth, or, it isn’t too late now to get them in to the stock pot, but I thought the meat wouldn’t be so good if I cook them now.
Update….my bone broth was a huge FAILURE! Despite going on the lowest setting possible on my stove (which was a tiny bubble), my entire broth EVAPORATED over night!
Trying again tonight with a lid partially covering the pot. Wish me luck!
My second try went much better than the first and I ended up with almost no evaporation at all.
Whats the song?
Anybody k ow what oxtail concentrate is ? Cheers
Why are the boxes of bones labeled "fresh poultry"?
its that random moment of extremely bustin music for me
Can't you use the fat for frying or something?
It would have been better if the instructional video was done on the average home owner level and not a commercial grade kitchen.
The bones still has good proteins in them. Why discard good marrow still inside.
Can we get Vario equipment in the States?
I'm not 100% sure on this. I know Ratonal AG have presence in most countries but don't know how well known they are in the States. There is another company that have a unit exactly the same (obviously rebranded) in the States - I'm drawing a blank and can't remember the name at the moment. My understanding is they are identical units but branded differently for different regions so I assume they all come out of the same factory in France or Germany where they are made.
@@Pho Thank you, Anh!
👍✅🙀✅👍
Bro you threw out the bone marrow wtf lol you need to puck that out and blend it
How about a video about cooking real Phó at home???
How much volume loss should you expect after 24 hours. I came back to mine after leaving it overnight and most of the water was gone. I think maybe the temperature ticked up overnight until it started to boil off
It's been a while since I've done 24 hours. Mine is actually a 36 hr and there's about a 30% drop. If you are losing most of it:
1) Temp is too high
2) There's not enough fat on the top layer to stop the broth from evaporating
I'll cover both these in my next tutorial video but if most of it is gone and your adding in a ton of water...it's a waste of time because you are diluting it down again and again making it weaker.
If you have a thermometer check to see the actual temp (I keep mine at a constant 90 degree C) + that fat layer = very little loss. Remember the aim is to lose as little as possible. Watch my latest Pho Tutorial and you'll see what I mean.
How do you skim the fat from your broth?
Just with a big ladle nothing fancy. With this amount of bones you get around 10L of fat.
14:45 Could sell that excess fat as beef tallow
A lot of people have mentioned this. Maybe I will. I've seen pork fat in a container with a label that's sold at a stupid price and people still buy it.
anyone got the song for 9:58
Why not donate the bones to animal shelters?
Great idea!
There is barely any nutrition left in the bones so I don't think it's going to be of any use there.
@@bigbrain296 Good point. But, dogs really shouldn't be eating cooked bones in the first place.
Nooooo to animal shelter..... boiled bones will hyper splinter when chewed on and cause severe injury to all animals that tangle up with cooked bones!!! Please, Do not allow animals near these!!
Clear the marrow, meat, and gristle by hand and give that to shelter or ingest it yourself but no bones to animals!
Cooking a 24hr broth would use too much gas and energy for me, do you think that cooking it in a pressure cooker for 3-4hrs could give me a similar result?
Yup
I think so
There are instant pot pho videos out there
But I believe his way tastes much better
Low n slow...
This is funny lol
Thanks for visiting the other night =)
You didnt rake the marrow out.
Why not sell the containers of beef fat? I'm sure customers would buy it.
Yes we've been saving this now - produces a good 15L worth of pure clean beef fat per run.
Just need to makeup a label on it! Thanks for the reminding me I need to get onto this.
Kitchen equipment porn
Yessss I love my kitchen gear. Could almost dedicate this whole channel to equipment that are in my stores.
Easy water, bones, and a $50k vario cooker and you have broth :D
Pretty much haha
Such a waste to throw the excess beef fat away. it is food. Sell the beef fat to a place that makes french fries....yummmm
Funny video.
Leave lid open over night
When he says his companies name just right it sounds like f*** you.
Ha!
Wow you’ve lost a lot of weight compared to this video!
Haha yes I cringe watching these older videos =)
What a waste you didn't crack open the bones with white bone marrows inside. Delicious
Everything looks great except for one thing, how are just going to throw away the leftover meat, bone marrow, gristle?!! That is like one of the best parts. Shame on you!
Feel free to come down and help yourself to the left overs.
Your not the only one to say this but at a commercial level we don't have time for this.
Nor do I have money to pay someone to go through it all.
I'm only interested in one thing = the broth. Not interested in anything else.
Sell the excess fat in the restaurant.
he just bla bla bla
$63 for a $3 soup and you threw away the best parts of the broth😂😂😂😂
Typical Westerner, you are over complicating it!
Rename this instructional "How to throw out spent beef bones", because all you've made is a broth. Aromatics? Spices? Seasonings? It seems you've withheld important pho making info for protection of your proprietary recipe. Who cares where they keep the cable ties at your local big box store? What home cook is going to make the volume your restaurant does?
This is just the bone broth
As the title states
He makes his pho in stages
Other videos show the pho process
Pho Q. Hilarious