I've watched a dozen or so vids on making pho bo and this one is the best so far. I pick up a few points from each video but must say this one covers the details that if followed will give you great broth. What she says about adding the fish sauce and souring the broth is true. On the spices: Use a spice packet from and Asian grocery store. "Old man" is a good one. I also low simmer my broth overnight in a large batch, that way I can portion freeze surplus broth in freezer zip-lock bags. I also use the beef meatballs. While getting everything together I fill the pho bowls with boiling hot water so they're ready for the broth plus everything else. Just dump out the hot water and then build your bowls. Pho should always be piping hot. Fresh rice stick noodles are best I think. One other thing: I know this may sound odd but if you add a pound of washed chicken feet to the bones this give the broth lots of good collagne for richness.
Man this is the best instructions I've seen on TH-cam. This is almost similar process that my mum take. There are so many steps to make this dish but they are all important and influence the end result. This is why I don't cook pho at home and I can't stand shortcut pho....
I've watched a lot of how to make pho videos on TH-cam and always skipped this one for some reason. But now that I watched this, it is by far the best how to make pho video on TH-cam.
Thank you, thank you, thank you!!! I've been curious to the way you make your pho bo ever since the beginning of my subscription. It really is a wonderful dish and I'm glad you are willing to share.❤
I'm exhausted just watching the video! I haven't got up the energy to try this recipe yet, but when I do, I'll skip the tendon part. Thanks for your clear and simple explanations.
It's a labor of love but worth the effort. You should give it a try and even if it's too much work you can still brag you made from-scratch pho. :) Enjoy!
I agree with viewer below. Your video is well planned, executed and explained. I have enjoyed watching your videos on other recipes. Your vietnamese egg quiche is a hit in our household. I will be making this Pho Bo for New Year's Eve. Please share the pressure cooker version, PRETTY PLEASE!!! :)
I'm hungry and thinking of pho, then I got your video on my youtube with the delicious big bowl of pho. Here I go, watching the clip again. TH-cam, stop reading my mind. :)
I wondered when you were going to upload a pho recipe! Now I know why it took you so long. I love learning all the tricks and tips people give for making food. Your process is much more involved than others with the pre-washing using salt and then salt and vinegar. Do you think that helps as most people just pre-boil and wash to get rid of the gunk. I was surprised to see you use green cardamom pods. That's typically not used as it's more of an Indian spice. I've only seen those huge black cardamom pods used (the ones that look like whole nutmeg). I noticed you sliced the onions and cilantro separately, my mom always had me bunch them together and slice them. Saves you a step or two. And I'm curious when this whole clarity of the broth began...my mom did not clean her bones nor did she pre-boil and wash. She just skimmed the gunk and we had cloudy pho. But it still tasted good. It wasn't until I started watching youtube that I noticed everyone did this. Just curious if this was an evolution from 30 years ago or was my mom just lazy all those years. LOL
Hi DG, yes this recipe has been in the queue for awhile and I finally had the time to make a video. As I understand it, one of the key success factors of good pho is having a clear stock. The process for making the pho stock varies a bit but most folks parboil the bones first to remove most of the impurities. In my Mom's generation of cooking in Vietnam, cows were butchered in the morning and fresh bones were available for making pho bo the same day. Nowadays we buy bones thawed after being frozen for who knows how long. After moving to the US, my Mom would always salt, wash and parboil the beef bones. I soak with vinegar to eliminate the strong odor of bones which may not be the freshest. The additional steps, washing and soaking with salt+vinegar, takes a bit more time but definitely makes a difference in the aroma and clarity of the broth. Regarding the cardamon, I like the green ones because they're not as strong as the black ones but either ones are great. Thanks for stopping by. It's always a pleasure chatting with you. :)
Thanks for the detailed response, Trang. I'm curious , though, and this is rhetorical so no need to answer, if clarity really makes it taste better or does it just LOOK better so you THINK it tastes better (you know, the whole "you eat with your eyes" thing). I mean, it's not like we do this with all broths or all soups, why then with pho? Things that makes one go, "Hmm..." LOL! BTW, if you've not had a chance, check out Sonny Side's videos. His channel "Best Ever Food Review Show" is all sorts of amazing. Especially his Vietnam videos like the Northern Vietnam series that he's doing now, his Mekong Delta series, his "This River is FULL of food", frog, etc. videos. And for the deeper, more serious stuff "Vietnam's Illegal Floating Market" and the beautifully done, "The Hidden Vietnam" video. So highly recommend his channel to any and all interested in Asian food, especially in Vietnam. :)
RunAwayRice I'm so strongly agreed with you. I always wash bones with salt but today I just learn one important key from you to get rid the odor of tendons is soak them with vinegar as well 😉
Hello! This is the best “pho vid” Well explained step by step. Thank you! Can you also teach us how to make a delicious , crunchy calamari…? Thanks again 😃
Merry Christmas and Happy New Year to Trang. Trang oi sau khi vớt hết xương - thịt ra hết thì đong nước lại đúng 6 lít và nêm như công thức phải khg em. Thanks
I simmer the oxtail and beef brisket for 1 1/2 hours. I pressure cook the beef tendon for 30 minutes. Full recipe is available on my website runawayrice.com Enjoy!
I wonder if we can use a pressure cooker to make the broth as well, or is it better to slow cook it and simmer, so the flavors can takes it time to release the flavors Lol?
A pressure cooker works great for quick cooking. Personally I like the flavor of the slow simmering stock better. If I get more requests, I'll share my pressure cooker recipe as well.
Wow Pho Bo more complicate than I thought, with too many ingredients and it takes a long time to cook. I rather have my wife do the work. I do the shopping. Thanks for a good video!
Hi Ntan, yes our pho dish is complex but it's worth the effort. I think your wife would be quite impressed if you made this for her. Every Vietnamese person should know how to make delicious pho! :)
![[ENG SUB] Cách nấu PHỞ BÒ thơm ngon chuẩn vị nhờ BÍ QUYẾT nước dùng | Perfect Vietnamese Beef PHO](/img/n.gif)
I've watched a dozen or so vids on making pho bo and this one is the best so far. I pick up a few points from each video but must say this one covers the details that if followed will give you great broth. What she says about adding the fish sauce and souring the broth is true. On the spices: Use a spice packet from and Asian grocery store. "Old man" is a good one. I also low simmer my broth overnight in a large batch, that way I can portion freeze surplus broth in freezer zip-lock bags. I also use the beef meatballs. While getting everything together I fill the pho bowls with boiling hot water so they're ready for the broth plus everything else. Just dump out the hot water and then build your bowls. Pho should always be piping hot. Fresh rice stick noodles are best I think. One other thing: I know this may sound odd but if you add a pound of washed chicken feet to the bones this give the broth lots of good collagne for richness.
Man this is the best instructions I've seen on TH-cam. This is almost similar process that my mum take. There are so many steps to make this dish but they are all important and influence the end result. This is why I don't cook pho at home and I can't stand shortcut pho....
Your pho recipe is spot on. If anyone wants an authentic tasty bowl of pho then this recipe is a must!
Thanks Kayla! Glad you like the recipe. :)
This is the best “How to make Pho” video I’ve ever watched!
Thank you so much! I really appreciate it!
This is the best and most thoroughly explained Beef Pho I have ever seen. Added this to my Favorites. Thank you!
Glad you like the video. Hope you give it a try and share your results with me. Enjoy!
I know how to make pho but I love just watching people make it and dreaming of eating it
I've watched a lot of how to make pho videos on TH-cam and always skipped this one for some reason. But now that I watched this, it is by far the best how to make pho video on TH-cam.
beautiful cơoking...i love phở bò...
probably best Pho video I've seen!! And i've seen many!
Finally a simple yet through video that makes all the other Pho Beef videos make sense. Thanks a lot for this wonderful video.
That's so kind of you! Thank you!
I love the way you teach, THE BEST pho recipe video I’ve seen
Glad you like my video. Thank you for your kind words. :)
This is the best pho recipe I have ever seen. Thank you so much for sharing it. Always love your tips and tricks!
Thank you Giao. You're very kind! I am glad you like the video plus tips and tricks.
Thank you, thank you, thank you!!! I've been curious to the way you make your pho bo ever since the beginning of my subscription. It really is a wonderful dish and I'm glad you are willing to share.❤
You're very welcome Thao! I am happy to share my recipe. I hope you give it a try and share your results with me. Happy Cooking!
I'm exhausted just watching the video! I haven't got up the energy to try this recipe yet, but when I do, I'll skip the tendon part. Thanks for your clear and simple explanations.
It's a labor of love but worth the effort. You should give it a try and even if it's too much work you can still brag you made from-scratch pho. :) Enjoy!
Really well demonstrated and explained! I definitely will try your method; it looks absolutely delicious! Thank you so much!
Thanks Angela! Please stop back to share your results when you make this. :)
Haven't see your video for a while .. this is my favorite channel
Thanks Ronnie! I appreciate your support! :)
This girl nail this dish, good job!
Very well done. Quick and thorough.
THEEE BEST VIDEO ON HOW TO MAKE PHO. no quick gimoc bull crap,THX AGAIN👍
Thank you..I am glad you enjoyed my recipe!
Thanks so much for the best website ever! I just got a full recipe from it. Wish you the best Chef ever!
You're welcome! I am glad you go the full recipe from my website! Happy Pho Cooking!
Oh, you are so sweet! Thanks
Now my wife and the whole family can enjoy the real Pho recipe from you. Thanks so much!
My pleasure! I hope your family loves it!
Thanks! And could I visit your website sometimes when I needed?
Thank you !!! I have been waiting for Pho Bo from you. so long time Tonight dinner !!!
Thanks for your patience! I hope you enjoy the recipe. Please stop back to share your results and pics!
I agree with viewer below. Your video is well planned, executed and explained. I have enjoyed watching your videos on other recipes. Your vietnamese egg quiche is a hit in our household. I will be making this Pho Bo for New Year's Eve.
Please share the pressure cooker version, PRETTY PLEASE!!! :)
Thank you for your kind words! I've received lots of requests for the pressure cooker version and may have to move this up on the list. :)
The best recipe with the soft gentle voice. I 😍😋it. Thanks a lot 😘😘🤗🤗🤗
Thank you! Enjoy the recipe!
I love this soup so good thank you
You're welcome. Enjoy!
Yummy RAR...wish you always healthy
Loved this video! I agree with how fish sauce can make the soup sour or rancid fast.
Thank you for watching!
Everything you teach is perfect and easy to follow. Can you teach how to make bun bo, please. Thank you so much.
Hi Loan, bun bo hue is on the list. Please stay tuned :)
Thanks chi!
Five star beef pho recipe!
Thanks Pepe!
Wonderful well explained recipe. Thanks.
Thanks so much!
I like the way you cook. Congrats and thanks a lot for sharing 🙏🙏🙏
Thank you so much! I appreciate you watching my videos. :)
@@RunAwayRice 100K soon !
I am very excited! Thank you for your support!
I'm hungry and thinking of pho, then I got your video on my youtube with the delicious big bowl of pho. Here I go, watching the clip again.
TH-cam, stop reading my mind. :)
LOL..most days I think Siri is listening to me and curating my Instagram feed and TH-cam videos. :)
Best pho video
Thanks so much!😃
The best! Period! 👍👍👍! Thank you.
I wondered when you were going to upload a pho recipe! Now I know why it took you so long. I love learning all the tricks and tips people give for making food. Your process is much more involved than others with the pre-washing using salt and then salt and vinegar. Do you think that helps as most people just pre-boil and wash to get rid of the gunk.
I was surprised to see you use green cardamom pods. That's typically not used as it's more of an Indian spice. I've only seen those huge black cardamom pods used (the ones that look like whole nutmeg).
I noticed you sliced the onions and cilantro separately, my mom always had me bunch them together and slice them. Saves you a step or two.
And I'm curious when this whole clarity of the broth began...my mom did not clean her bones nor did she pre-boil and wash. She just skimmed the gunk and we had cloudy pho. But it still tasted good. It wasn't until I started watching youtube that I noticed everyone did this. Just curious if this was an evolution from 30 years ago or was my mom just lazy all those years. LOL
Hi DG, yes this recipe has been in the queue for awhile and I finally had the time to make a video. As I understand it, one of the key success factors of good pho is having a clear stock. The process for making the pho stock varies a bit but most folks parboil the bones first to remove most of the impurities. In my Mom's generation of cooking in Vietnam, cows were butchered in the morning and fresh bones were available for making pho bo the same day. Nowadays we buy bones thawed after being frozen for who knows how long. After moving to the US, my Mom would always salt, wash and parboil the beef bones. I soak with vinegar to eliminate the strong odor of bones which may not be the freshest. The additional steps, washing and soaking with salt+vinegar, takes a bit more time but definitely makes a difference in the aroma and clarity of the broth. Regarding the cardamon, I like the green ones because they're not as strong as the black ones but either ones are great. Thanks for stopping by. It's always a pleasure chatting with you. :)
Thanks for the detailed response, Trang. I'm curious , though, and this is rhetorical so no need to answer, if clarity really makes it taste better or does it just LOOK better so you THINK it tastes better (you know, the whole "you eat with your eyes" thing). I mean, it's not like we do this with all broths or all soups, why then with pho? Things that makes one go, "Hmm..." LOL!
BTW, if you've not had a chance, check out Sonny Side's videos. His channel "Best Ever Food Review Show" is all sorts of amazing. Especially his Vietnam videos like the Northern Vietnam series that he's doing now, his Mekong Delta series, his "This River is FULL of food", frog, etc. videos. And for the deeper, more serious stuff "Vietnam's Illegal Floating Market" and the beautifully done, "The Hidden Vietnam" video. So highly recommend his channel to any and all interested in Asian food, especially in Vietnam. :)
RunAwayRice I'm so strongly agreed with you. I always wash bones with salt but today I just learn one important key from you to get rid the odor of tendons is soak them with vinegar as well 😉
Hi Jennifer, glad you found the video helpful! Vinegar does wonders for the tendon "aroma"...lol
I have been following your channel for some time now. Hope to see your banh nam recipe soon. Thanks for the new recipe! :)
Hi Tristan, thanks for your request. Banh nam is on the list for upcoming videos. :)
Hello! This is the best “pho vid” Well explained step by step. Thank you! Can you also teach us how to make a delicious , crunchy calamari…? Thanks again 😃
Very detailed and looks so good my stomach is growling now
yummy
Thank anh. Do you cook pho at home?
Merry Christmas and Happy New Year to Trang.
Trang oi sau khi vớt hết xương - thịt ra hết thì đong nước lại đúng 6 lít và nêm như công thức phải khg em. Thanks
Hi Thanh, yes that's right.
Can we omit the fish sauce? Would it taste different?
yum
Which company makes the large tea bag?
at what point do you add the spices? Am I wrong? it looks like you are almost adding it as the last step
Hi! Would you please tell me how long does it take you to cook the oxtails, tendons and the beef tender? Thanks for a good Pho Bo recipe!
I simmer the oxtail and beef brisket for 1 1/2 hours. I pressure cook the beef tendon for 30 minutes. Full recipe is available on my website runawayrice.com Enjoy!
You're so kind and thanks for the best answer!
I wonder if we can use a pressure cooker to make the broth as well, or is it better to slow cook it and simmer, so the flavors can takes it time to release the flavors Lol?
Can be made in pressure cooker but it is best cooked the traditional way. The slow simmering makes a better tasting broth.
A pressure cooker works great for quick cooking. Personally I like the flavor of the slow simmering stock better. If I get more requests, I'll share my pressure cooker recipe as well.
Yes, more pressure cooker recipes please.
RunAwayRice yes please! I think people would love it, especially those who searching for pressure cooker recipes
It's now on the list!
Damn. My local Pho spot is about 11 bucks a bowl. If I had to do all this work I would not sell it for this price.
LOL...good pho is definitely a labor of love. The break-even point for cooking at home vs eating out is about 6 bowls. Enjoy! :)
Damn. This takes forever. If you gonna do it you better start when you wake up early in the morning.
It's a labor of love 🥰
Could you make a chicken version?
Yes, it's a pressure cooker recipe th-cam.com/video/6BK_o7hzRDw/w-d-xo.html
chi mua dao o dau lam on chi cho em biet cam on chi
Hi Yen, here's a newer version of my knife amzn.to/2j57nG5
Wow Pho Bo more complicate than I thought, with too many ingredients and it takes a long time to cook. I rather have my wife do the work. I do the shopping. Thanks for a good video!
Hi Ntan, yes our pho dish is complex but it's worth the effort. I think your wife would be quite impressed if you made this for her. Every Vietnamese person should know how to make delicious pho! :)
That good soup but a lor of work yummy
I love Pho but Puerto Rico doesn't have the ingredients. 😭😭😭
Aww, sorry to hear that. What ingredients are you missing?
Can i add salt instead of fish sauce?? I don’t like the taste of it
Definitely, salt is just fine. Season to your tastes. Enjoy!
U have as nice voice.
Thank you!
Two hours of cooking and you eat in 10 minutes 😭😭😭😭😭😭😭
Will you marry me?