ฝัง
- เผยแพร่เมื่อ 31 ธ.ค. 2018
- Whether it's hot or cold outside, a steamy bowl of pho is always a good idea. Jimmy Ly, from Madame Vo in the East Village, is the Vietnamese noodle master with a pho broth that is simmered for 24 hours in his restaurant. In this video, he will show you how to make his family's pho in your own home.
From cleaning the bones for stock, to knowing what kind of meat and herbs to use for classic pho, plus a trick on how to get your rice noodles not to stick, he's got all the info you need to know to make homemade pho. You'll also see Jimmy's signature move in making his Vietnamese noodle soup-a huge chunk of braised short rib for garnish.
Check out the recipe here: munchies.vice.com/en_us/artic...
Correction to Credits:
Video Edited by Harrison Carbone.
Subscribe to Munchies here: bit.ly/Subscribe-to-MUNCHIES
All Munchies videos release a full week early on our site: video.vice.com/en_us/channel/...
Check out munchies.tv for more!
Follow Munchies here:
Facebook: / munchies
Twitter: / munchies
Tumblr: / munchies
Instagram: / munchies
Pinterest: / munchies
Foursquare: foursquare.com/munchies
More videos from the VICE network: www. vicevideo - บันเทิง
*The hungry hypebeast :)*
I bet munchies didn't read your name before they pinned this comment :D
You lost me at 'Supreme' 🙄
@@ropro9817 You last me at "list" :/
Wack
LOL
Can't believe this is breakfast food in Vietnam and we here eating some goddamn pop tarts and cereal.
it's also here in the US if you live in are with Mostly Asian population that is higher
Do you not know how to cook breakfast food😂
Ah, Yes~ The Good 'Ol U.S.A.! Why would you eat Cereal AND Toast for ANY Meal, Especially Children who are fed SUGAR~Pops/Flakes/Critters AND WHITE BREAD Toast?!?!
So WHYYY are kids having trouble behaving & concentrating IN SCHOOL?!
O.M.G.
THEE BEST 💡 IDEA I HAVE IS TEACH THE KIDS HOW TO MAKE THIS 🍲 SOUP... For Them AND THE FAMILY FOR DINNER!
Damn, I'm hungry.
Kat Rogers What does that have to do with school, honestly curious?
No one eat that much meat in VN. It would be too expensive.
"The key to a good pho is the clarity of the broth." THANK YOU. I can't believe how many times I've told people this and they don't get it. It's absolutely ESSENTIAL.
Awesome video
People still think dumping the broth from the first boil loses all the flavor too lol
@@Nhxn_ was just about to put that, always boil twice causes if dont all your adding is blood
is it just me or does he sound a lot like jack black
Omg yess! Just close your eyes and picture Jack Black hehe
This is Jack Brack
chado_sensei l see what you did there lol
PHO SURE !!!
Yeah definitely like Jack Black in Kung Fu Panda
That's a solid bowl of Pho. I spent 6 months in Vietnam. I think the biggest difference between Vietnamese Pho and Pho made in America is the fresh herbal taste in Vietnamese Pho. Herbs are insanely fresh over there and a much bigger component of their food.
thanks for the inspiration, I'll be making this tonight! I would love to swing by the restaurant soon as well -Mike
if you like spicy aftertaste try to add roasted chili into the broth. its gonna infuse the spicy smell into the brooth.
Why aren’t you guys verified?
Love you guys
brothers green! where are the new videos??
@@greensoccer8123 what's verified mean?
as a Vietnamese I would say this is an awesome way to enjoy Pho
Great tip on charring the ingredients first, love that smokey flavor!
“If the restaurant isn’t cheap and dirty it not real phó” -my friends Vietnamese father
Yes. My brother in law and his family have a Phở restaurant in London. He disapproves this recipe when people put sugar and fish sauce in the broth, it's not authentic at all and lazy. His traditional Phở is very nice and he never charge over 10 pound for one bowl no matter how popular it is.
@@minhnguyen5888 most Vietnamese Pho restaurant have fish sauce bottle to add to the bowl.
@@minhnguyen5888 please tell me the name of the restaurant i would love to go there!
@@Redheisenberg It's Cafe East. Located in Zone 2 London. Here is the website: www.cafeeastpho.co.uk/
Madame Vo is so damn expensive and the flavor is just not there....
I like the looks of your version of this dish, I’m definitely going to try it. I live in the mountains where I can’t run to a restaurant and get this dish so I am learning to make my own. Thank you!
I crave pho all the time! Can never get enough. I'm going to try making it myself for the first time.
Its deffo up there with pumpkin soup
My granddaughter and I went to a Vietnamese restaurant. We had this dish .It was the most clean tasting broth we had ever tasted !!!! Going to make this !!Thank you...
I'm so hungry now! That soup looks amazing! So many intricate delicious steps!!
I used to buy my Bahn Mi bread from this guy. He's a geat dude. He makes good Bahn Mi in little italy, Paris Sandwich. What up Jimmy
*Phở - the perfect hangover food*
Facts
So much this.
My favourite thing to eat after a night of drinking.
Perfect HangOver
*the perfect food
After seeing this, as a Vo myself, hopefully when I'm older people will not call me Mrs. Vo but rather Madame Vo. I enjoyed watching you make pho, its very similar to how my family makes it as well. Love to see more videos about vietnamese food.
Oh my goodness., the real love that went into this bowl of deliciousness.. is phenomenal. You Sir, rock so much!! Thank you kindly for sharing.
Phonomenal!!
i'm making pho and watching this video as a refresher course since I hardly ever cook and just realized, I spent like 45 minutes charring my ginger and onion in the oven with the broiler instead of just doing it on the gas stove. brilliant idea. i'm remembering that my mother used to do that when I was a kid but I haven't lived in a home with a gas stove for so long but always wanted one. turns out its for this. #growingupviet #gottamakethatA1pho
The main problem with using oil with the noodle water is that the broth does not cling as well to the noodles. It is very obvious if you do a taste comparison.
Maybe it is not important, but I like it better without oil.
ap3b0y yeah the most obvious solution to the problem is cooking just the amount of noodles you need so you don‘t have to let them sit which will make them stick (same for making pasta)
My eye twitched a little when I saw him add the oil to the water haha
Except for pho, the taste is more about the broth, not the noodles. Italian cuisine is where you want the pasta to take on the broth or sauce. Here it's not really necessary.
@@ttanizawa901 UHHHHH you want the broth to stick to the noodles like ramen. oil makes the noodles slippery and less broth sticks = less flavor. Simple cooking tip like resting meat. Every chef knows this basics.
T Tanizawa even if pho is more about the broth there is still nor reason to not want the broth to stick to the noodles especially if the dish is about the broth cause that way you‘ll get to eat more broth and taste the dish as a unit as opposed to two seperate entities
I love pho, and this makes me hungry. Looks yum!!
Pho is great. The preparation looks amazing
need to head out to madam vo asap 😱
If anyone sells you pho over 10$, its not worth it.
Thank you. Could you please tell me the name of the screen you placed on the stovetop where you grilled the onions, ginger & shallots. Very handy. Would need to get two. Thanks for video. Much appreciated.
That looks insanely delicious!!! A must eat if I ever visit NY.
IM SO HUNGRY FIR PHÖ SOUP
WOW THAT LOOKS AMAZING WITH LOTS OF LOVE IN THAT SOUP
TY SO MUCH FIR SHARING
👍🏽👍🏽👍🏽🌟🌟🌟🌟🌟
God I miss good Pho. I hope we get back to a time where we can travel and eat, or go to restaurants and eat. Its always been more than just food.
i prefer my pho with oxtail instead of short ribs.
Yesss
Oxtails, yes. But neck bones too.. they're cheaper
If the pot is big enough, just add both!
I always get rare beef. I'm sure oxtails gotta be bomb.
I mix oxtail, neck bones and marrow bones. paper thin sliced rare flank and chunky meaty/ tendon shank meat
That’s great of you to own a business and still share a recipe that you sell...
not many people do that . And that what makes a great owner !!
my god so much work (or time) goes into making that...looks amazing
his knife is dull, you can hear it. and see it.
That should be a crime. I cringe when I saw that.
Made in China
#DontSupport
It hurt my soul a little bit. . . But then at the same time, this meal is so fucking cheap to make im grabbing ingredients tmozy, so he is partially forgiven for the time being. . . But buy a fucking wetstone for gods sake, itd take less than 2 minutes at the start of the cooking process. . .
agree when he cut the onion
You, sir, are correct.
As a ginger farmer, seeing him charring the ginger absolutely kills me. The best part of the ginger is just under the skin. Its the delicate ginger oil just under the skin that has so much flavor. Charring and scraping the peel basically gets rid of that.
Typical viet people and Im viet. No idea about any nutritional facts. Just think charring everything adds flavor. Lol
no why are you hating?
@@vn3353 Charring it does add flavor. He didn't say he was making the healthiest pho out there, he's trying to make the tastiest.
yes... it never gets old. super super dope video.
Absolutely Amazing Jimmy! Now that's a bowl of Pho😁 Thumbs up for me!👍
Growing Asian, if you want to easily peel a ginger, use a spoon. It’s the easiest way. Trust me on that! 😉
I use the heel of my knife
I was going to say
It won't come off easily by spoon because he charr the ginger
I don't even peel the skin .. just barely charred and sliced
hahaha "growing asian", do you add rice for extra growth?
Peeling ginger isn’t that hard..I use a spoon to peel it
th-cam.com/video/eD5z5Zkcc0s/w-d-xo.html
that broth is BEAUTIFUL! I'll bet it tastes as good as it loooks! Wish I could visit your restaurant.
Mmmmm 🤤😋 Can’t wait to this Quarantine over and run and grab me a big bowl of pho 🍲
Vietnamese here, been eating pho all my life to the point I am considering myself a pho gourmet. I am a Southerner but I do travel a lot all over Vietnam because of my work. Props to Jimmy because he get every step right, it a shame he cannot use the fresh pho noodle.
There seems to be a lot of argument of the fish sauce use in pho cooking in the comment section.
As in cooking, it may be use in a small insignificant amount to add a bit of the saltiness and umami kick. But it really easy to ruin the pho so people usually use bouillon powder or msg to do that instead. I personally think Jimmy put the fish sauce a bit too late but hey everybody have their own recipe.
As a condiment, Northerner enjoy it with pickled garlic and chilly or vinegar chilly sauce, Southerner do use a wider range of condiment but fish sauce is usually a no. Some place they may put fish sauce there on the table, not because it's authentic but you do have oddballs that enjoy it in their pho (never personally know one in my entire life) like the ones that eat com tam with soy sauce or bun dau without mam tom. Or people just straight up wang the fish sauce on their pho because it is too bad and too bland so they want some extra flavor to just finish the damn thing and table salt usually not available - This usually happened in the poor areas where people cook bootleg pho to serve the low wagers.
Another case people making a diluted fish sauce as a dipping sauce for pho roll (pho cuon) / or the restaurant may serve bun bo hue too and we do use fish sauce in that dish.
The overwhelming majority of the Vietnamese food here in the US is from the Southern region. I’ve been wanting to try Northern style pho but it’s hard to find. What spices are in Northern pho use? I’ve read they omit spices like cloves, cinnamon and black cardamom.
If I was ever on death row and I was offered my last meal I would say pho and a side of rice paper rolls and of course sticky rice cakes with prawns and fish sauce. I freaking love Vietnamese cuisine it's one of the best in the world.
My man killin it! I haven’t had Pho in years!!!
This looks amazing Post New Year’s Eve
Madame Vo is okay. Went there once and I never returned. Nothing memorable. Nam Son down in Grand St. is still the best, still the classic.
Pho Bang is still my favorite, a tad better than Nam Son.
I love Nam Son
My mouth is salivating 🤤
It looks so yummy😋
I have the same wedding ring! Classy if I may say so myself. I have the same appetite for great pho as well!
You don't have to defend yourself, Jimmy. Charge what you want for your delicious food.
I really loved the way roasted shallots. He explained everything very nicely.😍😍😍😍😍😍😍😍
Munchies does really nice work.😊
Though he spread some falsehoods.
Like the belief that in this dish with star anise and fennel seed that the fennel is imparting the licorice flavors. It has nearly no flavor of licorice compared to anise which is full of it.
@@Shardok42 fennel has a pretty distinct sweet licorice flavor, I will admit that star anise is more pungent. Star anise also doesn't have the subtle sweetness of fennel and has a more woodsy earthy undertone. In short, they both contribute licorice flavor and other subtleties to the souo
@@ethankaufman8577 They may contribute a bit each, but the star anise flavor of licorice is so strong as to overpower any light notes of licorice from the fennel. It is factually incorrect to call out fennel seed as the ingredient that makes this dish have licorice notes; as it is so clearly the anise that is the Star of the show.
I'm a madam vo customer and... great pho. Tried not to make a pig of myself but couldn't finish the whole soup with the rib, was a gut busting experience. I'm doing take out next so can pig out at home. Btw though I love oxtails and it does great in the pho also, but the short rib rocks. Madame Vo is a must do destination in NYC and wait staff ain't half bad either.
I like the part you cooked it with the short ribs. My mom never makes Pho with short ribs but I like the idea.
While pregnant all I can think about is eating pho....soooo hungry now
That is me right now with this perfect cold weather too
Everyone’s a critic 😂 that pho looks fantastic
It's life, what did u expect?
I mean his knife was dull.... kinda hard to take seriously when you have a $100+ knife that isn't sharp
Does it look like one bowl is worth over $20? That's what they're charging
excellent receipt, I want to learn.
That's similar to how my dad makes it, I know it would taste amazing
fk outta here the best pho spots are the ones that stay open until 3 am and charge
maybe if youre a broke college student.
@@8jaytee no, bc pho isn't anything fancy or pricey. It shouldn't be costing that much bc of literally how common and normal of a vietnamese staple food. Banh mi's either shouldn't be costing a lot.
he's such a mama's boy 😂😂😂😂
Had the pleasure of eating at Madame Vo a few months ago... The service is great. THE FOOD IS AMAZING!
If u think this is good, try other pho spots, because this is very average.
@@Nhxn_ I can't speak for the Pho, because I didn't have it, but as for their other selections like the Banh Xeo and Bún Thịt Nướng, it was above average.
@@100newkid Adding does not grant you any authority btw.
Looks so delicious 😋😋😋
Marco Pierre White asks: When do you add the Knorr stockpot?
chuc mung nam moi 2019
im sold when I saw that short rib!
I LOVE PHOOO!!! PHOOREALL!😋 btw i will attempt this for my fams ☺🧡💛
"We had a really tough time telling people why we charge an arm and a leg for Pho, our stuff is really special"
40 seconds later
"What we do is nothing fancy, it's just homestyle cooking."
KFC does homestlye cooking baby I might head there hit that budget bucket.
Yeah it's crazy. Their pho sans meat is already $5 more than a large pho (lasts me all day) with 2 meats, and that's 5 mins from my house. It's actually crazy, and if you want the short ribs it's gonna run you like $25.
I got triggered when he dropped the bones into the sink
and then I saw the net
Haha me too
He boils them for over 8 hours.
Nothing is going to survive that.
wasted the broth.
@@thishandleisntavailble444 3hrs is fine. 8hrs is too much.
@@bth992002 3hrs is not long enough, if you're going to boil the bones, do it overnight.
Just came from eating pho 🍲 and then I see this on my feed 👌🏼
That looks so good...
Why is everyone hating on this guy? Leave him alone.
That watch he's wearing is almost $10,000 if I'm not mistaken. It's a Panerai Luminor
That why he charge so much for a pho.
Wow amazing bowl of pho for home
Dayyum.. I'm gonna faint from hunger.. That was one hell of a beast mode Pho
"Growing up, mom is god"
as an asian, YES.
Question for the chef: Why boil the bones and throw the water away ( 2:25 ) Don't we lose the flavour when you throw the water away and rinse the bones?
FluFF mallow you remove the initial level of scum you would otherwise get in the stock. You may lose a bit of flavour but it will provide a final product with a lot more clarity
Yup, you lose some flavour, but the impurities from the first boil are mainly from the blood in the bones which can make the soup cloudy and isnt very "clean" tasting. (pho is all about that clear broth). In the thai version, boat noodles, you keep everything and even add blood at the end.
@@Jamesderman but couldn't you just run it through a fine filter instead? I've seen that done before...
FluFF mallow might be other reasons why you’d do it this way, but time would also be a bit of a factor, getting everything to pass through a filter/cheese cloth would take a fair bit of time especially if you’re producing a large quantity of stock
@@fluffmallow1159 Nope, it doesn't work like that. Once your broth becomes cloudy, that's it, you're donezo. You could go through with clarifying it like a French consomme, but that's even more work. The loss of flavor from the initial blanching of the bones is so minimal that you won't even notice it in the final product.
Additionally, if you didn't do the initial blanching, then you'd have to stand in front of your pot skimming for hours and hours.
Looks phoken amazing!
PHO THIS VIDEO , AND PHO Q! 😉 HAPPY NEW YEARS!
"This is why we are expensive"...2 mins later "We do nothing fancy"
I want some who else wants some
Looks soo bomb!
One of the best comfort food.
If you close your eyes and listen to this guy, he sounds like Jack Black
just relistened to the video and this is so spot on.
your mom sounds like jack black.
Bruh sharpen your knives wtf
Tell'em lol . Shouldve been the first thing .sharp yo shit . Lol
Was about to say that .. youvspend 200 bucks for a knife and don’t sharpen it
He's a hypebeast. Of course he's going to spend $200 on a knife and probably doesn't know how to sharpen it
His excuse: it’s tender
This guy is a joke, this entire video was justifying how he can over charge at his restaurant... and demonstrating how it’s not worth it
I never knew about the Char!! Awesome!
That's on point 👍
I love pho...I mean "fuhhh"
officer401 oh hell yeha you’re here
There is supposed to be a complex accent mark on top of the “O”. It looks like a bunch of squiggly marks
Beautiful dish. I love this type of food. But sorry buddy, there’s literally no science behind adding oil to water when cooking noodles. It does nothing to prevent sticking. It just sits on top of the water and floats around. This is an old trick ppl did that’s been disproven years ago.
fglend73 Pretty sure depending on what type of oil u use it can provide flavour to the broth. Because you can infuse flavours into oil like shrimp. info : th-cam.com/video/NnnEY7SZIHM/w-d-xo.html
th-cam.com/video/bywOcY2CaqQ/w-d-xo.html
fglend73 oh wait I'm dumb nvm u were talking about putting oil when u cook noodles LOL my bad.
True.. also, there's no need for the water to be boiling when you put all ingredients in the pot (after the cleaning step). I disproved my mom and grandma by dropping the ingredients in cold water filled pot, the pho broth becomes just as clear as in boiling hot.
I have not watched a munchies vid that I was very interested in in a while.
Love it. Little hint: take a tea spoon instead of a knife for the ginger. It's so easy to get the skin of with the spoon.
Was kinda put off how he exaggerated the quality of his pho before he even made it for us ngl
Agree. A bit defensive and also sooo serious. Ain’t cooking’ supposed to be fun?
@@sedelman2 exactly
im just curious, not aiming this at you but, i wonder if these munchies docu series actually uses the real ingredients and technique that they do at a restaurant. Why would they give away their recipe for success? I always feel like theres some secret that is kept although im not 100% sure
@@dayleedumped I'm vietnamese. There's nothing secretive or special about his recipe. This is all very standard, including the stovetop toasting of the onions etc.
@@dayleedumped pho is not that hard to make, the taste is all the same. The secret is how you can archive the taste with the cheapest ingredients. He revealed the recipe for everyone but doesnt mean we can copy cause it's way too expensive.
own a restaurant but cant hold a knife right lol.
We were taught to hold our sticks the way we hold our pencil. I gold my pencil so 🤷
@Super Hater how is that not correct?
internet experts on the loose again
Or sharpen one
@@tannercollins9863 it's not that he's holding it incorrectly perse but it's not a refined look. You look super backwards gripping it like that but it still works. I just hate it because a grown ass man should not be holding chopsticks like a child.
My pho looked nothing like this when I ordered. Tbh, I found Madame Vo on instagram and I loved the pictures I saw. When I decided to finally eat there, I was a bit disappointed. I paid for basically brand name, and thats it. There was a bit of a wait(approx 30 min) and the food was decent. I think I will continue going to Thai Son instead, least its cheaper and I can enjoy the atmosphere more. Their vegetarian pho though was pretty good.
THAT LOOKS SOOOO GOOOOOD😭😭😭
Supreme chopsticks lmaoo
Im sorry but that was level 1 Pho
I want to make this!
Looks so gooooddddd
uhhh he didn't even use the right noodle. phở needs to be made with a specific noodle, as with many other similar noodle dishes in Vietnam, whose names refer to the noodle itself like bún and miến. I doubt his upscale phở is any better than the $1 phở we get here everywhere in Hanoi.
Different area different pho dawg
fake news, $1 phở are terrible, if you want a decent one you have to pay at least $2 now in HCM or Hanoi, and a bowl of phở in VN is like barely half the size of a regular bowl in the US.
I take it back, sorry, phở in HN are like 40k a bowl and good, my apologies, will leave my original comment for context.
"I don't understand why people expect pho to be expensive"
"This is really just homestyle cooking, nothing fancy"
hmmmm
Isaac Scott yeah I thought the same
Pho is not and should not be fancy, i don't think any Vietnamese from Vietnam would eat Pho or any Vietnamese food from Madame Vo restaurant. Why? Because what he serves in his restaurant is basically VNmese street food, should not be expensive, they try to fancy it up so they can sell at higher price.
Thanh Bui no one who’s been to authentic viet places in NY would be a regular at his place. Viet food is fast and cheap. Like you said they try to fancy it up. It’s the same with most of these new “hip” Asian food spots in Manhattan. Pretentious and overpriced.
@@alejandro3485 You are right Alex but to point out one thing is that Viet food is not fast and cheap. It is Viet food in the State that has been degraded to fast and cheap. We have fancy restaurant too but definitely not selling "Pho" because to Vietnamese "Pho" is a snack, a small meal or a breakfast, should not be in fancy restaurant menu.
@@ThanhBui-zj8wg you have to remember, he is in Manhattan, so he needs to price it accordingly because renting space is so expensive, price of items to make it, and needs to pay employees so it adds up.
Working for the beef bowl working for the beef bowl low riding low riding LOL
You had me at pho 🍲 😍😍😍🤤🤤🤤
Briskets were too thickkkk for Pho bro!!!!
Contradicting himself. Its nothing fancy? But you said your pho is soo expensive because you use better ingredients and techniques.
I dunno, I think something can be good quality and expensive without being 'fancy.'
When I hear the word fancy used about food I tend to think in terms of presentation, garnish, and how complex the recipe. But maybe that's just me.
Using high quality ingredients isn't fancy. How is there any contradiction?
Trust me. If you were to see how a normal restaurant makes pho, you would see half of the bones and meat and alot more powder packets.
Pasta is nothing fancy either, but doing it right and using good ingredients (generally, better than the ones they used to use when the recipe was first developed hundreds of years ago) takes time and money. Or steak. Or sushi. These can be incredibly simple preparations and presentations - and sometimes those are the most worthy of their high price tags.
Presentation wise, it's not fancy, there isn't any really fancy technique either. But it is labor intensive and using high quality ingredients can make a dish expensive
Labor intensive, but the BEST dishes are simple yet complex in flavors. You sold me on charring Onion and ginger.
That short rib looks amazing