BTW, what James called cardamom is actually coriander seeds (the seeds used to grow cilantro). The black cardamom are the biggest pods in that pack and should have a smokey smell to it. And the long leaves are not cilantro, but culantro or sawtooth herbs. :)
You guys did a great job because the end product looked legit! I personally would have filled up the pot with more water and cooked it on very low heat for 12-24 hours or more so it'd extract more nutrients from the bones. Strain, then let it sit overnight so you can remove most of the fat (if there was that much fat, then you could try to skim it off with a spoon first - but do leave some fat for flavor - the fat you strain off can be used to fry up some minced garlic that you can add to your pho). Also, scrape the char off the onions and ginger so it doesn't darken the broth. Oxtail is so expensive now, Viets have abandoned it for other cuts such as ribs. But what a luxury to have it. And I love eating all the bits off the oxtail and bones - best part of making pho!
I am still learning how to make Pho broth. What I like to do is to roast the bones and ox tail. That helps to cook out the 'impurities'. I boil the bones and ox tail in a huge cauldron pot. Trust me with this, you will get a desired result. I boil that for two days. Then you strain. But don't get rid of the broth. Use the original as much as you can at each step. I think the idea of dumping out first boil is the idea of a snotty Frenchman. Strain and keep the first boil. The broth will always turn out sweet and clear no matter what. Then, boil the rest of the meat, seasonings, etc. on the day of serving. Strain again, keeping the broth. I have found this to give me the best result. Using ice in a bag to pick up extra fat....I will try that. Anyhow, your Pho looks awesome!!!
Looks amazing for first time guys! 👍 I like to use lots of shallots too. And the key is great salt. Your recipe will only get better with time! Good pho = good medicine ❤️
Have you guys tried pho sate? Quang Trang showed it years ago and it looks amazing. You guys should give that a try once you master making pho. Quang Tran has a ton of pho videos on his youtube and IG....and his banh mi board he made several weeks ago is spectacular! Take a look (ignore his loud eating sounds - he's just being QT, but is like the nicest guy on youtube).
Fatty broth is fine. The problem is there was too much meat or even better, should have added more water. Too much meat for the amount of water you had. Otherwise only other thing here that I would have done differently was add the seasoning packet later. I usually do not add the bag until the last hour or serving pho.
You both look great together and seem happy. Love the video. Best wishes on your TH-cam journey!
Aww, thanks for watching! 🥰
BTW, what James called cardamom is actually coriander seeds (the seeds used to grow cilantro). The black cardamom are the biggest pods in that pack and should have a smokey smell to it. And the long leaves are not cilantro, but culantro or sawtooth herbs. :)
You guys did a great job because the end product looked legit! I personally would have filled up the pot with more water and cooked it on very low heat for 12-24 hours or more so it'd extract more nutrients from the bones. Strain, then let it sit overnight so you can remove most of the fat (if there was that much fat, then you could try to skim it off with a spoon first - but do leave some fat for flavor - the fat you strain off can be used to fry up some minced garlic that you can add to your pho). Also, scrape the char off the onions and ginger so it doesn't darken the broth. Oxtail is so expensive now, Viets have abandoned it for other cuts such as ribs. But what a luxury to have it. And I love eating all the bits off the oxtail and bones - best part of making pho!
Thank you for these tips!!!! ❤️💯
I am still learning how to make Pho broth. What I like to do is to roast the bones and ox tail. That helps to cook out the 'impurities'. I boil the bones and ox tail in a huge cauldron pot. Trust me with this, you will get a desired result. I boil that for two days. Then you strain. But don't get rid of the broth. Use the original as much as you can at each step. I think the idea of dumping out first boil is the idea of a snotty Frenchman.
Strain and keep the first boil. The broth will always turn out sweet and clear no matter what. Then, boil the rest of the meat, seasonings, etc. on the day of serving. Strain again, keeping the broth. I have found this to give me the best result.
Using ice in a bag to pick up extra fat....I will try that. Anyhow, your Pho looks awesome!!!
The broth looks so good!. Great job guys. Love you 2😍.
Looks amazing for first time guys! 👍 I like to use lots of shallots too. And the key is great salt.
Your recipe will only get better with time!
Good pho = good medicine ❤️
Have you guys tried pho sate? Quang Trang showed it years ago and it looks amazing. You guys should give that a try once you master making pho. Quang Tran has a ton of pho videos on his youtube and IG....and his banh mi board he made several weeks ago is spectacular! Take a look (ignore his loud eating sounds - he's just being QT, but is like the nicest guy on youtube).
You got there in the end and I enjoyed the journey. It looked delicious. I’ll be waiting for my invite next time you do it.
❤️
13:29 you forgot to turn off the fire, btw your broth is very clear and rich. Nice job guys
Thanks for video lovely couple.
You two are so adorable 😊😊😊😊😊😊. Pho looks delicious
Chao Em, thats ironic I made pho together with my Scottish and Italian girlfriend too lol
Love! Love “meeting” couples like us 🥰
bro holds the chtopsticks better than me
😂
Fatty broth is fine. The problem is there was too much meat or even better, should have added more water. Too much meat for the amount of water you had. Otherwise only other thing here that I would have done differently was add the seasoning packet later. I usually do not add the bag until the last hour or serving pho.
Fat got flavor!
Thanks for the tip! ❤️
@Crumpetdumpling plus....I use a little more ginger, ...and I'm a garlic freak, so there won't be vampires trying to kill me
Hey, unless they have a Pho broth police you can do whatever you want to do, right.
yummy soup 😊😊😊😊
The fat is what makes it more flavorfull...but I still like it.
You used soy sauce?!?! 😅
Think you’re confusing the fish sauce with soy sauce, my friend. Recipe in the description. :)
@@ViVoContent It looked kinda dark so I thought it was soy sauce. 😂