Absolutely fantastic way to break such a long process into a 2:30 video - very clear and concsie, beautiful shots with all the needed information. This is why you guys have the one of the best recipe channels in the world - and your food is fuckin' dope, too - love it. And I love all you guys!
Vietnamese here, in US, told me galangal is what they use instead of ginger. Also, the meat thinly sliced raw when it's somewhat frozen, the hot broth at the end will cook it to medium rare. Great job though, especially the bone, onion and spices prep. I used electric pressure cooker, 50 minutes for ox tail. Yum! the meat fell off the bone.
In original, very thin slices of beef are put raw on top of boiling hot phở. The beef gets cooked in the hot soup. Tastes much better. These slices here also much too thick
Sorry, but easy way does not mean good. And this does not look good to me. The broth need to cook for many hours. 6 - 8 is ok, best continue next day. Also the beef. These slices are much too thick, doesn't taste good. Original is, when you serve the Phở boiling hot and very thin slices of beef are added raw ontop the Phở. This way the beef boils directly in the soup. Tastes completely different. Offer Hoi Sin Sauce for dipping the beef inside.
@@prentisdavis9781 My wife is Vietnamese for 17 years and I/ we have been to Vietnam like 20 times + and I love phở bò and my wife taught me how to to do it. I know what I am talking about about. Sorry, but it's my opinion. My wife would slap me, if I cut the beef like that... (in a cute way)
Preferences can not be wrong, but opinions can be. Your preference for a different way is fine but your opinion that this is being done wrong doesn't mean that you are correct. As someone has mentioned just prior to my comments that his Vietnamese wife likes it the way he does it so once again preferences cannot be wrong but opinions can be so don't speak your opinion as though it were gospel
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค1]](http://i.ytimg.com/vi/bzivN4KDg-k/mqdefault.jpg)
Absolutely fantastic way to break such a long process into a 2:30 video - very clear and concsie, beautiful shots with all the needed information. This is why you guys have the one of the best recipe channels in the world - and your food is fuckin' dope, too - love it. And I love all you guys!
Thank you so much Justin! That means a lot to us 🥺
Vietnamese here, in US, told me galangal is what they use instead of ginger. Also, the meat thinly sliced raw when it's somewhat frozen, the hot broth at the end will cook it to medium rare. Great job though, especially the bone, onion and spices prep. I used electric pressure cooker, 50 minutes for ox tail. Yum! the meat fell off the bone.
Galangal is similar to ginger :) Thank you for your feedback!
@@themeatmensg your recipe is correct, Vietnamese Pho never used Galangal, it will change the fragrant. Thai boat noodle use galangal.
Lacking spring onion and thinly sliced beed, its still lacking Viet's soul in that Pho
@@themeatmensg 😊 where i can geht the recipe please?
Looks absolutely delicious!
Thank you!
Nice and clean
How do you make pho look so good??? Hungry
Nice! Can I pressure cook for 30 mins remove the chuck roast, then pressure cook the soup another 30 mins?
Thanks for sharing 👍🏻😘
You can try doing that if it fits you better :)
Yummmmmm
Yummy ^^
Hi there, may I know what and how many camera are you using? thank you so much,
NO MSG HIYYYYAAAA
Must keep healthy!
@@themeatmensgdon't be silly. Do some research la.
Looks extremely similar to Cantonese beef rice noodles maybe except the lemon
Yeah! A lot of Asian recipes are pretty similar
this takes a day to prepare and this is the easiest recipe?
0:34,
mm not bad.
I know, could be better :)
That beef is over cooked and looks DAF
Everyone has one's own preference.
In original, very thin slices of beef are put raw on top of boiling hot phở. The beef gets cooked in the hot soup. Tastes much better. These slices here also much too thick
Sorry, but easy way does not mean good. And this does not look good to me. The broth need to cook for many hours. 6 - 8 is ok, best continue next day. Also the beef. These slices are much too thick, doesn't taste good. Original is, when you serve the Phở boiling hot and very thin slices of beef are added raw ontop the Phở. This way the beef boils directly in the soup. Tastes completely different. Offer Hoi Sin Sauce for dipping the beef inside.
There’s always a person like you in the comments 😂😂😂
@@prentisdavis9781 My wife is Vietnamese for 17 years and I/ we have been to Vietnam like 20 times + and I love phở bò and my wife taught me how to to do it. I know what I am talking about about. Sorry, but it's my opinion. My wife would slap me, if I cut the beef like that... (in a cute way)
Preferences can not be wrong, but opinions can be. Your preference for a different way is fine but your opinion that this is being done wrong doesn't mean that you are correct. As someone has mentioned just prior to my comments that his Vietnamese wife likes it the way he does it so once again preferences cannot be wrong but opinions can be so don't speak your opinion as though it were gospel
@@paulpaulsen7777 I actually agree with you on the beef😀. My comment wasn’t meant to be taken that seriously.