The reason why a lot of online and book pho recipes suck is because pho is very diverse and depends on the person's preference. It's also because nobody is sharing their secrets.
The secret is to add the aromatics and spices and seasonings at the last hour to two hours of cooking. Be sure to taste the broth through the entire cooking process. Cooking the broth too long can make the broth bitter. To clarify the broth use an egg white raft. If done right you will develop the clearest and tastiest broth because you removed all the impurities!
I've been trying to make homemade pho for 5 years now. I always try and make a huge pot (16qt). I've taken a class on how to make it, made almost every famous recipe on here and varied my cook times (8-30 hours) and the results have not been optimal, to say the least. Looking forward to making a bone broth first this fall and going from there
Thanks man I'm trying to master pho have been for years your videos have helped me bridge the gap, il be coming to your restaurant 100% in august when I head to Brisbane.
Good morning Mr. Leighton could you tell where can I buy your pho cook book I’m leaving here in Virginia USA I’m interested to put a restaurant noodles is my main menu I don’t know how to cook and prepares the complete seasonings thank your vloggs are very informative for me keep up a good work thanks buddy
Yes that's coming soon. A ton of people have asked and I'm working on something that will actually taste good that people can make at home so stay tuned 😀
Yes I still parboil it after but you'll find there is less scum that comes out compared to if you straight parboiled it. Just a quick once over. Dump and fill with new water and away you go.
Hi Leighton, just started watching your videos and I'm excited to see what I can learn. You really tried to highlight the importance of SEASONING, and that salt, sugar, and fish sauce alone are insufficient. Given that this is such a high priority for a good pho broth I was wondering what exactly is the correct seasonings to use for creating what you would deem good pho broth? I watched the following videos and those are more Pho reviews at restaurants and not Pho guides.
100% it is all about the seasoning. I can't stress this strong enough. It's what makes or breaks it. My latest video answers this exact question - there's even a free downloadable recipe with what I consider a great starting point for seasoning.
@@Pho Thank you Leighton, I just saw the video! For a beginner cook that's been scared to try making Pho, your guide has calmed my nerves and made this so enjoyable as there's a bit of scientific workflow and process to your style. Your method clearly defines the Base and the Blend as two very distinct stages on the way to creating an actual Pho broth. As I've scoured countless Pho-making videos on TH-cam and see many Vietnamese cooks combine the Base (bones to make the bone broth) with Blend (brisket, onion & ginger, spices, seasonings) all into one, is there anything that jumps out to you as inherently problematic doing this all-in-one method? I really appreciate all the tips, again super enjoyable for a newbie cook!
bro, don't tell me to use more ingredients than salt, sugar and fish sauce and then not tell me what those ingredients are !!! 😂 I am waiting for it now since almost 3 months, several pots of pho broth have been made and i am still not where i want to be... i need you!
Are you saying the recipe didnt advise to put in the herbs and spices? like corriander seeds, star anise, cardamon pods, cinnemon stick and fennel? Of course the broth will come out all meaty and salty. There wouldnt be any other flavour in it. Could have been straight in the video and let us know the type of recipe you followed? a basic bone one with just the 3 ingredients you mentioned?
Since your still on the bones part of the Pho, any specific bones are better than others? I aim for knuckles, spine and tail. Ordered 20 lbs of fresh bones from a farm 5 min away in 2 weeks.
Try and get marrow bone - you will need the beef fat that comes out of it. Some recipes say 50/50 of marrow bone and neck bone or meaty bone but I prefer 80/20. The beef fat don't throw out. Use this to sear off your brisket/onion/ginger and you'll find a nice layer of fat will stop your pot from reducing. If you use only neck bone you get no fat off it and your pot will just reduce quickly.
@@Pho great thanks chef! I'll actually modify my next order. Will you ever show how to properly do a brisket for Pho? It's a total unknown to me. Where I live brisket it used to make smoked meat, for sandwiches mostly. Totally different and really wouldn't fit in a Pho. Not the southern BBQ type of smoke, the one that makes the brisket pink, almost resembling ham.
@@benl6328 Add the brisket to the pho broth and let it simmer until you get the tenderness you want. I add salt at the beginning of the pho broth boil and adjust at the end, so the brisket absorbs some salt instead of just being a piece of bland boiled meat. Pro tip: the brisket is much easier to get those thin, clean slices if you chill it before cutting.
@@autostuff8971 I'm right in the middle of making my first big batch. So I've already salted the brisket 48 hrs. Will boil in broth until 190F internal and tender. Take out. Chill and cut. Got that right?
@@benl6328 I've never dry-brined a brisket before adding it to the pho broth but I don't see why it wouldn't work. I actually like to salt dry brine eye of round for slicing the raw pieces to add to the bowl. I'd keep an eye on the internal temp but would go by tenderness rather than being a stickler for an exact temp. If you add salt at the beginning of the broth rather than the end then just keep in mind your brisket already has some salt in it.
I have been trying to make Pho for 10 years. No success! Post that tutorial!!! Or, I will go to Austrailia and kidnap you to America and make you watch reruns of "I Love Lucy" until you teach me to make authentic Pho!!! The Internet Pho recipes all suck!
The reason why a lot of online and book pho recipes suck is because pho is very diverse and depends on the person's preference.
It's also because nobody is sharing their secrets.
I love that she laughed at the broth. It's like she knows what you're capable of, so it was shocking.
The secret is to add the aromatics and spices and seasonings at the last hour to two hours of cooking. Be sure to taste the broth through the entire cooking process. Cooking the broth too long can make the broth bitter.
To clarify the broth use an egg white raft. If done right you will develop the clearest and tastiest broth because you removed all the impurities!
Thanks for your video, I can tell you’re a very honest and genuine person by your honesty with the broth test results.
I've been trying to make homemade pho for 5 years now. I always try and make a huge pot (16qt). I've taken a class on how to make it, made almost every famous recipe on here and varied my cook times (8-30 hours) and the results have not been optimal, to say the least. Looking forward to making a bone broth first this fall and going from there
Yes a proper recipe that will actually taste legit good is coming in the next few tutorials so just be patient 😀
@@Pho We are al waiting very impatiently!!! Let's get that video uploaded!!!
Love the videos!
Chef, engineer, food science.and comedian too eh brother LT? Lol. This ep is funny as hell.
200% on point. Only a lot of research on different approaches to seasoning will improve the quality and depth of flavor.
Thanks for dropping a comment. It's also why some restaurants flourish and others fail. It's all in the seasoning 😂
Thanks man I'm trying to master pho have been for years your videos have helped me bridge the gap, il be coming to your restaurant 100% in august when I head to Brisbane.
I've never seasoned my Pho with fish sauce. Will probably have to try that next time.
Good morning Mr. Leighton could you tell where can I buy your pho cook book I’m leaving here in Virginia USA I’m interested to put a restaurant noodles is my main menu I don’t know how to cook and prepares the complete seasonings thank your vloggs are very informative for me keep up a good work thanks buddy
Excellent video. Thanks for sharing your info.
This is brilliant Leighton 👌🏾🤣
Ps… it’s kitty
Leighton! Thank you so much for sharing your passion for pho and all of this great info!
Thanks Leighton, I’ve been enjoying your vids. Will you be sharing your seasoning tips in the next episode?
Yes that's coming soon. A ton of people have asked and I'm working on something that will actually taste good that people can make at home so stay tuned 😀
Awesome video pho-bro!
Appreciate it! 😀
When you roast the bones, do you still parboil afterwards? Or do you just clean the bones with cold water before it goes to the oven
Yes I still parboil it after but you'll find there is less scum that comes out compared to if you straight parboiled it. Just a quick once over. Dump and fill with new water and away you go.
Hi Leighton, just started watching your videos and I'm excited to see what I can learn. You really tried to highlight the importance of SEASONING, and that salt, sugar, and fish sauce alone are insufficient. Given that this is such a high priority for a good pho broth I was wondering what exactly is the correct seasonings to use for creating what you would deem good pho broth? I watched the following videos and those are more Pho reviews at restaurants and not Pho guides.
100% it is all about the seasoning. I can't stress this strong enough. It's what makes or breaks it.
My latest video answers this exact question - there's even a free downloadable recipe with what I consider a great starting point for seasoning.
@@Pho Thank you Leighton, I just saw the video! For a beginner cook that's been scared to try making Pho, your guide has calmed my nerves and made this so enjoyable as there's a bit of scientific workflow and process to your style.
Your method clearly defines the Base and the Blend as two very distinct stages on the way to creating an actual Pho broth.
As I've scoured countless Pho-making videos on TH-cam and see many Vietnamese cooks combine the Base (bones to make the bone broth) with Blend (brisket, onion & ginger, spices, seasonings) all into one, is there anything that jumps out to you as inherently problematic doing this all-in-one method?
I really appreciate all the tips, again super enjoyable for a newbie cook!
Such Awesome kitchen with modern equipments. I wish I could have such high tech gadgets in my restaurant. 👍
This guy is super funny
Great video Sifu 🤙
Thank you 😀
bro, don't tell me to use more ingredients than salt, sugar and fish sauce and then not tell me what those ingredients are !!! 😂 I am waiting for it now since almost 3 months, several pots of pho broth have been made and i am still not where i want to be... i need you!
Tutorial drops later tonight so stay tuned! Full recipe and complete guide.
Very interesting!!
Jason Farmer channel sent me here
Welcome to my humble channel!
Are you saying the recipe didnt advise to put in the herbs and spices? like corriander seeds, star anise, cardamon pods, cinnemon stick and fennel? Of course the broth will come out all meaty and salty. There wouldnt be any other flavour in it. Could have been straight in the video and let us know the type of recipe you followed? a basic bone one with just the 3 ingredients you mentioned?
cam on thay
Why the hate for Andrea Nguyen?
So are we gonna get ingredients? 🤔
I'm working on a home recipe with proper instructions and a full list of seasoning to get a legit great tasting Pho. Stay tuned 😀
Come on bro you can’t tell us the red flags then not show us what to add lol. Great videos ✌️
Make a simple pho recipe to follow for familys at home .. id like too see how u season ypur broth after u make the beef broth
Yes that's coming very soon with step by step instruction and full recipes so stay tuned 😀
Since your still on the bones part of the Pho, any specific bones are better than others? I aim for knuckles, spine and tail.
Ordered 20 lbs of fresh bones from a farm 5 min away in 2 weeks.
Try and get marrow bone - you will need the beef fat that comes out of it. Some recipes say 50/50 of marrow bone and neck bone or meaty bone but I prefer 80/20. The beef fat don't throw out. Use this to sear off your brisket/onion/ginger and you'll find a nice layer of fat will stop your pot from reducing. If you use only neck bone you get no fat off it and your pot will just reduce quickly.
@@Pho great thanks chef! I'll actually modify my next order. Will you ever show how to properly do a brisket for Pho? It's a total unknown to me. Where I live brisket it used to make smoked meat, for sandwiches mostly. Totally different and really wouldn't fit in a Pho. Not the southern BBQ type of smoke, the one that makes the brisket pink, almost resembling ham.
@@benl6328 Add the brisket to the pho broth and let it simmer until you get the tenderness you want. I add salt at the beginning of the pho broth boil and adjust at the end, so the brisket absorbs some salt instead of just being a piece of bland boiled meat. Pro tip: the brisket is much easier to get those thin, clean slices if you chill it before cutting.
@@autostuff8971 I'm right in the middle of making my first big batch. So I've already salted the brisket 48 hrs. Will boil in broth until 190F internal and tender. Take out. Chill and cut. Got that right?
@@benl6328 I've never dry-brined a brisket before adding it to the pho broth but I don't see why it wouldn't work. I actually like to salt dry brine eye of round for slicing the raw pieces to add to the bowl. I'd keep an eye on the internal temp but would go by tenderness rather than being a stickler for an exact temp. If you add salt at the beginning of the broth rather than the end then just keep in mind your brisket already has some salt in it.
100% its in the seasoning. shh. lol.
I have been trying to make Pho for 10 years. No success! Post that tutorial!!! Or, I will go to Austrailia and kidnap you to America and make you watch reruns of "I Love Lucy" until you teach me to make authentic Pho!!!
The Internet Pho recipes all suck!