Wanna learn how to make Chinese takeout egg drop soup at home? Check out this video: th-cam.com/video/Odez3uKwWOA/w-d-xo.html Check out Leighton’s Pho tutorial playlist here: th-cam.com/play/PL2zG8ZqmYEwajSSsE3SCRHeJxHXg3mt8C.html&si=CgDSNJJ1qjg7qWsB Buy Leighton’s Hat Nem here (purchase link): www.phoqueue.com.au/shop/knorr-hat-nem-thit-than-xuong-ong-tuy
so basically most 'hat nem' contains/is MSG? PS: ANY time i've had Pho w/clearer (not darkish) broth, it was horrible! oh and sorry not sorry, gotta disagree about Hoisin &/or Sriacha, EVER Vietnamese restaurant in SoCal (home of Little Saigon and super authentic Viet cuisine) delivers Hoisin & Sriacha on side w/the Pho orders!
This is wrong! Restaurant pho has never tasted as good as homemade pho. So, I’m the opposite. Then again, I’m a Vietnamese American. Both of my parents were born & raised in Vietnam.
This video is so underrated bro, as a Vietnamese, it's the best, most informative, inclusive, professional, and authentic instructions for Pho, I hope your channel will grow exponentially!
This is, by far, the best explanation of how to make good pho. Everything is covered down to the most minute details. Even distinguishing the prep for fresh vs. dried pho noodles is so important. And you even mention the signifier of quality when a restaurant has the culantro! Haha. Seeing this makes me so proud and happy!
Pho bo is my favorite food so, being retired culinary arts instructor, I seek authenticity. The wonderful family that ran my all time favorit Pho shop moved away to start a new restaurant on the east coast so I took a summer and went to SEA to find out how to make an authentic pho broth. Thailand, Laos, Vietnam (north and south types), and Cambodia. Strangely enough the best instruction I got was at a cooking school in Phnom Penh, Cambodia. There is a huge Vietnamese population in Cambodia. Anyway, theres a lot to making a great broth and when I make it I make 2 gallon batches divided into quart freezer bags. That along with having an excellent Asian market in town means that I can have pho anytime I want. This instructional is spot on with good detail both visual and verbal. One thing I learned in Cambodia was to add a pound of chicken feet to each batch. The collagen fortifies the broth without adding any off flavors. It's a real game changer.
I thought I was expert in pho. I’ve studied so many videos and asked many Vietnamese friends and made tons of pots. I’ve learned so much from your video. So much respect for you. Thank you for all the information. I will adjust my cooking and watch Leighton Pho videos. 🙏
Tip on the banh pho: You can just as well blanch the banh pho in a bubbling hot pot of water while whisking the noodles constantly for 1-2 minutes, or until al dente. Strain it out with a strainer and rinse with water to prevent the noodles from overcooking and removing the excess starch. The main issue of clumping comes from starch molecules bonding to one another again as heat leaves the noodles, so rinsing the banh pho clean will 1. help maintain clarity of the broth visually and by taste and 2. minimize clumping in a quick and timely manner. You'll want your broth to be simmering hot to finish off the cooking for both the noodles and the raw meat. There are also a different set of particulars when it comes to making pho ga (chicken pho), which usually ends up with a much paler broth than pho bo and requiring a lot less cook time on the chicken (due to low fat content in poultry, people often steam / boil the chicken first and only add the meat back in at the end so it doesn't become tough). I think a lot of viewers would benefit from the lower price-point of pho ga and how little you can get away with in terms of spices and substitutes to get a good-enough flavor.
As a vietnamese who makes pho sometime at home, i doubted Jason at first of how he cooks pho. But surprise...he explains very well and has some tricks that i even learn from him (ex: char the bones first instead of blanching them, charring first and toast the aromatics in fat ) and a whole lot more....Thank you Jason for all the tips. And i am sorry for doubting you at first. You are also very funny guy (rock sugar) which makes me like you even more. Bravo for the well done video.
Yeah thanks dude! This is so much better than any of my allegedly 'authentic' cook-books. There's a few of us westerners who have adopted the various asian foods as a quasi-religion. Not enough, but a few. If I ever become a politician, I'll try and make trips to se-asia mandatory. 🛑⭐🛑
I never comment. But I had to tell you that you’re explanation, understanding of consumer grocery options, and depth is the best I’ve seen. Can’t wait to watch more of your videos
I don’t normally watch a video about “work after work” but I watched the entire video. Tremendous! You have a special gift of explaining complicated things with economy of words. Very humbled that you made my recipe. Thanks brother ❤️ MJ of Pho 🍜 PS I use reverse osmosis at my store (you left no stones unturned)
Thank you, brother! I worked in nice restaurants for years and a lot of chefs - especially those operating at your level - keep all their secrets close to the vest. You’ve not only been an open book, but you’ve also shared everything you’ve discovered AND allowed others to use your recipes and techniques; such people are exceedingly rare. It’s been an honor to speak with you. Cheers, mate!
I've been making pho for a LONG time, and I'm always learning something new about the process. I like the toasting of spices in the tallow. It makes much sense to me. As an aside, I find oxtail pho to be the best. It produces the richest, lip smacking broth and turns into a gelatinous solid when cold. The oxtail beef is also my favorite out of any of the cuts. Highly recommend people do a pure oxtail broth some time.
@@ladyflimflam Yeah, I wouldn't say oxtail broth is weak, but he probably meant to say that it doesn't quite have the depth that using soup bones does.
Jason...As a long time subscriber your videos just keep getting better and better. I know it's a lot of work so thank you! This will be made and I know it will be awesome.
I made this over the last 2.5 days - about to have my first bowl for breakfast. I love your recipe and I also followed through Leighton's full tutorial video as well before I started the process. The depth of flavor and color with this recipe is amazing. Unlike the video, I made a full 6 liters of finished pho bo broth and I doubled the amounts of the aromatics and brisket to end up with 12 servings versus 6. Thank you (and thanks to Leighton!) for sharing this video/recipe. My apartment smells beyond amazing from all the steeping - to the point that my neighbor knocked on my door asking me what I was making for dinner yesterday! :) Thanks again for taking the time to summarize Leighton's tutorials into a shorter version - and I found your pacing in the recipe was quite good - easy to follow without having to go back and play through the sections often. I also appreciate the education regarding hat nem chay - I'm starting to use it in a lot of my soups and stir fries!
@@farmageddon the results blew me away. Still can't beat my favorite restaurant's broth (although this is very close!), but I can say this recipe is way better than all the other pho restaurant broths I've had here in Orange County, CA. :) I was worried about the amounts of black cardamon and clove, but the balance in the flavor profile was spot-on. :)
I just made this recipe. I wasnt able to perfectly follow it but it was still amazing and better than some of the pho i've eaten in resturant. This is the first of countless attempts that i consider a success
I've recently started having fascinations about making pho and this video explains everything from scratch in great detail. Awesome job at making authentic pho. I thought it was gonna be hard, but after watching your video, I think I can do it.
I made this recipe this past week and my friends thought it was some of the best pho they've ever tasted! The charred aromatics and toasted spices definitely made this stand out compared to the more traditional pho in restaurants with more lighter colored broths. I took it a step further and smoked a chuck roast before infusing in the broth. My asian grocery store was out of eye round so I used sliced ribeye instead and I'm glad I did. The ribeye had barely any marbling but it was still very tender. 10/10 for my first try, I'll try using different bones for my broth next time.
Thank you for this, Jason! I am half-Vietnamese and have never made pho myself. I'm so so so excited to try your recipe and hope my relatives from Vietnam will visit one day to try it!
I tried this recipe last week. While I didn’t have enough time to do the 24 hour braise I used a pressure cooker and got really amazing results after about 4 hours for the bone broth. Thanks so much for the recipe, it really lifted our pho game!
As a Vietnamese that get tired of Pho ( my husband cooks it at least twice a month ) , everything he explained is on point. Also as a details-oriented person ( 10 years accountant) , I really appreciate his information-packed instructions. I feel it would take my husband a few trials before he can master these techniques, though; If he ever let down his pride to learn how to cook Pho from a non-Viet yotuber 😂
I made this recipe tonight following your recipe to the finest detail. WHAT AN EXPERIENCE! My many, many thanks for your exacting detail and in providing a downloadable recipe. I’m looking forward to exploring your culinary catalog; you’ve got a subscriber in me.
Hạt Nêm is a type of seasoned MSG. In Việt Nam, we have plenty of flavored hạt nêm from different brands but Knorr is the most well-known since their marketing strat is pretty good
THIS IS THE WAY. People tend to focus too much on the bone and broth and forget about properly prepare spice/aromatic and seasoning. And i have an orgasmic reaction when you also use the right garnishes, even the onion is sliced right. Chef kiss*
Another tremendous video by Jason. Bravo! Once again I appreciate the level of detail you provide for every step along the way. Every recipe of yours I’ve tried has turned out fantastic. Thanks again for the thorough recipe. Looking forward to your next video.
I have made pho a number of times and I always ended up being a bit dissapointed, but after i tried this recipie I was 100% satisfied, so were my guests 😊 Thank you!
This is like a masterclass. I'm so happy to had found your video. I had pho brisket and filet at 1618 Asian fusion in Austin and after that, inspired me to up my Pho game which was already good. Learned a lot from your video. 🙏
The version you made is the typical one in southern Vietnam, my favorite. I'm so impressed right now. Well done sir. Oh, and 1 more thing, in Vietnam, usually we don't use hat nem, we use MSG. There, I said it. MSG is the king of flavor.
Now i know why a good Pho is on the more expansive side, there is a lot of steps & ingredients involved, so the taste is like no other, thanks to the both of you for a wonderful recipe!
Been making pho for years here. I can confirm that Femur are the best! They taste great, but when the marrow gets released into the broth???? It's a nice surprise in your bowl of pho. I would also like to add in that if you like, you should also add in beef tendon in your broth cooking process as well. It adds to that mouth feel. But make sure you clean it properly. Blanch it in boiling water for a minute or 2 (don't worry, it's a tendon that takes hours to cook so a semi-longer blanch process is more than ok). Make sure you look for beef hairs and take off any weird looking tendon skin. And I agree... ALWAYS toast all of your dried spices as well as char your onions, garlic, and ginger. You can also add in a stalk of lemon grass as well. It smells great as well!
Absolutely love these vids! You do more research than any channel ive come across yet and ALWAYS cite your sources (unlike the bigger channels pumping out multiple vids a month/week with obviously stolen recipes). Now would love another pho deep dive for the vastly superior northern style pho ;)
Thank you! I sincerely appreciate that! I promise a Northern-style pho is coming in the future! We have a really good restaurant called Pho Sapa in my hometown that specializes in Northern-style pho and it's really good! Would be cool to introduce people in the West to that style because I don't think many people have tried it! Thanks again for the kind words!
@@farmageddon Pho Sapa? I had no idea there was a decent northern style pho place here. I'm also in the Houston area and will definitely put it on my list of places to try! I lived in Hanoi for five years and miss the food so much, hopefully Pho Sapa can scratch that itch. Thanks for the reply and I'll be eagerly awaiting your next pho vid!
Hell Yeah Bro!!! As a fellow Houstonian I know all the places you are talking about. The mushroom seasoning is a first for me and can't wait to try. Well done. Making Houston Proud.
You nailed this video!!! I’ve been making Phó for years and I may tweak mine a little after I watched this. I had always roasted my meat and my aromatics. I never like the “clarity” argument. Taste will always trump presentation!!!
Can confirm…very good results from Leighton’s method. Made last year in the winter. I’ll definitely be making it again this year. You’ve done a great job compressing his approach. The one critique I’ll give of this video is that I’d love to see more detail on rice noodle cooking procedure. It may seem obvious how to cook them, but it’s easy to mess it up if you’ve never cooked them before, and it’s very different from cooking wheat pasta, which is going to end up being a false reference point for a lot of folks.
This might be my favorite TH-cam video ever! Pho is my favorite dish and I'm so excited to to try this recipe. Now we just need a recipe for the chili oil that is served at a lot of Pho restaurants, which is different and more simple than the Chinese style chili oil that is getting popular. You are right about the sriracha and hoisin having no place in a broth that good, but it's still good to have to dip your meat into.
He elevates Pho with skill and experience. It's different from many other restaurants, they only put in Wagu Beef Pho and Truffle mushrooms. That doesn't mean much for Pho, a dish that uses broth as its main source! Another like from a Vietnamese person who loves Pho!!!
Hey Jason Farmer!, I'm so glad you're back! I was starving pretty much! Now I know what to make tonight for dinner. And again thanks so much for YOUR great recipes!!👍👍✌️
Thank you so much! I sincerely appreciate your generosity! So, typically for a beef broth you want to do at least 8-12 hours and up to 24. Anything over 24 is probably diminishing returns. But I'd do at least 8-12. that should work well for you. You could also do a pressure cooker and cut off about 2/3rds of the time. But you'd be sacrificing clarity if that's important to you. Thanks again! If there are any recipes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate! :)
One of the best/most in depth video and information about pho. I was wondering why my pho has a sour taste to it. It's because l added fish sauce too soon. Thanks. Leighton sent me here.
This is AMAZING!! Thank you putting this together. I've tried making pho sooo many times and it's never good lol. I'm excited to apply everything from your video!
You're a legend! Thank you so much for the content, each time you upload a new video I start to hunt for the groceries and plan my cooking to try it ASAP!
Saigon cinnamon is the correct name :). Also, using the beef tallow with the spices is definitely the better way to get more flavor. Appreciate the intelligent research in this video. This is what the proper Vietnamese pho restaurants do.
I use a hack to cut down the cooking time in case I don't want to do the 24 hour bone broth. I use boxed low sodium chicken stock and add oxtail to the pot, I take out the spices and brisket at 3 hr mark and leave the rest for another hour or two. The chicken stock instead of beef for the clearer and increased complexity of the broth, and the oxtail to add the beefy gelatinous mouth feel. It's 90% similar to the full recipe but only half the time, I usally start after lunch and have it ready for dinner.
Havent been here for a while.. i thought this channel was gonna blow up.. Fried rice video changed my life.. I sense this video will alter my destiny once again. Big ups from down under. Im off to Pho Queue
Fantastic job here! One tip with the rare beef I learned from a Pho stand in Hanoi... take the cut of beef that's already somewhat thin cut, lay it on the cutting board, and slam it down with the flat edge of your cleaver (or meat tenderizer I guess). That makes it super thin and breaks a lot of the fibers, making it super tender too. For a Pho application I would definitely stick with Red Boat.
Wow! I've been a lifelong pho eater and have had, in my opinion, the best pho in the world. However, this video really made me question that. I've tried making my pho at home a billion times but always come up short. I'm going to try your technique to see if it hits it. Pho is so finicky that if you're off even a little bit on the ratio or technique, it shows it in the broth. Thanks for breaking this down!
i've seen Leighton's video on "golden" pho broth a while back before this video and I I've never gotten around to trying to make it at home. Your techniques are good and these honestly can be applied to pretty much any broth to elevate it to the next level. Regarding adding the fish sauce at the end, I absolutely agree. Another foodie TH-camr said that they don't add fish sauce to their pho because it will cause the pho to go bad faster. I agree with this reasoning because fish sauce is fermented and cooking in high heat will destroy those fermented flavors. Actually, high heat seems to be the killer of flavor. If anything, omit the fish sauce so you can store the end product in the freezer / fridge only to add the fish sauce when you prepare a fresh bowl of pho. Honestly, the idea of adding a fermented thing at the end is not a new concept as Japanese people also do the same with soy sauce when they cook with it.
I came across Leightons recipe but wasnt sure of some of the information he gave us. I am currently working on my beef base as we speak. this breaks it down into a step by step, you both for this
Thank you for demystifying how to make pho' even the broth and the new layers of flavor that goes with it. You should definitely write a book about demystifying popular ethnic dishes that can be prepared at home. Like your ramen, pho', katsu, fried rice, take out Chinese food, Indian, pad thai. And many other dishes. I remember one of our sous chefs prepared pho' with the technqiue of roasting bones to make the another level of flavor, then the seasoning is another part to combine getting the dish together.
Before you get so popular you can’t read all the comments I LOVE your videos! I paid a professional chef to teach me how to make fried rice and you do it the same way! That’s how I know all your videos can be trusted. I have a request, could you please post a video of how to make your roasted tomato and caramelized onion egg bites? Or if you have the recipe somewhere I’d be super grateful! Thanks for giving me hope that I can cook!!!
any people that say pho broth needs to be colorless like water from the tap, DU MA you don't know shiite or you use pho powder, you cant achieve beef flavor with colorless broth.
LMFAOOOOO I love the segment on green onion so much because you are so right lol. And thanks so much for shouting out a smaller channel on YT, especially a Vietnamese one!! 😍😍 I can't wait to subscribe to Leighton too and watch his channel! You have a good heart 🥰
THANK YOU i feel like i just found the tutorial version of Leighton's Pho. When I found his page i was too overwhelmed by knowledge/testing he was doing to understand how I could replicate it simply at home.
I never talk politics. But I hate communism. I read The Gulag Archipelago the year I got out of high-school, more than 20 years ago. And it really affected me. I still think that's the most life-changing book I've ever read.
@@tnt3171 Sorry if you saw some aggressive messages in the replies. I had to block some dunce defending communism. It was the standard, "bUt ThAt WaSn'T rEaL cOmMuNiSm!" candard. Had to block him from ever commenting on the channel again.
Wanna learn how to make Chinese takeout egg drop soup at home? Check out this video: th-cam.com/video/Odez3uKwWOA/w-d-xo.html
Check out Leighton’s Pho tutorial playlist here: th-cam.com/play/PL2zG8ZqmYEwajSSsE3SCRHeJxHXg3mt8C.html&si=CgDSNJJ1qjg7qWsB
Buy Leighton’s Hat Nem here (purchase link): www.phoqueue.com.au/shop/knorr-hat-nem-thit-than-xuong-ong-tuy
You're a legend man!😊😊😊😊
so basically most 'hat nem' contains/is MSG?
PS: ANY time i've had Pho w/clearer (not darkish) broth, it was horrible!
oh and sorry not sorry, gotta disagree about Hoisin &/or Sriacha, EVER Vietnamese restaurant in SoCal (home of Little Saigon and super authentic Viet cuisine) delivers Hoisin & Sriacha on side w/the Pho orders!
Hey Jason, ive been doing really good with my youtube account, nice to see youve hit 230k👍
Call me sometime, dude, and we'll chat TH-cam! Congrats on your channel! @@Rabid8912
This is wrong!
Restaurant pho has never tasted as good as homemade pho. So, I’m the opposite.
Then again, I’m a Vietnamese American. Both of my parents were born & raised in Vietnam.
This video is so underrated bro, as a Vietnamese, it's the best, most informative, inclusive, professional, and authentic instructions for Pho, I hope your channel will grow exponentially!
thank you! I sincerely appreciate the kind words!
Pho Q is a great name for a restaurant, almost as good as Pho King
Pho Shizzle is a good one.... already taken.
Leighton's Pho Queue is the cleverest of all the Pho puns I've seen! Too funny!
One might even say that it is: pho-nomenal! 😎
In Vegas, we have a pho chain called Pho Kim Long lmao
I ate at a place in Las Vegas called Pho Kim Long
Friend of mine married a woman who was of Vietnamese decent and spent on their honeymoon there. Has a photo of a restaurant named _Pho King_
This is, by far, the best explanation of how to make good pho. Everything is covered down to the most minute details. Even distinguishing the prep for fresh vs. dried pho noodles is so important. And you even mention the signifier of quality when a restaurant has the culantro! Haha. Seeing this makes me so proud and happy!
Thank you, brother!
Pho bo is my favorite food so, being retired culinary arts instructor, I seek authenticity. The wonderful family that ran my all time favorit Pho shop moved away to start a new restaurant on the east coast so I took a summer and went to SEA to find out how to make an authentic pho broth. Thailand, Laos, Vietnam (north and south types), and Cambodia. Strangely enough the best instruction I got was at a cooking school in Phnom Penh, Cambodia. There is a huge Vietnamese population in Cambodia. Anyway, theres a lot to making a great broth and when I make it I make 2 gallon batches divided into quart freezer bags. That along with having an excellent Asian market in town means that I can have pho anytime I want.
This instructional is spot on with good detail both visual and verbal. One thing I learned in Cambodia was to add a pound of chicken feet to each batch. The collagen fortifies the broth without adding any off flavors. It's a real game changer.
I thought I was expert in pho. I’ve studied so many videos and asked many Vietnamese friends and made tons of pots. I’ve learned so much from your video. So much respect for you. Thank you for all the information. I will adjust my cooking and watch Leighton Pho videos. 🙏
Thank you very much! That's so kind of you! And Leighton is the GOAT of pho!!
Your attention to detail is MAGNIFICENT. Your channel is one of my favorites.
Thank you! I sincerely appreciate your support!
As a viet and videographer, i already know this video took a lot of work to do. Your attention to detail is top notch. You got yourself a new fan.
Thanks, man! I sincerely appreciate that! It means a lot! And welcome!
Thank you, Jason. I always learn so much from your excellent videos.
Thank you, David! I sincerely appreciate your generosity!
It's really nice to see you again and I hope you have a wonderful weekend!
Tip on the banh pho: You can just as well blanch the banh pho in a bubbling hot pot of water while whisking the noodles constantly for 1-2 minutes, or until al dente. Strain it out with a strainer and rinse with water to prevent the noodles from overcooking and removing the excess starch. The main issue of clumping comes from starch molecules bonding to one another again as heat leaves the noodles, so rinsing the banh pho clean will 1. help maintain clarity of the broth visually and by taste and 2. minimize clumping in a quick and timely manner. You'll want your broth to be simmering hot to finish off the cooking for both the noodles and the raw meat.
There are also a different set of particulars when it comes to making pho ga (chicken pho), which usually ends up with a much paler broth than pho bo and requiring a lot less cook time on the chicken (due to low fat content in poultry, people often steam / boil the chicken first and only add the meat back in at the end so it doesn't become tough). I think a lot of viewers would benefit from the lower price-point of pho ga and how little you can get away with in terms of spices and substitutes to get a good-enough flavor.
very informative comment! thank you!
As a vietnamese who makes pho sometime at home, i doubted Jason at first of how he cooks pho. But surprise...he explains very well and has some tricks that i even learn from him (ex: char the bones first instead of blanching them, charring first and toast the aromatics in fat ) and a whole lot more....Thank you Jason for all the tips. And i am sorry for doubting you at first. You are also very funny guy (rock sugar) which makes me like you even more. Bravo for the well done video.
thank you for your kind words! I sincerely appreciate you!
Yeah thanks dude! This is so much better than any of my allegedly 'authentic' cook-books.
There's a few of us westerners who have adopted the various asian foods as a quasi-religion. Not enough, but a few.
If I ever become a politician, I'll try and make trips to se-asia mandatory. 🛑⭐🛑
I never comment. But I had to tell you that you’re explanation, understanding of consumer grocery options, and depth is the best I’ve seen. Can’t wait to watch more of your videos
Always really well explained and amazing results!
Thank you, brother!! It’s really nice to see you again! I hope you have a wonderful day!!
I don’t normally watch a video about “work after work” but I watched the entire video. Tremendous!
You have a special gift of explaining complicated things with economy of words.
Very humbled that you made my recipe. Thanks brother ❤️
MJ of Pho 🍜
PS I use reverse osmosis at my store (you left no stones unturned)
Thank you, brother!
I worked in nice restaurants for years and a lot of chefs - especially those operating at your level - keep all their secrets close to the vest. You’ve not only been an open book, but you’ve also shared everything you’ve discovered AND allowed others to use your recipes and techniques; such people are exceedingly rare. It’s been an honor to speak with you.
Cheers, mate!
Thank you, thank you, thank you!!!!
Thanks for sharing the recipe!
LOL....who was the master teaching you all the secrets to make superb Pho like this? This is the best recipe I have seen on TH-cam.
Search for "Leighton Pho" on TH-cam. He's the Pho master!
I have been following Leighton' channel for a while. His recipe is really the best I have tried. Good to see him get recognition here.
I can't wait until his channel blows up. Such a cool and interesting guy.
I'm impressed. I thought I was going to watch some Rachel Ray type of pho. But this is precise and carefully planned. Thank you!
I've been making pho for a LONG time, and I'm always learning something new about the process. I like the toasting of spices in the tallow. It makes much sense to me. As an aside, I find oxtail pho to be the best. It produces the richest, lip smacking broth and turns into a gelatinous solid when cold. The oxtail beef is also my favorite out of any of the cuts. Highly recommend people do a pure oxtail broth some time.
Bingo! My parents usually use other bones, but the one time I tried oxtail was mindblowingly good. Real expensive, but real good.
Ridiculously expensive for most people, but probably a good idea to at least add some to the broth!
Yup, I don’t know what he’s smoking to claim that oxtail broth is weak.
@@ladyflimflam Yeah, I wouldn't say oxtail broth is weak, but he probably meant to say that it doesn't quite have the depth that using soup bones does.
I agree. Its just so pricey 😢
I have watched this 10 times and am currently making this for the second time. Absolutely fantastic. I followed your exact method and recipe
Jason...As a long time subscriber your videos just keep getting better and better. I know it's a lot of work so thank you! This will be made and I know it will be awesome.
What’s up, brother!! Great to see you!
@@farmageddonYou're awesome ❤❤❤❤
The meticulous detail alongside the mandatory traditionally accurate ingredients is beautiful. This was a work of art, well done my man
thank you, brother!
I made this over the last 2.5 days - about to have my first bowl for breakfast. I love your recipe and I also followed through Leighton's full tutorial video as well before I started the process. The depth of flavor and color with this recipe is amazing. Unlike the video, I made a full 6 liters of finished pho bo broth and I doubled the amounts of the aromatics and brisket to end up with 12 servings versus 6. Thank you (and thanks to Leighton!) for sharing this video/recipe. My apartment smells beyond amazing from all the steeping - to the point that my neighbor knocked on my door asking me what I was making for dinner yesterday! :)
Thanks again for taking the time to summarize Leighton's tutorials into a shorter version - and I found your pacing in the recipe was quite good - easy to follow without having to go back and play through the sections often. I also appreciate the education regarding hat nem chay - I'm starting to use it in a lot of my soups and stir fries!
Amazing! I hope you enjoy it!
Thanks for watching! And much respect for doing the recipe!
@@farmageddon the results blew me away. Still can't beat my favorite restaurant's broth (although this is very close!), but I can say this recipe is way better than all the other pho restaurant broths I've had here in Orange County, CA. :) I was worried about the amounts of black cardamon and clove, but the balance in the flavor profile was spot-on. :)
I just made this recipe. I wasnt able to perfectly follow it but it was still amazing and better than some of the pho i've eaten in resturant. This is the first of countless attempts that i consider a success
I've recently started having fascinations about making pho and this video explains everything from scratch in great detail. Awesome job at making authentic pho. I thought it was gonna be hard, but after watching your video, I think I can do it.
I made this recipe this past week and my friends thought it was some of the best pho they've ever tasted! The charred aromatics and toasted spices definitely made this stand out compared to the more traditional pho in restaurants with more lighter colored broths. I took it a step further and smoked a chuck roast before infusing in the broth. My asian grocery store was out of eye round so I used sliced ribeye instead and I'm glad I did. The ribeye had barely any marbling but it was still very tender. 10/10 for my first try, I'll try using different bones for my broth next time.
You taught me so much about the recipe and individual ingredients, not something many people will do in these videos. Excited to make it!
Thank you for this, Jason! I am half-Vietnamese and have never made pho myself. I'm so so so excited to try your recipe and hope my relatives from Vietnam will visit one day to try it!
I tried this recipe last week. While I didn’t have enough time to do the 24 hour braise I used a pressure cooker and got really amazing results after about 4 hours for the bone broth. Thanks so much for the recipe, it really lifted our pho game!
I absolutely love the depth and detail that you go into in these vids Jason. Great stuff my man.
You are da bomb Jason ! Your pho making routine and recipe is legit and the final product tastes better than anything I've experienced. Well done!
Thank you, Vinh! I sincerely appreciate that!
As a Vietnamese that get tired of Pho ( my husband cooks it at least twice a month ) , everything he explained is on point. Also as a details-oriented person ( 10 years accountant) , I really appreciate his information-packed instructions. I feel it would take my husband a few trials before he can master these techniques, though; If he ever let down his pride to learn how to cook Pho from a non-Viet yotuber 😂
Best video I’ve ever seen on how to make pho. So good!
This is amazing Jason! Your mastery of the recipes and your generosity in sharing them is inspiring!
I agree with you about using filtered water vs toxic tap water. It makes a HUGE difference!
I made this recipe tonight following your recipe to the finest detail. WHAT AN EXPERIENCE! My many, many thanks for your exacting detail and in providing a downloadable recipe. I’m looking forward to exploring your culinary catalog; you’ve got a subscriber in me.
Hạt Nêm is a type of seasoned MSG. In Việt Nam, we have plenty of flavored hạt nêm from different brands but Knorr is the most well-known since their marketing strat is pretty good
THIS IS THE WAY. People tend to focus too much on the bone and broth and forget about properly prepare spice/aromatic and seasoning. And i have an orgasmic reaction when you also use the right garnishes, even the onion is sliced right. Chef kiss*
Arguably, one of the best pho 101 video. I'm Vietnamese and can eat pho 3-4 times a week.😋👨🍳
Another tremendous video by Jason. Bravo! Once again I appreciate the level of detail you provide for every step along the way. Every recipe of yours I’ve tried has turned out fantastic. Thanks again for the thorough recipe. Looking forward to your next video.
I have made pho a number of times and I always ended up being a bit dissapointed, but after i tried this recipie I was 100% satisfied, so were my guests 😊 Thank you!
This is like a masterclass. I'm so happy to had found your video. I had pho brisket and filet at 1618 Asian fusion in Austin and after that, inspired me to up my Pho game which was already good. Learned a lot from your video. 🙏
The version you made is the typical one in southern Vietnam, my favorite. I'm so impressed right now. Well done sir. Oh, and 1 more thing, in Vietnam, usually we don't use hat nem, we use MSG. There, I said it. MSG is the king of flavor.
This was the best and most comprehensive tutorial I have ever seen.
Now i know why a good Pho is on the more expansive side, there is a lot of steps & ingredients involved, so the taste is like no other, thanks to the both of you for a wonderful recipe!
Watching this jusy reminded me to just pay my favorite pho spot 😂
My thoughts exactly! 😂
Been making pho for years here. I can confirm that Femur are the best! They taste great, but when the marrow gets released into the broth???? It's a nice surprise in your bowl of pho.
I would also like to add in that if you like, you should also add in beef tendon in your broth cooking process as well. It adds to that mouth feel. But make sure you clean it properly. Blanch it in boiling water for a minute or 2 (don't worry, it's a tendon that takes hours to cook so a semi-longer blanch process is more than ok). Make sure you look for beef hairs and take off any weird looking tendon skin.
And I agree... ALWAYS toast all of your dried spices as well as char your onions, garlic, and ginger. You can also add in a stalk of lemon grass as well. It smells great as well!
This is the best pho recipe I've seen, especially coming from a non Vietnamese person. Thank you!
My dad owned a pho restaurant while I was growing up and everything you say in this video is true. Two thumbs up 👍🏼
This video is awesome I laughed at the part where you said “just be sure not to get caught with rock” “officer I swear I was only making pho”
One of my favorite channels. Always a good day when u release a new video.
Absolutely love these vids! You do more research than any channel ive come across yet and ALWAYS cite your sources (unlike the bigger channels pumping out multiple vids a month/week with obviously stolen recipes). Now would love another pho deep dive for the vastly superior northern style pho ;)
Thank you! I sincerely appreciate that! I promise a Northern-style pho is coming in the future! We have a really good restaurant called Pho Sapa in my hometown that specializes in Northern-style pho and it's really good! Would be cool to introduce people in the West to that style because I don't think many people have tried it! Thanks again for the kind words!
@@farmageddon Pho Sapa? I had no idea there was a decent northern style pho place here. I'm also in the Houston area and will definitely put it on my list of places to try! I lived in Hanoi for five years and miss the food so much, hopefully Pho Sapa can scratch that itch. Thanks for the reply and I'll be eagerly awaiting your next pho vid!
Let me know if you like it!
Hell Yeah Bro!!! As a fellow Houstonian I know all the places you are talking about. The mushroom seasoning is a first for me and can't wait to try. Well done. Making Houston Proud.
Howdy neighbor!
I love making pho, but this video is a game changer, I'm definitely going to use this method. Thank you for this video!
Your recipe is the BEST and you made a very logical explanation of cooking the spices.
You do have a deep understanding of pho ingredients and are a world class presenter of pho secrets. Bravo!!! 👍👍👍
the most comprehensive Pho video ever. very concise & great narration. hope you blow up
You nailed this video!!! I’ve been making Phó for years and I may tweak mine a little after I watched this. I had always roasted my meat and my aromatics. I never like the “clarity” argument. Taste will always trump presentation!!!
Can confirm…very good results from Leighton’s method. Made last year in the winter. I’ll definitely be making it again this year. You’ve done a great job compressing his approach.
The one critique I’ll give of this video is that I’d love to see more detail on rice noodle cooking procedure. It may seem obvious how to cook them, but it’s easy to mess it up if you’ve never cooked them before, and it’s very different from cooking wheat pasta, which is going to end up being a false reference point for a lot of folks.
This might be my favorite TH-cam video ever! Pho is my favorite dish and I'm so excited to to try this recipe. Now we just need a recipe for the chili oil that is served at a lot of Pho restaurants, which is different and more simple than the Chinese style chili oil that is getting popular. You are right about the sriracha and hoisin having no place in a broth that good, but it's still good to have to dip your meat into.
thanks, dude! I'll look into the chili oil!
Welcome back!
Thanks, Ben!! It’s great to see you again! I hope you are well!!
I appreciate your indepth pho receipe, thankyou for your efforts. Very clear and concise.
He elevates Pho with skill and experience. It's different from many other restaurants, they only put in Wagu Beef Pho and Truffle mushrooms. That doesn't mean much for Pho, a dish that uses broth as its main source!
Another like from a Vietnamese person who loves Pho!!!
Ur explanation keeps me goin on.. the knowledges of culinary is mind blowing
Thank you! I sincerely appreciate that!
Hey Jason Farmer!, I'm so glad you're back! I was starving pretty much! Now I know what to make tonight for dinner. And again thanks so much for YOUR great recipes!!👍👍✌️
My man. I am on the aromatics stage and I can already tell this broth is going to be amazing. Thank you so much!
Thanks! One question, what is the minimum amount of time to do the bone broth? I’m not sure I’ve got 24hrs
Thank you so much! I sincerely appreciate your generosity!
So, typically for a beef broth you want to do at least 8-12 hours and up to 24. Anything over 24 is probably diminishing returns. But I'd do at least 8-12. that should work well for you. You could also do a pressure cooker and cut off about 2/3rds of the time. But you'd be sacrificing clarity if that's important to you.
Thanks again! If there are any recipes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate! :)
An incredibly articulate scientist. You have my respect sir.
Thank Jason for this DETAILED & DELICIOUS Pho recipe. The beef broth recipe is the BEST I've ever seen. Yes, it's world--class.
One of the best/most in depth video and information about pho. I was wondering why my pho has a sour taste to it. It's because l added fish sauce too soon. Thanks. Leighton sent me here.
as a vietnamese i don't like this dish much but i really apreciate the effort it took for you to make a bowl here.
Why don't you like it? Can you provide better video?
@@inothing7370 i dont like the texture of the nooudle that is all. no im not a cook or a youtuber
We appreciate you introducing new dishes we must try out. You'll always have our support.
Thank you, Sophia!
This is AMAZING!! Thank you putting this together. I've tried making pho sooo many times and it's never good lol. I'm excited to apply everything from your video!
You're a legend! Thank you so much for the content, each time you upload a new video I start to hunt for the groceries and plan my cooking to try it ASAP!
Saigon cinnamon is the correct name :). Also, using the beef tallow with the spices is definitely the better way to get more flavor.
Appreciate the intelligent research in this video. This is what the proper Vietnamese pho restaurants do.
I use a hack to cut down the cooking time in case I don't want to do the 24 hour bone broth. I use boxed low sodium chicken stock and add oxtail to the pot, I take out the spices and brisket at 3 hr mark and leave the rest for another hour or two. The chicken stock instead of beef for the clearer and increased complexity of the broth, and the oxtail to add the beefy gelatinous mouth feel. It's 90% similar to the full recipe but only half the time, I usally start after lunch and have it ready for dinner.
This is infinitely the best pho video tutorial on TH-cam.
thank you!
Havent been here for a while.. i thought this channel was gonna blow up..
Fried rice video changed my life.. I sense this video will alter my destiny once again.
Big ups from down under. Im off to Pho Queue
thanks, dude! I appreciate your support! Tell Leighton I say what's up when you visit PQ!
Will do!@@farmageddon
Fantastic job here! One tip with the rare beef I learned from a Pho stand in Hanoi... take the cut of beef that's already somewhat thin cut, lay it on the cutting board, and slam it down with the flat edge of your cleaver (or meat tenderizer I guess). That makes it super thin and breaks a lot of the fibers, making it super tender too. For a Pho application I would definitely stick with Red Boat.
that's a great tip! thank you for sharing! and thank you for the kind words! :)
This is the best cooking channel on YT by far. Now go Pho yourself.
😎
Wow! I've been a lifelong pho eater and have had, in my opinion, the best pho in the world. However, this video really made me question that. I've tried making my pho at home a billion times but always come up short. I'm going to try your technique to see if it hits it. Pho is so finicky that if you're off even a little bit on the ratio or technique, it shows it in the broth. Thanks for breaking this down!
this is the best Pho tutorial video i've seen 👍👍👍. Thank you 🙏
i've seen Leighton's video on "golden" pho broth a while back before this video and I I've never gotten around to trying to make it at home. Your techniques are good and these honestly can be applied to pretty much any broth to elevate it to the next level. Regarding adding the fish sauce at the end, I absolutely agree. Another foodie TH-camr said that they don't add fish sauce to their pho because it will cause the pho to go bad faster. I agree with this reasoning because fish sauce is fermented and cooking in high heat will destroy those fermented flavors. Actually, high heat seems to be the killer of flavor. If anything, omit the fish sauce so you can store the end product in the freezer / fridge only to add the fish sauce when you prepare a fresh bowl of pho. Honestly, the idea of adding a fermented thing at the end is not a new concept as Japanese people also do the same with soy sauce when they cook with it.
WOW you have pho down to a science AMAZING VIDEO. Now I can see the value in a bowl of pho. Nice WORK will have to try method one day. THANKS.
I came across Leightons recipe but wasnt sure of some of the information he gave us. I am currently working on my beef base as we speak. this breaks it down into a step by step, you both for this
Thank you! Leighton is the GOAT! Love that guy!
Thank you for demystifying how to make pho' even the broth and the new layers of flavor that goes with it. You should definitely write a book about demystifying popular ethnic dishes that can be prepared at home. Like your ramen, pho', katsu, fried rice, take out Chinese food, Indian, pad thai. And many other dishes. I remember one of our sous chefs prepared pho' with the technqiue of roasting bones to make the another level of flavor, then the seasoning is another part to combine getting the dish together.
After thinking about making my own Pho and coming across this wonderfully helpful video, I went to the local Pho place nearby and got myself a bowl.
Before you get so popular you can’t read all the comments I LOVE your videos! I paid a professional chef to teach me how to make fried rice and you do it the same way! That’s how I know all your videos can be trusted. I have a request, could you please post a video of how to make your roasted tomato and caramelized onion egg bites? Or if you have the recipe somewhere I’d be super grateful! Thanks for giving me hope that I can cook!!!
Thank you! I’ll definitely do that video in the future!
Thank you!!!!@@farmageddon
Perfect timing I am looking for this God Bless you
Same!
any people that say pho broth needs to be colorless like water from the tap, DU MA you don't know shiite or you use pho powder, you cant achieve beef flavor with colorless broth.
As a Vietnamese and never ever cooked pho before, thank you for making this video.
Another great video Jason! My favorite so far 😍 thank you 🙏🏾
man, you brought Pho to the next level. It is a chemist making Pho. :) Well done.
Another amazing video. Please keep it up; your content is high quality stuff, brother.
This is a pretty detailed description of how to make Pho. 👍👍👍👍👍
LMFAOOOOO I love the segment on green onion so much because you are so right lol. And thanks so much for shouting out a smaller channel on YT, especially a Vietnamese one!! 😍😍 I can't wait to subscribe to Leighton too and watch his channel! You have a good heart 🥰
Thank you! Leighton is the GOAT!
As a Vietnamese immigrant, I just want to say I appreciate you pronouncing Pho, correctly (vs FO as other chefs do) =)
THANK YOU i feel like i just found the tutorial version of Leighton's Pho. When I found his page i was too overwhelmed by knowledge/testing he was doing to understand how I could replicate it simply at home.
I haven’t tried your recipe yet but instantly like your channel just because you addressed the beloved city as SAIGON, and not HCM! Appreciate you!
I never talk politics. But I hate communism. I read The Gulag Archipelago the year I got out of high-school, more than 20 years ago. And it really affected me. I still think that's the most life-changing book I've ever read.
@ Glad we are here! My family was almost shattered by them! Barley survived! Will try your recipe soon.
@@tnt3171 Sorry if you saw some aggressive messages in the replies. I had to block some dunce defending communism. It was the standard, "bUt ThAt WaSn'T rEaL cOmMuNiSm!" candard. Had to block him from ever commenting on the channel again.
Instantly subscribed, best Pho tutorial ever.
Thank you!!
Wow Jason ! You don't fool around when it comes to details ! You have a new sub here from Quebec ! 😊
You are the best❤️❤️❤️ I love a good pho and I cannot wait to follow your recipe.