Okay so i followed this video exactly and the broth is over poweringly bitter and strong. it's horrible. I'm pretty sure it's not supposed to taste like this, at first i thought it might have been too much ginger so i tried again but with no ginger at all and it taste exactly the same. what can cause it to be soo bitter and strong. this is my first time ever cooking pho(or tasting it) s it supposed to taste like this?
@SpeedyTroll I've tasted Pho that was nice and brown and Pho that was fairly clear and there is no contest. Rich flavors take time. I am really looking forward to trying this recipe as it is surprisingly similar to the Mennonite Chicken Soup recipe that also benefits from many hours of simmering.
hi, thanks a lot for the video... i more or less followed your recipe to the tee with probably some very important exceptions.
I don't have a broiler, so i put my oven on broil and charred the spices for 10 minutes, and instead of your 3 hours, i simmered it for double that, 6 hours, in the hopes of more flavor.
Honestly, the pho came out great (not my first time, probably more like my 15th time)... my pho usually ends up looking VERY brown...
@kimjack1000 So when you describe not great, what do you feel is it lacking (no enough salt, no enough fish sauce, not gelatanious enough?) People sometimes add too much water, so to correct that is to boil the stock down, to reduce it and concentrate the flavor, or add more salt and fish sauce to bring up the flavor profile. Most of the time is added more fish sauce to solve problems.
i said it came out GREAT. The taste is excellent, I'm just a bit confused in the aesthetics... cause mine is REALLY brown, whereas most pho I've eaten at restaurants even the best ones are much clearer.
Too much heat when simmering will make the the broth looking brown.
We owned a Pho Soup Kitchen in Saigon in 1955-58 (After moving from Ha Noi in 1955). I remember the broth was simmered with bone over night at very low heat (close to boiling).
We had two pots . Each pot is about 10 to 20 gallons (about 40 to 80 liters).
Now in USA, I use 8 quart slow cooker to set @ Low for overnight. Broth comes out fairly good.
I tried your recipe with pork ribs instead of beef bones because beef bones, knuckle or shank bones were unavailable. When I ate it the pho tasted flavorless even though when I tasted the soup it was salty. What can I use as a substitute for beef bones would like t-bone steaks work?
@epineg1 When making a beef stock, you pretty much have to use beef bones. What happens is as the bones cook, the gelatin comes out of the bones and goes into the stock. With a piece of meat for example, that doesn't really happen (so a t-bone would not work).
@samchoochiu for the new water put the bones in the put, fill it with water then +1 inch above the height of the bones, then add all of the onions and etc. Read the recipe link in the info for some more details.
I made Pho last night and knew something was always missing. Your video was very helpful. I will now char the onions and ginger and toast the dry ingredients (except for the stick of cinnamon and rock sugar). I never used cardamon will now also add it in. Funny how one ingredient will change the end result. Great video instructions, hands down!
I've watched my mom cook this (along with other Vietnamese dishes) throughout my childhood and you'd think by now I would know how to cook all of them, right? (well, I'm 21 and I haven't a clue how to cook pho!) I was always confused about how to cook the bones. Parboiling is the key... I just have to remember that! Thanks for the awesome video!
Holy shit the first fast forward scared the crap outta me. Anyway, you didn't say what to do after parboiling. Are you suppose to drain the old water and put new water in? And how much water to use? Thanks, great video!
@electricmoo88 after parboiling, drain all of the old water, and then replace with fresh water. Fill up until probably an 1" of cold water above the bones.
I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO
@alanme123 after about 4 hours, it pretty much stops making a difference. Unless you are cooking a huge stock, then you can have it run for a couple more hours.
first of all: thanks to the chef for explaining it very well. Now a question: Have you ever tried it with chicken? I could imagine that it is not that rich at the end. But would I have to use different spices maybe? Different amounts?
I watched Anthony Bourdain No Resovations last night and it was about food porn (no real porn, just food), they showed him eating some Pho in asia and it looked soooooooooooooooooo good. So I told myself I have to learn how to make that.
Question; The meat added at the end wasnt cooked right? Im assuming it needs to be cut pretty thin so that it cooks a little bit from the heat of the broth, right??? Can Cilantro be used as a garnish? Can shrimp and chicken go with it too? Thanks!
@raptorculiacan yea the meat added at the end wasn't cut. The cut usually used is beef eye round (center cut between top and bottom), cut thinly. Cilantro definitely can be used as a garlic, and I've seen newer styles of pho with shrimp in it. For chicken, there is actually something called chicken pho where the stock is created with a whole chicken. A video of that will be out soon!
Oh, you really know your stuff. I like it :D I cook a similar Pho, but I add beef bones and pork bones when I can. Also, I use palmsugar, and only Phu Quoc fishsauce (there are several brands, but almost any fishsauce originating from Phu Quoc island is high quality. For Herbs I go Hanoistyle, with cilantro, mintleaves and sweet basil. And a whole lot of fresh red chillies.
Thank you for posting this video! I had always wanted to make pho but never thought I could do it. I followed your instructions and recipe and this came out perfect! As it was cooking it smelled sooo good I thought WOW! lol I will definitely make it again! I was able to find that Black cardamom. I'm glad you showed what it looked like because at first I had the green, and thought it didn't look the same. Thanks again for a great video!!
Great video and very informative. You make it look less daunting than I anticipated. Question for you. How much fresh water did you add after you parboiled the beef? I know you said something about adding as much as you want in a previous comment but when you add the 1/3 cup of fish sauce and you don't add enough water then it could come out pretty salty. Was it a gallon of water? Thanks
Great video and very informative. You make it look less daunting than I anticipated. Question for you. How much fresh water did you add after you parboiled the beef? I know you said something about adding as much as you want in a previous comment but when you add the 1/3 cup of fish sauce and you don't add enough water then it could come out pretty salty. Was it a gallon of water? Thanks
@cpierceable For fresh water, just add enough to at least cover the bones + 1 inch. 1/3 cup of fish sauce is pretty safe, and after everything is cooked, you always can add more afterwards if it isn't salty enough.
I add approximately 4 liters, maybe more. Because it needs at least 3 hours of simmering, and a lot of the water will evaporate. And the thing is, the good stuff is in the broth, so I try to make a lot! If it's a bit bland, add more fishsauce, and just keep reducing.
@msdaisypinkie bones were 90% shank, and the rest knuckle.
Pot size.. I used a 24 qt.. but as long as you bones fit, thats all that matters!
The reason to use cold water after the parboil, is that it extracts the maximum amount of gelatin and flavor from the bones. All stock creations stock with cold water, bring to boil, drop to a boil.
Each restaurant has their own spice mixture and ratios which they keep different. Restaurant pho often adds msg which muddles the flavor of the stock.
@AsianSpaghetti You could.. but you won't get this nice gelatinous feel of the stock. If you do use premade beef stock, just be sure to simmer the star anise spices with the stock to infuse it. Also be sure to get beef broth which has low salt (or no salt) and no msg so you can add fish sauce to bring the saltiness to the right level.
@PersonalConspiracys you sure can. I would use salt and fish sauce for the primary seasonings and then just a tad of msg to give it an umami mouth feel.
Nice one you should try using "Banh Pho" not "bun" for the noodles. If you use the dry version of the Pho rice noodles try soaking the noodles in cold water for 15 minutes or so then right before you serve it cook it in the simmering pho stock (I use a steel wire basket) for a minute throw it in the bowl then add meat broth whatever. TRY IT I'm pretty sure you'll love it.
Very well explained....question: I noticed you didn't rinse the bones, I'm assuming you don't think it's really necessary. Can I please have your take on that? Also, if you were to add tripe (like book tripe etc.) would you be boiling that along with the stock? Thank you!!!
@gospelnews123 actually you are supposed to rinse the bones. Youtube previous had a restriction of 10 minutes, so we had to cut it out.
I haven't cooked tripe in a while, but I think it takes about 45 minutes to an hour and a half (i'll ask around). The thing about tripe is you dont' want to over cook it or it will get super soft. As for the stock, tripe doesn't add much to the taste of the stock.
@howcookingworks Thanks...!!! When my mom makes menudo, she usually cooks the book tripe separatelly (being the softer), I'll problably do that...thanks again!!!
@IMADABCI oxtail does work, as it provides a more gelatinous mouth feel. However, it is much more expensive than beef bones though. Some i know use a combination.
Thanks for the recipe! Today I went to 99 Market in San DIego and I found all the ingredients! I am even going to add tendon! The main thing I needed to learn is how to make the broth. Greetings from San Diego.
nah why ddont u gargle ur dads balls, but make sure u dont mix it up, since u have 2 dads. anyways, when u have aids call me and we'll arrange ur funeral u gay lil fag.
Bitch. Fucking, I shit in a pot and make pho broth out of it. I eat a lot of cilantro and chicken bone the day before, otherwise it only tastes like shit. I shit in the pot, add half a pot of water, and simmer that shit for 8 hours. Meatball pho, there you go.
@TheTrollManFool well. it really depends if you are making chicken or beef. If you are making beef pho, you want the beef taste (so you have beef bones). If you make it with chicken bones, you only need to simmer it for about 2 hours and not 8 hours (the gelatin will be extracted by then).
Thanks for sharing. After viewing 7 other videos, this is the best one. It's very detail and easy to follow instructions. But I do have couple of questions. I don't remember if you ever mention how much water to put in the pot and for how many servings. If I were to cook with 4 gallons of water, should I double or even triple the ingredents? Will 4 gallons of stock feed 20 people (10 adults & 10 kids)? Thanks in advance
Thanks for sharing. After viewing 7 other videos, this is the best one. It's very detail and easy to follow instructions. But I do have couple of questions. I don't remember if you ever mention how much water to put in the pot and for how many servings. If I were to cook with 4 gallons of water, should I double or even triple the ingredents? Will 4 gallons of stock feed 20 people (10 adults & 10 kids)? Thanks in advance
@phonatik you have to parboil the bones for 10 minutes, and then restart the broth. Its the same concept as a classic french beef stock, where you have to make sure scum is removed or else it'll darken the broth
@lblfg Umm.. depends more on time. If you let it sit in hot water for a while, and then pour piping hot liquid over it, it should cook, and won't clump as much. If you cook it in hot water first, then you pretty much have to serve it pretty quickly.
@nibbananana thanks for the comments. As for hoisin sauce, that is actually a regional thing. Depending on where you are from in Vietnam, you may or may not see hoisin sauce on the table.
@TheGreatNguyen There are different varieties of pho, as you mentioned where some don't have fish sauce. It is more of a clean stock, but its really your preference.
wat about the water how much water do u need??? and do we add water back into the pot if the water starts to evaporate??? will the taste still be the same???
Looks awesome.. although I'd definitely include some cilantro with the herbs that you add at the end. Yum! :0)
alaskapuck 3 days ago
Deng. This way is authentic and healthier. Exactly how they make it in the restaurant n in my mamas kitchen!! Thanks bunches for sharing!!!
xoxSexyLaoxox 2 weeks ago
who knew cows had knuckles?
ironchopsticks 3 weeks ago
I only learn how to cook other Asian dishes through youtube. And your vid is a great help. Thank you.
mirri97 1 month ago
i have that bowl.
EPIIIX 1 month ago
Damn thats a lot of work for a broth...
johnsoncody17 1 month ago
Way to complicated! There's better videos on youtube.
heapner 1 month ago
what up with the ginger........
mariasalas0440 1 month ago
how much beef knuckle should i use per gallon of water? is it 2 pounds beef knuckle per one gallon?
REMIX8604 2 months ago
wow the ginger is invisible
cryogenikz 3 months ago 4
@cryogenikz - - you can only find that invisible ginger at asian supermarkets. very hard to find otherwise...
gabeuop79 1 month ago
Okay so i followed this video exactly and the broth is over poweringly bitter and strong. it's horrible. I'm pretty sure it's not supposed to taste like this, at first i thought it might have been too much ginger so i tried again but with no ginger at all and it taste exactly the same. what can cause it to be soo bitter and strong. this is my first time ever cooking pho(or tasting it) s it supposed to taste like this?
IsaraiLee 3 months ago
@IsaraiLee I thnk its cuz you burnt the spices when toasting. You are right the prominent flavour should not be bitter.
eL1guL 3 months ago
you dont use bun for pho!
MuaLan2301 4 months ago
THIS IS TOO MUCH TIME CONSUMING I COOK PHO IN LESS THAN 30MIN! AND IT TASTE GREAT
SpeedyTroll 4 months ago
@SpeedyTroll I've tasted Pho that was nice and brown and Pho that was fairly clear and there is no contest. Rich flavors take time. I am really looking forward to trying this recipe as it is surprisingly similar to the Mennonite Chicken Soup recipe that also benefits from many hours of simmering.
kletkeman 4 months ago
@kletkeman no need simmer if you made pho as much as i do you will know what ingredient to buy to make the broth taste amazing.
SpeedyTroll 4 months ago
I couldn't find the shiny ginger and onion here on Earth, but I'll give it a go anyway. Lol. Nice recipe.
marqik 5 months ago
Thanks for the recipe. I was wondering what you do after the beef bones are parboiled. Are we using new water?
YangJoua 5 months ago
@YangJoua Yes, it is shown in the video right after the fast forwards. Old broth dumped for new water.
kletkeman 4 months ago
@YangJoua Yes, you add 1 gallon or 4 liters of fresh cold water.
eL1guL 3 months ago in playlist Liked
The ginger looks like shards of glass.
dle15 6 months ago
is it just me or does the ginger and onion look like amazing crystals in the video? I was like...WOW! Transparent! Cool effect!
alexkg1 6 months ago
hi, thanks a lot for the video... i more or less followed your recipe to the tee with probably some very important exceptions.
I don't have a broiler, so i put my oven on broil and charred the spices for 10 minutes, and instead of your 3 hours, i simmered it for double that, 6 hours, in the hopes of more flavor.
Honestly, the pho came out great (not my first time, probably more like my 15th time)... my pho usually ends up looking VERY brown...
Is this cause I char everything too much?
kimjack1000 6 months ago
@kimjack1000 So when you describe not great, what do you feel is it lacking (no enough salt, no enough fish sauce, not gelatanious enough?) People sometimes add too much water, so to correct that is to boil the stock down, to reduce it and concentrate the flavor, or add more salt and fish sauce to bring up the flavor profile. Most of the time is added more fish sauce to solve problems.
howcookingworks 6 months ago
@howcookingworks
i said it came out GREAT. The taste is excellent, I'm just a bit confused in the aesthetics... cause mine is REALLY brown, whereas most pho I've eaten at restaurants even the best ones are much clearer.
kimjack1000 6 months ago
@kimjack1000
Too much heat when simmering will make the the broth looking brown.
We owned a Pho Soup Kitchen in Saigon in 1955-58 (After moving from Ha Noi in 1955). I remember the broth was simmered with bone over night at very low heat (close to boiling).
We had two pots . Each pot is about 10 to 20 gallons (about 40 to 80 liters).
Now in USA, I use 8 quart slow cooker to set @ Low for overnight. Broth comes out fairly good.
cnnguyen2784 3 months ago
Thanks for the recipe! Can I add msg to this? If so how much would u recommend? Thanks :)
angelinejn 7 months ago
@angelinejn you could add msg, although personally i prefer to add just salt. If you do, just a tad. You don't want to overwhelm the flavors.
howcookingworks 6 months ago
I tried your recipe with pork ribs instead of beef bones because beef bones, knuckle or shank bones were unavailable. When I ate it the pho tasted flavorless even though when I tasted the soup it was salty. What can I use as a substitute for beef bones would like t-bone steaks work?
epineg1 7 months ago in playlist Food-How Cooking Works
@epineg1 When making a beef stock, you pretty much have to use beef bones. What happens is as the bones cook, the gelatin comes out of the bones and goes into the stock. With a piece of meat for example, that doesn't really happen (so a t-bone would not work).
howcookingworks 7 months ago
Can I substitute soy sauce for fish sauce? My viet friend said I could :S?
epineg1 7 months ago
@epineg1 sorry.. those are totally different. You are going to either have to stick with fish sauce or add more salt
howcookingworks 7 months ago
will it make a difference if I just use regular sugar, rather than rock sugar?
samchoochiu 7 months ago
@samchoochiu it is about the same. rock sugar has a slightly different mouth feel
howcookingworks 7 months ago
do i toast the cinnamon too?
samchoochiu 7 months ago
@samchoochiu you can, but its not mandatory.
howcookingworks 7 months ago
how much water????
samchoochiu 7 months ago
@samchoochiu as much to cover the bones, then +1 inch above it
howcookingworks 7 months ago
@howcookingworks then i drain the water right? then get new water for the broth right?
samchoochiu 7 months ago
@samchoochiu yup! pour it out, and start again with cold water
howcookingworks 7 months ago
@howcookingworks how much new water do i need for the broth? Do I boil first, then add the bones, onions, .....? or vice versa??
samchoochiu 7 months ago
@samchoochiu for the new water put the bones in the put, fill it with water then +1 inch above the height of the bones, then add all of the onions and etc. Read the recipe link in the info for some more details.
howcookingworks 7 months ago
@howcookingworks sorry, the reason i ask is because what you did in the video does not completely match the recipe in the description
samchoochiu 7 months ago
nice green screen LOL
Gezab 8 months ago
@Gezab :). Translucent ginger anyone ?
howcookingworks 7 months ago
I made Pho last night and knew something was always missing. Your video was very helpful. I will now char the onions and ginger and toast the dry ingredients (except for the stick of cinnamon and rock sugar). I never used cardamon will now also add it in. Funny how one ingredient will change the end result. Great video instructions, hands down!
rreh7791 8 months ago
I've watched my mom cook this (along with other Vietnamese dishes) throughout my childhood and you'd think by now I would know how to cook all of them, right? (well, I'm 21 and I haven't a clue how to cook pho!) I was always confused about how to cook the bones. Parboiling is the key... I just have to remember that! Thanks for the awesome video!
aqtimmy89 8 months ago
The cook is cute.
Grotomode 8 months ago
i love your detailed video.
livesimplifiedlife 9 months ago
I'm making pho with recipe right now :)))))
electricmoo88 9 months ago
Holy shit the first fast forward scared the crap outta me. Anyway, you didn't say what to do after parboiling. Are you suppose to drain the old water and put new water in? And how much water to use? Thanks, great video!
electricmoo88 9 months ago
@electricmoo88 after parboiling, drain all of the old water, and then replace with fresh water. Fill up until probably an 1" of cold water above the bones.
howcookingworks 9 months ago
Do you have to parbroil oxtail if we choose to use this for the broth?
TrueHealthUSANA 9 months ago
@TrueHealthUSANA oxtail i see to be more gelatinous, so I usually don't parboil those bones.
howcookingworks 9 months ago
omg thanks for this video!
savator408 10 months ago
So many ingredients, I dunno I can find all in one day in Belgium :p
bytong 10 months ago
So many ingredients, u dunno I can find all in one day in Belgium :p
bytong 10 months ago
Where is the TRIPE? Can you comment on it please, thanks!
MariaOzawaBlog 10 months ago
So do you soak the bones overnight just in room temp water overnight ina bowl?
poplolman 10 months ago
@poplolman if you want to cleanse out the bones, soak the bones overnight in the fridge. Rinse them out, and then begin parboiling.
howcookingworks 10 months ago
SO FUCKEN HUNGRAAAAAAYYY!!!!!!!!!!
tuxgrrl 10 months ago
Thank you for the Videos... i cook this yesterday and it take really good :) Thankx
hhong83 10 months ago
looks great
beijosparavoce 11 months ago
i like how the ginger is transparent Xp
xTochimax 11 months ago
You are very good at presentation and Video
perfumeyou 11 months ago
This has been flagged as spam show
Nicely done! Very good instructions and tips.
dduong4505 11 months ago
I cant tell if you are mexican or asian or eskimo
nunvikingsofthesea 11 months ago
I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO I LOVE PHO
BAMFJane 11 months ago
very informative video. might actually try cooking this ><. just wondering, would there be more flavor if I let the broth simmer for a longer time??
alanme123 1 year ago
@alanme123 after about 4 hours, it pretty much stops making a difference. Unless you are cooking a huge stock, then you can have it run for a couple more hours.
howcookingworks 1 year ago
@howcookingworks
first of all: thanks to the chef for explaining it very well. Now a question: Have you ever tried it with chicken? I could imagine that it is not that rich at the end. But would I have to use different spices maybe? Different amounts?
oncetherewasasewasid 11 months ago
I watched Anthony Bourdain No Resovations last night and it was about food porn (no real porn, just food), they showed him eating some Pho in asia and it looked soooooooooooooooooo good. So I told myself I have to learn how to make that.
Question; The meat added at the end wasnt cooked right? Im assuming it needs to be cut pretty thin so that it cooks a little bit from the heat of the broth, right??? Can Cilantro be used as a garnish? Can shrimp and chicken go with it too? Thanks!
raptorculiacan 1 year ago
@raptorculiacan yea the meat added at the end wasn't cut. The cut usually used is beef eye round (center cut between top and bottom), cut thinly. Cilantro definitely can be used as a garlic, and I've seen newer styles of pho with shrimp in it. For chicken, there is actually something called chicken pho where the stock is created with a whole chicken. A video of that will be out soon!
howcookingworks 1 year ago
awesome video! Very informative. I checked out some other Pho recipes, but none a informative as yours! Thanks!!
Missteek007 1 year ago
Oh, you really know your stuff. I like it :D I cook a similar Pho, but I add beef bones and pork bones when I can. Also, I use palmsugar, and only Phu Quoc fishsauce (there are several brands, but almost any fishsauce originating from Phu Quoc island is high quality. For Herbs I go Hanoistyle, with cilantro, mintleaves and sweet basil. And a whole lot of fresh red chillies.
mistahpita 1 year ago
Thank you for posting this video! I had always wanted to make pho but never thought I could do it. I followed your instructions and recipe and this came out perfect! As it was cooking it smelled sooo good I thought WOW! lol I will definitely make it again! I was able to find that Black cardamom. I'm glad you showed what it looked like because at first I had the green, and thought it didn't look the same. Thanks again for a great video!!
gardenvespers777 1 year ago
that's black cardamom, not too be confused with green cardamom. They are pretty different. The Black cardamom is pretty traditional in pho.
Karmara7 1 year ago
lay off the green screen new-fag
conman2317 1 year ago
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Great video and very informative. You make it look less daunting than I anticipated. Question for you. How much fresh water did you add after you parboiled the beef? I know you said something about adding as much as you want in a previous comment but when you add the 1/3 cup of fish sauce and you don't add enough water then it could come out pretty salty. Was it a gallon of water? Thanks
cpierceable 1 year ago
Great video and very informative. You make it look less daunting than I anticipated. Question for you. How much fresh water did you add after you parboiled the beef? I know you said something about adding as much as you want in a previous comment but when you add the 1/3 cup of fish sauce and you don't add enough water then it could come out pretty salty. Was it a gallon of water? Thanks
cpierceable 1 year ago
@cpierceable For fresh water, just add enough to at least cover the bones + 1 inch. 1/3 cup of fish sauce is pretty safe, and after everything is cooked, you always can add more afterwards if it isn't salty enough.
howcookingworks 1 year ago
@cpierceable
I add approximately 4 liters, maybe more. Because it needs at least 3 hours of simmering, and a lot of the water will evaporate. And the thing is, the good stuff is in the broth, so I try to make a lot! If it's a bit bland, add more fishsauce, and just keep reducing.
mistahpita 1 year ago
I really love your voice. I could listen to it forever :3
destraye 1 year ago
Yummmmy!
PatricaMacjella 1 year ago
Yum yum in ma tum tum
Phillydip619 1 year ago
This has been flagged as spam show
What type of bones did you use specifically in this video? shank?
What size pot are you using?
Why fill pot with cold water instead of boiling water when you put the bones back after parboiling? does it ake a difference?
I've never heard of putting caramom pods in pho? Is that why restaurant pho tastes a bit different than homemade?
sorry for so many questions - just want it to go well smoothly
msdaisypinkie 1 year ago
What type of bones did you use specifically in this video? shank?
What size pot are you using?
Why fill pot with cold water instead of boiling water when you put the bones back after parboiling? does it ake a difference?
I've never heard of putting caramom pods in pho? Is that why restaurant pho tastes a bit different than homemade?
sorry for so many questions - just want it to go well smoothly : )
msdaisypinkie 1 year ago
@msdaisypinkie
a) i used mainly shank, some knucle
b) i used a pretty large pot.. i think it was 20 qt? You just want to buy a stock pot that will hold enough liquid you want to cook for
c) so the reason for filling it with cold water is to maximize the gelatin extraction from the bones. In essence, the stock will be more flavorful
d) the spices in pho are pretty regional in Vietnam. The common base st as cardamom
good luck!
howcookingworks 1 year ago
@msdaisypinkie bones were 90% shank, and the rest knuckle.
Pot size.. I used a 24 qt.. but as long as you bones fit, thats all that matters!
The reason to use cold water after the parboil, is that it extracts the maximum amount of gelatin and flavor from the bones. All stock creations stock with cold water, bring to boil, drop to a boil.
Each restaurant has their own spice mixture and ratios which they keep different. Restaurant pho often adds msg which muddles the flavor of the stock.
howcookingworks 1 year ago
Can you use premade beef stock rather than using beef bones?
AsianSpaghetti 1 year ago
@AsianSpaghetti You could.. but you won't get this nice gelatinous feel of the stock. If you do use premade beef stock, just be sure to simmer the star anise spices with the stock to infuse it. Also be sure to get beef broth which has low salt (or no salt) and no msg so you can add fish sauce to bring the saltiness to the right level.
howcookingworks 1 year ago
can i add msg ? to enrich the favor
PersonalConspiracys 1 year ago
@PersonalConspiracys you sure can. I would use salt and fish sauce for the primary seasonings and then just a tad of msg to give it an umami mouth feel.
howcookingworks 1 year ago
Pho main recipe is Broth hey any way don't forget to check out Magical Pad
abacus2524 1 year ago
can i substitute fish sauce with something else? I dont eat fish =(
sakuranbo888 1 year ago
@sakuranbo888 yea most definietely. You can substitute with kosher salt. Just keep salting and testing till its salty enough.
howcookingworks 1 year ago
@sakuranbo888 yea of course! There are variants of this stock that use just salt
howcookingworks 1 year ago
Wow, very detailed video. Thanks, this made a lot of difference to my home-made pho. Tastes almost like the the Pho Shop. :)
HeyBobbyVang 1 year ago
Nice one you should try using "Banh Pho" not "bun" for the noodles. If you use the dry version of the Pho rice noodles try soaking the noodles in cold water for 15 minutes or so then right before you serve it cook it in the simmering pho stock (I use a steel wire basket) for a minute throw it in the bowl then add meat broth whatever. TRY IT I'm pretty sure you'll love it.
NamLe1975 1 year ago
wow he said pho coorectly doest sound tooo american. sounds pue viet! hhahhhaha
pcvietnameseboi 1 year ago
Great video. Love the thoroughness! Good quality!!
atcnick 1 year ago
Very well explained....question: I noticed you didn't rinse the bones, I'm assuming you don't think it's really necessary. Can I please have your take on that? Also, if you were to add tripe (like book tripe etc.) would you be boiling that along with the stock? Thank you!!!
gospelnews123 1 year ago
@gospelnews123 actually you are supposed to rinse the bones. Youtube previous had a restriction of 10 minutes, so we had to cut it out.
I haven't cooked tripe in a while, but I think it takes about 45 minutes to an hour and a half (i'll ask around). The thing about tripe is you dont' want to over cook it or it will get super soft. As for the stock, tripe doesn't add much to the taste of the stock.
howcookingworks 1 year ago
@howcookingworks Thanks...!!! When my mom makes menudo, she usually cooks the book tripe separatelly (being the softer), I'll problably do that...thanks again!!!
gospelnews123 1 year ago
Do you think ox tail would also work to make a Pho stock?
IMADABCI 1 year ago
@IMADABCI oxtail does work, as it provides a more gelatinous mouth feel. However, it is much more expensive than beef bones though. Some i know use a combination.
howcookingworks 1 year ago
you got some trippy onions and ginger
mrLANDO 1 year ago
very good tutorial
endiveloins 1 year ago
Cardamon Pods are sooooooo hard to find in Central USA!!!!
I could find Cardamon Powder but it goes through my Strainer (T_T)
LegendaryGoldDragon 1 year ago
whered u get that ginger?
bboydreamer96 1 year ago
Very informative and well done. 3 hours is a long time to boil, but I guess it's worth it.
Khantikone123 1 year ago
1:57 lulz
dragondeth48 1 year ago
er... what's with the ginger and onions that we can see through?! Where do I buy that?!
sincityfire 1 year ago
you the man!easy 2 follow...
tavita 1 year ago
I really love your production style, that side bar really takes your video above the rest. Thumbs up from me! :D
onionhead007 1 year ago
his lips makes this video.
fudgesicles626 1 year ago
Great job! Very easy and simple to follow!
nambofz1 1 year ago
@nambofz1 thanks!
howcookingworks 1 year ago
how long does it take to make the broth? 3-5 hours?
grits2hot 1 year ago
@grits2hot about that time. after 4 hours extraction gets a bit more limited.
howcookingworks 1 year ago
Great video dude.
I'm Vietnamese and I always thought making Pho was hard (never made it myself) but you break the process down perfectly.
'Very ingredient-centric'..... key phrase.
I always wondered why my mom charded onions..... now I know :).
xuimod 1 year ago
thank you, i made good pho because of this video, and help from other friend
ien321 1 year ago
Pho rocks!!!!
MJG6919 1 year ago
I am assuming that this is black cardamom?
stantheindian 1 year ago
Thanks for the recipe! Today I went to 99 Market in San DIego and I found all the ingredients! I am even going to add tendon! The main thing I needed to learn is how to make the broth. Greetings from San Diego.
junoreactor101 1 year ago
Is Pho originally made from Thailand or Vietnam? Great recipe btw, it was delicious!
taethekoreanking 1 year ago
@taethekoreanking PHO is a Vietnamese dish.
YuDumPhuck 1 year ago
@taethekoreanking it's originaly from Vietnam. Pho in Vietnamese is Phở =)
bemyart90 1 year ago
@trollmanfool
Lol, thanks for giving the highlight of your daily night life. Don't worry we won't job you. You fag.
I0wn3ey0u 1 year ago
Trollmab ur a fucking moron. Gtfo, pho is the beat food on earth.
I0wn3ey0u 1 year ago
@I0wn3ey0u Gargle my pho balls.
TheTrollManFool 1 year ago
@TheTrollManFool
nah why ddont u gargle ur dads balls, but make sure u dont mix it up, since u have 2 dads. anyways, when u have aids call me and we'll arrange ur funeral u gay lil fag.
I0wn3ey0u 1 year ago
@I0wn3ey0u keywords: gargling dads balls two dads aids gay fag
i'm very sorry. i recommend college for coming out of the closet.
TheTrollManFool 1 year ago
This has been flagged as spam show
Bitch. Fucking, I shit in a pot and make pho broth out of it. I eat a lot of cilantro and chicken bone the day before, otherwise it only tastes like shit. I shit in the pot, add half a pot of water, and simmer that shit for 8 hours. Meatball pho, there you go.
The fuck you doing? With your fake ass kitchen.
TheTrollManFool 1 year ago
@TheTrollManFool well. it really depends if you are making chicken or beef. If you are making beef pho, you want the beef taste (so you have beef bones). If you make it with chicken bones, you only need to simmer it for about 2 hours and not 8 hours (the gelatin will be extracted by then).
howcookingworks 1 year ago
@howcookingworks You gon' get me high.
TheTrollManFool 1 year ago
I love Pho! It's my favorite soup
Spartacus900 1 year ago
Thanks for sharing. After viewing 7 other videos, this is the best one. It's very detail and easy to follow instructions. But I do have couple of questions. I don't remember if you ever mention how much water to put in the pot and for how many servings. If I were to cook with 4 gallons of water, should I double or even triple the ingredents? Will 4 gallons of stock feed 20 people (10 adults & 10 kids)? Thanks in advance
llnatey 1 year ago
Thanks for sharing. After viewing 7 other videos, this is the best one. It's very detail and easy to follow instructions. But I do have couple of questions. I don't remember if you ever mention how much water to put in the pot and for how many servings. If I were to cook with 4 gallons of water, should I double or even triple the ingredents? Will 4 gallons of stock feed 20 people (10 adults & 10 kids)? Thanks in advance
llnatey 1 year ago
If I make this much stock how long can I store it in the fridge? How long will it stay good to eat?
yada147258 1 year ago
@yada147258 refrigerator - 3-5 days, freezer, up to 6 months. post 6 months it will get freezer burn.
howcookingworks 1 year ago
Thanks for the wonderful recipe! Do you have a recipe for the satee oil to make it into spicy beef satee soup?
copybillie 1 year ago
@copybillie thats more of a szechuan thing (and they do sell it at asian markets) but i think something like this would probably be okay.
howcookingworks 1 year ago
I cooked it exactly as you said and it came out delicious! Now I can make my own pho. Thanks a million!
kanadu 1 year ago
@kanadu np thanks for commenting!
howcookingworks 1 year ago
Awesome! Can't wait to try this!
TTYumYum 1 year ago
i cooked it with chicken, but the chicken smell was too strong due to the fish sauce odors...I insist on beef now!
mehdan2 1 year ago
@mehdan2 chicken pho actually is cooked differently without fish sauce
howcookingworks 1 year ago
@howcookingworks
Hmm. All the pho ga I find on google recipes include fish sauce...but when I go to Viet restaurant, they don't add fish sauce...so Im confused
mehdan2 1 year ago
i just wanna know how you make the broth so clear?
phonatik 1 year ago
@phonatik you have to parboil the bones for 10 minutes, and then restart the broth. Its the same concept as a classic french beef stock, where you have to make sure scum is removed or else it'll darken the broth
howcookingworks 1 year ago
@howcookingworks-thanks imma tempt to do it again!!!
phonatik 1 year ago
@howcookingworks,so the seasons,can we use the beef broth powder mix and/the seasons herbs in the bag also?
phonatik 1 year ago
I dig the green screen, but you need to clean that oven man. Going to try your recipe - looks to be authentic
BeachReadyBody 1 year ago
vietnamese pho restaruants are racist towards white people
donkeyhobbit 1 year ago
@donkeyhobbit It's not true. How can they make money if they discriminate their customers?
kkbui33 1 year ago
@kkbui33 they just don't care
donkeyhobbit 1 year ago
Greenscreen is so fucking lame.
topsy420 1 year ago
Everything thing seems good but bun noodles are definitely not the right ones. They will just be labeled Pho Noodles or Banh Pho.
IDBNVS2 1 year ago
@lblfg Umm.. depends more on time. If you let it sit in hot water for a while, and then pour piping hot liquid over it, it should cook, and won't clump as much. If you cook it in hot water first, then you pretty much have to serve it pretty quickly.
howcookingworks 1 year ago
A not good recipe. Rice noodle not Bun noodle. Pho dried noodle has wider shape.
Definitely not Bun. Clove is optional...
Fish sauce will be put in last, just before serving. It stinks when cooked longer.
Real good broth and meat requires no hoisin sauce. Just a sprinkle of ground pepper and cinamon mint will do nicely.
nibbananana 1 year ago
@nibbananana thanks for the comments. As for hoisin sauce, that is actually a regional thing. Depending on where you are from in Vietnam, you may or may not see hoisin sauce on the table.
howcookingworks 1 year ago
good vid , i would roast thge beef bones first, stay away msg
oiyabastard 1 year ago
i made this and it came out very very good.. thank you so much!!!
syncng 1 year ago
why do people cook pho with fishsauce???
TheGreatNguyen 1 year ago
@TheGreatNguyen There are different varieties of pho, as you mentioned where some don't have fish sauce. It is more of a clean stock, but its really your preference.
howcookingworks 1 year ago
wat about the water how much water do u need??? and do we add water back into the pot if the water starts to evaporate??? will the taste still be the same???
hmonboy 1 year ago
@hmonboy Add enough water to cover the bones +1 inch. If the water starts to evaporate that will be okay, the flavor will concentrate more.
howcookingworks 1 year ago
fake kitchen? white back drop
vazkezvazkez 1 year ago
@vazkezvazkez :)
howcookingworks 1 year ago
about how much water did u use?
NexyNotorious 1 year ago