The Science Behind a Perfect Pho Broth (with recipe)
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- čas přidán 21. 07. 2024
- Highly anticipated follow up to my Restaurant Quality Pho at Home video, this time explained using science and numbers.
This video is broken into three parts:
1) Theory
2) Cooking
3) Base
Recipe download: bit.ly/3OFjLfg
Order LSP: www.phoqueue.com.au/shop
Time stamps
00:00 - A long intro
5:09 - Studying the best
7:32 - LSP
8:57 - Recipe Outline
10:39 - Brix vs Salt
16:25 - Chapter 2 Cooking
20:35 - Chasing depth
26:14 - X-factor
30:03 - Outro
35:07 - Chapter 3 Creating Base
#vietnamesefood #foodscience #restaurantquality - Jak na to + styl
•Recipe download: bit.ly/3OFjLfg
•Order LSP: www.phoqueue.com.au/shop
Feel free to drop me a line with photos of your successful batches (including where your from) and I'll start sharing them on the channel.
✉: leighton.pho@phoqueue.com.au
Note to viewers: You may be familiar with 'green' cardamom pods, which are small, triangular, and light green in color, but this is NOT what you want. Instead, use the 'black' cardamom pods, which are larger and darker in color compared to green cardamom pods.
Man, videos like this make me grateful to be alive in this era. Easily the best video on pho ever made. Thank you for sharing your wisdom and experience with us. Cheers, brother!
Thank you brother. You set the bar so high I had to pull out the special ❤
Oh hey, it's Jason... what's up man!
I have been using your blend method and have created some of the best pho broth I have ever made and I've been making pho that my friends crave/request for the last 20+ years. You've completely changed my approach and understanding, and it has made me a significantly better cook. I've been telling everyone about your videos and trying to spread your knowledge. A teacher this dedicated needs to be recognized. Cheers.
Thank you Hoang means a lot. Teaching isn't my strong point but I've progressively got better over the years and I'm relieved to be able to convey my techniques clearer in this video. It hasn't gone mainstream yet and I accept many will strongly disagree with the way I do it especially the OG's (my aunties uncles grandma) but this is the way I do it. It work and the results speak for themselves.
I just had the recipe you made 2 years ago today and hands down, this is the best pho I've ever had. The bone tea is key and charring the spices within the tallow to get all that flavor into the fat and then reintroduce the fat back into the broth is next level. You're a real bro for sharing the secrets behind this.
Made my day hearing this thanks for sharing ❤
This video on making the perfect pho broth is amazing. I can't thank you enough. You're an example of how more people should be striving for the very best in whatever endeavour they take on. IMO pho is one of the best tastes in the world.
Thanks so much for this detailed video! Will order the LSP and get to learning these techniques asap.
What beautiful video of a truly informative special recipe that I had no idea existed, ty!
Deep content, deep flavour. Another fantastic vid! Thanks LP.
Well said I like my content the same as my broth. Deep!
It’s good to see you back! If you see someone ordering from Wisconsin USA that’s me lol
Now THAT's a master at work👍Amazing and informative vid
What an amazing video. I can't wait to give this recipe a try. I've loved Phô for a very long time, have had it all over Vietnam but never dared to make it. Would be curious to see you explore pho with a chicken based broth as well.
I just made pho with your pho recipe! It was sooooooo good!
I wanted to let you know I loved your video. I love Pho and I try to make it home as much as possible. I am so grateful for your video and I am going to take your advice and use your recipe and I definitely want to order your Pho seasonings from you.
U are the PHO GOD!
I was very excited to learn the recipe. Then 10 minutes in, you learn you have to buy their secret recipe spice blend. So the secret to a great pho is buy their secret pho. I get that he should be rewarded for his hardwork, but maybe make it optional. You buy the LSP spice to support his channel and to save time. But, if you want to make the complicated blend on your own, then here's how you can make your own batch of LSP spice. If you buy their blend, they might as well just sell the broth itself and ship it with dry ice.
I’ve seen videos a couple years ago glad to see you making content still love all your videos!
Thank you ❤️
thank you for putting this up. As a former lab scientist, this is my language. At the same time, you talk about flavor like a poet. Love this. Can't wait to continue, tried the blend method once, but tried to cheat it and it was ok. This weekend is another go at it. :)
Thanks for spending your time sharing such a great pho how to video. Salute
Thank you so much!
Finally, the video we have all been craving like a magnum opus! Thank you Leighton!
Thank you I learnt a lot from making this. Hope to continue to improve.
@@Pho you’ve saved me hours and many cows from being wasted on poor broths. I used to make dark, over-spiced, rolling boiled broths. Thank you for publicizing your work.
as per hitting the salt wall... it got me thinking, and im gonna try this method on other recipes, with salt and other ingredients: **
1: remove a fraction, set aside (maybe 1/8th?)
2: add salt while tasting until clearly past "the wall"
3: re-add the set-aside fraction to bring down the level to just before the salt-wall.
**for other recipes where a broth is not assembled with noodles, meat, other stuff to do the final salt balance.
Absolute legend, amazing video through and through
Thank you!
Came here from Jason’s, thanks for the explanations!
Just received my order!!!!! I’ll have to try it out soon.
🙌🏻
Man your legit a saint for sharing this and not charging people for it, just bought a 14L pot gonna make this soon!
Yes it's not behind any paywall. Free to watch.
As I pointed out in another comment we don't live forever and to share knowledge (and some secrets) it brings me the same joy as when I serve customers at my store.
When you've been in business as long as I have priorities change. Instead of trying to conquer the world with 100 stores, sharing a recipe has more far-reaching impact.
@@Pho made a batch last week for my Fam and loved it, got 11L of broth ready to make another! Thanks a ton again!
Wow, this is fantastic, thanks Leighton!
Thank you
Your awesome chef. It's great that you share your knowledge. Most chefs keep everything a secret.
Yes its a very secretive world - but we aren't here forever so I'm trying to leave something lasting behind.
@Pho This is how I have always felt about Pho. There is something in it that I could not put my finger on. Using your Hat Nem and your cooking method, I cooked up my best batch yet. I cannot wait to watch this whole video. I still can't believe that you got away with calling your restaurant "Pho Queue." The first time I watched one of your videos, I laughed my ass off at that!
Thank you Ken - always grateful for early investors of this channel like yourself 🙌
As one of your earlier subscriber, I have been waiting so long for you not to make and share this video. Everyone should be thankful for the basics and some of your secrets to creating Pho. One thing I hope you reveal is how you actually make your Pho recipe in your resturant. That is the only thing I need to learn and not the basics. Again Thanks for this great video. It might be too complex for beginners.
I had to re-read the first line twice. One of the best comments I've read in a long time. I completely get where your coming from.
There are many earlier "investors" on this channel who like yourselves had to sift through and decipher my complex videos. Now that I've finally been able to articulate my process clearer, those who came onboard now are reaping the full benefit. That's like being on the team from pre-season through to game 7 of the finals and seeing Joe Schmo who only joined the team last week getting the championship ring too.
Wow! Really get down to science. Thanks for sharing your secret.
Wow I really like this channel. Heard about it from another channel
Wonderful video!
Phonomenal! You are a phoking genius!
Thank you! 😊
I posted your earlier pho recipe on subreddit pho before so you may want to do a post there so people can learn about it. Pho is getting quite popular these days and everyone intends to make it at home now.
My mouth won't stop watering
Thank you so much Leighton for sharing your knowledge and experience! Paying forward for others to benefit is very much appreciated 🙂
Quick question, in your video two years ago, during the cooking/blending phase I saw that you added water along with the 1:1 broth when cooking in the large cooker in the back. Is that to compensate for evaporation? If one was making a larger batch than the 3L how much additional water to the 1:1 broth would you recommend? Also 30%?
Thanks! 🙏
I just ordered your LSP ~ Hope this will up my Pho game!! 😀 Now I just need to get the bone base working better, my first one made yesterday simmered 22 hours at 92° only had a 4% brix and I used 1x1 plus 30% and 100% marrow bones. I think next time I will throw in a couple extra neck bones and maybe skip the 30% extra water. My last few batches of Pho I did not separate the bone base and just simmered everything in one go for 18 hours and it finished with a brix of 7.5%. I also did not parboil after roasting.
I've just sent you an email about your order.
Your definitely all over the base game. Marry up the seasoning and its a touchdown.
Yes the old school way is to do everything all at once. For beginners this is a death trap. Too many things going on all at once which is why I broke it down so at least you can troubleshoot which part is letting you down.
Hello Leighton. I wanted to send a huge thank you for all the knowledge you've shared on your channel. I had never had a bowl of Pho before, but my Daughter in law has been home sick for her home cuisine with Pho on the top of her list. My bone broth turned out phenomenal! I woke up to my home smelling like a steak house. I was a little concerned because the broth was so richly flavored it was actually well suited for any number of beef based dishes. It was a solid gelatinous cube after chilling, and after properly seasoning per your instructions, it mellowed into perfection. It passes the 3 second test, but it does leave your lips sticky after a few spoonfuls. I'm considering adding pork broth as you suggested in another video. With that being said, can a broth be too beefy for Pho?
Welcome back Pho King
It's good to be back - I never thought I'd finish this!
Amazing comprehensive video! Cannot wait to try. Thoughts on pressure cooking the base bone broth? My understanding would be little to zero evaporation to worry about and much faster cooking time vs 24 hours slow simmer. Would it yield the same result?
Recipe is really good, Pho Tau Bay in Cabramatta is my favourite pho that I've tried so far. This recipe is up there with it, blown away. Thank you for sharing your recipe
I’ve heard good things about Pho Tau Bay.
Turns out the owners son went to my school and we were in the same class.
I did visit Cabra a few months ago. Went here but there was a line to get in. I had exactly one hour before going to the airport so I couldn’t wait around.
In one of my other videos I did visit the original Pho Tau Bay in HCMC and spoke to the owner. Turns out the one in Cabra isn’t the same family but only used the name.
@@Pho Thats awesome! Yeah i was suprised when i saw it in your video, would be interesting to see your thoughts when you next get a chance in Sydney.
Video idea: If you come down to Sydney often, would be awesome for you to try out different pho's, heard good things about 2 Foodies in Mount Pritchard, Pho PHD in Marrickville.
I used the Knorr Hat Nem, was already pretty good, cant wait for my order of LSP to arrive, so i can A-B comparison them
@@martinguan922 Hmm I tried 2 Foodies before and it was so so, not really worth a dedicated trip out. Haven't been to Pho Tau Bay but have been next door at Phu Quoc which was quite good. Pho An is still the one to beat.
@cheng2006 Ooh Phu Quoc is good, I go there often too, Spring rolls are light and crispy; their sugar cane prawn is pretty decent. Still haven't tried 2foods, guess I'll reset my expectations before trying it hahaha. An Restaurant, ill give it another go. Lemme know if there's more suggestions, I like to expand my palate and my waist for good food
@@martinguan922 haha tbh most cabra restaurants are pretty good, I don't think i've had a dud yet. the locals are picky and you'll never survive there if you don't pass the test lol
I just ordered from Raleigh, North Carolina and can’t wait to try your recipe…..
I just received this and can’t wait to try it out!!!
I need Brisbane finest water now…..
thank you so much, definitely you answered some of my questions about bone broth as a base
one question I still have in my head,
if I immediately cold beef or any bones with ice after parboiling and fill with new cold water does it make clearer broth than put cold water into hot jus parboiled bones?
I mean in small amount in home just to minimize emulsification of fat in the beginning of the process
I saw it few days ago, immediately after replacing cold water on hot bones it gets little cloudy an stay cloudy
So I think about this additional step....
OMG ITS HEREEEEEEEE. THANK YOU LEIGHTON
It was worth the wait!
Saw you on Jason Farmer's CZcams Page. He encouraged his followers to subscribe to your channel.... so I did. I plan to try my first completely homemade pho this weekend. Wish me luck!!
You'll do fine! With the resources available to you the two brothers here got you covered =)
How was it?
It was great!@@Anonym9x
Hi Leighton! I can’t wait for my LSP to arrive! After making the 24 beef bone broth, I’m freezing it to wait for the LSP.
I would love to see you do a beef meatball recipe video. That’s my favorite ingredient besides the broth.
Hi Pam I'm looking at your order here. Yes I was about to say in the mean time work on your base while you wait for it to arrive and that's the heavy lifting out of the way.
Oh yes the bo vien meatballs I love them too =)
Thank you..attempting 1st batch..9 hours into the bone broth base🙏🏻🙏🏻
Some people find nursing a stockpot relaxing!
Do you know the concentrations of calcium and phosphorus in the beef broth? Anh their effects on the flavor of Pho, positive or negative? Thanks.
@Pho is LSP gluten free for celiac disease? I see the ingredient list contains Soya sauce powder, but most commercial soy sauce (at least here in the States) contains wheat.
I'll have to try this. Looks insane
You're like Walter White from Breaking Bad for pho. Thank you for sharing!! Hopefully one day to travel and try your pho shop. 😀 cheers.
Hi is there anyway to hack the 24 hr bone broth? It's not practical for alot of home cooks because it's unsafe to leave the stove unattended and also unrealistic to watch it constantly, plus no more room in the kitchen for an instant pot. Could similar results for bone broth be achieved any other way for example pressure cooker?
*I really like this fragment because it has science taste for which I liked.*
Thank you - people have really warmed to the "sciency" part to the video which is a first. I don't think anyone's presented it in this way. Hope to continue in a similar format for all Vietnamese soup recipes.
@@Pho *You are the best in a lot of ways, especially your free spirit part that I like the most.*
Hey leighton , i went to try your pho last week did see you in the shop too , i tried that Dac Biet #6 w/ premium broth: the broth was amazing i really enjoyed it - it was full of flavours , savoury and umami was on point, i know what you mean when you get pho and the flavour gets watered down when you mix evrrything in whereas your broth flavours stayed intact and true the whole way through! I did appreciate the variety of meat in my bowl too, the ox tail, the bone marrow and beef rib was tender is something ive never tried in a pho so that was a pleasant experience!
Just some some constructive feedback if you dont mind:
1) i felt like the ribs and oxtail would have been nicer if it had a bit of marinate or seasoning in it or maybe even a special sauce kicker for it
2) the broth was perfect in flavour but it wasnt hot enough, i love my pho piping hot and i didnt get that , it was luke warm 3mins into eating it - maybe you could make the bowls bigger or heat the bowls or have bigger soup ratio to keep hotter longer
3) the noodles didnt have as a silky texture as ive tasted at other venues
4) i feel like its a little too pricey .. otherwise id reckon you would get more regulars coming in more regularly
Overall: i enjoyed it ! The flavours and variety was there, my partner ordered the crab noodle soup we felt like the flavours in that was a little watered down tbh with you..
But she doesnt eat beef so what do you expect going to a specialised Beef noodles soup shop 😅 ill get her to try the chicken one next time ..
I will be back , because i want try the other flavours , wagyu , the normal broth too i want to try it all - keep up the good work leighton the videos are great and so is the food 👍
Hey thank you so much for visiting and taking time out to write this. I appreciate hearing feedback - good and bad.
I'm of the belief that if you've paid for your meal you are entitled to an opinion and I can certainly take criticism to help improve.
In fact the negative reviews should always be the ones you pay closer attention to - I rarely look or read my 5 google reviews.
Happy you had overall a pleasant experience and the feedback has been duly noted.
As for the Bun Rieu you may have ordered the standard version (which is mum's version). There's a premium version which is the one I cook. I rate it higher than my Pho in terms of taste so maybe try this next time.
Let me know next time you're here always happy to come out say hello.
absolutely epic.
I am making my next batch of Phó today using this as my guide. Unfortunately, I don't have a brix meter. I should have ordered one, but what the hell. Bones are roasting now!
Hi Leighton,
loving this lastest video! Just wondering about how you create the ox tail concentrate (ox tail:water) and is there a ratio you would use this together with the base or is it more a feel thing? Also, LSG shipping to Japan a possibilty in the future?
thanks again for this video - have really learnt a lot with the way youve broken it down
cheers
Appreciate the kind words =)
Just enough water to cover the oxtail - there isn't exact measurements so don't get too caught up on this part.
If the concentrate is strong add a little back into the broth. If it's loose and watery you'd add more.
This is where feelings come into play. Add enough so it gives that linear broth a lift.
Oxtail has an unmistakable taste - its more pronounced than straight up beef bones.
It's also more expensive which is why the bulk of your base should be beef bones then add this as icing on top.
Amazing. Thank you for this. Thoughts on making the bone broth base in a pressure cooker???
The issue as I’ve pointed out in other comments is finding a large enough pressure cooker that can accomodate beef bones. In my experience the ones from K-mart are tiny. Add one bone and it takes up half the pot before you even add water. Most pressure cookers need to be below a certain level to activate the function. If you can find a big enough one by all means.
I have been waiting for your new video
Thank you for your patience - as I've said in a few comments this one really stretch me. Very pleased with everyone's reactions to the angle I took to explain things.
@@Phohey Leighton, can i grill the bone with charcoal instead of putting it in the oven, because I cant afford it? I wonder whether there will be any different between them two.
Thanks
ive been experimenting with the pork broth recipe and started adding various dried seafood to the mix. it gives it such a intense flavor boost in the back note that you can sub some of the bones out
Agreed - I do prefer pork over beef personally. You get a much sweeter broth in half the time with pork. Adding dried seafood is a common in other Vietnamese soups eg Hu Tieu where you'd add dried squid in to give its "unique personality".
In between shooting this I did do a batch made up of 40/40/20 of beef / pork / chicken to make up a broth. I applied the ratios in this recipe and I found the taste came up "brighter".
@@Pho i normally do pork and chicken along with dried seafood, but next time i'll try it with some beef as well
beef in my city has gotten way too expensive, that's why i stay off it
Thank you
Where in Texas are you headed? I'm in North Texas
What about the meat, marrow and tendony connective tissues on and in the roasted base bones ? Do you use it - great toppings no?
Great question - I've spoken about this in length in comments on my other videos.
All those good things YES you can salvage and use as topping no problem...at home. These were cherished memories as a kid. Dipping the tendon with hoi sin / chilli sauce straight off the bones after mum cooked a pot of Pho.
The issue in a commercial scenario is it's unrealistic. In and out. Simmer bones > scoop it out dump it. Next batch. There's no time for a rescue mission sifting through 100kg's of bones.
The next issue is customers don't want it. These "extras" are usually very fatty.
I've heard of stores that offer used bones from the pot - this option is called "xi quach" but I've never seen here in Australia. The demand is non-existent.
furrr broth sounds amazing
Hey do you mind sharing what temperature setting you use for the blend portion of the broth? Do you add extra broth to compensate the water loss?
Blend portion again is a gentle simmer to dissolve the seasoning and infuse the spices and aromatics.
As long as it's not a roaring boil you should be fine.
I have found in the past if you have brisket in the pot as well as the temperature is too low - the brisket won't be soft and tender.
My exact settings is always 92 degree C.
Of course at home it's very hard to control on a stovetop but just be sensible about it. If the levels drop slightly top up as needed so long as you're not losing half the load and continually topping up blindly you'll find your chances of getting it right improves significantly.
Thank you man, you are the best! Hoping your channel get the recognition it deserves.
Useful Pho recipe which I will try one day. Just for fun, I'll compare my broth with yours. Hopefully mine is as good.
There's something in here for everyone. The intended audience are those who have exhausted every avenue and can't make any progress on improving the taste. This is where you the most value.
Does the brix and salt change depending on temperature? And if so on which temperature should i check the jelly? You have no idea how inspiring you have been Leighton cheers!
The readings do shift with temperature which is why I tried to take all readings after it's cooled down.
Also remember to take the measurements with a grain of salt. By no means is this meter 100% accurate vs having it done in a lab - but its close.
More importantly even without the meter you can replicate this recipe if you have a basic sense of maths - this is the key takeaway.
As for the jelly you can throw it in the microwave for a few seconds to melt it and take a reading if you wish but visually you can gauge this.
what should be the temperature of the water be during the 24 hour simmer? and how long do i parboil after i roast the bones? and if i decide not to roast the bones, is the parboil time the same?
also if i am unable to order the LSP from your website, will the Knorr Hat Nem suggested from your previously comprehensive video suffice? thanks alot! im here form Jason Farmer's channel haha
91 degree C on the 24 hour simmer, and he said 3/4 min on the parboil after roasting.
great video
Just ordred the LSP
Thank you David - I've seen your bone broth base and she's solid. Marry up the seasoning is all that's left.
@@Pho I’ve ordering your seasoning. My kids come home from college on the 28th of this month. I hope to get it before that so I can make them some great pho
Wow!
could be okay to divide work into two days? baking and parboiling one day, immediately cold and freeze and second day put in cold water and start to do a base?
Yes always break it up - this is the key to my method.
Makes the whole process less daunting.
Life in 2024 is busy. Juggling work family cooking is tough. This makes a time consuming dish faster to prepare and serve.
@@Pho thank you so much for everything I can learn from you!
I used a mix of lamb bones and beef bones and I was supposed to make a 1:1 ratio but my slow cooker is shaped weirdly I had to top up more then I needed but I know your supposed to add more water so it doesn't evaporate as quick. I ended up getting 2L of broth from 1kg of bones. would this still turn out as a great pho or should I start again?
Don't throw it out!
As a rule of thumb I never go past 1:2 - anything past this point you start to lose the integrity of the taste. The trade off is more portions.
At 1:1 some people will find it way too strong but at least you have the option to cut it down and still maintain maximum taste. Everyone's preferred taste will be different.
Your ideal ratio may be a 1:1.25 or 1:1.5.
It's the lesser of two evils. On the opposite end is having no natural taste in the broth at the end of the cook and trying to salvage it with boosters and bouillons which taste fake.
What you'll find is when you add the seasoning ratio meant for a 1:1 base into a 1:2 its like a bus that drops you off down the road from your house.
You will get a glimpse of what it was meant to be but the taste isn't as pronounced but at least you know how to wind it back next time by starting at 1:1.
Wrap up point it's a great exercise to season at 1:2 then drop down to 1:1 and see the difference that it makes.
@Pho AH, I ended up over seasoning it and it was really salty and I think I overspiced it as well, probably my worst pho because I couldn't tell if I added too much sugar or too much salt. I had to throw out :( it couldn't be saved. I will try again with a fresh batch I've got marrow bones and coles soup bones in the freezer waiting to be used. I'll go easy on spices and slowly add salt to taste. I've made good tasting pho's in the past but I wanted that extra kick in richness and beefy flavour. I've tried all possible methods but I'll keep trying!
Questions - Three:: 1 of 3 - Your recipe instructions calls for garlic while the ingredients do not list the item. Which is correct? 2 of 3 -Also, instruction calls for cutting the onion in quarters but the ingredients calls or 1/2 brown onion. Do I use a whole onion or just a 1/2? 3 of 3 - Ginger: what is a "small piece". 1 inch or a 4-5 inch piece.
Another Question. Your recipe ingredients do not include garlic but the instructions do. Should the ingredients include 1 garlic bulb sliced in half?
You are a scientist of cooking.
❤
Can anyone recommend an induction burner that will hold a 90c temp? I have one that doesn’t work well for something like this and when I jumped on Amazon and read reviews of lots of units they all said the same thing, boils fast but won’t keep a simmer.
A tip a forgot to include - hot water urn.
That's how I started off.
Can pick a large one up for chips off marketplace.
They go hard. Thermostat. Cuts off when hits temperature. Safe for overnight cooking. Spout.
Just remember to place a stand off at the bottom of the urn so the bones do not come into direct contact with the element. I used a round stainless grate attachment that comes with a rice cooker.
Thanks for the tip! It was a great video! I watched the last part twice already and I’m sure I’ll watch through from the beginning once more.
How do you guys simmer the broth with such little water? I tried making 1:1 ratio broth and the bones are not fully covered by water in the pot.
Do I need a skinnier/ taller pot?
How do you not get it?...
In my pot, which was a 12 quart wide pot, the bones took some shaking and mixing to get to fall under the water line, but I was able to fit them all under.
Great video, around chapter 2 I think it should be mentioned to make sure after the base is done to let it sit and create that fat layer on top so it’s easy to scoop out of the broth. I went straight from taking out the bones and filtering it and it came out super oily. Will make my correction and see if it turns out different :)
Great observation - you only know when you actually start making it. Best of luck ❤
@@Pho thank you for making the video. I want to make my fiancé a great bowl of pho and even though I messed up this first batch it still tasted really good so once I make the adjustments I know it will be perfect. Thank you for sharing your knowledge.
@@Pho hey chef I was wondering if you had a recommendation for an induction stove that I might be able to buy to help with the base broth simmering? The first time I tried making this pho I let it simmer overnight on low flame and knew it was dumb. Then I bought the nuwave pic gold induction stove and it keeps turning off randomly. Just wondering if you had a go to one that you can recommend? Anything would help and thanks in advance.
I'm wondering about the spices and time for simmering- you recommend simmering your spices and aromatics for 15 minutes - but then later you mention that the ideal cooking time for spices and aromatics is 3 hours. I made my base with just water and bones and intend to do the aromatics now, but I am not sure if I should just go for 15 minutes? Jason Farmer following your methods said 2 hours. Not sure which is best - what you recommend? I think for this batch I will simmer for 1 hour and use less spice.
15 mins was to demonstrate how quickly you can put it together and serve it without anyone noticing. The longer the better. Just not too long.
Don't get too caught up on the spices. Yes its the signature part of Pho but in this video I'm more interested in taste. I've come across many bowls that have the best smell 10 out of 10. Looks and smells like a Pho but the taste was so disappointing.
As I pointed out the main event is the taste of natural beef - spices is just the supporting act.
I will do a video down the line on the best ratio of spices and how to get the best fragrance.
Thank you for the recipe but I have one question can you tell me the recipe for chiken pho please
I do have a chicken recipe on the channel already but I plan to reshoot that recipe again.
It's much easier and faster to make than this and I find the taste cleaner and brighter.
Great video Leighton, you're truely an engineer by the charts lol. Do you think adding temperatures for roasting the bones is ok?
Thank you for remembering I was once upon a time an engineer. It doesn't go away!
I'd recommend 240 degree C to get the initial sear then you can lower it to 160 degree C for another 20-30 mins.
I've used similar settings before.
The only reason I go 300 degree C is my oven is filled to the rafters but most home ovens don't go this high.
Strange I was just thinking about you today, well more how I havnt seen a video in a while 😂
I do apologize to everyone for being away so long. This one really tested me.
With my new braces I couldn't talk properly for the first 2 months.
Voiceover being the bulk of this video it did prove challenging.
Can the base be made in an InstantPot with no water loss?
You can use any vessel to make the base - the main issue I've found with instapots (ones available in Australia) is the size. They are too small. You can barely fit a good piece of marrow bone in and its full.
The second issue is if you wanted to use the pressure function the level can't be too high.
Dang, now I'm gonna have to go buy a bowl of pho..
I’m part of the “Minnesota” 😂. About to buy again!
MN far by has been the State I've sent to the most - Pho capitol of America!
@@Pho Minnesota is by far the craziest state when it comes to Pho lovers. Hmong people are crazy about Pho even more so than Viets but Hmongs can't cook Pho. They probably think by turning to you they can unlock the secrets. lol. Cali>Texas>Minnesota>Washington. I've eaten at so many Pho bowls all over the USA and can vouch.
Ive been eating alot of pho around brisbane , but im.yet to try yours ... i use to favour the one in market square in sunnybank near the corner N toilets - they had the best flavours and toppings.. keen to see what your thoughts of them are... and im going to make sure i hit your shop up asap !!
Pho Hiền Vương
Yes they were around long before I started and did very well. Their location right next to the toilet was an odd way for people to remember it.
From what I heard the renovation of market square brought a lot of disruption to trade (plus old age) they called time on it. I did walk past this store last week and theres a new store there. But they converted that whole area outside into a foodie hall which is buzzing at night.
@Pho it's new owners right? I did try it last month , I feel like the taste isn't as depthful as it use to be. I'm still yet to find the best pho place again now that they had moved on ... now that I live in ascot there's not much choice of Solid Pho... do you have any recommendations north of Brisbane? They just can't seem.to hit the spot north Brisbane, like they do around sunnybank / inala ways .... I use to live in cairns and boy... did I really appreciate my Brisbane pho ... have you tried cairns pho?
Man I'm really excited to try your pho in annerly ... disappointed to see they shut tomorrow (tuesday) looks like I'm going in on Wednesday...
I like how you make it saltier the broth because it seems like most phos I've tried taste watered down and no depth hey .. btw I'm a new sub and like your work man, soo much detail and good quality into your videos ... I have no doubts this channel will explode sometime soon
haha love his dry humor
The perfect recipe is the one your mom makes and you go out to eat at other pho restaurants and say, this pho is not as good as moms homemade pho. 😂
I've seen videos on peanut worms. I wonder what your opinion on this is & if you've ever tried it.
Ah yes the Sa Sung - I have a packet from USA Sa Sung sitting on my desk. Highly requested topic. I’ve never tried it because it’s not available in Australia but keen to add it to this recipe and test its effect on the taste of the broth in place of oxtail which I used in this video. I’ll try it when I get back from holidays.
@@Pho SWEET!!!
well...I love to cook, and love science. Who would have done an analysis of dissolved solids via specific gravity and salt concentration?...it has implications beyond pho, like any home made stock or soup...
I live in the US and tried to order your lsp seasoning but I got an email saying that my order was refunded because I purchased it from the Australian store. Please tell me how to order this from the US. Thank you
All sorted Sean - your order is going out tomorrow!
@@Pho Awesome, Thank you my friend! I just scored a killer mess of knuckle and marrow bones for my next batch of Pho! Looking forward to adding this piece to the puzzle. Thank you for your very informative videos. My first batch of Pho I followed Andy's method off of Andy cooks channel. It was really good but I had nothing to compare it to. I will be following your method for the next one. Thanks again and have a great weekend!
Leighton, when I make the bone broth do I skim the fat from the top? My partner (Vietnamese born 😂) tells me I should get rid of the ‘marrow/fat’ layer form the bone broth, but to me it feel like sacrilegious to go through all that trouble of spending all that time only to throw away your hard work basically all I’m asking is do you skim ‘all the fat’ only to leave just the broth. Great video, keep up the good work man 👍
Looking at the broth I'm seeing a lovely sheen on top 😉 He removes most of it and adds before serving.
I feel you! You'll find very traditional restaurants catering to Vietnamese people add a dollop of this fat and ladle the broth on. So much flavour is packed in this thin layer of fat. But unfortunately it can be a turn off to "others" who prefer a clean broth. I sometimes often get customers who request "không nước béo" meaning no fat in the broth.
My personal view a little is fine - just not an Exxon oil spill in your bowl.
Tradition is hard to break. A pefect is example is Religion. There can be many flaws and wrongs in religon. Science exposes the fiction in religon just like how it exposes it in foods. Those who try to conserve old out dated ideas get left behind.
i stop looking at the moment when i understand that i can not do the recipe without buying something from him
reason to not use an egg float/raft for crystal clear broth?
The crystal clear broth is a controversial area. I don't even know where it originated from.
I grew up hearing aunties and uncle carry on about Pho broth needing to be clear.
My view is its a marking criteria people bring up just to make them sound smarter.
In all my years selling Pho not one customer has brought this up. Ever.
People care more about taste and value.
I believe my broth is clear and clean - but it has a shade to it.
If this is wrong than every single restaurant in Australia does it wrong too.
So fundamentally I believe the interpretation of the word "clear" people take too literally - i.e it needs to be clear as water.
But back to your question its not the first time someone brought this up - marrying techniques from other cultures.
Maybe in a home setting with a very small pot this is achievable but in a commercial environment its not feasible to clarify large 150 Litre stockpots.
Thanks for joining the conversation.
Any tips for Hu Tieu?
I will start to work my way through all the Vietnamese soups in a similar format.
The theory I've gone through in this video can be applied to all other soups.
The key difference for say Hu Tieu is the bones type to make up the base > season ratio will be different > and lastly the special ingredient which gives it its own unique personality (for Hu Tieu it will be dried squid and pickled radish củ cải muối)
You're a god
Respectttttttt
Can the finished final broth be frozen to be used later without compromising the taste?
No compromise to taste, only the fragrance from spices will diminish.
The upshot is its ready to go - heat and serve. To me the time saving benefit far out weighs the loss of fragrance.
I’m sure this pho is good, but you’re promoting your LSP package to sell to us which is no different than me or anyone else going to buy pho seasoning packets. So no matter what you say about the ratios of the rock sugar the fish sauce you still need the LSP seasoning to make it good.
No LSP to Europe?
I will expand the online store to include Europe after I get back from my trip.
I'm off to Vietnam in a few days =)
Can you make a video series on BBH?
Yes now with Pho out of the way the plan is to go through all the Vietnamese soups in a similar format (but shorter).
@@Phonice!!!! I got a pot on the stove going now per your recipe/style...let see how it taste
Yes! I’ve had BBH somewhere they had so much depth somehow and it blows all other BBH out of the water. Curious how to do that.
Holy pho