How To make Pho
STOCK:
2-3 pounds oxtails
6 qt Water
2-3 stars star anise
1 ea Big onion
5-6 cloves garlic
1 tb (a small soupspoon) black
-peppercorns
Several squirts of nuoc mam (fish sauce) (2-3 tablespoons) Roast the onion and garlic or skewer over a flame until it starts to blacken. Combine all the ingredients and simmer for hours, the stock should be fragrant and about the color density of fine tea, if it is very dark it is too thick, add some more water. Solids: pho noodles, flat rice sticks, we have been known to use Japanese udon before the real thing was widely available (precooked) Very thin sliced beef Garnish: chopped green onions (include green part) chopped fresh mint Cilantro sliced lemons (they used to slice by cutting through "equator" putting flat surface down on cutting board, and making a series of parallel vertical cuts. This way doesn't squirt in your eyes!) Original method: put noodles in bowl, top with single layer of sliced beef, pour on boiling broth which cooks beef, garnish to taste, add fresh cayenne pepper (ot), black pepper, and nuoc mam to taste, eat. (soupspoon in left hand for broth, chopsticks in right) Americanized: put a small serving of sliced beef in a ladle, dip in boiling broth to cook beef, pour cooked beef and broth onto noodles, garnish and eat. Substitute _small_ quantities of soy sauce for nuoc mam. The broth is not supposed to be dark brown! Pho
How To make Pho's Videos
Chicken Pho - from scratch (it's EASY!)
Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!
Ready to take a virtual trip to Saigon??
Follow these 2 rules when eating pho (Vietnamese beef noodle soup)
Our quick and easy CHICKEN PHO recipe
Epic Vietnamese Beef Pho to try at home
This dish has been requested on my channels a lot lately so I thought it was time to spend my Saturday making a beef pho for myself, babe and you of course. It’s definitely not a quick dish but very much worth the time and effort. So set yourself a decent day to make this and follow along using the ingredients and steps below.
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Recipe
Ingredients
- 3KG beef bones
- 450g chuck roast
- 2 tbsp grapeseed oil (or peanut/canola oil)
- 6L cold water
- 2 brown onions
- 1 large piece of ginger
- 5 cloves
- 5 star anise
- 3 black cardamom pods
- 20g coriander seeds
- 1 cinnamon stick
- 5g sea salt
- 100ml fish sauce
- 30g rock sugar
- Rice noodles
- 300g ribeye or sirloin steak
- Bird's eye chillies
- White onion
- Thai basil
- Coriander
- 2 limes for the broth and 2 limes for serving
- 1 packet of bean sprouts
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Method
1. Place all the bones into a pre-heated oven at 200c for 40-50 minutes or until they have a dark colour.
2. In the meantime, char the onions and ginger over an open flame (if you don’t have gas this can be done under the grill setting of the oven).
3. Toast the spices in a dry fry pan and set aside with the charred veg.
4. Take your chuck roast and season with salt all over. In the same pan as you toasted the spices, heat over high heat and with a small amount of oil. Seal the roast on all sides until it has good colour, set this aside also.
5. Once your bones are ready, remove from the oven and place them into a large pot, followed by the cold water. Let this sit for 5 minutes and skim the top of any impurities.
6. Place the pot over the heat and bring to a simmer, once simmering add the onions, ginger, spices, fish sauce, salt, rock sugar and roast chuck.
7. Simmer this on low heat for 2.5 hours then remove your roast and set aside to rest. Keep cooking the soup for another 2-4 hours depending on how much time you have.
8. While the soup is cooking, it's a great time to get all the garnishes ready:
1. Pick the coriander and Thai basil
2. Slice some lime wedges
3. Slice the chillies
4. Soak the rice noodles in cold water
5. Slice the cooked chuck roast thin
6. Slice the ribeye very thin (pro tip, freeze it for an hour before you slice to help you slice it nice and thin)
9. Just before you are about to serve, check the seasoning of the broth to see if it needs salt. Add some fish sauce and pour in the juice of 2 limes.
10. In a pot of boiling water, blanch the noodles for 1 minute and place them into your serving bowl.
11. On top of that, place 3 – 4 pieces of each meat (the cooked chuck and the raw rib) and a small handful of bean shoots.
12. Pour over the hot pho broth.
13. Garnish with the herbs, a lime wedge and fresh chillies
Enjoy!
AUNTIE'S PHO - The Best I've Ever Had
Auntie Jacqueline's beef pho recipe is the best I've ever had. For this video she spills all her secrets from the cuts of beef she uses for a rich pho broth, the ideal mix of spices, and the magic seasoning!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
13 Hr Pho Broth [Full Recipe is in the Description]
#shorts #shortsinvite #youtubeshorts
13 Hr Pho Broth
#nextonthemenu #houseofnguyen
Yield: 8 Quarts
Ingredients
12 lbs beef bones (knuckle and marrow bones)
4 lbs beef ribs
Neutral oil as needed
12 quarts water
2 tablespoon sea salt
4 large pieces rock sugar
1/2 cup fish sauce
4 yellow onions, halved and charred
5 inch knob of ginger, charred
5 shallots, halved , and charred
2 bunches of scallion
[spices]
1 tablespoon cloves
2 cinnamon
2 tablespoons black pepper corn
4 star anise
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 cardamum
Additional salt, fish sauce and sugar to taste
Note: Bake the bones for 30-45 minutes at 450 degrees Fahrenheit.
the spices gets baked at 350 for 2-3 minutes or until they're fragrant.
you can reserve the solidified fat to serve those who enjoys their pho with a little fat in it.
#pho #phobroth #vietnamese #Vietnameserecipe #notquickandeasy