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
Vietnamese Pho recipe
Watch how to make Pho, Vietnam's most iconic dish!
Vegan Pho Recipe TO RULE THEM ALL | VIETNAMESE SOUP NOODLE FUH CHAY BROTH (Phở)
LAY HO MA everyone! THIS IS IT!!! When its cold outside and WINTER IS COMING, its time to make this incredible Vietnamese style vegan pho! I guarantee that you will absolutely love this recipe and it seriously competes with traditional beef pho. Get ready to light your pho making skills on fire. Join me in this episode and learn how to make vegan pho. Let's begin.
Ingredients:
1 onion
4 pieces garlic
1 medium piece ginger
1 potato
1 stick celery
1 carrot
1 handful of mushrooms (cremini or white)
drizzle of olive oil
3 star anise
1 tbsp cloves
1/2 tbsp peppercorn
1 1/2 tbsp pink salt
2L water
splash of sake (optional)
4 bay leaves
1 king oyster mushroom
1 handful bean sprouts
few sprigs Thai basil
1/2 package pho rice noodles (medium thin)
1 red Thai chili
Directions:
1. Crush and coarsely chop the garlic. Coarsely chop the ginger
2. Thinly slice some onion, set it aside, and roughly chop the rest. Roughly chop the carrot, celery, cremini mushrooms, and potato
3. Heat up a stock pot on medium high heat. Add olive oil
4. Sauté the veggies with the salt, peppercorn, cloves, and star anise for 5-8min
5. Add the cremini mushrooms and sauté for another 3-5min
6. Add an optional splash of sake. Then, add the 2L water
7. Add the bay leaves and cover the pot leaving a little bit of space. This prevents the broth from boiling over
8. Bring the broth to a boil, then lower the heat to just under medium and simmer for 1 hour
9. Taste the broth and adjust the seasoning
10. Boil a small pot of water for the noodles
11. Spread the noodles in a rectangular pan and pour over the hot water. Let it sit for 3-5min
12. Thinly slice the king oyster mushroom
13. Move the noodles around with chop sticks to prevent them from sticking
14. Pour the broth into a large heat proof bowl through a sieve to catch the solid ingredients (may have to do this in batches). Use a spoon to press through the juices
15. Transfer the broth back into the pot and turn the heat to medium
16. Cook the king oyster mushrooms in the broth for 3-5min
17. Transfer the noodles to the serving bowl and ladle over the hot broth generously
18. Top with the king oyster mushroom slices, onion slices, bean sprouts, Thai basil and the red Thai chili
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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13 Hr Pho Broth [Full Recipe is in the Description]
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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
How To Make Vietnamese Beef Pho At Home - Marion's Kitchen
My guide to making that classic Vietnamese noodle soup... 'pho bo' or beef pho at home.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
HOW TO MAKE THE BEST PHO (AUTHENTIC RECIPE)
#authenticpho
#vietnamesefood
#bestpho
#vietnamesepho
#yummyfood
#howtomakepho
#yummypho
HOW TO MAKE THE MOST FLAVORFUL AND AUTHENTIC PHO
THE INGREDIENTS YOU WILL NEED
BEEF BONES
RARE STEAKS
MEATBALLS
NOODLES
BASIL
CILANTRO
GREEN ONIONS
WHITE/YELLOW/PURPLE OR RED ONION
GINGER
PHO SEASONING
HOISON SAUCE
SRIRACHA SAUCE
BEAN SPROUTS
LIMES
SALT
MUSHROOM SEASONING POWDER
????????optional:::
Beef tripe
Brisket
ENJOY YOUR PHO..
Please subscribe and comment below..
Su's Vietnamese Beef Pho
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