The BEST Vietnamese PHO Recipe

POV: you. Don’t put sarachia in your pho menace to sosiitiy

MSG is in the dried shrimp so you've already tried it! My little shaker can of Accent is a staple in my pantry. Your pho looks absolutely delicious. I no longer live close to an H-Mart or Ranch 99 so getting the ingredients to make pho can be difficult (I've got the AeroGarden pods to grow my own Thai basil now) but I'm dying for a nice bowl. In my old hometown there was not only a Starbucks on just about every block but also a pho restaurant, so I never had to make it at home.

my mom would kill me if i grill stuff on the ceramic top

It’s beautiful!!!!!

where is this re-amp pho?

Parboiling bones make sense. Parboiling pure meat doesn't make sense

I really appreciate your video because I’m trying to learn how to make this. My boyfriend is Vietnamese and it is his favorite thing to eat but he is also a harsh critic so I’m trying to find the best. Pho recipe is so far I love yours.

You forgot to clean your pot after pouring out all the meat, there shouldn’t be a dirty black ring around the pot and you’re supposed to put all the tiny herbs into a cloth bag so they don’t float up on top when you want to get the broth out later, the broth is supposed to be cleaned looking.

The hoisin sauce has msg, the fish sauce has msg, so yes msg is already in your bowl.

everything else is fine in pho but raw beef? idk man

The satisfaction I felt watching the pour of the broth!😊😎

Do I love exactly how you did everything, nah. Did this make me hungrier than I’ve ever been, yeah. Bro imma have to make this now. Keep it up yo.

Pho taste better with Sriracha and Hoisin

Mine has been simmering for 10 hours and literally has no flavor. What am I doing wrong??!!

Son.. oooh wee, you got my mouth watering young man, looks like a great recipe.. can’t wait to make it myself..
Thanks! 😊

I’m gonna make this

Pho Ga Pho Dac Biet

Uncle roger would approve this

How does he not blow it a single time that was hott

I am brown and raised from New Orleans man when tell u I would make this and lord I got some extra thing I would add trust me 🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾❤️❤️❤❤❤❤❤his good looks delicious tho

You have a beautiful personality, I love it. Found myself giggling with you 😅…he’s so goofy in a cool not overdoing it way.

I dont care if they cant swim 😂😂😅

Fuh. XD

Didn't see you use any msg? What's up with that?

Quang, i love your cooking, i hate the way you eat.

Great video. Will definitely try this recipe. Thank you so much!

My gran used to roast stuff on her electric stove as well, made me laugh when you did it 😄 I made Pho for the first time yesterday and its way better than any one I bought outside of Vietnam ever. Also its way easier than I expected it to be

Genuine question though, highly doubt I’d get a response but, is it safe to just leave the broth boiling without stirring it at all for 12 hours?

Does he have to chew like a fucking cow?

You crazy bro! But thx for the recipe!

At the last two hours. You can keep boiling stock for many days with little breakage of protein and collagen. You can keep it for days in the fridge. But the moment you introduce salt, it cause the proteins and collagen to break. Adding veggies too early sours the broth as well as you continue to cook. Try it hold off on all of it until the last two hours. Season shortly before you serve it. Another fun tidbit is that as the broth cools the flavor will become more pronounce. So if you want to adjust salt and sugar that’s the time to do it. I’ve been taught that by my mom and also reinforced when I worked at a ramen and a pho shop.

Not charred properly dude n I’ve never seen the dried shrimp before in pho😂🤔the pot is finally full😂😂😂

Could you please don’t make noise when you eat.

From the best pho restaurants I've eaten at, the meaty brisket is cut with the grain, and the fatty brisket is cut against the grain.

Where can I buy all these meat together ?

Way to early for the fish sauce, it became bitter for sure, you just don't realize it. Fish sauce goes in at the very very end. That may have been one of your problems.

This is Kathiew (Cambodian Pho). Tiny had this recipe all over the internet!

don't use nonstick pan to stir fry seed or any hard food because the chamical on the surface of the pan will be scratched out and leak into the food. the chemical of the pan will harm the health. God Jesus Christ loves you.

You're funny ! You want to upgrade your Pho and you put frozen raw meat in your bol when serving !

Omg you cook everything from stratch , everybody by pass used the power ready to mix the soup , no wonder your PHO taste spectacular because you used beef bones big bones brisket ,real meat and cook 12 hours , 👏👏👏👍👍👍open a restaurant ,Thank you

Dope video brother 🙏🏼

Why are the onions not cut up when they throw them in the big pot? And why did you dump all the broth off of meat and refill the pot with freshwater?

phút thứ 10 những nguyên liệu trưng ra đều là của bún bò mà? phở gì vậy? 🙂

Came for the recipe, stayed for the Mukbang

You just put too much H20 on it bro

You've said three different times for the brisket...

Do you take it out 6-7 hours after boiling, 4-5 hours, or 2-3?
You first said 6-7, then 4-5, and then the recipes in your description said 2-3.
I'm confused.

In Norway this broth would clock in at 300usd^^

After cooling of the broth can i take some and freez for later use of another PHO soup

better with this yellow fat

Watch through, step by step and you will achieve Liquid GOLD! I promise!