How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC's Best Pho — The Experts

Im a chef of 20 years.Nothing but huge respect for Chef Helen.
Wow, working a whole day,then working all through the night.
Probably just gonna go home just to take a power nap and shower.lol👍Thats dedication

This is genuinely one of the best things I’ve seen someone make,

My 17-year old son had this Pho last week. He said it was the best pho he has ever had in his life and it tasted like no other bowl he’s ever eaten. Said he slurped up every last drop, and ate everything including the onions. Lol…Coming from him that means it must’ve been pretty amazing

I want to visit her restaurant someday

Take my money, I want that pho.

I'm not sure??? What she doing,,,????😂😂

That fried rice looks so friggin good. Pho too!!!

Respect! Restaurant business is long days and nights

really love the energy she puts into the restaurant, and also interesting that she does not seem to have come from a restaurant background and is trying to learn from scratch what to do. things like "skimming for clear broth" are good but does she know parboiling the bones will give her even clearer broth with less gaminess? that's what they do in asia with all the bones before making stock. in fact there's hundreds, if not thousands of years of cooking knowledge she can get from asian kitchens... in asia

it seems like she could use a few weeks training in asia, namely japan, vietnam, china, to see how they really make good stock instead of spending so much time with trial and error. she can always figure out "her taste" later on once she gets the basics done

Great videos, a lot about the broth and meat. IMO, the noodle and "quẩy" are very important aspects that often got overseen in the US. Very hard to get those right.

Beef Pho Goddess

Looks sooo good and delicious. Helen keep up the good work.

Chef Nguyen looks sane still for a chef

I was drooling untill she said cilantro. Whyyyyyy.
Anyway, a lot of dedication here! Love it.

She looks like zillaX.

The reasons viets dont use dry aged beef is because of the wastage! This pho looks average as

Cute

Cutie🥰

That brisket looks great. Whenever I get it in pho, it’s ALWAYS overcooked.

How much does a bowl of pho cost with all those ingredients 💰💰💰💰💰💰💰

Wow Helen, but when do you sleep!?
I never would have thought to used aged beef for stock. Brilliant. I make my own stock and can it for shelf storage, and I think next batch I'll plan ahead and add a little dry-aged beef.

Give me the worst grade of brisket and I will transform it into something delectable

Helen's pho recipe definitely goes against the norm: She didn't parboil the bones, she allowed the stock to come up to a rolling boil, she didn't put any fish sauce in her broth. Yet in the end her broth still came out clear. Definitely will have to test this method out!

Pho is bad

man , I really want to try that

I love her. I’ll make sure her restaurant will be the first I taste as soon as I go to NY

I love Pho!...looks yummy.

Yeah she charge ten more than other pho

I just made soup (homemade ramen) for the first time for the family at Christmas dinner last night, and it's given me so much more appreciation for the process
It's beautiful to see the passion Helen shows for the craft

She's freaking amazing!!!! The food looks delicious!!!!!

She is such a delight. Very pleasant tone, very humble and curious outlook, and such a genuine appreciation for what she does. Inspiring :)

in vietnam never do it..

I'm a Pho's lover, my family cooks very good Pho according my friends and relatives, and we do enjoyed it very much.
Next time when we visit NYC, will try this place for their Pho.
Thanks for sharing. Excellent video.

Now this is what you call a proper beef stock,none of that MSG laden,stock cubes artificial rubbish that you find in cheaper joints.

I would eat this Helen's Pho. It looks good.

I'll need to try that dry aged beef in my pho one day. Her broth looks a bit too much fat though. The broth could be clearer.

😘👌 Loved everything about this! I too make stock from shank, neck, oxtail… obv not in those GORGEOUS pots (my Croatian family calls them kettles 😉) but main reason for my comment is 1st - Chef Nguyen’s expression of pure joy thruout the process…but when she was waiting for the boil, I laughed out loud when she said she could just stand there & watch it🤣 I feel the same when I put my big ‘kettle’ to boil! 🍵❣️

Quick Question whats the resturant called and where is it located in nyc?

I need this in my life

Oh man, Idk. She didn't add salt and fish sauce at the start of the broth. If you don't do that your meat is going to come out bland.. You have to add it right away right after the bones/meat so everything will infuse during the 8 hour broth.

Love how deliberately all the different cuts are used for their flavors!! The concept is super dope too!!

it looks like she is working 24 hours around the clock!

Exceptional determination, curiosity and a willingness to be better every day🙂

Saigon Social and Chef helen have become an undeniable NYC institution.
The food and hospitality is always consistent.

oh no the nine pans over ice is such a dangerous unsafe way to store mise, and using the mesh strainer in a stock pot is an expensive gamble that most people prefer to use a disposable sachet

I always thought that exposed fat from dry aged beef was always considered a loss, that rendering fat would be to stong and uselessly need to be cut with another fat

I could eat that whole pot 😅