So I am guessing not to use my instant pot? I absolutely love exploring new cuisine and techniques and then taking the challenge on and perfecting it myself with the respect the dish and culture deserves. I'm happy to have found this video.

These reviews are totally on point. I’ve been to all those restaurants and his descriptions, ratings and rankings are totally in line with what I would give them. If you have been to Vietnam and haven’t tried pho le, you need to book a trip back asap.

Thanks brother

Hello im korean! I will make your pho for korean hollyday for my family!! Thanks for make this video. Oneday ill go your place! I want meet your pho.

I have been advised to clean the bones thoroughly - removing excess meat and marrow, before utilising in a pho broth. Have you tested this?

The hair or the glasses giving me dahmer vibes. Also the way you look at the camera. Good video though

Lmao it is not rocket science! You definitely went above and beyond to make awesome pho

Lemon lime is so shit honestly

As the servings are for 6-7 individuals, would it be okay to freeze the Pho broth (aka the post adjustment phase // after adding the brisket, spices and seasonings?) and then reheat it in the future? Or would it better to just adjust the seasonings and spices for said amount of servings instead?

Yeah like common house hold has all that equipment to make pho. You need to down size it and use household kitchen equipment.

10:02 Nước Tiết (TIẾT = BLOOD)

Looks like I need a small Bain Marie such as the one made by Apuro to keep cooking at 90C for 24 hours, as the gas stove is too hot (95-98C) and emulsified the fat.

I switched off @8.30 get the 'secret' LSP

Hi! Great video! I noticed you have an Ivario. Ivarios can also pressure cook. Do you still think 92 degrees over 24 hours still is better than pressure cook?

* Hello Laton, *After seeing your exciting venison pho recipe about 1-2 years ago, I proposed the idea of a kangaroo pho. Have you tried it yet? I would love to see that happen. Have a beautiful New Year.* .

Is hat nem sold thru out south east asia?

Thanks

Am I wrong, or did you still parboil the bones?

bro takes 9 years to get to the recipe

This video is amazing I show everyone I see this video

That Ronald dude too busy chow down the meat ball…I don’t trust hiss review lol

How can you tell its not 100% southern?

Great video and well-detailed process, but I noticed a few areas that could be improved for accuracy and consistency. For instance, taking a reading at 15 hours and then at 24 hours for the broth's BRIX value might not provide the most accurate progression data. A better approach would have been to take measurements at consistent intervals, such as 12 and 24 hours, to capture more reliable data trends. This would help refine the method and ensure repeatable results

I love watching you cooking your pho broth, I would like to know where you live or location? I love come to try out your pho.

Bs

Hi Leighton. Can you show us how to make bo vien. Mine are always so spongy, not bouncy and chewy. Thanks

It took a lot of courage to follow your vision. My brother once told me he had the best banh mi ever in Australia. I wonder if he ate at this restaurant.

Thanks for the awesome video! My only concern is you pour hot broth into what looks like a plastic container, which dissolves millions of nanoplastic particles into your broth. 😮

Video unclear. So roasting is a good idea but do you parboil -> roast? Or roast -> parboil?

I was out at "artificial flavor".

Bun Bo is top notch in Vietnam! I've had at least 100 bowls... so good!

I am deeply thankful and reminding everyone how we all need deep thinkers to get us thru life with a level of sanity and ecstasy. believe it or not, it takes a thinker to think of and formulate ecstasy. well done Leighton.

Thank you very much for your LSP seasoning. Produced Pho according to your recipe with roasting the bones and then creating pho, which ended up absolutely perfect. Much more in depth flavor. It made it so much easier to create the base first and freezing it and taking out smaller portions of the broth and making pho when I want to. This makes it so much easier.

You pour hot broth into a plastic container here?

What is your location I like to come to try your phom

Thank you Leighton, you have cleared up all of my Confusions and I will see you in early next year for Dinner. That been said, I'm going to have another shot at making Pho.

Jeebus, such thirsty peeps in the comments 😅 But check out the dudes 44 inch arms who served her the pho 😮

We use to own a pho restaurant and we also roast our bones before we made the broth. This guy knows what he's talking about. Great video and great information.

too much useless talk. didn't make the first 3 minutes. there are better youtube videos on how-to and they get to the point.

Thank you. Just received my LSP

Pho gau vang / gau gion nhu trong vn / Tieng My goi la gi ? Thank

You're the man because no one else i know of would do this. Youre the pho king man Leighton!

The key ingredient to a good pho or a great pho is MSG. The more MSG the better the broth will taste Just ask uncle Roger

Did you ever try Pho Hien Vuong Pasteur before they closed?

A pho restaurant in my neighborhood has the name Pho King. No joke 😊

Hat nem has MSG… is that the missing equation?

Pho broth is not suppose to look brown. It is about clarity, and the essence from the bone. If it is better in flavor, that is a different argument.

I don’t understand why the base broth isn’t made with the oxtail beef . It just seems like a unnecessary step that can be done together with the broth

Lol its not hot but blows

GREAT Work! Thank you for putting it together! Absolutely can relate to you...Excellence in making Pho at home makes sense. Thank you for sharing your secrets!