Epic Vietnamese Beef Pho to try at home

[@timdudas2544]

Andy is so humble and truly a very well rounded chef but good at explaining things in a simple understanding way. Doesn't try to show off he try's to make sure you can possibly enjoy cooking it at home yourself if brave enough. PHO is in my top 5 favorite meals and the best when not feeling well.

[@andy_cooks]

Thanks for your kind words 🙏

[@timdudas2544]

What the heck you doing responding to comments? I'm sure you are Too busy assumed too famous and surprised you are crazy enough to even look at them. People are either nasty or know everything on here. Keep up good work and stay original.

[@nahumlopez1769]

@@andy_cooks how about trying to make enchiladas suizas, just to have some more Mexican cuisine

[@theafterlife7224]

@@andy_cooks Andy. There is a herb name Saw Leaf. I share with you secret ingredient is Hoisin sauce. In Vietnam, before eating, they Always add Saw Leaf, Hoisin, Sriracha, Lime juice.

[@timdudas2544]

@@nahumlopez1769 how about he does fine as it it is!!! Period amigo

[@flora5090]

One thing i absolutely love about this channel is you can just see how much research and knowledge goes into these videos - all the spices and seasonings are correct, all the methods are authentic. You don't have that for example in British prime time tv cooking shows, where there's famous chefs making foreign food but not making it correctly at all. Andy on the other hand seems to really respect the cultures whose dishes he's preparing

[@glockenrein]

Eh. I don’t know. I feel it’s perfectly valid to adjust recipes to your taste or the taste of your audience or to make them more accessible, be it ingredient-wise or method-wise or just make them seem less foreign so people are encouraged to try. It’s also perfectly valid to enjoy the altered version more or to simply not care that much. I’m actually really turned off by all the people flooding comment sections just to complain and nit pick and be generally really rude.

[@tridinh1011]

@@glockenrein yet when someone changes 1 thing about pasta, you white people jumps and took up your pitchforks. It's good to change the recipe to most suitable to your abilites, but to completely change the meal and make something that resembles a weird mash-up between chinese noodles and a bad japanese ramen, that meal had nothing in common with Vietnamese Pho besides the beef (which she also fcked up btw, who the hell uses butter basted beef in Pho)

[@glockenrein]

@@tridinh1011 I promise, I do not. 😄 If someone finds something from my culture that they like, good for them and it’s really up to them what they do with it.

[@tvk9030]

@@glockenrein some food has a special taste and locals have been eating it for more than a generation if you change it without learning what is most important it is like drinking wine and smoking cigars the wrong way !

[@glockenrein]

@@tvk9030 I don’t think there is a wrong way to drink wine, if you like it the way you’re drinking it, then that’s the correct way. It’s food. Prepare it how you want to eat not, not how strangers on the internet tell you to.

[@InformationIsTheEdge]

I work with a girl that grew up in Vietnam and immigrated to the US when she was 15 and she put me onto a Pho place she said is as close to home she's had in years! There was the version of me before trying authentic Pho and the me after and never shall the twain meet again! The experience was transformative! Andy's version literally made my mouth water watching him prepare it!

[@glennwiebe5128]

As a Canadian white boy who lives in the snow and ice for almost 8 months of the year, phở has become one of our favourite foods. We've got several great Vietnamese restaurants that serve up these huge basins of soup. My wife says I have a genetic disorder because I love hot chilies so much. I always order a side dish of the birds eye chilies which go so well with the CILANTRO! Time to go out for supper!

[@myloflex]

legit. love the personal takes and preferences while explaining the traditional method shows a lot of respect and understanding. beautiful chef.

[@Kurry34]

A little more expensive meats and bones but on point. This is actually the first time I've seen an asian dish that a white person didn't destroy.

[@deanstewart27]

Kilcoy Pastoral here on the Sunshine Coast produce outstanding meats. Love your appraoch Andy, no over the top music, no shouting and overacting. I do the cooking at home, and it's my self go-to relax chill out after a days work, my wife loves it and the joy of sharing tastes and creations with each other is a passion. Real advice from a real chef, relaxed, and at the top of his game. Champion. 🏆🏆😎😎

[@SirhcMartini]

All the ingredients you had laid out on the table gave me so much nostalgia. My mom used exactly those brands of fish sauce, rock sugar, and noodles! Thanks for the trip down memory lane.

[@BentleyVB]

Lol I said the same . I’m going to have mom watch this to show her that people all over the world loves Vietnamese food.

[@Youknow6969able]

yes! i knew this would b a banger when i saw the 3 crab and yellow rock sugar box.

[@nokturnalbobo]

My thoughts exactly! The eyes went straight to those labels and I instantly knew this recipe couldn't stray far from authentic. I still use the same fish sauce and noodle brands but I'll switch up the rock sugar if I can't get the OG stuff.

[@Olladar]

My fave online chef!! So knowledgeable, humble, respectful of food and real.

[@seandupuie3552]

Made this yesterday for the first time, followed the recipe as close as possible only having to sub the black cardamom for green, brown sugar for rock, couldn't find Thai basil and added oxtail to the bone mixture. It was absolutely amazing! Definitely will be making it more often! Thanks for the recipe Andy!

[@geryaj9853]

We’ll done!! I’m Asian and I approved this. Never really thought about roasting the bones before. Gonna have to give it a try. Nicely done sir!

[@ipleedafif8033]

Great job chef! This Viet appreciates you spreading our culture through food. Nothing brings cultures closer than sharing food.

[@LengThao]

I use the same exact ingredients for my pho. Same brand and everything, so yes I'd say it's authentic!! Also my pho I cook for about 12 hours, I've noticed that the longer you let it go the more collagen and fat you can extract from the bones/tendons makes a HUGE difference. Thicker fuller broth also a lot beefier, just make sure you take out majority of the spices about 6 hours in so they don't turn to mush and sour your soup. Ofcourse it's only once in a while that I make it, but if you're already going to slave over prep and making the broth then might as well go for maximum effort!

[@jmoney9790]

The more you simmer, the better the taste! That's why Pho is always best 2nd-3rd day.

[@agnesmeszaros-matwiejuk8783]

Chicken soup, too. I usually start to cook chicken broth in the evening and let it simmer until the morning.

[@CharLiAdventures]

This is exactly how I make pho and love it. I like to put the aromatics and spices in a cheese cloth bag to make less work in sifting it later. I also like to make the broth the day before and let it sit in the fridge overnight. Makes it easier for me to get the fat out. Although I do love the fat and will take a few spoon full soon as it’s done. Chef’s treat. 😋

[@firdausomar2356]

Usually I will boil the bones for 5 minutes and discard the liquid. Then, clean the bones under cold tap water thoroughly before simmering them for hours. This will help to get crystal clear broth. I have not yet try the egg raft method but I think it should help too. If the onion & ginger are too brown, you may scrape some if it off otherwise it will leave a dark tint to the broth. If you have some leftover roots from the coriander, don't throw it away! Add it during the simmer. It will add some flavor to the already yummy broth. Definitely not a Vietnamese here but I love that dish too. Totally worth the effort. Cheers!

[@hoangthuongtran7873]

I am really surprised to hear that you are not Vietnamese. What you say is very accurate. from Vietnam

[@firdausomar2356]

@@hoangthuongtran7873 done a lot of reading and testing and it works. nothing beats noodles in soup for me. From Malaysia.

[@tamkevindo]

I recommend soaking the onion garnish in cold/ice water for a couple minutes before plating. It removes the strong bite and mellows out the flavor. Blanching the bean sprouts is nice too, removes the raw, bitter flavor. You could also use a drawstring bag for the spices to keep it together. Best way to eat it to to mix lime, hoisin and sriracha on the side for dipping meats. Enjoying the broth without any sauce add-ins makes it very worthwhile. Really enjoyed this video!

[@lowkeyconvert8971]

i find that when the onion is so thin like when it's sliced on a mandoline, that there is no bite, strangely enough. it's different when i slice onions with a knife, however. also, i know that some people get their bean sprouts blanched but i love that crispiness when they're fresh and i don't notice an unpleasant raw and bitter flavour at all. they are sour and slimy when they're going off though.

[@trainedforthis]

Thats a nice tip on making a dip for the meats instead of putting sriracha/lime in the broth. I'll have to try that next time.

[@8paths996]

@@trainedforthis if you put it in the broth ur pretty much ruining the flavor

[@trainedforthis]

@@8paths996 I find the broth lacking sometimes but not always. I'll always give it a taste before adding some of my own flavor. I also really enjoy spicy food so for me it makes the Pho much, much more enjoyable.

[@8paths996]

@@trainedforthis ah the homemade pho that my family makes is really good and the broth is superb. Nothing you have to add in it except with the dip on the side for the meat.

[@co7717]

Honestly, I watch your vids after a long stressful day of work to wind down. Your relaxed but informative delivery and presentation has inspired me to go back to cooking and instead of treating it like a chore, I get excited for it which I haven't felt in a very long time. Thank you from the bottom of my heart.

[@Will057]

My guy, this is amazing. The fact that you respect the culture is amazing.

[@extremelucky1]

Its very evident this man has been doing this for a very very long time. He is a true master of his craft. Highest level of proficiency!

[@B4NSKII23]

Andy by far is one of the only chef I actually take the time to watch. Only because he also takes the time to cook all different nationalities of food. The only problem I have is watching him 1am in the morning and he cooks os so good, I’m now looking for food in the kitchen to eat.! 😂 You’re a legend Andy. 🇦🇺🇵🇭

[@tonygin5942]

you got my subscription because you posted the video on my birthday. Extra bonus point because its a video about Pho and I'm Vietnamese! I make pho myself at home too. Since you go out of your way and make everything very traditional way, the only thing I would add is that you want to boil the bone by itself first, wash it over with cold water then you can start the process of making the broth since it will clean all the scum out which allow the broth to be much clearer. Beside of that, you did awesome.

[@ngtoe9509]

I saw this video recommended on my youtube. When I came here to see, I was very pleased to see how you prepared the ingredients. It's true, but for Vietnamese pho, we don't add fish sauce to the broth. We only use salt and rock sugar. Because when simmering bone broth for 8 hours, the broth will gradually run out. So using fish sauce will make the broth sour, especially if you have seasoned the broth with cinnamon and star anise before. It is a strange thing that everyone thinks that Vietnamese people often add fish sauce to soup. But really, we just use it as a dipping sauce. The sweetness and flavor of the broth usually come from beef bones, chicken bones, or vegetables. Therefore, do not try to add fish sauce to the broth, because it will destroy everything. Finally, I inherited a southern-flavored pho restaurant from my family. I prepare and cook pho every day!

[@PhongNguyen-df9bt]

His Pho broth is only cooked for 2 hours, so fish sauce is fine to be season in the broth for that short of time, but every Vietnamese have different way of cooking Pho, doesn’t mean your Pho is the Original way just because you own the a restaurant…many Pho restaurants is shesh of overuse MSG.

[@hangcarol5010]

@@PhongNguyen-df9bt😂😂😂😂

[@RedheadNGingerbread]

I’m half Viet and use the exact same brand of rock sugar and fish sauce used here. Thank you for sharing your recipe while maintaining the authenticity of the dish. Love love love ❤️

[@stufoo]

a half viet red head?

[@rivervance9273]

This is not authentic. I’m sure it’s great but certainly not authentic

[@christianf4305]

@@rivervance9273 what would be authentic?

[@mannyn2587]

Whenever I see a food YTer useing Viet Huong fish sauce, I know they're about to make something legit lol

[@zuychan]

i have never seen a half viet half ginger before. i am very curious what you look like.

[@ericneal8582]

Great video. One thing I've seen vietnamese cooks do is to boil the bones by themselves for 10 minutes in a little vinegar then chucking that water, rinsing the bones and starting with fresh water for the broth. It guarantees clear, funk-free broth and is less labor-intensive than skimming. I do it with my chicken broth also.

[@churrothiev8387]

Yup that's correct. My dad did that with every soup based dish

[@nodrama490]

Yep that’s what all Vietnamese do

[@MajorBuzzkill23]

You mean boil in only vinegar? Or a little vinegar in a pot with lid on?

[@jeremiahfink5440]

@@MajorBuzzkill23 a little vinegar. Anything you add to the pot you will end up tasting in the broth so be a little careful

[@ericneal8582]

@@MajorBuzzkill23 in a large stock pot, maybe a 1/2 cup of vinegar and the rest water. Scale the amount accordingly. I have the large Instant Pot (not sure the volume) and I put in 2 tbls vinegar.

[@pabloalarroyo]

Brilliant stuff, having grown up and still living in the Cabramatta area I absolutely adore Vietnamese cooking, and of course, this is one of my favorite.

[@tashadunkle8832]

I love this dish. I’m married to a Cambodian and the way they make it is so different. It does take a long time to cook but definitely so worth it in the end. Love your videos Andy can’t wait to try some of these dishes.

[@rubykeiss1540]

My Lord I can almost smell the aromas. Still cold here in SE Qld so making this tomorrow. I grow Thai basil in pots. Super easy. Thanks for sharing 👏🏾💞

[@NuocMamDaily]

Love your cooking videos.. Especially this one. I am Vietnamese from the old country. Pho 🍲 is Viet Life!!! Thank you for sharing your amazing cookery and mad chef skills. Much love from Boston, Massachusetts, USA

[@ServiceAceStud]

Good job overall. Your technique and understanding on the general methods are at a high standard. You should satchel the spices to make skimming easier. Washing the bones after roasting helps alot with clarity and cuts down on skinming even more. The sugar and fish sauce are to balance. If you add the fish sauce that early it gets lost. You should laddle the broth from the bottom, middle and top to get fat, collagen and the heart of the broth.

[@ButacuPpucatuB]

Looks fantastic! I agree it should be done homemade once in a while. Your tummy will appreciate the freshness of it all.

[@bensmith7536]

The channel grows quickly because you explain things simply and easily. Ive watched all manner of food channels for years, and this one keeps me coming back like laegerstrom and weismann (before he became too obnoxious). Love your presentation style, no nonsense fact.

[@danielleshelbourne220]

Andy thank you so much for the monumental amount of time and effort that you put into creating such top quality videos for us home cooks to learn from, I deeply appreciate it. I thoroughly enjoy all your videos and have learned so much from them. I’m a good home cook and your advice and techniques take my cooking up a notch or two. I’m thrilled and proud to see a fellow Aussie grow and develop cult status on social media through producing top quality content so consistently. Much love, gratitude and thanks to you and your team. 👨‍🍳🇦🇺💕

[@doodahgurlie]

Kudos on you for taking the time to make pho from scratch. The ingredients you showed at the beginning already tells me you did some research. Growing up, my dad would cook pho on low flame overnight so we can eat it the next day. Oft times he'd add a whole chicken to the last two hours or so of cooking. Oxtail is often used back then, but it's too expensive now, so Vietnamese folks scramble to use other cheaper bones and meats. If your ginger and onion is too charred, you can scrape the burnt bits off with a small knife and rinse, this helps the broth stay clearer. As others mentioned, a quick boiling and rinsing of the bones may also help with broth clarity, if you care for that. Spices can be added the last 2 hours or so of cooking (some say the spices dissipate if cooked too long whilst others say things like star anise can be overpowering if cooked too long). Fish sauce, many say don't add it or add it at the very end of cooking as some say it would go sour if cooked for too long. Others say to just add it at the table when served. And oh, grow your own Thai basil. Just strip most of the leaves off the stem, leaving maybe 4 small leaves at the top, and put it in water. It should root in a week or so and then you can plant it in a pot if you don't have land.

[@francestaylor9156]

Facts. Thai basil is very easy to grow. They germinate easily from seed too.

[@ciganyweaverandherperiwink6293]

This was such a terrific tutorial. Concise, well explained, great visuals and no silly rambling and tangential confusion. Love it. I also feel evangelical about people making their stock from scratch-- not to mention the actual soup, rather than buying canned soup when they feel a viral infection or other illness coming on. The tinned soup is NOT what people mean when they encourage people eat nutritious, vitamin and mineral rich bowls of steaming hot soup. Oh for shame. People perhaps need to be reminded that stock can be frozen in tupperware boxes for measured servings in the future that way you don't have to cook if you're feeling sick, just defrost and do a very minimal to create a wonderful vegetable soup or whatever is desired. Anyhow, thanks so much Andy. Will make pho this coming Sunday as it's getting dark and cold here in England.

[@cuongtruong6043]

Good video. The 2nd option of roasting the onion and ginger in the oven is the better option so there isn't the acrid taste if it gets burnt on the gas hob. Doing the same with the spices is probably best as toasting them in the pan has less margin for error. Sling the spices in a tied up muslin or cheese cloth is also a good idea.

[@dark2light96usaisa9]

It's sooo good. I believe it benefits from no added acidity from any lime. Yeah I agree top 5 dishes of all time!

[@mikeslife5941]

I have some Vietnamese friends the pho 🍜 they cook mine blowing amongst other amazing meals a definite must.

[@jagster59]

Brilliant yet simple and straightforward. Anything that takes 5 hrs to prepare well is definitely worth the wait. Nicely done as always.

[@boomlightsout]

BRAVO Andy. Excellent work and respect given to the dish. Much love from 🇺🇸

[@hoilst265]

Tea infuser for the spices, mate. Available at any supermarket, department store, $2 shop, wherever. I use it for my secret spice mix for corned beef...

[@steventran1057]

Vietnamese here, Thank you for the well made Phở. Just adding 1 thing, for the rare beef, we would use tenderloin instead of others cut.

[@TheWatertigress]

Andy, I agree about getting invited to Vietnamese home for dinner. Man, they sure know how to have a huge spread for dining. The best Thanksgiving turkey dinner with all the fixings, was with my Vietnamese friends who migrated to Canada. Love love Vietnamese food.

[@andyt2807]

Been watching you blow up on social media and knew you would do this dish sooner or later. I've literally had 1000s of bowls, here in Australia and Vietnam. What you cooked looks pretty good and would definitely order a bowl! The fresh meat looked fantastic. You always have such good meat for all your dishes. Anyhow, you did our dish justice, and congrats with the new found fame! More to come yet FYI, This is more of the southern style Pho as Northern Pho doesn't add bean sprouts and herbs etc. Northerners eat less sweet compared to the South.

[@waimandododo5760]

Everything you have done and use is a million percent correct! I used to work for my Vietnamese family restaurant. They taught me to make amazing Pho.

[@ImperfectDreamz]

As a Vietnamese, you've made this perfectly. Mouth was watering at the end and i can just imagine how it tastes.

[@anphan8749]

I'm sure you are not Vietnamese when you said it was perfect :))

[@travelexplore-r5m]

Very authentic method! Thats how I grew up making pho! Looks very yummy! Thank you for the video!

[@bartsprigg4415]

Andy shouldn't be surprised how quick his channel has grown. Such a genuine guy and great content.

[@sonnyp1573]

Thank god my wife is Vietnamese and can make Pho. You're video is spot on, I appreciate the authenticity, because this is similar to how she makes it. Except she puts the spices in cheese cloth so it doesn't get everywhere in the broth.

[@aaronm8694]

Pretty much how I do mine, except I season with fish sauce and rock sugar at the end after straining. I also use those little white bags for the toasted spices :) That said, Ive been making beef Pho for 20 years, but really the best version of Pho is made with chicken broth in my opinion. Its not only shorter cook time, but so much more delicate yet 'peaky' as opposed to the hard hitting traditional super cinamonny cardamommy clovey beef pho broth, again in my opinion.

[@vincenttphan9120]

Way to provide an accurate and accessible video to everyone! You nailed it!

[@ginou408]

I am Vietnamese, and I approve of this video. I'm sure my parents/grand parents would be impressed. Job well done

[@runtwer5700]

I am pho, and I approve this video. I'm sure my noodles/broth would be impressed

[@mitismee]

there's no such thing as cilantro in pho , u sure u are Viet ?

[@ginou408]

@@mitismee my family puts cilantro in our pho, and the restaurants I've been to have cilantro in it. I guess we are not Vietnamese

[@stephenpaquet]

@@mitismee he left it on the side to garnish as you see fit, I don’t know what your problem is. The Vietnamese restaurant I go too to get pho, (A family that barely speaks English) also serves it as a garnish for your choice. So you just go ahead and be Pho police if makes you feel better.

[@tamalpias]

Been eating my mom’s pho for over 40 years, it always has cilantro.

[@fhs31053]

one suggestion, besides thai basil, another herb you will find alot is culantro, cilantro's longer cousin may be hard to find

[@benclayton3762]

Its a long cook time but for a dinner party or friends coming over for a special meal it looks totally worth it. You dont get flavours like this from other types of cuisines so its a fascinating dish. Beautifully made.

[@BatkoBrat]

I made some oxtail pho a few weeks ago and it tastes otherworldly. So nutritious and satiating, wow!

[@violetviolet888]

Ben Clayton, you can freeze the stock.

[@rageburst]

For the sliced onions, I recommend pickling them in vinegar to give little bursts of sourness to break up the fat of the broth. Also, if you can cut the meat even thinner, it'll be even more tender. At restaurants, they use the machine to thinly slice the meat quickly.

[@m.theresa1385]

Gorgeous delicious looking Pho! I’ll most likely not make this but there are many skills in your preparation that will lend themselves to other (smaller) dishes I make; slicing ginger lengthwise is one of them . For adding whole spices to a pot that will need to be skimmed (soups) I often use a squeeze to open tea ball. Works perfectly and even has a handle .

[@tienngo9993]

Andy You could take out all the bones and pour the broth through a strainer to take out the spice seeds for easier spooning the broth into the bowl. It looks really good. I learned something new. You grilled the bones first, so when you cooked it in water, no scums floated up. I guess it burned all the blood in bones that created the scums.

[@cocolocowalter]

I am so glad I found your channel! This dish looks so amazing and I wouldn’t have thought I could do Justice to it. But you did such a concise step by step, I’m going to give it a go, when California goes back to milder temps! I have to add that I love your shorts with your lovely wife and her requests- even if at first I thought she was being ungrateful by not thanking you!!! 🤣 Thank you for sharing your gift with us and your lives!! 🌼

[@JVHorvath1]

hey mate that mesh you were referring to is actually commonly used for steeping tea leaves in water. Its a Stainless Steel Tea Infuser. But you can use them for other purposes and get them in various sizes for dirt cheap. if you dont already have them, like the dough cutter, i recommend you get some. they are a very useful tool in the home and culinary kitchen.

[@icekangz817]

This man knows the broth is the star of the show. I'm usually an add hoisin sauce and Sriracha to mine because it takes it to the next level for me but I been to some places that the broth was so good I didn't add anything because I wanted to enjoy the attention to detail they put into that broth.

[@Nembula]

I love his attitude toward substituting.❣️

[@NungaxRum]

That looks bloody delicious. I’ve always wanted to cook this but worried I’d stuff it up but now I’m keen to try after seeing how easy you have made it look.

[@Gdwmartin]

My favorite soup's of all time. Amazing food, that is just nourishing to the soul.

[@johnnyblaze1098]

Pro tip: Don't put your spices in until the last 1.5/2 hours of cooking your broth so the flavors remain strong and noticeable. The longer the spices cook in the broth, the more the flavors dissipate. Pro tip 2: Pickle the onions in a vinegar/sugar-based pickling juice for a refreshing side dish to eat with the pho.

[@disontago5729]

Pro tip 3: Create a side dipping sauce for the soup meat. Chilli oil, hoisin sauce, chilli sauce, diced chillis, and squeezed lime juice. This alone will catapult this dish from Andy’s top 5, to his top 3 😉

[@Nels_77]

@@disontago5729 100% I always have, at the very least, a little bowl of chilli oil and hoisin on the side just for that purpose

[@JAFBOFilms]

Not sure if you will see this comment Andy, but despite your production quality skyrocketing in the last two years, it’s your content that stands you up and above the rest mate, well done!

[@KenMastersVideos]

Wow ngon quá! That means "so delicious"! As a Vietnamese, I fully approve of this. Thank you for doing our dish justice!

[@googleuser3665]

How do you say "moron" in Viet? Because, he definitely did not put any hoisin sauce or siracha in his Pho...smdh!

[@legacy8711]

Genuine guy who cares and is passionate about his food/cooking. ❤

[@myguyTrevorSabo]

I’ve always been so intimidated by making this at home but you made this look very accessible! Can’t wait to make this for my wife!!

[@aaronm8694]

Dude, its one of the simplest. Dont be intimidated, its very forgiving because you can adjust all the seasonings at the end to bring it into your taste palette using fish sauce, sugar and salt.

[@hoanpham4545]

@@aaronm8694 I do think anyone can make it if they are willing to be patient. There are a lot of steps. I wouldn't say it's simple if you want to develop real authentic flavor. Andy in the video does a wonderful job but most pho shops will cook their broth for 7-10 hours.

[@blackwhiteparty]

I'm from Vietnam ❤ thank you for presenting the best dish of the World ❤

[@psymonologyle7936]

Absolute banger. Can't ask for more. You have grown on me since your early egg fried rice dish, but this video definitely sealed the deal. You have officially become my favorite KZbin chef. Cheers from Vietnam.

[@iconoclast137]

I watch a lot of cooking channels when I'm sad. This is one of the best, along with chef Jean Pierre and chef John from food wishes. Food is a universal language. Love the content please keep it up!

[@muzzgit]

Chef John Rocks ..!

[@albatross7783]

This is outstanding, definitely trying this one!

[@melanielotos6139]

I'm in Vietnam at the moment and can't get enough of Pho Bo Thai ...it truly is a very delicious dish. I'm convinced that your version is as delicious as it's been here.

[@anthonydecastro6938]

i like it that Andy pays his respect to the people from whom this dish originated...

[@smeary10]

I have my jar of home made pickled thinly sliced garlic and chilli that goes beautifully with the pho. Thanks for sharing your pho journey, Andy. We were in Vietnam earlier this year and I ate pho for breakfast every day - love it.

[@SincerelyYourz7]

I have a pho 🍜spot close to me in Maryland thank you for helping me figure out what we’re eating for dinner tonight 🦘💭💨💨💨

[@SincerelyYourz7]

Not sure if this is the right Video However 🦘 For Samira, Indian Butter Chicken, Garlic Nann bread, Vegetable Samosa Raita and or Chutney💨Figure you can put your own twist to this and make it 🔥 🔥 🔥 🔥 💨

[@jakedg5261]

Absolutely amazing. Your method of cooking the Vietnamese pho pretty much original, the same way i would cook it. Good job and thank you

[@lucidx88]

Yes brother. You definitely did this dish justice. It looks way better than some of my aunties pho! 🤣🤫 Love the videos! Keep it up. You're doing a great job

[@George-zx5dk]

I made this for my wife during lockdown. It became her favourite dish by far: it’s now a weekly dish with variants of pho. Got some good tips from this thanks Andrew Cook

[@Tom-om7yh]

Man, I ABSOLUTELY LOVE your style of cooking!!! Come to US, we need more great chefs with a refined pallet:)… you would be an instant hit!

[@nauroczysku]

Why do you think US has something to offer for people like him?

[@RandomlnternetGuy]

@@nauroczysku Why wouldn't it?

[@nauroczysku]

It seams like most Americans still think that States are the best country for everything. I'm sorry to break that in to you, but big American dream is a myth. There are couple of things that America is good at, it's war and propaganda mainly. Sorry about that

[@Tom-om7yh]

@@nauroczysku sure man, access to 370mln people willing to pay a lot of money for food is nothing in your book, I understand given your little brain, go be happy making 4k PLN/mo (less than $1k) hhaha

[@nauroczysku]

Well, you Americans think that money is everything. It's so hard to imagine that life is not about the money. It's about the quality, not the quantity. You love massive pay, massive food portions, massive houses and all that is driven be massive debt. Meaby you think I'm poor, but I've got $60k saved and no debt. Not everyone is chasing money, pal.

[@ledanh1715]

You definitely nail the dish man. Thank you for executing the dish so well. You've really done justice to our national Pho.

[@leehaseley2164]

Now that you have started Vietnamese dishes, how about a Vietnamese chicken salad and Bo Kho?

[@sijadbarry449]

Thank you Andy! I saw your short one and I was thinking how I wished it was more detailed so I can do it! Love your work!

[@eljajocabiingwersen6437]

Can't wait to see the salmon pear pasta Take your time of course :) I'll watch your vids regardless 👍

[@NovosOrdoMundi]

Solid video. I think the reason the Vietnamese don't customarily char the meats & veggies is because the clarity of the broth is extremely important in Pho. But yes, I agree with you that the Maillard reaction from searing/charring will definitely lead to more depth of flavor.

[@blueface9603]

This guy is really one of the most cultured and accurate chefs I’ve seen

[@brentongarsden4949]

I've cooked this twice before and the recipe is very similar. Tomorrow I'm giving your version a go. Beef short ribs work well too

[@AnDo-mb6pk]

Hey Andy.. I just stumbled acrossed this vid of yours just now.. It's nice to see you are making quite an effort with this dish and you are doing an excellent job. I am a Vietnamese born Australian and " PHỞ" is my favorite dish always, I cook this dish all the time.. from my own experience, I find that seasoning the soup with fish sauce too early will not only create a slight sour after taste but fish sauce itself is too strong that it will overpower all of the aromatics. I usually only add fish sauce before serving. I would also double up the ginger. please try this and let me know your thoughts.. cheers

[@seanbatty4198]

I don't peel my onions either but it does darken the broth alot, heat cassia bark first in pan for 1min before the rest. You can also do a quick pho with chicken frames, Ox tail.

[@leemellor2108]

Absolutely my favourite channel! I’m fortunate enough to have been to Australia and NZ and know how great the quality of the food is there. It’s great to see you do it justice. Thanks, Andy. Have you made the Australian classic yet; a meat pie?

[@andy_cooks]

Not yet!

[@woodsiethewestie6263]

Lee I think you'll find the best pies are from NZ mate.

[@johnjperricone7856]

@@andy_cooks Do it!!!

[@mikedelta987]

Not bad not bad, mother was always against using fish sauce in pho. That's how I use to make it in the beginning as well. Then I started to adapt her ways to make it with out and just used salt and MSG. Blanching the bones is another thing I got from her to help clear the broth up. Overall though pretty good a good at keeping it traditional I'm impressed

[@m4x601]

Chef Andy knows his stuff with things that are purely traditional. Like uncle Roger said, you don't mess with traditional stuff. As a Vietnamese i definitely approve this. Very nice chef!

[@at1212b]

And you can hear it in his voice.

[@matthewle5135]

Perfect!!! Looks sooo good

[@snaik08]

Would be great to see you make something plant based. Love the videos!

[@nauroczysku]

Would be great to see plant based people not nagging everyone about their life choices

[@orionjones5921]

@@nauroczysku chill bro, there’s no difference in him asking for plant based vs someone asking him to make pho, he’s a great chef so the commenter wants to get some inspiration

[@darinbeepath629]

Really enjoy your content mate everythig you do and explain is really honest and simple much appreciated.

[@Akaisha24]

Super impressed with how your pho turned out! It's exactly how myself and my family make it! Now I need too make some again lol

[@qng001]

Vietnamese here. This looks legit. Pho has many slight variations due to how each family likes it. Some add different beef cuts, some like it saltier or sweeter, etc. Overall, thank you for not bastardizing the dish! Well done sir!

[@SimpleX84]

I like using oxtails to cook pho

[@penggoh9934]

In Milwaukee the Hmong restaurants cheat you by adding lots of pepper so you can’t tell what the hell you are eating.

[@laurentran2728]

From a Vietnamese person.. I approve!! I really appreciate the authentic soy sauce, rock sugar, and you not leaving out the very important spices! Pho is not the same without star anise especially. 🫶🏽🤌🏽 *chefs kiss

[@vijay2215lucky]

Love from India 🇮🇳 to both of u ❤️❤️❤️❤️ please make chicken briyani

[@dawjy9413]

Finally, I mate you actually done it right. Most authentic.

[@artblack722]

Would love to see you make a Peking Duck!

[@milliway2010]

I'm huge a fan of Pho but I don't always have time to make the soup base. So I make a large batch of the beef stock and freeze it in quart containers. When I crave a bowl of Pho the beef soup base is good to go. I like a shot of Shanxi black vinegar and Chin Su in my bowl of Pho too.