World-Class Beef Pho Secrets Revealed

[@farmageddon]

Wanna learn how to make Chinese takeout egg drop soup at home? Check out this video: kzbin.info/www/bejne/hZXIq2argNyKhaM Check out Leighton’s Pho tutorial playlist here: kzbin.info/aero/PL2zG8ZqmYEwajSSsE3SCRHeJxHXg3mt8C&si=CgDSNJJ1qjg7qWsB Buy Leighton’s Hat Nem here (purchase link): www.phoqueue.com.au/shop/knorr-hat-nem-thit-than-xuong-ong-tuy

[@danielsantiagourtado3430]

You're a legend man!😊😊😊😊

[@jdmagicmusic]

so basically most 'hat nem' contains/is MSG? PS: ANY time i've had Pho w/clearer (not darkish) broth, it was horrible! oh and sorry not sorry, gotta disagree about Hoisin &/or Sriacha, EVER Vietnamese restaurant in SoCal (home of Little Saigon and super authentic Viet cuisine) delivers Hoisin & Sriacha on side w/the Pho orders!

[@Rabid8912]

Hey Jason, ive been doing really good with my youtube account, nice to see youve hit 230k👍

[@farmageddon]

Call me sometime, dude, and we'll chat KZbin! Congrats on your channel! @@Rabid8912

[@marvintran7813]

This is wrong! Restaurant pho has never tasted as good as homemade pho. So, I’m the opposite. Then again, I’m a Vietnamese American. Both of my parents were born & raised in Vietnam.

[@phamtranminhthong]

This video is so underrated bro, as a Vietnamese, it's the best, most informative, inclusive, professional, and authentic instructions for Pho, I hope your channel will grow exponentially!

[@farmageddon]

thank you! I sincerely appreciate the kind words!

[@randmayfield5695]

Pho bo is my favorite food so, being retired culinary arts instructor, I seek authenticity. The wonderful family that ran my all time favorit Pho shop moved away to start a new restaurant on the east coast so I took a summer and went to SEA to find out how to make an authentic pho broth. Thailand, Laos, Vietnam (north and south types), and Cambodia. Strangely enough the best instruction I got was at a cooking school in Phnom Penh, Cambodia. There is a huge Vietnamese population in Cambodia. Anyway, theres a lot to making a great broth and when I make it I make 2 gallon batches divided into quart freezer bags. That along with having an excellent Asian market in town means that I can have pho anytime I want. This instructional is spot on with good detail both visual and verbal. One thing I learned in Cambodia was to add a pound of chicken feet to each batch. The collagen fortifies the broth without adding any off flavors. It's a real game changer.

[@namnhan2003]

As a vietnamese who makes pho sometime at home, i doubted Jason at first of how he cooks pho. But surprise...he explains very well and has some tricks that i even learn from him (ex: char the bones first instead of blanching them, charring first and toast the aromatics in fat ) and a whole lot more....Thank you Jason for all the tips. And i am sorry for doubting you at first. You are also very funny guy (rock sugar) which makes me like you even more. Bravo for the well done video.

[@farmageddon]

thank you for your kind words! I sincerely appreciate you!

[@lrrrruleroftheplanetomicro6881]

Yeah thanks dude! This is so much better than any of my allegedly 'authentic' cook-books. There's a few of us westerners who have adopted the various asian foods as a quasi-religion. Not enough, but a few. If I ever become a politician, I'll try and make trips to se-asia mandatory. 🛑⭐🛑

[@AUDIOCHURCH]

Your attention to detail is MAGNIFICENT. Your channel is one of my favorites.

[@farmageddon]

Thank you! I sincerely appreciate your support!

[@ao_qd]

This is, by far, the best explanation of how to make good pho. Everything is covered down to the most minute details. Even distinguishing the prep for fresh vs. dried pho noodles is so important. And you even mention the signifier of quality when a restaurant has the culantro! Haha. Seeing this makes me so proud and happy!

[@farmageddon]

Thank you, brother!

[@Momotaro0125]

So, I made this recipe and I don't know if it's world class but it's definitely not Vietnam's class pho. If you've been to VN before this is not even half as good as a semi decent pho place. My guess is the difference in the beef. Vietnamese beef isn't as tender or fatty as US beef but it's a lot more flavorful.

[@ao_qd]

@@Momotaro0125 Similar to a wine's terroir, climate and soil differences can create small differences in the ingredients. And those small changes can add up to create a huge difference in the overall flavor/aroma experience. My mom has cooked all her life but admits that certain dishes just don't taste the same as they did back in Viet Nam.

[@Pho]

I don’t normally watch a video about “work after work” but I watched the entire video. Tremendous! You have a special gift of explaining complicated things with economy of words. Very humbled that you made my recipe. Thanks brother ❤️ MJ of Pho 🍜 PS I use reverse osmosis at my store (you left no stones unturned)

[@farmageddon]

Thank you, brother! I worked in nice restaurants for years and a lot of chefs - especially those operating at your level - keep all their secrets close to the vest. You’ve not only been an open book, but you’ve also shared everything you’ve discovered AND allowed others to use your recipes and techniques; such people are exceedingly rare. It’s been an honor to speak with you. Cheers, mate!

[@lindahoang5123]

Thank you, thank you, thank you!!!!

[@shadebinder3599]

Thanks for sharing the recipe!

[@vedrisca]

Tip on the banh pho: You can just as well blanch the banh pho in a bubbling hot pot of water while whisking the noodles constantly for 1-2 minutes, or until al dente. Strain it out with a strainer and rinse with water to prevent the noodles from overcooking and removing the excess starch. The main issue of clumping comes from starch molecules bonding to one another again as heat leaves the noodles, so rinsing the banh pho clean will 1. help maintain clarity of the broth visually and by taste and 2. minimize clumping in a quick and timely manner. You'll want your broth to be simmering hot to finish off the cooking for both the noodles and the raw meat. There are also a different set of particulars when it comes to making pho ga (chicken pho), which usually ends up with a much paler broth than pho bo and requiring a lot less cook time on the chicken (due to low fat content in poultry, people often steam / boil the chicken first and only add the meat back in at the end so it doesn't become tough). I think a lot of viewers would benefit from the lower price-point of pho ga and how little you can get away with in terms of spices and substitutes to get a good-enough flavor.

[@farmageddon]

very informative comment! thank you!

[@mathisreallyfun]

I thought I was expert in pho. I’ve studied so many videos and asked many Vietnamese friends and made tons of pots. I’ve learned so much from your video. So much respect for you. Thank you for all the information. I will adjust my cooking and watch Leighton Pho videos. 🙏

[@farmageddon]

Thank you very much! That's so kind of you! And Leighton is the GOAT of pho!!

[@-EchoesIntoEternity-]

Pho Q is a great name for a restaurant, almost as good as Pho King

[@Enig_Mata]

Pho Shizzle is a good one.... already taken.

[@farmageddon]

Leighton's Pho Queue is the cleverest of all the Pho puns I've seen! Too funny! One might even say that it is: pho-nomenal! 😎

[@ashleyrobson7487]

In Vegas, we have a pho chain called Pho Kim Long lmao

[@SterlingSimmons22]

I ate at a place in Las Vegas called Pho Kim Long

[@jlastre]

Friend of mine married a woman who was of Vietnamese decent and spent on their honeymoon there. Has a photo of a restaurant named _Pho King_

[@Tvj_films8452]

As a viet and videographer, i already know this video took a lot of work to do. Your attention to detail is top notch. You got yourself a new fan.

[@farmageddon]

Thanks, man! I sincerely appreciate that! It means a lot! And welcome!

[@andamoh]

I never comment. But I had to tell you that you’re explanation, understanding of consumer grocery options, and depth is the best I’ve seen. Can’t wait to watch more of your videos

[@BLR1GBattlemaster]

I've been making pho for a LONG time, and I'm always learning something new about the process. I like the toasting of spices in the tallow. It makes much sense to me. As an aside, I find oxtail pho to be the best. It produces the richest, lip smacking broth and turns into a gelatinous solid when cold. The oxtail beef is also my favorite out of any of the cuts. Highly recommend people do a pure oxtail broth some time.

[@Nobody-md5kt]

Bingo! My parents usually use other bones, but the one time I tried oxtail was mindblowingly good. Real expensive, but real good.

[@J_LOVES_ME]

Ridiculously expensive for most people, but probably a good idea to at least add some to the broth!

[@ladyflimflam]

Yup, I don’t know what he’s smoking to claim that oxtail broth is weak.

[@just_g7140]

@@ladyflimflam Yeah, I wouldn't say oxtail broth is weak, but he probably meant to say that it doesn't quite have the depth that using soup bones does.

[@YouRsIndeFiNitelY]

I agree. Its just so pricey 😢

[@Theeightmilebend]

Jason...As a long time subscriber your videos just keep getting better and better. I know it's a lot of work so thank you! This will be made and I know it will be awesome.

[@farmageddon]

What’s up, brother!! Great to see you!

[@danielsantiagourtado3430]

​@@farmageddonYou're awesome ❤❤❤❤

[@kendevries3212]

I have been following Leighton' channel for a while. His recipe is really the best I have tried. Good to see him get recognition here.

[@farmageddon]

I can't wait until his channel blows up. Such a cool and interesting guy.

[@BBskizzles]

The meticulous detail alongside the mandatory traditionally accurate ingredients is beautiful. This was a work of art, well done my man

[@farmageddon]

thank you, brother!

[@patrioticgrind]

I'm impressed. I thought I was going to watch some Rachel Ray type of pho. But this is precise and carefully planned. Thank you!

[@lindahoang5123]

Thank you for this, Jason! I am half-Vietnamese and have never made pho myself. I'm so so so excited to try your recipe and hope my relatives from Vietnam will visit one day to try it!

[@leislen]

You taught me so much about the recipe and individual ingredients, not something many people will do in these videos. Excited to make it!

[@GeminiAmbience]

I made this over the last 2.5 days - about to have my first bowl for breakfast. I love your recipe and I also followed through Leighton's full tutorial video as well before I started the process. The depth of flavor and color with this recipe is amazing. Unlike the video, I made a full 6 liters of finished pho bo broth and I doubled the amounts of the aromatics and brisket to end up with 12 servings versus 6. Thank you (and thanks to Leighton!) for sharing this video/recipe. My apartment smells beyond amazing from all the steeping - to the point that my neighbor knocked on my door asking me what I was making for dinner yesterday! :) Thanks again for taking the time to summarize Leighton's tutorials into a shorter version - and I found your pacing in the recipe was quite good - easy to follow without having to go back and play through the sections often. I also appreciate the education regarding hat nem chay - I'm starting to use it in a lot of my soups and stir fries!

[@farmageddon]

Amazing! I hope you enjoy it! Thanks for watching! And much respect for doing the recipe!

[@GeminiAmbience]

@@farmageddon the results blew me away. Still can't beat my favorite restaurant's broth (although this is very close!), but I can say this recipe is way better than all the other pho restaurant broths I've had here in Orange County, CA. :) I was worried about the amounts of black cardamon and clove, but the balance in the flavor profile was spot-on. :)

[@HyperactiveKid153]

I've recently started having fascinations about making pho and this video explains everything from scratch in great detail. Awesome job at making authentic pho. I thought it was gonna be hard, but after watching your video, I think I can do it.

[@andooy]

I made this recipe this past week and my friends thought it was some of the best pho they've ever tasted! The charred aromatics and toasted spices definitely made this stand out compared to the more traditional pho in restaurants with more lighter colored broths. I took it a step further and smoked a chuck roast before infusing in the broth. My asian grocery store was out of eye round so I used sliced ribeye instead and I'm glad I did. The ribeye had barely any marbling but it was still very tender. 10/10 for my first try, I'll try using different bones for my broth next time.

[@Ysumguy]

Been making pho for years here. I can confirm that Femur are the best! They taste great, but when the marrow gets released into the broth???? It's a nice surprise in your bowl of pho. I would also like to add in that if you like, you should also add in beef tendon in your broth cooking process as well. It adds to that mouth feel. But make sure you clean it properly. Blanch it in boiling water for a minute or 2 (don't worry, it's a tendon that takes hours to cook so a semi-longer blanch process is more than ok). Make sure you look for beef hairs and take off any weird looking tendon skin. And I agree... ALWAYS toast all of your dried spices as well as char your onions, garlic, and ginger. You can also add in a stalk of lemon grass as well. It smells great as well!

[@quocbinh6674]

Hạt Nêm is a type of seasoned MSG. In Việt Nam, we have plenty of flavored hạt nêm from different brands but Knorr is the most well-known since their marketing strat is pretty good

[@sudoDNN]

This is amazing Jason! Your mastery of the recipes and your generosity in sharing them is inspiring!

[@whitneedobson]

I have watched this 10 times and am currently making this for the second time. Absolutely fantastic. I followed your exact method and recipe

[@dhammer5842]

I absolutely love the depth and detail that you go into in these vids Jason. Great stuff my man.

[@jjh5374]

Another tremendous video by Jason. Bravo! Once again I appreciate the level of detail you provide for every step along the way. Every recipe of yours I’ve tried has turned out fantastic. Thanks again for the thorough recipe. Looking forward to your next video.

[@kikochic]

As a Vietnamese that get tired of Pho ( my husband cooks it at least twice a month ) , everything he explained is on point. Also as a details-oriented person ( 10 years accountant) , I really appreciate his information-packed instructions. I feel it would take my husband a few trials before he can master these techniques, though; If he ever let down his pride to learn how to cook Pho from a non-Viet yotuber 😂

[@alfaromeo6985]

LOL....who was the master teaching you all the secrets to make superb Pho like this? This is the best recipe I have seen on KZbin.

[@farmageddon]

Search for "Leighton Pho" on KZbin. He's the Pho master!

[@edwardtsen1]

I tried this recipe last week. While I didn’t have enough time to do the 24 hour braise I used a pressure cooker and got really amazing results after about 4 hours for the bone broth. Thanks so much for the recipe, it really lifted our pho game!

[@someoneontheinternetthatsr1822]

The version you made is the typical one in southern Vietnam, my favorite. I'm so impressed right now. Well done sir. Oh, and 1 more thing, in Vietnam, usually we don't use hat nem, we use MSG. There, I said it. MSG is the king of flavor.

[@VinhNguyen-gp3sw]

You are da bomb Jason ! Your pho making routine and recipe is legit and the final product tastes better than anything I've experienced. Well done!

[@farmageddon]

Thank you, Vinh! I sincerely appreciate that!

[@theluanvuong5886]

THIS IS THE WAY. People tend to focus too much on the bone and broth and forget about properly prepare spice/aromatic and seasoning. And i have an orgasmic reaction when you also use the right garnishes, even the onion is sliced right. Chef kiss*

[@BustaReims]

I made this recipe tonight following your recipe to the finest detail. WHAT AN EXPERIENCE! My many, many thanks for your exacting detail and in providing a downloadable recipe. I’m looking forward to exploring your culinary catalog; you’ve got a subscriber in me.

[@goodguygto]

Hey Jason Farmer!, I'm so glad you're back! I was starving pretty much! Now I know what to make tonight for dinner. And again thanks so much for YOUR great recipes!!👍👍✌️

[@stevo-dx5rr]

Can confirm…very good results from Leighton’s method. Made last year in the winter. I’ll definitely be making it again this year. You’ve done a great job compressing his approach. The one critique I’ll give of this video is that I’d love to see more detail on rice noodle cooking procedure. It may seem obvious how to cook them, but it’s easy to mess it up if you’ve never cooked them before, and it’s very different from cooking wheat pasta, which is going to end up being a false reference point for a lot of folks.

[@tonynguyen9850]

This was the best and most comprehensive tutorial I have ever seen.

[@mantruonginh818]

He elevates Pho with skill and experience. It's different from many other restaurants, they only put in Wagu Beef Pho and Truffle mushrooms. That doesn't mean much for Pho, a dish that uses broth as its main source! Another like from a Vietnamese person who loves Pho!!!

[@royaleasincasinoroyale9105]

Best video I’ve ever seen on how to make pho. So good!

[@brianjohnson7731]

You nailed this video!!! I’ve been making Phó for years and I may tweak mine a little after I watched this. I had always roasted my meat and my aromatics. I never like the “clarity” argument. Taste will always trump presentation!!!

[@tomparatube6506]

You do have a deep understanding of pho ingredients and are a world class presenter of pho secrets. Bravo!!! 👍👍👍

[@BaoHa916]

This is the best pho recipe I've seen, especially coming from a non Vietnamese person. Thank you!

[@zloungeact]

One of my favorite channels. Always a good day when u release a new video.

[@preston74]

Arguably, one of the best pho 101 video. I'm Vietnamese and can eat pho 3-4 times a week.😋👨‍🍳

[@bryando6782]

Saigon cinnamon is the correct name :). Also, using the beef tallow with the spices is definitely the better way to get more flavor. Appreciate the intelligent research in this video. This is what the proper Vietnamese pho restaurants do.

[@MichelBenelbaz]

I have made pho a number of times and I always ended up being a bit dissapointed, but after i tried this recipie I was 100% satisfied, so were my guests 😊 Thank you!

[@EAGLEMANFREEDOM]

Absolutely love these vids! You do more research than any channel ive come across yet and ALWAYS cite your sources (unlike the bigger channels pumping out multiple vids a month/week with obviously stolen recipes). Now would love another pho deep dive for the vastly superior northern style pho ;)

[@farmageddon]

Thank you! I sincerely appreciate that! I promise a Northern-style pho is coming in the future! We have a really good restaurant called Pho Sapa in my hometown that specializes in Northern-style pho and it's really good! Would be cool to introduce people in the West to that style because I don't think many people have tried it! Thanks again for the kind words!

[@EAGLEMANFREEDOM]

​@@farmageddon Pho Sapa? I had no idea there was a decent northern style pho place here. I'm also in the Houston area and will definitely put it on my list of places to try! I lived in Hanoi for five years and miss the food so much, hopefully Pho Sapa can scratch that itch. Thanks for the reply and I'll be eagerly awaiting your next pho vid!

[@farmageddon]

Let me know if you like it!

[@biancaturner1083]

Before you get so popular you can’t read all the comments I LOVE your videos! I paid a professional chef to teach me how to make fried rice and you do it the same way! That’s how I know all your videos can be trusted. I have a request, could you please post a video of how to make your roasted tomato and caramelized onion egg bites? Or if you have the recipe somewhere I’d be super grateful! Thanks for giving me hope that I can cook!!!

[@farmageddon]

Thank you! I’ll definitely do that video in the future!

[@biancaturner1083]

Thank you!!!!@@farmageddon

[@JoshWalshMusic]

For me, pho needs tripe. Fantastic video! I love how you don’t just break down the steps, but also explain why the techniques are important and effective. I learn so much from each video.

[@farmageddon]

Thanks, dude! I'm gonna have to try pho with tripe! Sounds legit!!

[@charlesdang2557]

Sans tripe is the way to go. Tripe is just filler. Texture of tripe is discordant with pho

[@clark85]

@@charlesdang2557 love tripe

[@williamlee7782]

This is like a masterclass. I'm so happy to had found your video. I had pho brisket and filet at 1618 Asian fusion in Austin and after that, inspired me to up my Pho game which was already good. Learned a lot from your video. 🙏

[@lugardo]

the most comprehensive Pho video ever. very concise & great narration. hope you blow up

[@the-chow-hall]

Fantastic job here! One tip with the rare beef I learned from a Pho stand in Hanoi... take the cut of beef that's already somewhat thin cut, lay it on the cutting board, and slam it down with the flat edge of your cleaver (or meat tenderizer I guess). That makes it super thin and breaks a lot of the fibers, making it super tender too. For a Pho application I would definitely stick with Red Boat.

[@farmageddon]

that's a great tip! thank you for sharing! and thank you for the kind words! :)

[@matthewvenezia9479]

This might be my favorite KZbin video ever! Pho is my favorite dish and I'm so excited to to try this recipe. Now we just need a recipe for the chili oil that is served at a lot of Pho restaurants, which is different and more simple than the Chinese style chili oil that is getting popular. You are right about the sriracha and hoisin having no place in a broth that good, but it's still good to have to dip your meat into.

[@farmageddon]

thanks, dude! I'll look into the chili oil!

[@taitran-nk1tk]

I agree with you about using filtered water vs toxic tap water. It makes a HUGE difference!

[@BRANDINOOFFICIAL]

My dad owned a pho restaurant while I was growing up and everything you say in this video is true. Two thumbs up 👍🏼

[@kenynotkenny]

I noticed that all the hạt nêm you show are vegetarian hạt nêm except the last one from Australia, while what we Vietnamese usually use are made out of bone and meat. Quite surprise that our normal hạt nêm are so rarely available internationally. Great video btw

[@farmageddon]

thank you! yeah, I went to about 8-9 Asian supermarkets in my hometown, including a couple of Vietnamese ones and none of them had the bone/meat hat nem. I spoke to the owner of one of the grocery stores and he said they used to carry it until a couple of years ago. he said he thinks it's not available in the States anymore. luckily Leighton is sending it out. I hope this video sends him a bunch of business! thanks again for the kind words!

[@fat2ifitmani]

This video is awesome I laughed at the part where you said “just be sure not to get caught with rock” “officer I swear I was only making pho”

[@azthangle]

Your recipe is the BEST and you made a very logical explanation of cooking the spices.

[@erikottens7536]

Now i know why a good Pho is on the more expansive side, there is a lot of steps & ingredients involved, so the taste is like no other, thanks to the both of you for a wonderful recipe!

[@jw7268]

Watching this jusy reminded me to just pay my favorite pho spot 😂

[@shakfig2655]

My thoughts exactly! 😂

[@TeeJayy420]

I love making pho, but this video is a game changer, I'm definitely going to use this method. Thank you for this video!

[@KieferNguyen]

any people that say pho broth needs to be colorless like water from the tap, DU MA you don't know shiite or you use pho powder, you cant achieve beef flavor with colorless broth.

[@vettsmoker2000]

Hell Yeah Bro!!! As a fellow Houstonian I know all the places you are talking about. The mushroom seasoning is a first for me and can't wait to try. Well done. Making Houston Proud.

[@farmageddon]

Howdy neighbor!

[@luke125]

This is the best cooking channel on YT by far. Now go Pho yourself.

[@farmageddon]

😎

[@tototran3317]

Great video, Even better recipe. I did a batch and it was the best pho I’ve ever made. Question with the fish sauce. We like to eat our pho piping hot but you said the fish sauce loses its potency and gets better, when would be the opportune time to add the sauce then?

[@aarondavidson6409]

Havent been here for a while.. i thought this channel was gonna blow up.. Fried rice video changed my life.. I sense this video will alter my destiny once again. Big ups from down under. Im off to Pho Queue

[@farmageddon]

thanks, dude! I appreciate your support! Tell Leighton I say what's up when you visit PQ!

[@aarondavidson6409]

Will do!@@farmageddon

[@krazziejrboi]

You the goat on taking asian recipes... your benihana fried rice is 100

[@hnp8184]

Wow! I've been a lifelong pho eater and have had, in my opinion, the best pho in the world. However, this video really made me question that. I've tried making my pho at home a billion times but always come up short. I'm going to try your technique to see if it hits it. Pho is so finicky that if you're off even a little bit on the ratio or technique, it shows it in the broth. Thanks for breaking this down!

[@tyreecenouds6113]

I appreciate your indepth pho receipe, thankyou for your efforts. Very clear and concise.

[@sophiaisabelle027]

We appreciate you introducing new dishes we must try out. You'll always have our support.

[@farmageddon]

Thank you, Sophia!

[@ysp.96]

One of the best/most in depth video and information about pho. I was wondering why my pho has a sour taste to it. It's because l added fish sauce too soon. Thanks. Leighton sent me here.

[@hoangvuification]

as a vietnamese i don't like this dish much but i really apreciate the effort it took for you to make a bowl here.

[@inothing7370]

Why don't you like it? Can you provide better video?

[@hoangvuification]

@@inothing7370 i dont like the texture of the nooudle that is all. no im not a cook or a youtuber

[@99lions]

My man. I am on the aromatics stage and I can already tell this broth is going to be amazing. Thank you so much!

[@doraima29]

Thank you for demystifying how to make pho' even the broth and the new layers of flavor that goes with it. You should definitely write a book about demystifying popular ethnic dishes that can be prepared at home. Like your ramen, pho', katsu, fried rice, take out Chinese food, Indian, pad thai. And many other dishes. I remember one of our sous chefs prepared pho' with the technqiue of roasting bones to make the another level of flavor, then the seasoning is another part to combine getting the dish together.

[@davidhalldurham]

Thank you, Jason. I always learn so much from your excellent videos.

[@farmageddon]

Thank you, David! I sincerely appreciate your generosity! It's really nice to see you again and I hope you have a wonderful weekend!

[@mauriciolee7349]

Thank Jason for this DETAILED & DELICIOUS Pho recipe. The beef broth recipe is the BEST I've ever seen. Yes, it's world--class.

[@Ocean-zj6vh]

Ur explanation keeps me goin on.. the knowledges of culinary is mind blowing

[@farmageddon]

Thank you! I sincerely appreciate that!

[@classyjohn1923]

i've seen Leighton's video on "golden" pho broth a while back before this video and I I've never gotten around to trying to make it at home. Your techniques are good and these honestly can be applied to pretty much any broth to elevate it to the next level. Regarding adding the fish sauce at the end, I absolutely agree. Another foodie KZbinr said that they don't add fish sauce to their pho because it will cause the pho to go bad faster. I agree with this reasoning because fish sauce is fermented and cooking in high heat will destroy those fermented flavors. Actually, high heat seems to be the killer of flavor. If anything, omit the fish sauce so you can store the end product in the freezer / fridge only to add the fish sauce when you prepare a fresh bowl of pho. Honestly, the idea of adding a fermented thing at the end is not a new concept as Japanese people also do the same with soy sauce when they cook with it.

[@occupytosavetheworld]

An incredibly articulate scientist. You have my respect sir.

[@GuansCorner]

This is AMAZING!! Thank you putting this together. I've tried making pho sooo many times and it's never good lol. I'm excited to apply everything from your video!

[@eknick]

I use a hack to cut down the cooking time in case I don't want to do the 24 hour bone broth. I use boxed low sodium chicken stock and add oxtail to the pot, I take out the spices and brisket at 3 hr mark and leave the rest for another hour or two. The chicken stock instead of beef for the clearer and increased complexity of the broth, and the oxtail to add the beefy gelatinous mouth feel. It's 90% similar to the full recipe but only half the time, I usally start after lunch and have it ready for dinner.

[@MrShtrudL]

You're a legend! Thank you so much for the content, each time you upload a new video I start to hunt for the groceries and plan my cooking to try it ASAP!

[@PeterKim1]

do you have any suggestions for beef balls? I love my pho with beef balls but I dont know where to get it

[@michaelnguyen8727]

Awesome video Jason! Thanks for taking the time to explain things in detail. How do you keep the broth clear? Don't char the aromatics as much is what I normally do but it wont have the flavor. Pho Dien is my favorite!!

[@farmageddon]

thank you, brother! I sincerely appreciate it! in terms of clarity, there are a couple things: firstly, just make sure the broth never comes to a rapid boil or simmer - keep it very low where there is just a tiny bubble popping up here and there. secondly, you might need a finer strainer, something like a chinois, or a regular strainer lined with cheesecloth. those two things will help out a lot! also, Pho Dien is amazing! you have great taste in pho shops!!

[@letsbepandas]

Another amazing video. Please keep it up; your content is high quality stuff, brother.

[@jonathanramos7285]

This is infinitely the best pho video tutorial on KZbin.

[@farmageddon]

thank you!

[@nnguyen3482]

I came across Leightons recipe but wasnt sure of some of the information he gave us. I am currently working on my beef base as we speak. this breaks it down into a step by step, you both for this

[@farmageddon]

Thank you! Leighton is the GOAT! Love that guy!

[@timnothing3693]

this is the best Pho tutorial video i've seen 👍👍👍. Thank you 🙏

[@truct77]

I don't agree with adding garlic to the pho broth @7:21, but to each their own. Thx for showcasing your version of pho 👏

[@danielsantiagourtado3430]

Jason! Huge fan of your work and longtime subscriber. Your videos just keep getting better and better! And its always appreciated how much work you put into them! And it was awesome as always! You rock! Leave a hearth to a fan please ❤❤❤❤❤❤❤

[@farmageddon]

Hi, Daniel! I'll check out bandeja paisa! Sounds legit! One of my best friends is from Colombia!

[@danielsantiagourtado3430]

@@farmageddon It is man! It Will full You up real good

[@SergeyKamenezki]

Always really well explained and amazing results!

[@farmageddon]

Thank you, brother!! It’s really nice to see you again! I hope you have a wonderful day!!

[@Proj_Doomsday]

Leighton's videos were not very clear, filled with lots of extras that were not needed. You did a fantastic job explaining all the little details. After watching Leighton's videos, my pho has definitely up its game.

[@thomastang9448]

As a Vietnamese-Chinese Canadian, and I work as a Licensed Public Accountant, I can fully attest this Video, by Jason, has explained clearly the right approach and right ingredients to make the Great Pho, recommended for beginner and even advanced chef

[@Justin-zz2yo]

Hey bud, Where are you located? How does this compare to restaurant pho in states. I was hoping we have a similar taste. I love the pho in NYC and I need a comparison

[@bchi521]

Thank you, it is extremely informative and a great video. Now I must try to cook this dish!

[@kounkieinc3714]

The amount of quality in your video's is unparalleled. From the explanation of the flavor building to where to get the ingredients and how to use them as well as the clear instructions on how to follow along. Will make this soon for sure.

[@farmageddon]

Thank you! I sincerely appreciate you!

[@aaron74]

Pho is very popular here in the Twin Cities, we have a large and very established southeast Asian community here. I would love to make it myself but it's just such an affordable simple pleasure to have it out. There is absolutely no better remedy in the middle of our miserable winters when you have a cold and nasal congestion--that is when I will add some sriracha, chili oil, and lots of extra lime juice. I love this soup so much; every shop that serves it here in the TC has its own signature flavor. That said, this video is AMAZING (as usual), I can only hope the pho shops I get my soup from go to these levels of flavor extraction for their broth! (Probably not? I might be better off blissfully uncritical?)

[@giantlabs]

Don't go to Quang. It's overrunned by hipsters now. Bad value for the money.

[@aaron74]

@@giantlabs They really have great pho broth there, though. I really like Pho Tau Bay, though. And Pho Ca Dao in St. Paul. Still need to try Pho 79 on Nicollet, I've heard a lot of good things.

[@martinluong888]

WOW you have pho down to a science AMAZING VIDEO. Now I can see the value in a bowl of pho. Nice WORK will have to try method one day. THANKS.

[@SauceySav408]

Another great video Jason! My favorite so far 😍 thank you 🙏🏾

[@chefjenks2358]

Hey leighton! I recently just bought your pho seasoning powder online and have a few questions: 1. Is it considered Hat nem? 2. Does it contain knife hat nem or is it your concoction? 3. Do I use this in place of hat nem for my pho seasoning? I am excited but I wanted some specifics on how to properly use it. First time trying something like this!

[@farmageddon]

Hey Chef! This is Jason. Search under Leighton Pho for Leighton’s channel. If you leave him a comment, he usually responds in a day or two! Best of luck! The Hat Nem is a game changer! It helped me make the best pho I’ve ever had in my life!