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!

[@AUDIOCHURCH]

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

[@farmageddon]

Thank you! I sincerely appreciate your support!

[@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.

[@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!

[@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. 🛑⭐🛑

[@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!!

[@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!

[@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!

[@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!

[@-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_

[@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

[@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!!

[@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!

[@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!

[@simmins]

I just made this recipe. I wasnt able to perfectly follow it but it was still amazing and better than some of the pho i've eaten in resturant. This is the first of countless attempts that i consider a success

[@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 ❤❤❤❤

[@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 😢

[@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.

[@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

[@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.

[@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. :)

[@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!

[@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!

[@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!

[@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.

[@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!

[@sudoDNN]

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

[@royaleasincasinoroyale9105]

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

[@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.

[@dhammer5842]

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

[@azthangle]

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

[@tonynguyen9850]

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

[@tyreecenouds6113]

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

[@cdub4693]

Every Vietnamese family I know never adds fish sauce to the pot. They all used Red Boat fish sauce at the table to add as to their flavor liking. This was a great video.

[@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!

[@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.

[@Ocean-zj6vh]

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

[@farmageddon]

Thank you! I sincerely appreciate that!

[@tomparatube6506]

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

[@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.

[@Buddha841]

Thanks! One question, what is the minimum amount of time to do the bone broth? I’m not sure I’ve got 24hrs

[@farmageddon]

Thank you so much! I sincerely appreciate your generosity! So, typically for a beef broth you want to do at least 8-12 hours and up to 24. Anything over 24 is probably diminishing returns. But I'd do at least 8-12. that should work well for you. You could also do a pressure cooker and cut off about 2/3rds of the time. But you'd be sacrificing clarity if that's important to you. Thanks again! If there are any recipes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate! :)

[@benhall4274]

Welcome back!

[@farmageddon]

Thanks, Ben!! It’s great to see you again! I hope you are 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

[@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. 🙏

[@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!

[@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.

[@taitran-nk1tk]

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

[@BaoHa916]

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

[@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.

[@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.😋👨‍🍳

[@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.

[@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!!👍👍✌️

[@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!!!

[@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!

[@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!

[@lousekoya1803]

Wow Jason ! You don't fool around when it comes to details ! You have a new sub here from Quebec ! 😊

[@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.

[@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!

[@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! 😂

[@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!

[@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!

[@michaelwhitt4068]

Wow that is great! I could just eat the brisket for a meal. Thanks for this.

[@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!

[@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!

[@timnothing3693]

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

[@BRANDINOOFFICIAL]

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

[@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!

[@sophiaisabelle027]

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

[@farmageddon]

Thank you, Sophia!

[@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!

[@citygirl9395]

I just stumbled upon your channel and I have to say one of my favorite cooking channels…. Waiting for my pho to finish

[@farmageddon]

I hope you liked it!

[@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 😂

[@occupytosavetheworld]

An incredibly articulate scientist. You have my respect sir.

[@vulturedroid9804]

Perfect timing I am looking for this God Bless you

[@cartib6677]

Same!

[@letsbepandas]

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

[@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!

[@lugardo]

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

[@vode04]

This was a masterclass... well done sir. Your level of detail was amazing but practical. Subbed.

[@So_pho_king_awesome]

This is a pretty detailed description of how to make Pho. 👍👍👍👍👍

[@danshankle]

EXCELLENT tutorial video! You broke down the elements and made the steps easy...Yes, its a busy product but am looking forward to using YOUR method instead of prepackaged envelopes for Pho Broth sold in Asian Markets. Thanks for your hard work on this.

[@farmageddon]

Thanks for watching, Dan! I sincerely appreciate you!

[@Emma-oz2kd]

Thanks for this amazing recipe, there is no words to express my feeling. I will try to make it in few days

[@tnt3171]

I haven’t tried your recipe yet but instantly like your channel just because you addressed the beloved city as SAIGON, and not HCM! Appreciate you!

[@farmageddon]

I never talk politics. But I hate communism. I read The Gulag Archipelago the year I got out of high-school, more than 20 years ago. And it really affected me. I still think that's the most life-changing book I've ever read.

[@tnt3171]

@ Glad we are here! My family was almost shattered by them! Barley survived! Will try your recipe soon.

[@farmageddon]

@@tnt3171 Sorry if you saw some aggressive messages in the replies. I had to block some dunce defending communism. It was the standard, "bUt ThAt WaSn'T rEaL cOmMuNiSm!" candard. Had to block him from ever commenting on the channel again.

[@SauceySav408]

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

[@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.

[@ubetaromilktea]

LMFAOOOOO I love the segment on green onion so much because you are so right lol. And thanks so much for shouting out a smaller channel on YT, especially a Vietnamese one!! 😍😍 I can't wait to subscribe to Leighton too and watch his channel! You have a good heart 🥰

[@farmageddon]

Thank you! Leighton is the GOAT!

[@erskine002]

Excellent A++++. I’m always confused about the ratio of bones to water. Now, I can apply this to all broths and stocks. Thanks so much!!

[@emadkouchaki9969]

You are the best❤️❤️❤️ I love a good pho and I cannot wait to follow your recipe.

[@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.

[@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*

[@verndogs]

Two thumbs up on doing a bit of a deep dive in the Asian grocery stories

[@lieslalice]

Thanks for all the detail, that’s a lot of work. ❤

[@bchi521]

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

[@Pacifica1]

Instantly subscribed, best Pho tutorial ever.

[@farmageddon]

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 👏

[@wendytube007]

Thank you so much for such a thorough deep dive. I've been reluctant to invest in a large amount of time in trying my hand at Pho. If I'm gonna go all out I have no hesitation following this recipe 😊 The level of detail gives me a lot of confidence that it's gonna turn out great. And I also will be visiting Leighton Pho website and thanks again for such great info.

[@peterhong526]

After thinking about making my own Pho and coming across this wonderfully helpful video, I went to the local Pho place nearby and got myself a bowl.

[@suburbaninfected]

instant sub, great breakdown and technics

[@farmageddon]

Thank you!

[@curseknight5]

THANK YOU i feel like i just found the tutorial version of Leighton's Pho. When I found his page i was too overwhelmed by knowledge/testing he was doing to understand how I could replicate it simply at home.

[@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

[@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?