Hey I wanna open up a Pho restaurant just like you. Can you give me some advice?

[@bradley4294]

Leighton you my son are a class act, I'm a 65 year old white guy that's been eating pho for 40 years, starting in the international district of Seattle...long before it was main stream for us ,would love to experience your pho..thank you for your insight and video on this wonderful food ,and as always be safe

[@Pho]

Thank you Bradley makes my day hearing from people who have such insight and life experience eating this one dish ❤

[@DavidWAllen]

You're a stand up Guy Leighton. I have applied your PHO recepie and it was amazing. Thank You for sharing and giving back.

[@Pho]

Thank you David your words made my day =)

[@sydney8382]

Your a champ Leighton for passing this knowledge on. I’m a Lidcombe regular and can’t wait to try David’s restaurant when it opens!

[@Pho]

Thank you Sydney ❤

[@kjcase]

So Leighton ... when you started your restaurant did you serve just Phó and then branch out? What was equipment did you start with and what was the size of the restaurant? You know an origin video would be epic!

[@JT-152]

Leighton, mate I refer you as the Pho Connoisseur of Australia to everyone. I have shared your Pho channel with my entire Vietnamese family around Sydney, Canberra and Melbourne including a tonne of friends in my workplace and out. I cannot wait to see you in August for this experience. after 38 years of tasting every pho around Australia and Vietnam, this is going to be the pinnacle of Pho’s! My son’s name is Noah too, he loves watching you and Noah make and eat Pho 😁🙏🏽🙌🏽

[@watchman316ly]

Leighton- I hope you're not getting too much hate messages from Vietnamese pho restaurant owners. Be that as it may, thank you so much for your pho making videos brother. My son and I love watching them from the very start and have up our pho recipe! Yesterday, I made some pho broth based on your technique and have received great feedback. The savory and sweetness of the broth was spot on! So I'm going to really tune in on my recipe measurements and add it to my wife's take out kitchen. We have shared that to our regular customers that Pho is coming and they are excited! Thank you so much for all that you share and have advised all of us pho connoisseurs out here! You are definitely the "PHO KING!" IMO!!!

[@vigneshmadhavan7729]

Thank you for sharing!

[@kendevries3212]

What an awesome video! I couldn't believe you responded to my request for Hat Nem. You are a consummate gentleman. I feel I need to hop on a plane to Brisbane and buy your most expensive bowl of Pho. I have been to every Pho restaurant in almost every city I have visited. No one will share the technique.

[@Pho]

Thanks Ken - difficult video to edit but all that practice pays off when you really need it. I'm sending out a few more in the parcel this week actually. Always happy to give back (while I still can do it!)

[@kevinvandeventer8690]

Another great video. I've been saying this for years do a small number or even one dish really really well. If you do too many things you cant love the food properly. One question do you think adding more leg bones so I can at the end extract any marrow and use emersion blender to blend it into the stock? I use this trick on my Berria consume and it adds a lot of richness.

[@Pho]

100% - when you have too much on your menu you can't dedicate that time and energy into all your dishes. 😄 I haven't tried this but I know what you are talking about. In my other sauces and marinades I find using a stick blender results in a more intense/stronger product. Might have to try this in a future video but I can see where this is going and great suggestion

[@ncanellos]

I Love you and your Chanel ! You are such a great Teacher 👍 and so generous with your wealth of knowledge

[@ncanellos]

Leighton is a beautiful man god bless you 🙏 and yours brother 🙏 sharing so much with us ...

[@tmcknight674]

Dude you are so right. Glad you made this.

[@Pho]

Glad you liked it ❤

[@Yurihoodjr1975]

I remember my first bowl of pho, I was in Sunnyvale CA not far San Jose. All they did was pho, medium and large bowls, rare beef, some knuckle and tendon, and house made beef meatballs! Still my standard for phone to this day!

[@j.t.5826]

Leighton, What a good video. I enjoyed this video alot. Anyway, I am another person who wants to open a pho business. I love the concept less is more. I am going to focus on just making pho. It won't be a big place but figure I like the joy of cooking. Once I get the place going, love to reach out to you for more advice. Thank you for sharing your passion. From the USA-California

[@Pho]

Hi JT thank you for dropping a comment. Yes would love to hear your story once you get it up and running. Can have a chat about it then. Have been getting a lot of Pho store owners reaching out over the last month which is incredible so will need to do a section on the channel dedicated to this.

[@xaiyang2220]

Hi, I am trying to open a pho restaurant in Thailand with no experience. Any tip you'd be able to give will help. Thanks.

[@andrewkim-lv5nd]

I love your video but this Krissy girl was a bit annoying. Hope all goes well with David's business and I will give your pho tutorial a go at home. Thank you once again for your amazing video. Many thanks from Sydney

[@bobiscute5693]

She was annoying and stupid lol cant believe people watch her. I cant stand 5 seconds.

[@wasntryingtsui3119]

Great stuff again! I have to ask how you cook the noodles to keep them so dry and seperated?

[@Pho]

It's more what you do after. Rinse it thoroughly - sometimes 2-3 times to get all the starches out. Yes you are wasting a bit more water but life is easier. Similar to the vermicelli noodle. If my staff are lazy and don't wash it properly I know the moment I make an order and it's a knot.

[@wasntryingtsui3119]

@@Pho I just tried this, the result was amazing! Thank you for the hot tip!

[@cillaloves2fish688]

That was cool!!

[@havechopstickswilltravel2990]

Hi Leighton. I’m a new subscriber. I love your channel. Thank you. I’m from Laos originally. I cook pho for the family. But lately I have shared my recipes with the local recreational department and the local high schools for adult education weekend classes here in the US. I had a dream owning a restaurant before, but now I just like to enjoy going out to eat and sharing my food with others. Do you have any advice for me as far as teaching pho and other recipes to Americans and others?

[@Pho]

Thanks for the comment. I've had similar stories just like yours. All I can say is everyone has a different role. Not everyone is cut out to own a restaurant. You can still teach and inspire others without having to step foot in a restaurant. My biggest advice is keep doing what your doing. Keep creating and sharing this with those immediately around you. I think it's great you do this in the community. I wish I had the time to physically go somewhere and talk/teach/inspire like you do. If you can inspire one person in your class to attempt cooking a Pho at home and they end up with a tasty result then your job is done and you will find a warm fuzzy feeling inside. From what I can gather you get enjoyment out of helping others and giving back (which is rare) because most are out for themselves.

[@ziggyc4474]

Im in USA been thinking of doing a fast casual concept short menu 3 broths choose protein amd 3 type of noodles u think it will work fast great food small menu ,drive thru as well. What you think ?

[@Pho]

Drive thru work well for fast food/burgers/coffee almost anything you can grab and eat straight away. Habit of mine is to sip my drink and eat some fries before I even exit the drive thru. As much as I want it to work for soups I don't think it will work. If we're talking Banh Mi and Vietnamese coffee yes. But soups is a sit down affair so as a gut feeling I don't think it will work as a drive thru. Of course if you had the option for sit down PLUS a drive thru option then yes people are looking for convenience (I wish I had that option) but in it's current form people have to physically walk in to pick up their order. Overall fast simple concept is a winner IF the Pho your putting out can compete with the other Vietnamese restaurants around.

[@kazienvisionmedia2885]

Hi Leighton, I really enjoyed your show and I am a big fan. I wanted to make pho but the person I am making it for cannot eat gluten. Now your recipes asked for Hat Nem but is it safe to use for as a gluten-free recipes?

[@Pho]

Thanks for the kind words. Yes it's safe. I have gluten-free customers everyday and never ever had an issue. The HT makes up such a tiny % that it won't matter. I sometimes get ask to substitute the rice noodle for egg noodle (which contains gluten) that's the only time I see there being an issue.

[@mtruongification]

Omg, Leighton responded to my message. Eek. I’m a huge fan of yours. Thank you for responding.

[@mtruongification]

Yeah I went to the Asian market one day and they say US doesn’t care the Hat Nem so I was so bummed out. But regardless really enjoyed your video..

[@bzsmcityiloilo1167]

Hi, Im a new subscriber, can you share how much percentage usually profit margin for a pho restaurant? Thanks

[@paulyang748]

I agree, Vietnamese restaurants do have too big of a menu, even when most customers order pho. I would downsize my menu to make more money.

[@noukuevue1573]

😊i😊re lol CB😊😮😊😊gt and o

[@Yurihoodjr1975]

12:33 I love this exchange!

[@Yan-pz1tl]

why don't you make a franchise? it would be a win-win

[@phuongvofamilyvlog6511]

Nhìn tô phở màu đẹp và hấp dẫn em muốn ăn thử 😀

[@JT-152]

Any update on David’s Pho restaurant?

[@Pho]

Unfortunately no =( The site had some major defects. Real bummer as the design and everything had been done based on that location. Will keep everyone updated if anything changes.

[@17napps38]

Does he ever blink lol

[@ziggyc4474]

Too many things on a menu is just like going to a supermarket and looking to buy a can of chili bean paste and u end up confused by the loads of brands on the shelf ,less is more like you said thanks 😊.

[@Goo762]

Such great content and editing.

[@Pho]

Much appreciated!

[@TheBigBananaaa]

👍✅😋✅👍

[@Chris..........]

In Houston they have Vietnamese restaurants with no menus. If the place is called Bun Bo Hue x x. Then guess whats on the menu?

[@Pho]

I like that!

[@Mnguyen92]

Big menu means big freezer and less fresh food.. and we viet are known for our fresh food. Less is more!

[@sasquatch5712]

Man, what a pho pas to slurp straight out of the bowl first!

[@Pho]

I know right haha 😆

[@branden8915]

Can you make dan dan noodles with the schezwan peppercorn

[@DiamondDiamondHeart]

"That C*NT" 28:41 😂

[@Pho]

Haha yeah I try not to be that person anymore 😅

[@alrowdha]

It’s a phollowing, ini’t?

[@blackknightjack3850]

I mean, I wanted to take a "less is more" approach as well, but I'm gonna be honest it's mostly because my knowledge of Asian cuisine isn't what it probably should be.

[@Pho]

Fresh from my trip to Asia I can tell you with certainty they have it right over there. Each store does one thing and they do it pretty well. If you wanted a Pho you'd go to that store. If you felt like broken rice pork chop you'd go to another store. Store's here do not have the confidence to do the above out of fear of losing customers.

[@KP-xi4bj]

Why would anyone share a secret recipe? That's why it's called secret for a reason. LOL