How I make a 27 hour Pho in 3

[@MsKeith78]

Hey bro, took my son to your restaurant for lunch today and we both enjoyed the best PHO we have tasted man… I took my lad to Vietnam having been there twice before. We both agreed .. best PHO we have eaten in OZ .. stoked you’re in Brisbane 😎✊

[@benl6328]

Charred onions, cinnamon, ginger, rock sugar, salt, dried mushrooms, brisket. I think i saw MSG. Ratio of 3:1 concentrate broth to water. I'm guessing. I'm no chef but my Pho game will definitely be more balanced. Update: Okay 4:1 ratio for broth. No dried mushroom but cardomom pods. You definitely put msg. Lol. Took time but hopefully getting better. As a tradesman, tools make the trade. Your philosophy about your equipment is 100% correct. You are more efficient, reduce injury risk, and allows you to offer competitive pricing or offer unique high end products. Preach brother!

[@Pho]

100% well said "tools make the trade". Yes I will get into an in depth Pho tutorial in a future video so watch this space! Appreciate the support for this new channel.

[@benl6328]

@@Pho Looking forward to the tutorial! Made the 24 hours broth and eyeballed the ingredients on the Pho. Was the best I ever made. Definitely need better noodles and balance. What's really nice is that it fed a family of 5 for just under 10$ for the whole meal. Thanks for the inspiration.

[@kendevries3212]

@@Pho Link to Pho tutorial???

[@shaughtup7554]

Thanks for your reply Leighton, recipes I have seen that include tendon say add it to the pot for 3 hours, but I found it needed 6 hours to be meltingly tender....and give its body and sticky richness to the broth! It is like the one time I had access to and used a calf's foot for my pho broth....but back then I thought 6 hours was plenty lol....silly fool! Also, I used beef neck bones this time with lots of meat which I took off when tender and added back the bones...the tendon disappears until you are finishing the bowl because it is so slippery, then you get a flood of last-minute richness!

[@Pho]

Oh I'm with you now. Cook the tendon in the broth - that makes sense it will give you that stickiness to the broth. I recently started using beef neck bone and it is good! For years I've only used beef marrow bone/oxtail. The meat/fat you get off it is so tender which can be used as additional topping in your bowl BUT the extract from it when added back into your stockpot as you rightfully put adds extra richness.

[@canhandletruth]

Hey Leighton thank you for the awesome video. As a Asian chef I really appricate how your using technology making Asian food. Watching my Grand Parents and Parents sacrifice their life for us to have a better future in the UK. They were bullied and prejudice against. I was showing my Nan my Suzumo sushi machine. She was amazed. Keep making good video brother! Also look at a urban cultivator you can grow your own herbs. Might be useful for pho.

[@SDR-TV17]

Vietnamese culinary enthusiast here - new to the pho game, thank you so much for sharing your thought process. I now know what I’ve been doing wrong, your pho looks do delicious and can’t wait to try it one day! 😋🙏 Best, Jax

[@breezep.7693]

I’m the exact same way - efficient! I make my pho in a pressure cooker for 4 hrs. While it’s cooking I’m out shopping! I’m not watching over it or anything. When it’s done I don’t even need to taste it because everything was measured out before I put it in the cooker and it always comes out tasting the exact same every time! Everyone that has had it said it is the best soup they have ever had!

[@theluanvuong5886]

Rational ovens is some of the best equipments i have ever worked with, hands down.

[@cryptidcutiecosplay]

Your pho looks so good 😍 pho is one of my favorite meals

[@Pho]

Thank you so much =) Yes a very honest example I do here haha

[@Nucci604]

@@Pho Thank you Anh, I'm in the process of learning how to open a Pho Eatery. You taught me how to manage my time to have a balanced life as well.

[@hkhou]

your pho looks good and would love to try if you were in Toronto Canada :)

[@Revelatixn]

this is such a great video, can tell that you're channel will explode

[@DrDaveTran]

This video speaks to my techy soul. I’ve dreamed about opening a pho restaurant and felt like the old school way of making it didn’t make sense. You’ve inspired me to visit a commerical kitchen equipment store in Florida. Would love to learn more from you. Let’s bring Pho Queue concepts to Florida! :)

[@Pho]

I do have a traditional asian kitchen next door and mum likes to do things old school. It still has relevance but very very slow in comparison to my modern electric kitchen. Like comparing a Tesla to an old 1980's car. The 0-100 boil time of the 311 vs traditional stockpot is like 5 times faster.

[@TT.100]

What large machine is that ? , that Cooks your broth ?

[@1990325is]

Would you roast oxtail if you were to use that alongside the beef bones?

[@shaughtup7554]

Leighton, 2 questions, is beef tendon not traditional and desired, and also, can I pressure cook the bones for broth?

[@Pho]

Thanks of for the comment - goodness this video is old! Beef tendon is very traditional I'm all for using it. Adds a different texture and mouthfeel so definitely use it in your bowl. Along side rare beef and brisket the tendon will give contrast. Pressure cooking bones I don't have personal experience. The only thing I pressure cook is oxtail but in a very small crockpot. Instead of 3+ hours I can have soft tender oxtail in 45 mins and this is invaluable to me during service when we run out. I'm all for pressure cooking as it speeds things up and if you have a pot large enough to fit beef bones in it then it will give you the results quicker.

[@teamkaskas]

I would love to open a pho restaurant and I am really serious about it. Your video is gold.

[@leeboy244]

If your a Mexican, just stick with tacos

[@saberur66]

Hey leighton, have you considered giving the beef tallow to a place that can use it to fry French fries?

[@Pho]

This is quite a controversial topic - I've had many people say something similar. Yes I feel bad throwing all the bones out. Wish it could go to a good cause but the reality is I don't have the time or have money to pay staff to neatly pack the bones in boxes to donate. The volume that the store does makes it impractical unfortunately.

[@abrahamlee8385]

Where can i get those containers? I also want to freeze my pho. What are they called?

[@JasonMorrisphotocinema]

Some secret ingredients there. Other restaurants will watch this back multiple times 😂

[@shaughtup7554]

To now answer my own comment about pressure cooking having done it...I think it extracts too much too fast from the actual bones, while you need the time and slow heat to get at the good stuff in the marrow - I found it broke down the bones and left the broth too minerally, slightly cloudy and not as rich because time is needed for the maillard reactions to occur that create 'brown flavor'

[@Pho]

Appreciate you sharing your experiences on this topic with everyone. I get it - people want to speed up the most time consuming part by throwing it into a pressure cooker but there's a time and place for it. Instead you could easily run it on the slow setting overnight and get a better result > just requires preplanning.

[@havefaithongod4942]

Where can I buy that cook ?

[@sub5label]

my mouth was watering when i saw that broth LOL

[@nodrama490]

Nice one brother !

[@Pho]

Thanks for the love =)

[@annecanaman8230]

Could anyone tell me what does Vgnore mean

[@flyerzy]

a cool machine

[@pgriffin8888]

I wish someone sold Hat Nem online in the United States! Anybody know how to buy it? I just spent over 2 hours looking with no luck.

[@toanvo2042]

You have some serious equipment for cooking pho

[@soluschristus5946]

You have any restaurants in Sydney Aust??

[@Pho]

No...but I was born in Sydney. Grew up in Bankstown and Cabra so that should explain a lot 😄

[@Pho]

No...but I was born in Sydney. Grew up in Bankstown and Cabra so that should explain a lot 😄

[@soluschristus5946]

@@Pho yep I live in Penrith and we go all the way to Canley Vale and Cabra just to eat Pho. Just wanted to taste your version of Pho. Looks like legit Michelin-Star quality lol. Hopefully you'll consider opening one around Sydney one day lol

[@xhingle9125]

I like to work the same way

[@kaitimeinqld8879]

Where is your restaurant I’m keen to give it a nudge.. 👍

[@Pho]

Annerley

[@ncanellos]

Can we see you cats 🐈 😻 🐈‍⬛️ am a huge cat guy

[@danielpatmore6148]

E

[@kamborambo11]

What a show off

[@echnhai9527]

Hello, where is your restaurant located … US, Canada or Australia? Your ascent is different , just wondering.