Legit Vietnamese Pho At Home

[@nhuton1465]

Hi Joshua, I am 100% Vietnamese. I was born and raised in Vietnam. My Vietnamese team and I run a Vietnamese restaurant in NYC. Pho is very popular in my restaurant. I have been travelling across Vietnam and tried different kinds of Pho in different regions. Chefs use different techniques to bring out their best Pho recipe. You are great. You can’t please everyone. You don’t have to be Asian or Vietnamese to learn how to make Pho. We can always keep learning and trying new methods of cooking. You don’t have to stick to traditional ways as long as the flavors are there... Please don’t allow racist people let you down! Keep learning and pushing things forward.

[@willnguyen4309]

if you tried all different kinds of pho already which one is the best in your opinion? I know my mum cooks the best pho in Melbourne but I want to try in different regions in Vietnam as well.

[@gd7718]

what's the name of the restaurant?

[@mmyehokayyy2]

@Just some guy without a mustache “no attention” gets 105 likes. You’re a twat.

[@nerium9762]

@Just some guy without a mustache shut up, twat.

[@gdftast5600]

@Just some guy without a mustache Just because you're an asshole doesn't mean you have to let people know.

[@mikyles.1830]

“Pretty good for a white boi”, is the greatest honor an asian chef can bestow upon you

[@elshizz]

When my friend Vo said that after trying the pho I made.... I knew it was worthy haha. It also took me multiple attempts tweaking a recipe I found to get to that point. Worth it.

[@apburner1]

“Pretty good for a white boi”, is the greatest honor a racist asian chef can bestow upon you

[@teekotrain6845]

@@elshizz he really got his panties all in a bunch huh

[@NLJeffEU]

@@BobDevV it's only racist when white man will make jokes like that. Because of logic 😂👍👍🏾👍🏻👍🏼👍🏿

[@Gbutler777]

Mikyle Singh “So anyway there’s my resume please enjoy” 🤣🤣🤣

[@duypham4342]

Some pieces of advice from a Vietnamese - use the white sugar instead of brown sugar and don't forget salt, not just only fish sauce. - should not that much coriander seed - roast all the spices before add in the stock The rest are quite right!!!

[@pabbaditya]

He said roast the spices in the video.

[@tallaganda83]

I put pepper in mine also

[@duypham4342]

@@pabbaditya ohhhh. That's great!

[@duypham4342]

@@tallaganda83 yes, but i think only abit will be nice

[@cyan.6399]

Wait, he got it right other than just that? nice.

[@hzgts308]

I'm a farmer from NSW Australia. My American wife introduced me to Pho in Seattle 10 years ago and it changed my life! Vietnamese quickly became my favourite food ever.

[@Malacaeus]

I hope you're doing alright in lockdown

[@Btuan77]

You might want to add "food" behind the Vietnamese part to avoid some misunderstanding if you know what I mean lol. Jokes aside glad to know you and your family also enjoy what we enjoy and have a nice day :D.

[@anh456]

Please don’t eat us :(

[@hzgts308]

@@Btuan77 It must be an Aussie thing. We're known for shortening the names of everything. If I was going to order Italian food, we'd just say "I'm getting Italian". Or "Do you feel like Thai or Chinese tonight?" I've never heard someone over here say, "Do you wan't Vietnamese food"? Haha.

[@Btuan77]

@@hzgts308 I know I was just joking :))

[@imltpn]

“Pretty good for a white boi” 😂 you did a really good job sir. Just a few side notes, based on the way my mom makes Pho. 1. We would let the raw bones first sit in the water, with salt, for around an hour or longer, I don’t remember exactly. You do this to dilute the bloody stuff from the bones, so when you cook them the broth will be clearer. 2. We don’t put the fish sauce directly while cooking because it’ll make a broth sour. We put it afterward right before serving, or in a separate pot like you did at the end ☺️ Mom, are you proud of me? 😂

[@dagoat2307]

Nga Le yes, i am proud of you

[@soooebbjwn]

Nga Le My Mom makes pho like this too. She always leaves the bones to boil in the water then later on adds some salt and ginger. For a white boi, he did pretty well 😂

[@dummyc]

put fish sauce directly while cooking makes your broth sour because you used cheap chanise fish sauce, he The white boi got the real stuff.

[@duypham-xo8uv]

thật ra mẹ t bảo cho nước mắm vào sau cùng thì mùi nó sẽ thơm hơn, mà cho sớm thì đến lúc xong nồi phở còn đâu mùi thơm nữa =) Sr ngu Tiếng anh ko biết rep kiểu gì =)

[@imltpn]

NewWin chau oh really 🤣 I mean I’m no expert so 🙈

[@gus2822]

1:28 didn’t know this was a cake recipe too

[@JustViperz]

LMAO

[@C4pungMaster]

All i see was a juicy THICC steak

[@truealphadoge]

Rafi muhammad did you mean THICCCCCCCCCCCCCCCCCCCC?

[@belenbasurto7120]

It took me a while to understand

[@ottovonbismarck7646]

I have a Vietnamese friend who taught me how to make Pho, and she bestowed me the honor of "pretty good for a white boy." Something that I'll wear as a badge of honor until the day I die!

[@harrisonthomas5723]

Legend said, Bismark gave away Pho for his sodier after winning France.

[@mariahhenderson1470]

@Otto Von Bismark I didn't know this is what you went on to do. How was Germany?

[@ottovonbismarck7646]

@@mariahhenderson1470 it was fun, and I will return to my duties after my vacation is done. But now, I got to "invade" Vietnam ;)

[@mariahhenderson1470]

@@ottovonbismarck7646 lmao

[@oddacity5883]

Otto Von Bismarck Boi if you tryna steal my bánh mì imma hit chu with that chopstick

[@stephenchow142]

My wife and I uses a similar recipe and I would highly recommend using an herb bag to add in your onions / ginger / star anise / coriander seeds / cinnamon so you can skip the straining part. (Kind of in a similar manner to how you wrapped your cilantro in cheesecloth)

[@nadanalia3000]

Great idea thanks

[@tanthanh8609]

your recipe is very standard northern Vietnamese style.and I also like the taste of Hanoi pho

[@naniruja3407]

I tried this recipe today. My parents were in love with it, which is big because this is completely foreign and new for us ( Indian ). I always wanted to try Pho but had no luck finding it anywhere around me. Beautiful recipe ! Thanks a lot !!!

[@JohnSmith-jm8nk]

Just wondering how many servings this makes?

[@naniruja3407]

@@JohnSmith-jm8nk A lot ! Atleast 10

[@JohnSmith-jm8nk]

Nani Ruja perfect, thank you so much, now I know I can make it for my family of 7

[@thuhien2408]

Nani Ruja did u make beef or pork or chicken since Indians don’t eat beef, right?

[@naniruja3407]

@@thuhien2408 I am from Arunachal Pradesh in northeast India. We eat everything 😂🤣

[@fuhvendor3346]

Making phở is one way to get your house smelling like noodle soup heaven

[@vincentesgrenuda]

Ikr

[@vizionofire2044]

When I made it first hours my house smellt like dead fish but after that it smelt like heaven haha

[@vizionofire2044]

@@WorstPaperCut that's not the same listen to papa ☝️

[@jimboro7]

Made this yesterday, it was sexy. I added some soybean paste to make it kind of a miso

[@bobateacuber7646]

@@jimboro7 NOOOOOOO. JUST NO. Please, do not mess with the recipe. If you make pho like miso, it’s not pho.

[@shellyngo2119]

I'm Vietnamese and I've been making pho for years and recently watched your video and tried the bone roasting technique(used to only parboil) and it really elevated the broth. Thanks!!

[@charliebrownatemybro]

What do you think about everything else? Do you add anise?

[@firechildredhead]

@@charliebrownatemybro I'm not Vietnamese but I've been making and eating pho my entire life and anise is crucial. Definitely don't leave that out!

[@charliebrownatemybro]

@@firechildredhead lol thanks I'll try different amounts of all the spices and go with the one that I like the most. Thanks for the tip!

[@Lilyium]

I'm Viet but born in Australia so I don't know how to cook Pho, wanted to make this for my parents when they visit. After trying this my parents think I'm a chef born in Vietnam. Absolutely loved it. Has authentic flavours you can only find at a Viet restaurant. 🖤

[@karenbenavente1124]

That's so cool!! Congrats 😄

[@leahmay1506]

Can’t wait to try this omgsh 😭😭

[@cronavirus1112]

I showed this recipe to my rat and now he is cooking dinner.

[@xmatcha2724]

Rata ta touille

[@KnowYourProduce]

REMY?! 🐭

[@PLANDerLinde99]

Ratatouille 2

[@zebius4157]

Woah, you mean Pete Buttigieg?

[@nahom233]

And then he went to be the famous chef Ratatouille

[@emilymoran5389]

Joshua: Gets complimented by Vietnamese man on his pho Also Josh: A core memory

[@imsexyroblox6838]

kzbin.info/www/bejne/m3WYq2iQoMiWZtU ....

[@Swimmeret_]

*4:21* : "I hate bean sprouts" I think that you made a lot of pho lovers suffer, with this sentence...

[@saysoun752]

Not this Asian boy as I absolutely hate bean sprouts as well. I also don't like star anise so I don't use it in my pho.

[@calvintran3081]

vietnamese here and i hâte bean sprouts with a passion. i didn’t suffer a bit

[@My1es]

bean sprout hate train all aboard! >goes to pick noodle out of bowl >bean sprout >internal rage intensifies

[@ooo629ooo]

i always eat pho without putting the bean sprouts in.

[@cuongle7990]

Bean sprouts is only common in southern Vietnamese pho. The northern variants barely have any bean sprouts. Southern pho is more common in the US because there are a lot more southerners there.

[@uknowho711129]

As a Vietnamese cook, I wholeheartedly approve this video. One small thing is when you season the broth, using too much fish sauce can make the broth smell little strong. I would use coarse sea salt + fish sauce. Other than that, great recipe!

[@charliebrownatemybro]

From the pho that I've tried, I'd never guess sugar. Do you add some? None? What type? In which part of the process?

[@uknowho711129]

@@charliebrownatemybro If you can find rock sugar at an Asian grocery store, that would be the best choice. This sugar has a light sweetness that tastes natural. Otherwise you can also do sugar made from sugarcane. I'd recommend putting it in when you cook your brisket in the broth, that way the meat come out well seasoned.

[@minhnguyenhuu9710]

I am a 100% Vietnamese living in Vietnam and i must say that you really harness the art of making Pho. It is true that we Northern Vietnamese doesn't eat beansprouts with Pho🤣we dont do that here=)), that recipe comes from the Southern Vietnamese, and their Pho is sweetier. I'd recomment breaking 1 or 2 eegs into the broth while its screaming hot with some crashed pepper and some local chili sauce. Thats gonna make your Pho tastes better. Anyway, you've earned our respect. Way to go Josh

[@Unfamiliar_Fruit]

That sounds incredible

[@janchxxheonczsekk6412]

Southern Pho is better than Northern style pho

[@trammai7961]

@@janchxxheonczsekk6412 but Northern made Pho :))

[@pinospin9588]

Neither are better than other It just taste preference

[@hungbequa866]

Nên ăn thử phở trong nam :)) ngon vcd

[@bruhb7611]

“I hate bean sprouts” Actually northern pho only have spring onions so you’re good.

[@tenderandmoist5011]

Yeah, us Southener don't really like bean sprouts it's just there because...reasons

[@chloeta43]

bean sprouts really do be tasting like grass

[@trnmkhngthnh]

No bean sprouts please

[@VickiiL]

Keri Diablo / DevilSide as a fellow southerner, my family likes bean sprouts. But it’s just personal preference so no big deal

[@yennhiteresa]

Kakeru / DevilSide Official what are you talking about lmao

[@colina1330]

I remember my first time trying pho. It was at a little Vietnamese restaurant called Pho Hung in Chinatown in Toronto, Ontario. Best bowl of soup I've had in my life. I dream about it and crave it on a regular basis (as well as the iced coffee there). It's now a must-stop every time I'm in Toronto. I was always intimidated to try to make it at home based on other recipes, but this is probably the most accessible one I've ever seen for it, and has now inspired me to try making my own. Thank you.

[@instxntnoodlez764]

Lmao we have that same restraunt in Texas, it’s very good but there’s another restraunt I recommend if y’all decide to visit, It’s called hop just look it up if your craving it, so mf gooooooood

[@Quigus]

That place is good, but if you’re in Toronto again you should try Golden Turtle instead. I live in Toronto and I’ve tried a lot of Pho places but this one’s the best.

[@colina1330]

@@Quigus I was pissed off the last time I was in Toronto because we got to Pho Hung for lunch only to find out that they were closed that day for cleaning. I'm also not going to be able to make it there during my next visit since I'm only there for one day and I won't be anywhere near Chinatown. I'll make a note of Golden Turtle. I'm always looking for new/better places to eat in Toronto. Thanks for the recommendation!

[@victoriaphan1971]

If you like Pho Hung, i recommend trying Anh Dao (after quarantine is over obviously). It’s across the street from Pho Hung. They’re a little less known but they have amazing broth

[@ATu162]

omg, this guy even knows how to stew the bones for the soup becomes more sweet and flavour and rinse the air bubble with racket. Even some Pho restaurant dont know how to do this, they just simply add cinamon, star anise and cardamom inside. 10/10 bro.

[@tule8669]

Noone has time to roast them. Ya making money.

[@TheWutangclan1995]

It's one thing if you're cooking at home. But come on man restaurants don't have time for that lol. If I want pho and I'm starving, I just want it asap.

[@ksworld1744]

@@tule8669 if you dont have time youre not really a chef

[@tule8669]

@@ksworld1744 moron. My Time situation and being a chef are different concepts.

[@tule8669]

@@ksworld1744 You can just make pho in 15 minutes using pho stock in your supermarket and add your oen imgredients. So simple, no need to wait hours for your broth.

[@arijitsarkar8730]

I just like the way he zoomed into the mess he created during straining of the broth

[@gabrieltorres7168]

I like how he zoomed into the cakes at 1:27

[@MissNumbledore]

You know what? Same.

[@helenn4532]

I'm Vietnamese and I must say I'm very impressed. Good job, you nailed it! 👌

[@jimieatsworld]

Man, I've lived in Vietnam for about 4 years now, and you make your pho about the same as I do, and it took me this long to perfect it. Fantastic. If you ever get out here and need a fellow Texan to show you around, you'll find the best food in Vietnam.

[@jimieatsworld]

PS, as coincidence would have it, I'm here because this was shared in one of the Saigon foodie groups I'm in. That's high praise.

[@theoutsiderspost4982]

He didn’t develop this recipe all by himself. He just takes some other recipes in enhance Zam

[@jimieatsworld]

@@theoutsiderspost4982 cool

[@michaelgartner2205]

I just made this today, totally legit. Couple of things I did different as I am a diabetic ,I do use bean sprouts as it has a low glycemic index and I substitute the rice noodles with shirataki (yam) noodles and used swerve sweetener instead of sugar. Still totally delicious!!! If you cant have too many carbs consider what I did you wont be disappointed... yummy

[@rachelworld1]

Love the zoom in when you spill a good chunk of the broth. I felt that.

[@mattthompson9420]

Hello Diana, How are you?

[@tareka8488]

“Cook rice noodles to the packages instructions” He didn’t make his own rice noodles? Who is this poser?!

[@tenderandmoist5011]

That shit is really hard to make and took alot more time than regular noodes so...can't blame him

[@shashanksadashiv5993]

@@tenderandmoist5011 you think joshua wont mke the effort to be extra?

[@tenderandmoist5011]

The Puzzlemaster you're right this is clearly a talking tree impostimg as Joshua WHAT HAVE THE TREES DONE TO HIM?!!!!!!

[@rebeccahanning2055]

i'm as shocked as you are, honestly

[@vinh291]

TarekBakes surprised he didn’t get fresh pho noodles

[@lv369mafiaboss4]

Joshua: I love you guys me: is this what being loved feels like?

[@ashleighcoffey8963]

Yass with food.

[@catherineiselin]

There are various degrees of Love. :)

[@ashleighcoffey8963]

@@catherineiselin Indeed I agree!!

[@kimikafainted3303]

It is. It really is.

[@theresajohnson9510]

I made this for dinner and I loved it! The broth was so flavor; it was my first time making and it rivaled my favorite pho spot. I only wished I had made more so I can freeze it!! Thanks, Josh! 😊

[@georgetsangarakis1860]

I made this today and used your technique. Pre roasting everything made everything taste sublime. I seared a few short ribs in a cast iron instead of roasting. Everyone was super impressed, thank you for sharing this recipe!

[@Kuhreenuh]

Me: why is this white boy trying to teach me how to make pho? Joshua, literally 2 seconds into the video: so you might thinking to yourself “why is this white boy trying to teach me how to make pho?” Me: O.o well this is awkward

[@eertikrux666]

Joshua: “NANI ?” *The color pallet changes*

[@josephjoestar3627]

eertikrux is that...

[@moltencrow3275]

David Smith, a JoJo reference?

[@grandmastergoose609]

Vash Lash he has made bacon, tonkotsu ramen and so many other dishes with pork which is forbidden in judaism

[@alilrazzledazzle992]

@Vash Lash Still White.

[@itsagecko_5229]

I love how he uses terms that normal people can understand Ex. "If the root is yucky then get rid of it"

[@killersquall123]

Can't believe as a Vietnamese I'm learning to make Pho from a non-Vietnamese! Jokes aside, making Pho isn't a real norm here for most households in Vietnam as we like to eat Pho outside, in our favorite Pho stations! Props to you man JW, good job making a solid tutorial and will definitely try out your take!

[@SunnyBloxOG]

Anyone else quarantined and craving pho?! The only reason I clicked on this video was because of the title and then noticed the channel name. At the beginning he said exactly what I was thinking! 🤣😂 So of course I had to keep watching. The technique is awesome. I’ve made pho before 3 or 4 times and it is pretty labor intensive. But he made it look so easy! I think I’m in love! 😍 (Yes with the pho) lol

[@duydiep2174]

This looks very similar to how my dad cooks his pho-- yes, I am Vietnamese. One thing I would change is instead of using the chuck roast, I would use beef shank without the bone. Beef shank is extremely delicious and fatty if you cook it in stews or soups.

[@crusershiny]

You're literally making the most interesting and at the same time very challenging cooking videos on KZbin in my opinion. You're really giving me a great inspiration to cook. Thank you man. I love a good pho so this is right up my street.

[@catherinegray1367]

The first time I made pho, my husband had no idea what I was cooking. His response? 1. I seriously thought you were baking an apple pie, and 2. It's better than I thought it would taste. My first time was not too bad. My second was such pure perfection I sobbed. And since then, I haven't been able to make it right. What. The. Pho? Gonna try your recipe and see if I can get back to the goods!

[@darkstorm5100]

“ I hate bean sprouts”. Every Asian just have a stroke Thx for the like

[@saysoun752]

I hate bean sprouts and I'm Asian. I also don't use star anise in my pho as I don't like the smell or taste of it. Other than that, this is pretty close to how I make mine. I don't season it as much as I'll let those eating it season it themselves as I like mine on the saltier side. I also have hot oil pepper and Sriracha, pronounced with an "L" not an "R" like all Asians I know do, including myself, that I add to the pho and that's it.

[@Jeff-hc1dq]

I lived in nam for most of my life and I hated bean sprouts lol

[@huylynguyenlam3639]

I hate bean sprout in pho and i’m from the north of vietnam

[@sammanthat]

@Jimmy Spendix There are such things as soy bean sprouts, but usually the commercial/Asian grocery story bean sprouts are green mung bean sprouts.

[@saysoun752]

@Jimmy Spendix No, as I love soy beans. Bean sprouts have a weird, unappetizing taste that lingers and that's why I don't like them. They also smell bad to me. I've eaten them before, just to be nice, if someone makes it for me, like in Vietnamese pancakes. When someone doesn't know I hate it, they tend to make it with it and I literally force myself it eat it. If it's for pho or something where I can add it myself, I don't touch it. Vietnamese pancakes & pho are the only two things I know that uses it as my mom doesn't cook with it too often as she knows I won't eat it. There's other dishes but it's usually added to the meal, which I don't.

[@NhuNguyenx]

I’m Vietnamese and love Phở 🥰 Thank you for making our dish 🥺

[@ketchupacket]

No one: Every Vietnamese in a 5 mile radius from the video: *Stop right there buckaroo*

[@harrisonthomas5723]

I’m actually say something to disaprove your joke and then you r/whoosh me. But say, your joke must have the accuracy. We are not that offended as Italian lol.

[@viethuongvothai686]

Nerdy Nguyen yeah , he also didn’t do anything wrong, so no reason to be offended

[@joey2765]

Corny joke

[@Turbo9987]

THIS

[@KevinNormalManPerson]

these memes the least funny of them all

[@mattn6685]

I'm Vietnamese and have been making pho, watched my mother and a plethora of cooks making pho all my life. I've never seen a pho broth so dark. There's no need to sear or roast any meat before cooking. Only the onions and ginger should be roasted to "sweeten," or reduce the sharpness, of their flavors. Also, thick beef marrow bones need 8-10 hours of slow simmering to extract all that beefy flavors and unctuous mouth feel from the gelatin. Pho broth needs to have a light amber color, so that when poured into the bowl the noodles, meats and herbs aren't completely drown in a pool of brackish liquid. Remember, we eat with our eyes first. Also, never cook the noodles before hand and place it into the bowl at room temp, it'll lower the temp of the broth too quickly. Just soak the dried noodles in cold or warm water for 30-60 minutes to rehydrate them, then blanche in boiling water for 30 seconds just before serving. That way, the whole bowl of pho will still be piping hot when it's brought to the table. Lastly, never ever put whole pieces of lime or lemons into the broth! The oils in the rinds will leach into the broth and give it that very unpleasant, bitter taste. You don't want a bitter tasting broth after all that work.

[@lydiajoelle5927]

Spot on bro! And this is also a southern take on Pho as well. I've never seen northern people put sugar in Pho

[@hangcarol5010]

@@lydiajoelle5927😂😂😂

[@ja52ng74]

1. I wouldn't put the lime wedges/cheeks in the soup, I'd put it on the side so you're not having to fish it out of the bowl in order to squeeze the juice. I'm pretty sure the only people that put lime wedges in the soup are wanky cookbook photographers who think it looks aesthetic. 2. Oxtail bones are great for the broth and you can eat the meat off of them. 3. If you're making it ahead and putting in the fridge to cool, make sure you skim off the remaining fat when you're ready to eat it if you're watching your health. 4. Some other optional beef toppings you could add include beef balls, tendon and tripe. Otherwise, pretty gud pho, mate.

[@Bosscarnage4]

I've actually got a pot going that has ox tail in it, so we'll see if your right. (I don't doubt you tho)

[@Rosalaide]

Tripe is so good! I definitely agree with you :)

[@SomeRandomGuy789]

ja52ng74 - James Putting the limes in the soup is just personal preference.

[@FoodieSF]

From a Vietnamese person, you did this correctly! The only thing I'll do differently is use rock sugar. Good job!

[@antonioabarquez5598]

Honestly, I'm so proud of how far your channel has come in terms of video and narration quality. You're so funny yet informative! I hope to continue to see your channel grow :)

[@mrkenlly6716]

After watching Rachael Ray "PHO", i just want to say that I LOVE you Daddy Joshua

[@laguynhungnicktaoraeneloi5787]

dont call him daddy,call him papa

[@cinemaocd1752]

I've made pho before but this recipe works the best I've tried. I even have a whole ass pho cookbook and I like this better. I made this when I cleaned out my freezer to defrost it. I didn't have the needed time so I did all the prep by Josh's method and cooked the broth in a pressure cooker for 90 minutes. It was so silky and it gelled up beautiful. Also the tip of crisping up the meat from broth cook is genius. I made amazing tacos with this later in the week from my extra meat.

[@dotsucks]

Pretty noice! One thing if anyone comes across this comment: if you plan to eat this broth across a few days, I'd recommend saving the fish sauce for the end / per portion of pho you're cooking for. This mostly because including the fish sauce in the original broth results in a much more sour flavor coming in the following days, so keeping the fish sauce for only the portion of pho you're eating with will save the broth for later days.

[@Sarah-rf5rj]

Phew, I thought at this point I'd have to make my own rice noodles... and grow my own limes and bake my own ceramic bowl

[@cookslegacy]

We made Pho last weekend using your process but used green cardamom because its what we had. We added beef tendon in the broth then sliced thin like the meats. The tendon added something to the mouthfeel of the broth. Assembly was noodles, sliced tendon, sliced sukiyaki beef, sliced cooked beef, boiling hot broth, then topped with blanched bean sprouts, cilantro sprigs, thai basil leaf, lime wedges, side of hoisin and sri racha. It tasted better than what we get at our fave pho spot.

[@reebeec5928]

“Slowly bring it up to a boil... but don’t let it boil yet.” Ahh, so we are edge playing the stock 😎

[@bandithm7784]

PFFFF

[@coweenuhm9662]

HAHAHAHA🤣🤣🤣🤣 i fucking screamed

[@MouthVisuals]

Exactly, maybe he also wrote the book on "How to foreplay".

[@daffawaffa]

Tantric Cooking with Joshua Weissman

[@object4124]

Bad stocks need to be punished.

[@raymondtien9857]

When you scoop out the oil/fat from the top of the broth while simmering, keep it in a side bowl. When its time to serve, put a half-a-spoonful to a spoonful on top. Its the intense concentration of the beefy flavor added back in, and its super tasty.

[@Crystal23]

Sitting here watching a white dude teach me how to cook food from my own country

[@fraggss991]

Is it accurate?

[@Koisaru26]

kinda, in Vietnam they used different seasonings for pho and try not to use fish sauce because of the fish smell, but it's still good with the fish smell tho

[@damianinh986]

Actually they eat pho with fish sauce, but dont use it when cook pho. Remember this tip, when you boil the broth has fish sauce in a long time, they will have some sourness when chill down.

[@damianinh986]

@@fraggss991 and yes, its kind of accurate, we dont roast bone and things with oil. But he still made a really nice pho.

[@holaestas7561]

Tấn Đông Đinh my dad stills roasts the bones

[@ToatsMcGoats534]

I love your editing style and humor! keeps people from skipping through the video as we thoroughly enjoyed every second of it. I will be coming back to this video in the years to come to learn this amazing dish. Thank you.

[@phanfamily3017]

Omgosh!!! I’m Vietnamese and have been cooking for for a decade and your pho is looking better than mines lol I’m actually learning how to better my pho from you!! Mad respect for you!!

[@SoldiersPrivate]

When the pho so good you slam your hand into a knife while moaning with total disregard for yourself in that moment. uuuwaahhhhhh @5:24

[@DucLe-uq4ee]

Tip: roast/char all the spices you'll be using and cook the bones for longer. It'll make a world of a difference. I find that 8-12 hours is fantastic.

[@majestic6303]

8-12 hours simmering will cause me to pay high gas bill

[@badman_t]

i can only agree with you. i am hungarian, but in love with pho for years now. i made it many times, but i just tried to cook the bones for 12 hours for the first time and the result was amazingly flavorful broth. i only left the veggies in it for 4-5 hours of the cooking process. also, don't worry about the gas/light bills since you really want to cook it on the lowest possible heat on your stove.

[@kimmao562]

@@majestic6303 use a pressure cooker, cuts the time down by a lot and same great taste =)

[@haole1927]

@@majestic6303 bro just use the bếp lò, even though it's not good for environment, but woth it

[@Alex-ws8ic]

As someone whose most complicated dish has been baked potatoes and I only made that 3 days ago - I'm 23 years old btw - this is faaaaarr beyond my grasp, not just in terms of confidence in the kitchen, but rather just general kitchen equipment. Idk what "broil" means, but I know my oven has that setting. Idk what chuck vs flank steaks are. Idk where to get Thai chilis from if it's not at Walmart. I don't have like 80% of the ingredients you mention and neither do I want to spend that much money while I'm jobless to try to make one very specific dish. I greatly appreciate the fact that you've taken time to upload what you believe to be an incredible recipe - which I also believe it to be - but I'm simply too inexperienced in the kitchen to handle myself and those ingredients as adequately as yourself. For now, I'll stick to my premade bone broth from Walmart and ultimately switch to someone else's video that appears to be more beginner-friendly, but I do hope to one day come back to this video and be able to replicate what you've instructed, maybe one day when I've got both the equipment and the confidence to do so. I doubt that original uploader will ever read this comment, but at least the comment function is serving its purpose as an outlet, a method of me expressing myself.

[@auditi14]

I visited Vietnam this year & absolutely fell in love with the cusine. I had a lottt of Pho, and this looks pretty legit. And yes, some herb mixes included mint too

[@ruby8372]

BEAN SPROUT GANG WE OUT HERE BEING DISRESPECTED jk love u Josh this was a great video

[@brienelwoodwashburn2839]

Yeah I’m surprised at all the BS hate. My girlfriend really doesn’t like them either

[@tronix2125]

Bean sprouts are tasty

[@lukeduker8411]

Those who don’t like tao gei are gay

[@baked_patata]

@@lukeduker8411 ma man❤️

[@chanparky1208]

Bean sprouts are yucky

[@deergmofficial]

I am a Vietnamese who lives in Hanoi, and I've never seen a broth that looks this good! Nailed it man, keep up the cooking contents ^^

[@evacox6293]

Crazy to watch this 4 years later to see how far you’ve come is insane! All of your skills have refined!

[@linhd.vu423]

Actually you’ve made a “Southern Vietnamese pho” version, in the North, our pho do not have mint, basil, and not that much sugar 🇻🇳🇻🇳🇻🇳

[@tranthuylinh3340]

Yeah I was thinking that too. And the broth is so much clearer and not brownish

[@plowe7981]

I can’t get past the brown broth.

[@snickerdoodle15]

southern is the way

[@mochii_kaz]

To be honest I'm half viet and his pho looks good but the broth is kinda dark

[@Bloodshotistic]

Can confirm. Saigon style with mint and basil. I chuck a handful in mine that my family makes from scratch and I don't eat sprouts (me personally)

[@noelr9376]

Watching this video I was like ooooooohhh, ahhhhhhh, let me try this. Headed down to the grocery store, bought some beer, then went to the local Pho restaurant next door and bought a bowl of Pho. The end.

[@grandmastergoose609]

Noel R was it good

[@Rigatoniheart]

Noel R how many cups of grocery store did you use?

[@noelr9376]

grandmastergoose Yes, but I’m easy to satisfy.

[@ReginaFilangy324]

I just made your recipe, and I'm so glad I did. I learned so much from your recipes this year. Thank you so much for turning me into a better chef! Could you please make a video on 'party foods' to serve to your friends/family when lockdown is over?

[@izukumidoriya3626]

How many servings did it make?

[@guidosalescalvano9862]

I hated bean sprouts too, until I ate the ones from the local Vietnamese place. Those sprouts were by far the best vegetables I ever ate. I got visions of Vietnamese farms in late summer. The air getting cooler after a warm day. A fresh breeze carrying the scent of dry dirt, and a glass of ice cold water from a mountain stream. That is how they tasted.

[@gh0stxgurl02]

I’m an Asian and I don’t like bean sprouts. The only acceptable bean sprouts for me are the Korean side dish kind 😂

[@isaaclai3523]

Oh I don't like them much either.

[@JustMaiyak]

Agreed !

[@stonecat676]

They're good when they're cooked.

[@reybreneaux5331]

dissociate ooooof, I hate when I go to ramen places and they STACK bean sprouts.

[@nguyenvanmanh3548]

well, the bean sprouts doesn't go with the original pho

[@nikkyn4543]

I am Vietnamese, but never tried to cook Phở. Your recipe is legit. You didn’t miss any steps. 🙌

[@Luenox]

I loved it, I'm a beginner cook started really cooking this year after moving to my own apartment and I was so astonished when my place started smelling like a Vietnamese restaurant, the finished stock and flavor was awesome definitely gonna make again, need a bigger stock pot an 8Qt didn't cut it neither did my regular size bowls lol

[@aquarius1012]

Probably one of the 2 KZbinrs I don't fast forward, this guy is genuinely fun to watch. The other one is Peaked Interest (true crime doc, well researched and articulated).

[@JM-ur2ev]

I swear your channel is therapy. I dont even need to eat im full and satisfied. 🤣😂

[@alx123094]

YESSSSSS. YESSSS. YESSSSS. THE KING HAS DELIVERED

[@CarolinvonPetzholdt]

Watching this makes me hungry. It’s looks so good. But I don’t know if I want to go through all of your steps. This recipe is so complicated.

[@khoi83]

It looks complicated but try it several times, you gonna see it is quite simple. Good Luck!

[@valhalla7147]

just go by some marinate pho packets from your local asian super market, works just as well coming from a vietnamese person

[@artemperesada3454]

Damn there's people like you, and then there's me thinking it's fairly simple

[@evankeal]

@@artemperesada3454 It's not complex like Trigonometry, but there is a lot of ingredients, and more dishes than I care to use. All the bones, the browning, the broiling, the boiling, the two cuts of meat, the straining etc. Pho is not regarded as a simple dish to prepare in any language.

[@nguyenkh2002]

@@valhalla7147 I do that in addition to roasting the ginger, onions and toasting the spices and simmering the bones for a few hours.

[@songsfromtheforest6743]

Tried it today and everyone enjoyed it a lot. Thank you for your content Joshua!

[@TheRealGuywithoutaMustache]

Thanks for telling us, I've always found Pho to be appetizing.

[@jmblake4549]

I had pho the first time in 2022 and it has become my favorite food. Found a small family owned Vietnamese restaurant I go to 1-3 times per week just for pho

[@doodahgurlie]

Now you should branch out and try bun bo Hue...pho's spicier cousin. :) Also try other Viet dishes like com tam, bun thit nuong, bo kho (best ones are served with a baguette to dip it in), banh xeo, banh cuon, bo ne, etc. A ton of amazing Viet dishes out there people have yet to try.

[@jmblake4549]

@@doodahgurlie omfg I will, thank you!

[@nataliesoutlet]

I want

[@giam.2029]

Oh my god hey !!

[@sayiaro]

ok

[@dinninfreeman2014]

Then make

[@Chlrintruc]

YOU HAVE 8MIL WOW

[@eliannysdiary342]

Natalieeeee

[@LeTushie]

I love that this video is less than 7 minutes long. I literally revisit it every couple months because I keep losing the little note papers I write these directions on 😅

[@buttercantfly1787]

When he said "Maillard" it reminded me that I havent watched "It's alive" with Brad Leone for a while

[@s4turnnn649]

i watch this as i sit here, alone, in my room, eating cereal out of a star wars mug.

[@taily9924]

I like what you did with the cilantro! Never thought of doing that.

[@anhkhoatang]

I'm a picky eater and Viet chef and I gotta say your recipe is legit man. A minor thing is to put the spices in an hour before you serve so it smells better (the spices contribute to less of the flavor and more of the smell so if you leave it for hours, you would lose some of that smell). And btw, not many people remember to roast the bones prior so cheers to you!

[@tommyngospeech]

“Pretty good for a white boi”, I’m proud of you Joshua

[@em095]

so we aren't gonna talking about the fact that he slammed his hand down and hit the knife? okay

[@powerpufflesbo]

dennis weicht or the way he just casually dipped his finger in boiling water

[@roberttoth4000]

These are pretty standard moves for working cooks

[@sorrenblitz805]

Chefs do that all the time. there's times where I've flipped cooking meat with my bare fingers

[@wildhearses]

omg I was so worried for him but he acted like it was nbd

[@thederpster8110]

There is a time for everyone in the food industry especially amongst those that cook and prepare food that we just don't really feel that much at our fingertips anymore? just pulled the steak out of the oven and want to check the cook on the steak poke it with your finger! don't feel a thing.

[@fatgod1621]

I let my pho broth cook over night :3 I also use different rice noodles. That looks amazing though.

[@aaronmichael2619]

I think that's what my problem was. I only simmered mine for 3 hours and although it was good it was missing one key taste and I can't put my finger on it. I'm really glad I tried it though. Definitely going to make it again.

[@ArtheaArese]

Just used this, combined with another recipe to cook my birthday pho today, and my family loved it. Thank you for empowering homecooks to serve good food for their family.

[@aldophwilson]

I'm making a Oxtail Pho' this morning for the first time and this recipe is very close to the one I am following. Right now my house smells WONDERFUL! I cheated a bit by using a pre-made beef broth for the ffirst 1/2 and the other 1/2 is homemade, either way the aromatics took over and it taste great! Thanks for sharing this video.

[@mikemaysmusic5519]

Thank you!!! I've never had pho until tonight. I followed your recipe and it was... well... I was beating the bar when I had that first taste with the lime squeezed in and the chili sauce... BOI!!! KEEP EM COMING!!! 😁

[@patrickthechef3957]

My 4th time making this pho with your recipe and it’s still A1 🔥🔥🔥💯

[@recessiv3]

I'm a Veitnamese Australian living in Jerusalem. I grew up in Iceland and moved to Siberia when I was 5. I have always enjoyed cooking my entire life and especially enjoyed noodle dishes, so I can say without a doubt this is a video.

[@royce6485]

Not to disrespect pho, but I have some shortcut tips for those who can't make the real thing. It took me a few tries to get it down. I hope to one day make it 100% authentic. 1) Do not skimp on the seasonings! Ginger and onion especially should be real and oven roasted or seared in a pan. 2) The other seasonings you can use in powder form, but add more than you think and drain well so they aren't in the broth. If you use powder seasonings, throw them in a skillet first to let them heat up before you add it to the broth- for flavor. 3) If you can splurge on only one item, make it the fish sauce. You don't need much and you can use it for more recipes. 4) Concentrated beef bone broth is amazing to enhance store bought broth. Add more than you think you need. 5) If you are impatient, find something to do while waiting on the broth. If you don't let the broth cook long enough, the whole thing will be a waste. It really does need 2 hours minimum. 6) I make this with tofu- if you do this, frying it in concentrated beef broth is great.You'll want it crispy and flavorful. 7) Taste as you go! If you wait until it's done and then realize you need more of something, you'll be in the kitchen all day adding things and waiting for them to mix properly. Let me know if you have any good shortcuts :)

[@royce6485]

@@milkmilk3374 great tip! I’m going to look for that next time I’m at an asian market

[@Lysus]

INB4 Uncle Roger reacts to this to find peace in the fact that there is some white person out there that can do pho right (looking at you Rachel Ray 😑)

[@thelambsaucee]

I’m not even Vietnamese but I am a fellow pho eater. And that video pained me. The muddy puddle looking broth ew. When she poured to thicc meat into the broth ew. The meat wasn’t even sliced properly it was sliced with the grain lmao

[@Psychetwo]

I want to see uncle roger react to this video! Let's spam that Rachel ray video with this

[@labella9291]

@@Psychetwo I NEED Uncle Roger to react to this!!!

[@jadyn3293]

YESS LMAOOO

[@bcatbb2896]

easier to just use oxtail for the broth. it has everything that's needed

[@berbnobirbyes.8583]

Bcat BB that’s what my mom does (I’m Vietnamese and my mom makes great pho)

[@nickfrancalangia9586]

Oxtail is mad expensive though

[@nothingbuttest6668]

Literally all the gelatin you need for the perfect silky broth 👍

[@viethuongvothai686]

Nick Francalangia oxtail? Expensive??? They are dirt cheap i don’ know what you are talking about.

[@nickfrancalangia9586]

@@viethuongvothai686 $8.75 a pound in my area

[@silkygm]

i just ate pho for the first time.. and i love the broth..you just taught me to cook my noodles separately..i know that has to be right because they soak up the broth quickly..i also know walmart sells pho broth for about $3.00 a container and ive brought 2 so far and want more..and it was quick and good..the noodles were new to me also but i will be making this from scratch in the near future..thank you for the lesson

[@sophi-phi4995]

even though im vietnamese, when he said he hated bean sprouts , i felt that

[@tonypham6128]

beans sprout are disgusting

[@Cash4Fruit]

I love bean sprouts 😭

[@tonypham6128]

@@Cash4Fruit if that's your opinion then its totally cool .everybody has their own favorite things

[@atrainofthought99]

@@Cash4Fruit me too lmao I nearly had a stroke.

[@nope110]

ive never seen beansprout hate until this video, theyre so, so good

[@Sabrina-bl3zm]

When the video says “Posted two minutes ago” 👀

[@yuviaflorez221]

Pho needs a damn warning label. I did not expect to be this addicted and now my daughter is too. We literally eat this every week

[@carolinelewiscarrie2514]

Am really enjoying your channel!!! I really lack motivation when it comes to cooking, but your energy and enthusiasm (and talent at cooking, obviously!!!) are really helping me to feel more excited about it!! So thank you.🙏😊

[@xmatcha2724]

Josh: Let’s do that shall we! Me: come at my kitchen and start... freakin SLACKNESS 👌🏻

[@xmatcha2724]

Yup I’m answering myself and yes IM SLACK

[@Tactix_se]

what

[@n0izYY]

With the ingredients and the way you made the broth, yeah, I would say it's pretty legit, so close to the authentic dish and the differences has become the preferences. Way to go, Josh!

[@Kraily4t8]

I would recommend an oxtail, it's really really good for this

[@mekahughes2276]

Dude! I did it. For home cooked, it was not bad! It doesn't compare to my favorite restaurants but with the cost of take out/delivery, I am more than satisfied. Added bonus, i have more than enough broth to make it a few more times. THANK YOU 😊